How to make green chutney?

Ingredients
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1 large sized onion , sliced (optional)
1 to 2 tbsp lemon juice
1 tbsp sugar
4 to 6 green chillies , roughly chopped
12 mm ( 1/2") piece of ginger (adrak)
Salt to taste

Method
1. Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.
2. Refrigerate and use as required.

Hot Mango Chutney Recipe

Ingredients

3 large sweet mangoes, slightly ripened

1 tsp lemon rind, chopped finely

1 tsp lemon juice

10 green chillies

1/2" piece ginger, chopped finely

1 tsp cumin seeds

1/2 tsp saunf (fennel) seeds

1 tsp coriander seeds

1/4 tsp methi (fenugreek) seeds

1 tsp mustard seeds

A pinch of hing (asoefetida)

Salt to taste

6 tsp cooking oil

Method

1. Peel the mango and cut into small chunks.

2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

3. Drain, mash well and set aside.

4. Roast methi, saunf, cumin and coriander seeds and crush coarsely.

5. Heat the remaining oil and add hing and mustard seeds.

6. When mustard crackles, add ginger and green chillies and fry for about 1-2 minutes.

7. Add mango, powdered masala, salt to taste, lime rinds and lime juice.

8. Bring to a boil on a low flame.

9. Remove from heat and let it cool to room temperature.

10. Store in an airtight container.

11. If boiled and cooled well, since no water is used in making this dish, it will keep well for more than a week.

12. Store it in airtight containers in the fridge.

Coconut Chutney Recipe

Ingredients

2 cups of fresh coconut, shredded

10 dry red chillies

1 sprig curry leaves

A large pinch of hing (asoefetida)

1/2 tsp methi (fenugreek) seeds

2 tsp urad daal

2 tsp channa (gram) daal

1 small tomato

Salt to taste

2 tbs Oil

Method

1. Heat oil in a cooking pan and add channa and urad daal, curry leaves, hing, methi and dried red chillies. Fry till it turn light brown.

2. Add coconut and tomato, stir for 2-3 mins.

3. When the mixture cool down blend into a smooth paste. Add salt to taste.

4. Serve with dosas, idli or plain rice.

South Indian Tomato Onion Chutney Recipe

Ingredients

2 medium tomatoes, chopped

1/2 tsp. hing (asoefetida)

1 tsp. mustard seeds

1/2 tsp. methi (fenugreek) seeds

1 tablespoon coconut, shredded

3 tsp. red chilli powder

1 tsp dhania (coriander) powder

1/2 tsp. turmeric powder

1 very small ball of tamarind , de-seeded

1 small onion, minced finely

2 clovettes of garlic, minced finely

Salt to taste

3 tablespoons oil for frying

Method

1. Heat 1/2 the amount of oil and add the methi.

2. Fry for a minute and then add the tomatoes. Fry till the tomatoes turn soft.

3. Blend this into a smooth paste, along with the tamarind and the coconut. Set aside.

4. Heat the rest of the oil and add the chopped garlic and onion.

5. Fry till the onion turns translucent and the garlic turns brown.

6. Now add red chilli, turmeric and dhania powder and fry for half a minute.

7. Add the blended paste, salt and hing and stir.

8. Serve with Dosa, Idli or Vada.

Sweet Mango Chutney Recipe

Ingredients

3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)

2 tsp sugar or jaggery

1 tsp lime juice

5 large dates, pitted

1 tsp cumin seeds, roasted

1/2 tsp coriander seeds, roasted

Salt to taste

2 tsp cooking oil

Method

1. Peel the mango and cut it into small chunks.

2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

3. Drain, mash well and set aside to cool.

4. Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.

5. Adjust salt if needed.

6. Remove from blender and store in an airtight container.

7. This chutney keeps well for over a week when properly stored in the fridge.