Bihari Tomato Chutney

Courtesy Anjana Kumar aka Ma

Serves four

Ingredients

• 2 medium sized tomatoes
• 1 table spoon mustard oil
• 3 green chili chopped finely
• 2 table spoons finely chopped ginger
• 2 table spoons finely chopped garlic
• 3 table spoons finely chopped coriander
• 1 table spoon lemon juice
• Salt and Black Pepper to taste
• Small onion chopped finely

How to :

1. Roast the tomatoes on fire till the skin starts to turn charred.
2. Mash the tomatoes into a chunky chutney
3. Add the oil, salt, pepper, chili, ginger, garlic, onion, coriander and lemon juice and mix well.

Serving suggestion

• Serve with Khichdi

Green Garlic Chutney

Courtesy Anjana Kumar (aka Mummy, Mumma, Ma) - and termed Dynamite by her

Ingredients

• 1 bunch of Garlic Chives snipped finely
  
• Salt to taste
  
• 10 green chillies
  
• 1 tablespoon Mustard Oil
  
• 4 small tamarind pieces - soaked and softened in 1 cup water
  

Steps

• Grind the Garlic chives, salt, green chillies and the tamarind paste together into a smooth chutney.
  
• Now add the mustard oil and mix it well in the chutney
  
• Refrigerate in a plastic container - it stays for months.
  

Peanut Chutney

Ingredients

• 1 Teaspoon Mustard seeds
• 1 Teaspoon Cumin Seeds
• 3-4 Full dried red chillies
  
• 3-4 Fresh green chilies
• 1 medium-sized piece fresh ginger
• 1 small onion
• 2 small pieces of Dried Tamarind
• Handful of curry leaves
• Pinch of Hing
  
• Small cup of peanuts
  
• Black/Rock Salt (Kaala Namak)
• 1 Tablespoon oil
  
• Salt

Steps

• Soften dried tamarind pieces in warm water. Alternatively use tamarind paste.
• In a shallow pan heat 1 tablespoon of oil and add the dried red chillies, cumin, curry leaves and mustard seeds.
  
• When the mustard starts to sputter - add the peanut and roast till peanuts are lightly red. Add the hing now and remove from heat.
  
• In a blender grind onion, garlic, fresh green chillies, tamarind paste and salt with minimum water.
• Add the roasted peanut, dried red chillies, cumin, curry leaves and mustard seeds in the blender and blend all the contents to a smooth paste.
  
• Ready to be served with dosa, adai or fritters.
  

Kerala Coconut Chutney

Courtesy Nibha Kumar (aka Nitu)

Ingredients

To Grind

• ½ medium sized ,fresh coconut ,grated
• 4 green chillies,chopped or 6 dry red chillies torn into pieces
• 2 shollots,chopped
• 3 cm piece ginger,chopped
• ¾ cup water

To Sizzle

• 11/2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp husked urad dal
• 2 shallots bv,chopped
• 1 stalk curry leaves
• ½ tsp salt

How to

• Grind to a thick paste all the ingredients under 'To Grind'
• In a shallow pan heat the oil and bring the mustard to sputter, add the urad dal saute for a minute.
• Add the curry leaves and chopped shallot
  
• Stir on fire for 2 minutes
• Add the ground paste and salt to taste
• Cook on fire for 5 more minutes
  
• Ready to eat with Dosa, Idlis and Vadas