Coconut Chutney: The Classic Sidekick

This Coconut Chutney is a must-have for any South Indian meal. It’s creamy,
tangy, and has a wonderful savory flavor that pairs perfectly with dosas,
idlis, and even plain rice.
What you'll need:
 2 cups of fresh coconut, shredded
 10 dried red chilies
 1 sprig of curry leaves
 A large pinch of asafoetida (hing)
 ½ tsp fenugreek seeds (methi)
 2 tsp black gram lentils (udad dal)
 2 tsp Bengal gram lentils (channa dal)
 1 small tomato
 Salt to taste
 Oil for frying
Let's get cooking!
Heat a little oil in a pan. Add the lentils, curry leaves, asafoetida, fenugreek
seeds, and dried red chilies. Fry them until the lentils are golden brown and
everything is fragrant.
Now, add the fried ingredients, shredded coconut, and tomato to your
blender. Blend everything into a smooth, creamy paste. Season with salt to
taste. It’s ready to serve!

Coriander Chutney: A Fresh and Zesty Spread

This vibrant Coriander Chutney is a fresh and flavorful addition to any meal.
It's a simple, zesty paste that’s great as a dip or a spread.
What you'll need:
 1 bunch of fresh coriander leaves
 2-3 tbsp coconut
 2 green chilies
 2-3 roasted dried red chilies
 A small piece of ginger
 2-3 garlic cloves
 1 small onion
 Juice of ½ a lemon
 Salt to taste
Let's get cooking!
Simply toss all the ingredients into your blender. Add a little water to help it
along and blend until you have a smooth, delicious paste. You can store this
in the fridge for about 1 to 2 days to enjoy later!

Coriander-Tomato Chutney: A Perfect Blend of Savory and Tangy

This Coriander-Tomato Chutney is a delicious fusion of two classic flavors.
It’s a thick, hearty paste with a wonderful balance of fresh herbs and tangy
tomatoes.
What you'll need:
 1 cup fresh coriander leaves
 1 large tomato
 ½ cup grated coconut
 2 green chilies
 A pinch of tamarind
 Salt to taste
 3 tbsp oil
 Mustard seeds and urad dal for tempering
Let's get cooking!
First, wash your coriander and pick off the leaves. Cut the tomato into
medium-sized pieces. Add all the ingredients (except the tempering items)
to your blender and grind them into a thick paste.
Now, heat 3 tablespoons of oil in a pan. Add the mustard seeds and let
them sputter, then add the urad dal. Once the dal turns golden, add the
ground paste. Fry this mixture until the raw smell of the ingredients has
disappeared.

Ginger Pickle: A Fiery and Fragrant Condiment

This Ginger Pickle is a spicy and aromatic treat that adds a zing to any meal.
It's a simple recipe that turns fresh ginger into a non-sticky, flavorful paste.
What you'll need:
 Fresh ginger, finely grated
 Oil
 Mustard seeds
 Fenugreek seed powder
 Asafoetida (hing)
Let's get cooking!
Heat some oil in a pan. Add the mustard seeds and let them pop. Once
they’re sizzling, add the fenugreek seed powder and asafoetida.
Now, add your finely grated ginger and fry it well. Keep frying until all the
moisture is gone and it becomes a thick, non-sticky paste. Enjoy it with your
favorite dishes!

Green All-Purpose Chutney: The Zesty Jack-of-All-Trades

This Green All-Purpose Chutney is a wonderfully versatile condiment that
you can use with just about anything. It’s a perfect blend of spicy, tangy,
and sweet.
What you'll need:
 15 green chilies
 ½ cup coriander
 ½ lemon
 1 tbsp crushed sev or potato wafers
 ½ tsp jaggery
 Salt to taste
 1 tsp oil
 1 garlic clove
 Asafoetida (hing)
Let's get cooking!
Put all the ingredients into a small blender, but hold back the oil and
asafoetida for a moment. Heat the oil in a pan, add the asafoetida, and
then pour it into the blender with the other ingredients.
Blend everything until you get a smooth chutney. Try to use as little water
as possible so the chutney stays fresh longer. This recipe makes about ½
cup and can be kept in the fridge for a week in a clean glass jar.

