Tomato Raw Chutney...

Tomato Pacchi Pacchadi

Ingredients:

Tomatoes 2
Ginger 1/2 inch piece
Garlic 1 pod
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Dried Broken Red Chillies 4
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Wash, peel and roughly chop ginger.
Peel, remove hard end and roughly chop garlic.
Wash and roughly chop tomato.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat.
Keep two of the curry leaves and red chillies aside.
Grind tomato, ginger, garlic, above curry leaves and red chillies that are kept aside and salt together into smooth paste without adding any water.
Pour the remaining talimpu into the ground tomato mixture.
Stir thoroughly and serve with dosa, rice…

Notes: Tastes good with roma tomatoes.

Green Chillies Chutney

Pacchi mirapakayala pacchadi

Ingredients:

Green chillies 2
Mustard seeds 1/2 tsp
Urad dal 1 tsp
Chana dal 1 tsp
Turmeric powder a pinch
Tamarind extract 1 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove stems, wash and chop green chillies into halves.
Heat oil, add chana dal, urad dal, mustard seeds.
Then add halved green chilies and saute for a minute.
Cool it to room temperature and grind it along with tamarid extract, turmeric powder and salt
into smooth paste.

Notes: Make sure chillies doesnt get burnt.

Tender Tamarind Leaves Chutney..

Chinta Chiguru Kobbari Pachadi
Ingredients:

Tender Tamarind Leaves 1 cup packed
Freshly Grated Coconut 1 cup
Green Chiles 2 - 4
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Clean, remove hard stems and wash tender tamarind leaves.
Using a pestle, first mash green chiles and salt finely.
Then add tamarind leaves and coconut to the mortar and mash briefly without adding any water.
You might have to add little water to grind everything at once in a blender.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, add this to above ground tamarind leaves chutney.
Serve with steamed rice.

Notes: Make sure not to grind the tamarind leaves chutney into a paste.