Tomato-Mint Chutney Best Combo dipper for tiffins

Tomato mint chutney is simple flavorful chutney used as dipping for any tiffins like dosas,idli,etc.Ripe juice tomato with strong flavor mint leaves with a twist of spicy green chilies together blended to a coarse paste and finally tempering gives nice aroma.

Ingredients
Tomato - 3 
Mint leaves - 12
Garlic pod - 1 (medium)
Green chilies - 4-5(adjust)
Cumin seeds - 1 tsp
Oil - 1 tsp
Salt
Tempring/Popu/Tadka
Mustard seeds - 1/4tsp
Urad dal/minapappu - 1/4tsp
Chana dal - 1/4tsp
Red chili - 1
Hing - pinch of
Curry leaves - 5


Procedure
1. Take a pan add oil after heated add 1 tsp of cumin seeds after they splutter add garlic pod and green chilies.saute them for 1min

2. Add chopped tomatoes(i like to chop them into big cubes).

3. Cook it until the rawness of tomato disappears and the water evaporates (approx 7-8 mts). 

4. Add Mint leaves and cook for 2mins.Remove and let it cool.

5. Take the whole mixture into blender and blend it into a paste.Add required salt to the paste.

6. Take a small pan add oil after heating add mustard seeds after they splutter add urad dal,chana dal and saute them for a while and add dry red chili curry leaves a finally hing.After 30sec add the whole tempering to the paste.
Chutney is ready to serve.

• You can add very small tamarind to give sourness.depends on the tomato.
• You can replace coriander leaves in place of mint leaves to give different taste.But add more coriander leaves compared to mint.Bcoz mint have strong flavor rather than coriander.
• While you are blending use big blender bowl (depends on your quantity)Because to make paste it should need space other wise it will split all around.

Thanq for watching the blog,any comments/feedback are appreciated.

Happy Cooking!

Carrot Chutney not sweet,spicy...!!

Hi!As we all know carrots are excellent source of antioxidant compounds that helps to protect against cardiovascular disease(heart disease) and promotes good vision.It is the richest vegetable source of vitamin A and many more.when we think of carrot we always remember sweetness of it.so we cannot have our carrot in everyday recipes.As we always prefer to have spicy.I hope this is one of the  recipe that can add to your everyday recipes.(good with dosas).

Ingredients
carrot slices - 1cup
onion slices - 1cup
green chillies - 4 or 5(according to your taste)
dhaniya - 1spoon

cumin seeds - 1spoon

garlic - 1 pod

tamarind

salt

For tempering

curry leaves

mustard seeds

bengal gram

Procedure

1. Take a pan add 2 spoons oil after heating add garlic pods,green chillies.saute them for a minute and then add dhaniya(corrainder seeds),cumin seeds,1cup sliced carrot,1cup sliced onion,tamarind very little and salt.fry them till they are half cooked,don't overcook.

2. switch of the stove and let it cool.

3. After cooling blend the mixture finely but not adding any water.

4. Finally tempering, add 2 spoons of oil in  a pan after heating add bengal gram,urad dal,mustard seeds and curry leaves.Add the tempering to the grinded paste.

your carrot chutney is ready to serve with any kind of dosas..

This is an entry for the event "Roti pachadi/Chutney" conducting by Sravani

Cabbage Chutney "alternative 2 Coconut Chutney"

Hi!wants eat dosa with your favorite coconut chutney without using coconut..??here is the wonderful recipe that was learned from my mom making coconut chutney for any tiffins with cabbage.Beleive me you will not  know much difference between two.You can prepare this for the people who dont like  cabbage also..:)They think that is coconut chutney only by look and feel.Try it...!Here is the recipe...

Ingrediants

cabbage(sliced) -1 cup

dhaniya - 1spoon

cumin seeds - 1spoon

garlic - 2 pods

green chillies

tamarind

salt

For tempering

curry leaves

urad dal

mustard seeds

bengal gram

Procedure

1. wash the cabbage and cut into pieces.

2. Take a pan add 2 spoons oil after heating add garlic pods,green chillies.saute them for a minute and then add dhaniya(corrainder seeds),cumin seeds,cabbage pieces,tamarind very little and salt.fry it for a while and switch of the stove and let it cool.

3. After cooling blend the mixture finely but not adding any water.if it is very tight you can add very little water.

4. Finally tempering add 2 spoons of oil ina a pan after heating bengal gram,urad dal,mustard seeds and curry leaves.Add the tempering to the paste.

Your tasty and nutritous chutney is ready to serve with any kind of dosas.

• Always use inner part(white colour) of the cabbage i mean the part not the very outer one(green colour)
• so,i always do with left over cabbage piece.
• it is a very good alternative to coconut chutney.

This is an entry for the event "Roti Pachadi/Chutney" conducting by Sravani.