Hot Mango Chutney: Sweet and Spicy Perfection

This Hot Mango Chutney is an amazing condiment that beautifully balances
the sweetness of ripe mangoes with a fiery kick of spices.
What you'll need:
 3 large, slightly ripened sweet mangoes
 1 tsp minced lemon rind
 1 tsp lemon juice
 10 green chilies
 ½-inch piece of ginger, finely minced
  1 tsp cumin seeds
 ½ tsp fennel seeds (saunf)
 1 tsp coriander seeds
 ¼ tsp fenugreek seeds (methi)
 1 tsp mustard seeds
 A pinch of asafoetida (hing)
 Salt to taste
 6 tsp cooking oil
Let's get cooking!
Peel your mangoes and cut them into small chunks. In a pan, heat about 2
teaspoons of oil and fry the mango chunks until they turn soft and mushy.
Mash them well and set aside.
Now, lightly roast the fenugreek, fennel, cumin, and coriander seeds. Grind
them coarsely using a mortar and pestle.
Heat the remaining oil and add the asafoetida and mustard seeds. Once the
mustard seeds begin to pop, add the minced ginger and green chilies and
fry for a minute or two. Add the mashed mango, the powdered spices, salt,
lemon rind, and lemon juice. Bring the mixture to a low boil, then remove it
from the heat and let it cool completely. Store it in an airtight container in
the fridge for a week or more.

Hot and Sour Tomato Pickle: A Bold and Tangy Flavor

This Hot and Sour Tomato Pickle is a burst of flavor in every bite. It’s a
beautiful mix of tangy tomatoes, fiery chilies, and aromatic spices that’s
great with just about anything.
What you'll need:
 1 lb green tomatoes (red ones work too!)
 15-20 red chilies
 1 cup chopped ginger
 1 cup chopped garlic
 2 cups vinegar
 1 tsp turmeric
 1 tbsp mustard seeds
 1 tsp fenugreek
 1½ cups oil
 Salt to taste
Let's get cooking!
Slice the tomatoes, smear them with turmeric and salt, and let them soak in
1 cup of vinegar for about 2 hours.
Now, blend together the garlic, ginger, red chilies, and ¾ of the mustard
seeds with a little bit of vinegar to make a paste.
Heat the oil and add the remaining mustard seeds. When they pop, add the
fenugreek and fry for 2 minutes. Add the blended mixture and fry it for a
good 20 minutes.
Finally, add the tomatoes and the rest of the vinegar. Stir continuously as
the mixture comes to a boil. You’ll know the pickle is almost done when the
oil starts to separate and float to the top. Take it off the heat, let it cool,
and store it in a clean jar. This pickle can last for up to a year!

Lemon and Chilli Pickle: A Zesty and Spicy Combo

This simple Lemon and Chili Pickle is a tangy and fiery treat. The zesty
lemons and spicy green chilies are a perfect match, and this pickle is ready
to eat in just a few days.
What you'll need:
 400 gms green chilies
 4 tbsp mustard seeds
 2 tsp turmeric powder
 12 lemons
 400 ml oil
 Salt to taste
Let's get cooking!
Grind the mustard seeds into a coarse powder. Cut the lemons into eight
pieces and slit the green chilies, cutting them into half-inch long pieces.
In a clean bowl, mix the powdered mustard seeds, turmeric powder, and
salt with the green chilies and lemon pieces. Transfer everything to a
sterilized glass bottle or jar. Pour the oil on top and shake the bottle well to
mix everything. You can start enjoying this pickle in just 5 to 6 days!

Lime Pickle: A Tangy and Flavorful Condiment

This Lime Pickle is a true classic—zesty, tangy, and perfect with any Indian
meal. This recipe uses thin-skinned, ripe limes for the best flavor.
What you'll need:
 6 large, thin-skinned, ripe limes
 4 tbsp salt
  4 tbsp red chili powder
 ½ tsp asafoetida (hing)
 ¼ cup sesame oil
 4 tbsp oil
 Mustard seeds and fenugreek seeds for tempering
Let's get cooking!
Cut the limes into medium-sized pieces, making sure to save all the juice.
Add the salt, red chili powder, and asafoetida, and mix everything together.
The next day, add ¼ cup of sesame oil and set it aside. On the third day,
heat 4 tablespoons of oil in a pan. Add the mustard seeds and let them pop,
then add the fenugreek seeds and asafoetida. Pour this tempering over the
pickle and mix well. Store it in the refrigerator.

