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  This is something different one.guess what? I knew you guys are eager to know what it is? ok ok, let me break the surprise. its a beetroot. Beetroot is the star of this recipe. I don't know how many of you known about this or tried this one. but I tasted this one when I was young my mom used to do this quite often. I preferred to have this one compared to other chutneys .bcoz of its color only. actually, I was a poor eater, so I don't like to try new items, my mom  scolded me a lot, it's a healthier one. she used to say if we take beetroot often it will improve our hemoglobin levels😜then I was slowly attracted to its color and started liking it, so she prepared it at regular intervals😜.lcomeon let's prepare that hemoglobin chutney😜. purple chutney Ingredients Beetroot    1 Onion     1/2 Red chillis   5-6 tamarind    amla size To Temper Mustard seeds    1/2 tsp Urad dhal    1/4 t...

This is the simple side dish .known by everyone. milky white chutney easiest one. Most of the main dishes will remain incomplete without this one. This chutney is a good companion not only to the main items like idli, dosa, Pongal but also for the snack items too, vada, bajii,bonda, etc. The breakfast menu will not be fulfilled without this milky white on all occasions or hotels or any tiffin center. wherever you go for breakfast or snack time he is the main hero. Coconut chutney Ingredients Grind Coconut   1 cup Green chili  2 Ginger  small piece Temper Mustard seeds  1/4 tsp Urad dal   1/4 tsp Hing     a pinch Curry leaves  a few Salt oil     as needed Grind the items heat oil in a tadka pan, add the tempered items to temper. Remove from heat and pour over chutney, mix well.

Taking fresh greens often is good for health.No onion no garlic in this. This is so versatile and can be used with sandwiches, patties, salads, chat items,  etc Green chutney Ingredients Fresh coriander   2 cups Green chili    4 Shallots    6 Tamarind    small piece Cumin seeds  1 tsp Temper Mustard seeds  1/2 tsp Urad dal  1 tsp Asafoetida  a pinch Salt oil    as needed Wash and clean coriander leaves. Chop onions chili and coriander leaves. Grind the items together and set aside. Heat the tadka pan add oil, add mustard seeds, once splutter add red urad dal red chili and asafoetida. Pour over the chutney. Mix well and serve.

This is one of the most popular chutneys, most delicious and it's very easy to make, goes well with most of the main dish idli, dosa,paniyaram,etc.you can spread this on top of the bread .    This chutney also has a garlic flavor and bcoz of tamarind it is slightly sour too. Ingredients Tomatoes     5 Dried red chilis  20 Shallots      20 Garlic (optional)    5-6 Mustard seeds    1/2 tsp Asafoetida     1/4 tsp Salt         as needed Gingelly oil    as needed Heat oil pan, add dried red chillis, shallots, and tomatoes one by one. Fry until well blended. Add salt. Remove from heat, allow it to cool. Grind it. Heat oil in a pan Add mustard seeds asafoetida when they splutter add the chutney. Cook until oil separates. Remove from heat. Ready to serve.