Mango Chutney / Bharit

Time 15 min
Ingredients
Raw mango 1/2 cup (of one medium raw mango)
Jaggery grated 2 tbsp
Peanut powder 1 tbsp
Finely chopped onion 1/4 cup
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Method
Roast mango like eggplant. Allow it to cool. Remove cover, take out entire pulp, smash very well (or use grinder)and keep in mixing bowl. Then mix jaggery, red chili powder,  Turmeric powder, onion, peanut powder, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, asafoetida, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari.

Tomato Mango Chutney

Time 15 min
Ingredients
Tomatoes 3-4 big size
Totapuri mango ripe 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Fennel seeds 1/4 tsp
Turmeric powder 1/4 tsp
Sugar 2 tsp
Red chili powder 1/2 tsp
Salt to taste
Oil 2 tsp

Method
Peel and chop mango into cubes. Remove seeds from tomatoes and chop into cubes. keep it aside.
Heat oil in kadai. Add mustard seeds, fennel seeds and cumin seeds. After seeds are popps out add turmeric powder, red chili powder, saute for 1 min. Then add tomatoes and mango pieces, cook till mushy, then add sugar, salt, saute for 2 min. Serve with paratha / chapati.

Mango Onion Chutney

Time 10 min
Ingredients
Raw mango (Peeled and chopped)1/4 cup
Onion 1 medium size
Fenugreek seeds 1 tsp
Jaggery 2 tsp
Red chili powder 1/2 tsp
Salt to taste

For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Oil 1 tsp

Method
Fry fenugreek seeds till dark brown. 
Then in blender blend all ingredients.
For seasoning heat remaining (leftover oil after frying) oil in kadai. Add mustard seeds and Cumin seeds. After seeds are popped out add this to mango mixture. Mix well. Serve with bhakari / chapati.

U can have it without seasoning but i like this way

Mango Metkut Chutney

Time 15 min
Ingredients
Raw mango 1/2 cup
Jaggery 2 tbsp
Metkut 1/4 cup
Red chili powder 1/2 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Method
Roast mango like eggplant. Allow it to cool. Remove cover, take out pulp, smash very well and keep in mixing bowl. Then mix jaggery, red chilli powder, metkut, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari / rice.

Vada Pav Chutney

Time 10 min
Ingredients
Leftover fried tiny droplets of bhaji (when u drop vada that time tiny droplets also comes out and gets fried that u have to use actually  or u can take khari bundi ) 1/4 cup
Roasted peanuts powder 1 tsp
Garlic cloves 3-4
Red chili powder 1/4 tsp
Salt to taste

Method
Crush droplets/boondi, as well as garlic, then mix all ingredients. Chutney is ready to serve.

Flax Seeds Chutney / Javas Chatney

Time 15 min

Ingredients

Flax seeds 1 cup

Sesame seeds 1/4 cup

Garlic cloves 1/4 cup

Poppy seeds 1 tbsp

Red chili powder/kolhapuri kanda lasun masala 2 tbsp

Salt to taste

Method

Roast in thick bottom pan all ingredients  separately except garlic and red chili powder on low flame till it becomes brown. Then grind in mixer first flax seeds, sesame and poppy seeds to make a coarse powder. Then add garlic, red chili powder and little salt make again a course powder. 

Use air tight container to keep the chutney  so that aroma remains. 

Note that u need to roast carefully otherwise flax seeds will get burn.

Remember that u have to grind twice first flax seeds and then with garlic so need to make very course powder at first grinding. 

Ridge Gord / Dodkyachi Chutney

Time 15 min

Ingredients

Very Fresh ridge gourd 2 medium size 

Finely chopped onion 1 small size

Green chopped chili 1

Garlic chopped 2 

Chopped corainder 1 tsp

Lemon juice 1/2 tsp (optional)

Oil 1 tsp

Salt to taste

Method

Wash ridge gourd with scrapper remove the edges. Take only this part to make chutney.
In blender blend these edges.
Heat oil in pan, add onion, green chili and garlic, saute till onion turns golden brown. Then add blended  ridge gourd edges. Fry and stir well for about 3-4 min. Then add coriander and mix well. If require add 1/2 tsp water. Cover with lid cook for 3-4 min.  Then add lemon juice mix well. Switch off the flame, and serve hot with chapati.

