foodatarian.com

Ingredients:
1 cup freshly grated coconut,
1/3 cup jaggery,
1 cup water.

Method:
Blend coconut and water in a blender to extract thick coconut milk. Drain this milk with a seive, press out the remaining grated coconut with your finger and extract maximum juice out of it. Blend with more water if required. Add jaggery to it, mix well till it dissolves. Serve with any sweet.

Ingredients:
1 cup fresh mint leaves,
1 1/2 cup fresh coriander leaves,
2 green chillies,
2 tbsp lemon juice,
1 tsp grated ginger, (optional),
1 1/2 cup yogurt,
Salt to taste,
Water.

Method:
Beat yogurt in a large bowl till smooth. Combine all the other ingredients except salt, in a blender (add water as per requirement) and blend to a smooth paste (chutney). Now fold this mixture into yogurt and add salt. This chutney can be serve with any vegetarian or non-vegetarian snacks and starters.

Ingredients:
1/2 cup green gram,
1 cup Spring onion greens, very finely chopped,
1 tbsp ginger,
1 tbsp lemon juice,
1/2 cup peanut oil,
Vinegar,
A pinch of ajinomoto, (optional)
A pinch of sugar,
Salt and pepper to taste.

Method:
Soak green gram over night in vinegar and add a pinch of salt to it. While preparing heat a pan, add oil little more than normal and heat on medium flame, add chopped green onions, saute for a minute then add grated ginger, salt, pepper, pinch of ajinomoto, pinch of sugar, mix and remove. Add soaked green gram and mix well. Cool and then add lemon juice. Best if served after a week.

Ingredients:
1 karela, chopped,
3 green chillies, deseeded and sliced,
1/2 tsp red chilli powder,
1/2 tbsp crushed jaggery,
1/2 tsp methi (dry fenugreek) powder,
Salt to taste,
1/2 cup water.

For the seasoning-
2 tbsp tamarind paste,
1 tsp rai (mustard seeds),
2 red chillies,
1/2 tsp asafoetida,
8-10 curry leaves,
1/2 tsp methi (fenugreek) seeds.

Method:
Heat a wok, add chopped karela, water, tamarind paste mix and cook for 3 minutes. Then add red chilli powder, methi powder, jaggery, salt and mix well, stir and cook.
Heat oil for seasoning, add rai, red chilli, curry leaves, asafoetida, methi seeds. Mix well and add to cooked karela. Mix properly and let it cool at room temperature. Then fill in airtight container and store for 10-15 days in the refrigerator.

Ingredients:
2 raw Mangoes; washed and diced into cubes, (No need to peel)
1 1/2 Onion; diced,
1 cup Desicated coconut; roasted,
1 cup Sesame seeds; roasted,
2 tbsp Jaggery,
1/2 tbsp grated ginger,
2-3 tsp red chilli powder,
1/2 tsp asafoetida,
1/2 tsp haldi,
rai (mustard seeds),
Salt to taste.
Method:
In a grinder, combine mangoes, onion, coconut, sesame seeds, ginger, red chilli powder, turmeric powder and salt, and grinder into smooth paste. Add little water only if required. For seasoning, heat 2-3 tbsp oil in a small saucepan, add asafoetida and mustard seeds to it. When the seeds splutter add this seasoning to the chutney, mix well and serve.

This chutney can be served with parathas, can be given in tiffins to kids.