Mavinakayi Chutney (Mango Chutney)

Learnt this recipe from Pammi Aunty... She makes this usually in the mango season and with hot rice it is lipsmacking! You can have this even with Dosa, Idly, akkirotti etc...

What do you need:
1 medium size Raw mango (gini muuti/totapuri/uppinakayi mavinakayi)
5 tsp grated coconut
1 tsp mustard seeds
1/2 tsp methi (Fenugreek seeds)
6-8 Red Chillies
1 tsp cooking oil
Pinch of Hing
Salt to taste
Jaggery - Optional

How to do:
1) Peel off the mango skin and cut it into small pieces.
2) In a small pan take oil, add mustard seeds, hing, methi and red chillies.
3) When the mustard start crackling, switch off the stove.
4) Grind Coconut and fried Masala first. Then add Mango peices and Salt. Only if the Mango is more tangy, you can add Jaggery to adjust the taste.
5) Make sure you dont make the chutney too very smooth, it is good if its a little coarse.

Tomato Gojju/Tomato chutney

 

What you need:10 Tomatoes
1-2 tsp Red chilli powder
half tsp Methi seeds/Fenugreek seeds
3 tsp Groundnut/Vegetable/Sunflower oil
half tsp Mustard seeds
half tsp Hing/Asafoetida
few Curry leaves
salt to taste

How to do:1) Grind all the tomatoes together to a fine paste.
2) keep the tomato puree on the stove to let all the water evaporate.
3) Meanwhile, add 1 tsp of chilli powder and 1 tsp of Salt and mix well. (after all the water evaporates, you can check the salt and chilli powder and adjust them)
here is what you should get:

4) Now, switch off the stove and keep the tomato aside.
5) In a small pan, take oil, put mustard seeds, methi, curry leaves and hing.
6) When the mustard starts to splutter, remove from heat and add it to the Tomato. Mix it once and immediately close the vessel for 5 minutes. Let the aroma of hing get absorbed by the gojju.
You can store it in a airtight container and preserve it for around 15 days. You can use this with Rice, Chapati, Idly, Dosa, akki rotti etc... Usually when I invite anyone for lunch, they ask me if I have this chutney to eat with anything and everything :-)

Coconut Chutney

A side dish which you can eat with idly, dosa, poori, upma, shavige bath, actually.... anything :D

What you need:

1 cup grated coconut

2 table spoons of hurigadale (kadale pappu/Dalia split)

1/4 inch of ginger

4 green chillies

very smal piece of tamarind

1 tea spoon of oil

1/2 tea spoon of urid dal

1/4 tea spoon mustard seeds

few curry leaves

salt to taste

How to make -

1) Grind the coconut, green chillies, ginger, tamarind, hurigadale and salt with some water.
2) In a small pan, heat the oil, add mustard seeds and urid dal and curry leaves together.

3) When the urid dal is golden brown, take away the heat and mix it with the chutney.

Some Variations:

- you could add coriander leaves along with the above ingredients while grinding.
- you could add onion/garlic and reduce the coconut.
- you could do plain coconut chutney without adding hurigadale into it.
- if you are worried about cholestrol, you can totally avoid the coconut and make this chutney with more of hurigadale alone.
I've tried and tested all of them :)