Mango Pachadi: A Refreshing and Tangy Chutney

This Mango Pachadi is a cool and tangy chutney that’s perfect for summer.
The combination of fresh coconut, green chilies, and raw mango is a
refreshing treat.
What you'll need:
 1 large raw mango
 ½ cup fresh coconut, grated
 8 green chilies, minced
 A pinch of asafoetida (hing) dissolved in 2-3 tsp water
 4 tsp salad oil
 ½ tsp red chili powder
 Salt to taste
 Mustard seeds and curry leaves for seasoning
Let's get cooking!
Grate the mango and set it aside. In a bowl, crush the coconut, green
chilies, and salt together.
Now, mix the minced green chilies, salt, red chili powder, salad oil, and
coconut to create a delicious dressing. Add this dressing to the grated
mango and mix well.
For the final touch, heat a little oil in a small pan, add the mustard seeds
and let them pop, then add the curry leaves. Pour this seasoning over the
chutney and mix. It's ready to serve!

Mango Pickle: A Traditional Indian Favorite

This Mango Pickle is a truly special condiment, rich with flavor and history.
It's a bit of a labor of love, but the final result is a delicious and traditional
pickle that you’ll enjoy for a long time.
What you'll need:
 500 gms raw mangoes
 3 tbsp fenugreek seeds
 4 tbsp fennel seeds
 2 tbsp red chili powder
 2 tsp turmeric powder
 3 tbsp mustard seeds
 350 ml mustard oil
 Salt to taste
Let's get cooking!
Cut the mangoes into ¾-inch pieces, making sure to remove the seeds. Rub
the turmeric and salt on the pieces and let them sit for half an hour, then
drain any excess moisture.
Grind the fenugreek, fennel, and mustard seeds into a coarse powder. Heat
the mustard oil until it's smoking, then remove it from the heat and let it
cool completely.
In a bowl, mix the ground spices with the red chili powder. Add half of the
cooled mustard oil to this mixture and rub it thoroughly into the mango
pieces.
Transfer the mangoes to an earthenware jar and pour the remaining
mustard oil over them. Cover the jar with a muslin cloth and leave it in the
sun for 5 to 6 days. Make sure to stir the contents at least once a day for
the first two weeks to ensure the mango pieces are always covered in oil.

Mint Chutney: A Refreshing and Aromatic Dip

This Mint Chutney is a vibrant and aromatic condiment that's perfect for
dipping. The fresh mint and spices create a cool and savory flavor that's
simply irresistible.
What you'll need:
 1 bunch of mint leaves, washed and chopped
 1 small onion, chopped
 3-4 crushed garlic cloves
 1 small piece of ginger, sliced
 4-5 chopped green chilies
  1 tsp shredded coconut (optional)
 2-3 tsp lemon juice
 1 tsp cumin seeds or powder
 1 tsp urad dal
 1 tsp chana dal
 Salt to taste
 A little oil for frying
Let's get cooking!
In a little oil, fry all the ingredients one by one. Once everything is fried and
fragrant, put it all into your blender. Add a little water and blend until you
get a smooth paste.

Moolangi Chutney: A Unique and Flavorful Condiment

This Moolangi Chutney is a unique and delicious twist on a classic. The fresh
radish adds a delightful crunch and a hint of spiciness that works
wonderfully with the coconut and spices.
What you'll need:
 1½ cups of grated white radish
 5-6 tbsp fresh coconut, scraped
 3 green chilies
 1 tsp roasted split chickpeas (dalia)
 5-6 crushed garlic cloves
 3-4 peppercorns
 1 small piece of ginger
 1 tsp tamarind juice
 Salt to taste
 1 tbsp cooking oil
 ½ tsp mustard seeds
 1 sprig of curry leaves
Let's get cooking!
In your blender, combine the coconut, tamarind, peppercorns, dalia, green
chilies, and ginger. Blend until it's almost smooth. Now, add the crushed
garlic and grated radish and pulse the blender for just 3 to 4 seconds. You
want the radish and garlic to be coarsely mashed, not pureed.
Remove the chutney from the blender. In a separate pan, heat the oil, add
the mustard seeds and let them pop, then add the curry leaves. Pour this
seasoning over the chutney and give it a good mix.
Pear and Mango Chutney: A Sweet and Fruity Treat
This Pear and Mango Chutney is a beautifully sweet and fruity condiment
that's perfect on a slice of bread or as a side with savory dishes. It’s a bit
like a homemade jam with a touch of spice.
What you'll need:
 250 gms raw, firm mango
 250 gms pears
 500 gms sugar
 2 tsp salt
 1 tsp red chili powder
 1 tsp garam masala
 1 tbsp watermelon seeds (kharbooja)
 1 tbsp raisins
 2 powdered cloves
 8 chopped almonds and cashews
Let's get cooking!
Peel and mash the mango and pear. In a heavy saucepan, put 1 tablespoon
of sugar on a low flame, stirring until it turns a lovely brown. Carefully add
500 ml of water and boil until the sugar has fully dissolved. Add the
remaining sugar and bring it to a boil again.
Now, add the mashed fruit, cashews, raisins, seeds, chili powder, and salt.
Boil the mixture, stirring occasionally, until it reaches a thick, jam-like
consistency. Add the clove powder and garam masala. Let it cool a bit and
then transfer it to a clean, airtight jar. This makes about 1.5 kg of chutney
and will keep for a month!