Curry Leaves Chutney

Time 10 min

Ingredients

Curry leave 1/2 cup

Dry chilies 3

Garlic cloves 3-4

Sesame seeds 1/2 tsp

Cumin seeds 1/2 tsp

Oil 1 tsp

Salt to taste

Method

Heat the oil in pan. Add all ingredients. Fry about 5-6 min. Allow it to cool. Then blend it in the mixer or khalbatta to make coarse powder. It tastes wonderful with rice or jwari bhakri.

Dry Garlic Chutney

Ingredients

Garlic cloves, peeled 1/2 cup

Dry coconut (kopra) pieces 1/4 cup

Chilli powder 1.5 tbsp or dry chilies 5-6

Cumin seeds 1/2 tsp

Sesame seeds 1/2 tsp

Salt to taste

Oil 1tsp

Method

Heat oil in pan/kadai and saute the garlic, coconut, sesame seeds, dry chiles, cumin seeds for 2 -3 min over a medium flame.

Allow it to cool, combine all the ingredients along with salt in a blender and grind till it is a coarse paste. Serve with bhakari, rice,vada pav etc.

Mint Chutney

Time 10 min

Ingredients

Mint leaves 1 cup

Coriander leaves 1 cup

Green chilies 2-3

Ginger 1/4 inch

Garlic cloves 1-2

Lemon juice 1 tsp

Sugar 1 tsp

Salt to taste

Method

Wash and clean the mint and coriander leaves. Then in a blender add mint, coriander leaves, green chillies, lemon juice, ginger, garlic, salt, sugar. Grind to make smooth paste.

Coconut Chutney

Time 10 min

Ingredients

Fresh grated coconut  1 cup

Green chilies 2

Ginger 1/4 cm

Sugar 1 tsp

Roasted groundnuts 1 tsp

Roasted dalia 1 tsp

Coriander 2tsp

Water 1/4 cup

Salt to taste

Oil 1 tsp

Curd 2 tbsp

 

Seasoning (optional)

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Curry leaves 3-4

Method

Blend all ingredients  except curd in blender to make a smooth paste. Heat oil in pan add mustard seeds, cumin seeds, asafoetida, curry leaves. Turn off after it crackles. Allow it to cool then add to the paste. Then mix with curd. Serve with dosas, idlis, appe.

Sweet Tamarind Chutney

Time 10 min

Ingredients

Tamarind paste 2 cups

Chaat masala 2 tbsp

Khajur / dates paste 1/2 cup

Sugar 1-2 tbsp or as needed

Method
Take tamarind paste in a bowl add chaat masala mix well then add khajur / dates paste, sugar mix again. Now boil this mixture for 5 min in pan. or otherwise microwave it for 5 min on 900 watt. Allow it to cool.

Tip

U can add lemon juice 2 tsp if you wish.

Green Chutney

Time 10 min

Ingredients

Coriander leaves 2 cups

Mint leaves 1 cup

Green chilies 2-3

Sugar 1/2 tbsp

Salt to taste

Method

Wash and clean the mint and coriander leaves. Then in a blender add mint, coriander leaves, green chillies, salt, sugar. Grind till smooth paste.

Tip

U can add lemon juice 2 tsp if you wish. I dont like lemon in green chatney so i avoid.

Dry Chili Garlic Chutney



Time 15 min

Ingredients

Dry chilies 8-10

Garlic cloves 1 tbsp

Oil 1 tsp

Salt to taste

Method

Heat the oil in pan. Add dry chilies and peeled garlic coves. Fry about 5-6 min. Allow it to cool. Ten blend it in the mixer. 

3 in 1 Chutney

Time 15 min

Ingredients

Grated dry coconut 1 tbsp

Roasted groundnut powder 1 tbsp

Grated garlic cloves 1 tbsp

Red chili powder 2 tsp

Salt to taste

Method

Mix all ingredients well. Tastes good with different snacks. Use air tight container to keep the chatney, so that aroma remains. To increase the shelf life of chatney u can roast grated coconut in pan for about 3-4 min on medium flame.