Vundavilli

Yoghurt Chutney
Ingredients : 1 kilo yogurt 2 big onions, chopped fine 6 green chillies 1-2 sprigs of coriander leaves 1 1/2 tsp salt Method : Beat the yogurt until smooth. Add salt, finely chopped onions, tomatoes, green chillies and coriander. Mix well.
Mango Pickle
Ingredients : 3 medium raw firm mangoes-chopped in chunks 1 tbsp crushed mustard seeds 1/2 tbsp crushed fenugreek seeds (methi) 1/4 tbsp aniseed (sauf) 1/2 cup red chilli powder 1/2 cup salt 1/5 cup turmeric powder 1 cup oil (any refined oil) glass, china or earthen pickle jar Method : 1.Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric. 2.Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days. 3.On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes. 4.Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable. 5.In a large plastic or glass bowl, mix all the dry ingredients left. 6.Add the mangoes add half the oil mix very well with clean dry hands or a spatula. 7.Transfer to a clean jar and press down lightly. 8.Pour remaining oil on top. Allow to marinate for 10 days before using. 9.Take out in small quantities for use in a small glass jar. 10.The main jar should always have a layer of oil floating on top. Note: Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.
Tomoto Onion Curd Chutney
Method : 1.Take two Tomatoes, one Onion, one Chilli. Cut them. 2.Take two spoons of oil in kadai and heat it add mustard seeds. When it starts giving sound add curry leaves and add the cut tomato and onion and chilli. 3.Allow it to fry for some time. 4.Cool it and add salt, haldi, thick beaten curd and little coriander. This goes with Biryani Rice, Any Rice item or with any Chapathi, Puri in fact with any item.
Gongura Pachhadi
Ingredients : 5-8 bunches of fresh red gongura leaves. 2 table spoons of red chilli powder. 1/4 teaspoon fenugreek seeds roasted and powdered. 1 teaspoon mustard seeds. A pinch of Asafoetida. A pinch of turmeric powder. Salt to taste. 5 table spoons of oil. 4-5 cloves of garlic (optional). Method : 1.Wash the Gongura leaves, seperate them from the stalks and cut them into thin, long pieces 2.Heat oil in a saucepan. Add a pinch of asafoetida and mustard seeds 3.When the seeds splutter, add the chopped gongura leaves and garlic cloves (optional) 4.Mix well and add salt, red chilli powder, powdered fenugreek seeds and turmeric powder 5.Fry the leaves till they are well cooked. Cook on a medium flame till the oil seperates from the cooked leaves 6.Add some more oil if the gongura sticks to the pan. Cool the chutney and store it in an air-tight jar 7.The Gongura Pachchadi can be served with hot rice and ghee.
Coconut Chutney
Ingredients : Coconut (grated) 1 cup Chana Daal 2 tsp. Green Chili 2 - 3 Ginger 1 inch (???) Coriander Leaves (???) Hing 1/4 tsp. Lemon Juice to taste Salt to taste Method : Fry Chana Daal (if used). Grind all ingredients and mix. It's also possible to use yogurt, in which case the Lemon juice may be left out. Or used. Anything goes, apparently.
Zucchini Chutney
Ingredients : Zucchini 2-3 Onions 1 Hing 1/2 tsp. Tamcon 1/2 tsp. Green chillies 2-3 Method : Fry cut zucchini, onions, and green chillies. Add turmeric, salt, cook on low flame for 5 - 10 minutes. Boil tamcon, add to mix above. Pulverize the whole thing in blender. Seasoning: Thalshi Kottify with mustar seeds, urad daal.
Ginger Chutney
Ingredients: Ginger : 100 gm Urad dal : 1 tsp Fenugreek : 1 tsp Red Chillies : 2 Green Chilli : 1 Coriander leaves : 1 bunch Jaggery : 2 tsp Tamarind paste : 1 tsp Oil : as required Salt : to taste Mustard seeds : for seasoning Preparation: Fry red chillies, fenu greek and urad dal in little oil till it turns golden brown in colour. Place all the above mentioned ingredients in mixer. Run the mixer till the ingredients get powdered. Add enough water, stir well and run for few seconds. Transfer the ground chutney into a bowl. Fry mustard in oil and add this tampering to the chutney
Coriander Chutney
Ingredients: Fresh coriander leaves : 2 big bunches Green chillies : 4-5 (slit lengthwise) Tamarind paste : 2 tbsp Salt : to taste Sugar : 1 tsp Mustard seeds : ¼ tsp Split black gram : ½ tsp Oil : ½ tsp Preparation: Wash and chop coriander leaves. Grind all the above ingredients. Heat oil and fry mustard and black gram till mustard splutters. Add this tampering to the coriander chutney. This chutney has a tangy taste and goes well with idlis/dosas and any other tiffin.
Mango Chutney
Ingredients: Mango : ½ Green Chillies : 6 Coconut : ½ Garlic : 4 flakes Salt : to taste Oil : 1 tsp Mustard Seeds : ¼ tsp Black Gram : ½ tsp Curry Leaves : 4-5 Asafoetida : ¼ tsp Preparation: Scrape mango and coconut. Add garlic, green chillies and grind it adding enough water to make a paste. Add salt to taste. Heat oil in a pan and add mustard seeds, black gram dal, asafetida and curry leaves. Remove fire when the mustard splutters and add it to the ground chutney.
Vankaya Pachchadi
Ingredients: Very Large Brinjal : 1 Tamarind Pulp : 1½ tbsp Onion : 1 Dry Red Chilli Powder : 2 tbsp Mustard Seeds : ½ tsp Cumin Seeds : ¾ tsp Curry Leaves : 1 spring Split Black Gram : ½ tsp Split Bengal Gram : ½ tsp Asafoetida : a pinch Coriander Leaves : 1 tbsp (chopped) Salt : to taste Oil : 1 tbsp Preparation: Coat brinjal well with oil. Roast it over the gas burner keep turning it constantly, so that the brinjal gets cooked evenly. Make sure that the inner part of the brinjal is cooked well. When the brinjal is completely cooked, remove it from fire and peel out the skin. Mash it well using a flat ladle. Heat oil in a frying pan and add mustard seeds. When mustard starts to splutter, add cumin seeds, Bengal gram and black gram and let them fry till brown. Add curry leaves, asafetida and fry for few seconds. Add chopped onions and sauté till they become translucent. Now add mashed brinjal, tamarind pulp, red chilli powder, and mix well. Cook the mixture for 3-4 minutes. Remove from fire and garnish with chopped coriander. Serve with steaming rice.

Recipes - Chutneys