Onion Brinjal Coarse chutney

This is one of the grand mother's chutney.In those days they used mortar and pestle for preparing chutnies.I am also using mortar and pestle to prepare this chutney coarsely.This is different from normal chutney preparation.Making paste of fried chana dal and onion pieces gives some different taste to this chutney and coriander leaves also gives light green shade and gives nice aroma.

Ingredients

brinjal	1/4 kg
onion	1
coriander leaves	1 cup
dry chillies	25 grs
oil	2 spoon
mustarad seeds	1/4 spoon
cumin seeds	1/4 spoon
garlic cloves	10
curry leaves	few
salt	to taste
chanda dal	1 spoon
urad dal	1/4 spoon
tamarind falkes	3

Preparation

Wash brinjal,coriander leaves,onion with water.

Cut brinjal into small pieces.and put in salt adding water till using in cook.

Cut onions into small pieces.

Cut coriander leaves into small pieces.

Remove upper layer of the garlic cloves.

Method

1.Put pan on the flame and after heating the pan add oil.

2.When oil is heated add dry chillies.fry for 2  minutes till they become to dark colour and gives smoke aroma.keep aside.

3. Add chana dal and fry till they become to golden colour and keep aside.

4.Add brinjal pieces and fry till brinjal pieces become tender.

5.Then add onion and coriander pieces and also  fry for 1 to 2 minutes.Put off the flame.

6.Take a mixie jar and add fried dry chillies,cumin seeds,garlic cloves,salt,chana dal and tamarind flakes and blend to make fine paste.

7.Add brinjal pieces,onion pieces,coriander leaves pieces in mortar and make a coarse paste by  pounding with pestle.

8.After that add blended dry chilli paste and mix with pestle.Take this chutney in a mixing bowl.

9.Take a pan and put on the flame.

10.Add oil when pan is heated.

12.When oil is heated add mustard seeds and fry.

13.When mustard seeds started to crackle and urad dal and fry till they become to light golden colour.

14.Finally add curry leaves and put off the flame.

15.Add this seasonings to chutney and mix all well.Taste the chutney if salt is enough or not.

16.If not add some salt and serve with hot rice.

17.It is good for dosa and idli also.

Keep in the mind

Using pestle and mortar in not necessary.If you do not have that ones use blender or mixie jar.

But make the chuney coarsely.

There is no  need to fry onions and coriander leaves for long time. Fry them only wetness in the onion and coriander become evaporated.

You can add lemon juice instead of tamarind flakes.2 to 3 spoons lemon juice is enough.

Mint Coconut Chutney For Rice

In andhra side coconut is one of the regular item to use in daily cooking.Coconut is nutricious item to give calcium and potassium to the body.especially drinking coconut water gives instant energy and good for muscles.Thats why our ancestors used  to prepare curries mixing with coconut.We prepare chutneys using coconut.Naturally we prepare coconut chutney for breakfast. But this chutney is good combination of rice.Adding mint leaves gives good aroma to the chutney and also gives excellent taste.

Ingredients

coconut shell(coconut meat)	1
green chillies	10
dry chiilies	5
mint leaves	1 cup
tomto	1
tamarind	2 flakes
oil	to taste
oil	2 spoon
mustard seeds	1/4 spoon
urad dal	1/4 spoon
curry leaves	few
coriander leaves	few
cumin seeds	1/4 spoon
garlic cloves	10

Preparation

Wash coconut shell with the water and  break the shell and remove meat and cut into small pieces.
Wash green chillies and tomato in the water.
After that cut into pieces.Cut the green chillies into 2 pieces and tomato into 4 to 5 pieces.
Wash the mint leaves in the water and drain the water and keep them aside.
remove upper layer of garlic cloves.
Soak tamarind flakes in 1/2 cup of  water.

Method

1.Take a thin vessel and put on the flame.
2.Add oil when vessel is heated.
3.When oil is heated add green chilli pieces and fry for 2 minutes.
4.Keep the fried green chilli pieces in a plate or bowl.
5.Add dry chillies and fry for 1 minute and after that keep them a plate.
6.Add mint leaves and tomato piece and fry for 5 to 10 minutes till tomato pieces become tender.Remove the vessel from the stove.
7.Put  tamarind flakes soaked vessel  on the flame with water. boil for 5 minutes in  medium flame.Put off the flame.
8. Take a mixie jar.Add fried green chillies,dry chillies ,cumin seeds,garlic cloves and salt in the jar and make a fine paste.
9.Add tamarind with water, fried mint leaves ,tomato pieces,coconut pieces and make a fine paste.Taste the chutney if  salt is enough or not.If not add some more salt.
10.Add oil in a pan.After oil is heated add mustard seeds and fry till they started to crackle.
11.Add urad dal and fry till they become to golden colour.Then add curry leaves and coriander pieces.Put off the flame.
12.Add these seasoning to chutney.And mix well.
13.enjoy the taste of this chutney with steam rice... 

Keep in the mind

Use boiled water to add to the chutney for best preservation.
In the seasonings  you can add chana dal and cumin seeds also.
Fresh coconut meat increases the taste of the chutney.So use fresh coconut to prepare this chutney.
For more spiciness  increase the number of green chillies(quantity of green chillies).
If you like to chutney in only green or white colour then add only green chillies .Do not add dry chillies.Dry chillies changes the colour of chutney. 

Coconut Tomato Chutney

Coconut tomato chutney is andhra special item and traditional one also.Iam using for prepare this chutney with mortar instead of mixie.In my  grand mother days there was no  mixie and grinder.They were preparing chutnies or masala powders with mortar.Mortar does not make the chutney smooth paste like mixie but the taste is different.we can enjoy that taste also. Mixing grated coconut with tomato is a wonderful combination.We should like to eat this chutney  with hot rice  completely without  any curry.