Paruppu Thogaiyal: A Hearty Lentil Paste

This Paruppu Thogaiyal is a delicious, simple, and hearty lentil paste. It’s a
perfect side dish that’s packed with flavor.
What you'll need:
 Toor dal
 Gram dal
 Whole red peppers
 Asafoetida (hing)
 Salt
 Grated coconut
Let's get cooking!
In a little bit of ghee, fry the lentils, whole red peppers, and asafoetida. Add
salt and grated coconut to the fried ingredients, then grind everything
together into a smooth paste.

Pulikacchal: A Tangy Tamarind Sauce

This Pulikacchal is a wonderful, tangy tamarind sauce that's a key ingredient
for making delicious tamarind rice. It’s a rich and flavorful paste that you
can store and use later.
What you'll need:
 A large lemon-sized ball of tamarind, soaked
 1½ tbsp jaggery
 2 tbsp roasted sesame seeds
 6-8 green chilies, slit
 2-inch piece of ginger, cut into thin strips
 1 tsp mustard seeds
 1 tsp chana dal
 3-4 tbsp oil, preferably sesame
 A good pinch of asafoetida (hing)
 A pinch of turmeric
 Curry leaves
 Salt to taste
Let's get cooking!
Squeeze the pulp from the soaked tamarind, adding a little fresh water
each time, until you have a small bowl full of a thick liquid.
In a warm pan, add the oil and season with mustard seeds. When they start
to pop, add the red chilies, chana dal, asafoetida, and curry leaves. When
the dal turns red, add the green chilies and fry them. Now, add the ginger,
followed by the tamarind extract, turmeric, salt, and jaggery.
Simmer the sauce on a low heat until the raw smell disappears and it has
thickened, reducing by about one-third. Coarsely crush the roasted sesame
seeds and add them at the very end, mixing well to avoid lumps.

Puli Inji: A Sweet, Sour, and Spicy Delight

This Puli Inji is a famous South Indian pickle that’s a perfect balance of
sweet, sour, and spicy. It’s a wonderful, complex flavor that you’ll love.
What you'll need:
  2-inch piece of ginger
 2 large balls of tamarind
 12 garlic cloves
 3 red chilies
 3 green chilies
 ½ tsp roasted fenugreek seeds (methi)
 1 tsp mustard seeds, for seasoning
 1 tsp cumin seeds
 A small piece of jaggery
 Salt to taste
Let's get cooking!
Lightly roast the cumin seeds and grind them into a fine paste with the red
chilies and half of the fenugreek and garlic.
Chop the ginger, green chilies, and the remaining garlic. Soak the tamarind
in some hot water and extract the juice.
Heat 3 teaspoons of oil in a pan and add the mustard seeds and remaining
fenugreek. When the mustard seeds pop, add the ground paste and fry
until it changes color.
Now, add the chopped ingredients, jaggery, salt, and tamarind juice. Bring
it to a boil and let it simmer until the juice is thick. Let it cool and then store
it in a bottle.

