Tomato Cabbage Chutney

Ingredients:
4 Ripe tomatoes, cut into large pieces
15 Green chillies
2 tbsp tamarind

1/4 cup finely cabbage pieces for garnishing
1/4 tbsp cumin seeds
2 tbsp oil
2 garlic pods
Salt as per taste

For Seasoning:
1 tbsp oil
1 tbsp mustard seeds
Few curry leaves
3 red chillies
1tbsp urad dal


Method:
In a pan add oil and when it is hot, add green chillies and fry them till they start spluttering

Now add tomatoes and fry till the tomatoes are soft.

Add tamarind and fry till tomatoes are soft and turn off the heat

Keep it aside to cool.

In a mixie jar, add garlic pods, cumin seeds and salt

And grind coarsely

To this, add tomotoes mixture

 

Grind coarsely like three pulses and add chopped cabbage

And pulse just once and take it out into a bowl

For seasoning, heat a pan and add oil. When the oil is hot, add mustard, red chillies, urad dal and curry leaves and fry till mustard seeds splutter. Add this to the chutney

Very yummy chutney is ready to be served. Cabbage pieces provide a crunchy taste to the chutney. Goes well with Idly, Dosa, Poori, Uthappam, Roti or plain white rice

Raw Tindora (Dhondakaya) Chutney

Ingredients:
15 Tindora, cut them into small cubes
2 tbsp peanuts
1 tbsp cumin seeds
1 small lemon size tamarind, soak in little water
15 green chillies or as per your spice level

2 tbsp fresh coconut pieces
4 garlic pods
salt as per taste

For seasoning:
1 tbsp onion pieces
5 curry leaves
2 Red chillies, broken into 1 inch pieces
1/4 tbsp mustard seeds
1 tbsp urad dal

2 green chillies, slit length-wise

Method:

1. In a pan, fry peanuts and 1/2 tbsp cumin seeds without adding oil and keep aside
2. In a mixie jar, add green chillies, fried peanuts, fried cumin seeds, tamarind, garlic pods, fresh coconut, salt and rest of raw cumin seeds and grind coarsely
3. In a bowl, add tindora pieces and add the masala mixture and mix well and keep aside for 10min
4. In a pan, add oil and when it is hot, add mustard, urad dal, red chillies, curry leaves and fry for 2 min
5. Add onion pieces and green chillies and fry for 2 more min
6. Now add the tindora mix and fry for just 5 min.

This chutney tastes simply superb with  just plain white rice or with white rice and muddapappu or with roti!