Chutneys

Cabbage chutney

Cabbage ¼ kg, chopped
Oil 4 Tbsp
Tamarind juice ½ cup
Onions 2 big
Fenugreek seeds 1 Tbsp
Mustard seeds 1 Tbsp
Asafoetida
Turmeric powder
Garlic
Salt to taste
Coriander leaves

Heat oil. Add chopped cabbage and stir every 2-3 minutes.
After it gets softened keep aside.
Fry all the spices.
Grind spices first, and then add cabbage and tamarind juice. Add salt.
Garnish with coriander leaves.

I have about 10-15 recipes for tomato chutney alone. Amazing how many chutneys one can make with tomato and how different each tastes. Made the instant tomato chutney yesterday after a long time. This chutney goes very well with dosai.

Instant tomato chutney

3 big tomatoes
2 red chillies
1 tsp methi seeds
1 tsp tamarind paste
4 cloves garlic
2 tbsp Oil
Mustard seeds
Hing
Salt

Roast chilli, methi seeds and garlic in oil.
Steam tomatoes and remove skin.
Add all ingredients together and blend in mixer for about ½ minute.
Heat 2 tbsp oil in a kadai.
Add mustard seeds. When they splutter, add hing and the blended tomato mix.
Mix over low fire for 15 minutes, till it thickens and the oil rises to top.




















Tomato chutney

½ kg tomatoes
200 gms sugar
50 gms onion
Ginger
Garlic
Mustard seeds
Red chilli powder
Garam masala powder
Oil
Salt

Grind the onions, ginger & garlic.
Wash & boil tomatoes. Peel & chop them.
Heat oil in a pan & put mustard seeds in it.
When they splutter, put the onion paste and let it fry, stirring all the time.
Now add the tomatoes and cook for 10 minutes.
Add sugar, chilli powder, garam masala and salt.
Remove from fire and allow to cool.
Add acetic acid to preserve for a few days.