Puliyogare Mix: The Secret to Delicious Tamarind Rice

This Puliyogare Mix is the perfect base for making a delicious, tangy
tamarind rice. This recipe creates a concentrated paste that you can store
and mix with plain rice anytime for a quick and flavorful meal.
What you'll need:
 1 cup fresh shredded coconut
 4 tsp coriander seeds
 2 tsp peppercorns
 A pinch of asafoetida (hing)
 4 tsp shelled and skinned peanuts
 2 tsp mustard seeds
 12 red chilies
 4 tsp white sesame seeds
 2 sprigs of curry leaves
 2 tsp black gram lentils (urad dal)
  1 tsp Bengal gram lentils (channa dal)
 8 tsp oil or ghee
 1½ cups thick tamarind juice
 1 small piece of jaggery or 1 tsp sugar
 2 tsp cumin seeds
Let's get cooking!
First, roast the coconut and set it aside. Now, one by one, roast the
coriander, cumin, 6 red chilies, 1 sprig of curry leaves, pepper, asafoetida, 1
tsp mustard seeds, 2 tsp sesame seeds, ½ tsp channa dal, 1 tsp urad dal,
and 2 tsp peanuts until they become fragrant. Grind everything into a fine
powder. Mix in the roasted coconut and grind again. Set this powder aside.
In a pan, heat some oil and add the remaining mustard seeds, red chilies,
urad dal, channa dal, peanuts, sesame seeds, and curry leaves. When the
seeds start popping, add the tamarind juice, salt, and jaggery. Mix well and
bring the liquid to a boil.
Now, add the powdered masala and simmer until you get a thick, sticky
paste. Let it heat through and then cool. Store it in an airtight container in
the fridge for up to a month. Just mix it with plain cooked rice to create a
wonderful tamarind rice!

Sweet Mango Chutney: A Fruity and Spiced Delight

This Sweet Mango Chutney is a beautifully sweet and tangy condiment with
a hint of spice. It's a simple, delicious recipe that’s perfect for dipping or
spreading.
What you'll need:
 3 large, slightly ripened mangoes, peeled and cut into chunks
 2 tsp sugar or jaggery
 1 tsp lime juice
 5 large pitted dates
 1 tsp roasted cumin seeds
 ½ tsp roasted coriander seeds
 Salt to taste
 2 tsp cooking oil
Let's get cooking!
Peel your mangoes and cut them into small chunks. In a pan, heat about 2
teaspoons of oil and fry the chunks until they turn mushy. Drain, mash
them well, and set them aside to cool.
Now, add the mashed mango, dates, roasted cumin, coriander, sugar, lime
juice, and salt to your blender. Blend everything into a smooth paste
without adding any water. Adjust the salt if needed. Store this chutney in
an airtight container in the fridge, where it will keep for over a week.

Tamarind Pickle (Pulikkachal): A Tangy and Savory Paste

This Tamarind Pickle is a simple yet powerful condiment that's packed with
tangy and savory flavors. It’s a concentrated paste that makes it easy to add
a burst of flavor to your meals.
What you'll need:
 1 tbsp coriander seeds (dhaniya)
 1 tbsp fenugreek seeds
 1 tbsp sesame seeds
 ¼ tsp asafoetida (hing)
 3 tbsp oil
 Gram dal
 Whole red peppers
 Tamarind juice
 Salt to taste
Let's get cooking!
Lightly roast the coriander seeds, fenugreek seeds, sesame seeds, and
asafoetida without any oil. Once they’re fragrant, grind them into a fine
powder.
Now, heat 3 tablespoons of oil in a pan and add some gram dal and whole
red peppers. Fry them lightly. Add the tamarind juice and bring it to a boil.
Add salt and continue to heat and stir until the mixture becomes thick.
Finally, add the ground powder and stir constantly while heating until the
paste becomes thick and non-sticky. Store it in the refrigerator to keep it
fresh.

Tomato Chutney: A Rich and Savory Side

This Tomato Chutney is a wonderful side dish that's rich, savory, and full of
flavor. It’s a perfect companion for plain rice or chapatis.
What you'll need:
 2 medium tomatoes, chopped
 ½ tsp asafoetida (hing)
 1 tsp mustard seeds
  ½ tsp fenugreek seeds (methi)
 1 tbsp shredded coconut
 3 tsp red chili powder
 1 tsp coriander powder (dhania)
 ½ tsp turmeric powder
 1 very small ball of tamarind, deseeded
 1 small onion, minced
 2 minced garlic cloves
 Salt to taste
 3 tbsp oil
Let's get cooking!
Heat half of the oil in a pan and add the fenugreek seeds. Fry for a minute,
then add the chopped tomatoes. Fry until the tomatoes are soft.
Blend the cooked tomatoes into a smooth paste with the tamarind and
coconut. Set this aside.
Now, heat the rest of the oil and add the minced garlic and onion. Fry until
the onion is translucent and the garlic is lightly browned. Add the spices—
red chili, turmeric, and coriander—and fry for half a minute. Add the
blended tomato paste, salt, and asafoetida, and heat it through. It's ready
to serve!