Tomato Sauce

Recommended Season : Ideal for winter, but can be had during all seasons in moderation
Ingrediants : Tomatoes 1 kg Dry roasted cumin seeds 1 teaspoon Dry roasted fennel seeds 1 teaspoon Salt 1 teaspoon Chilly powder ½ teaspoon Sugar 4 to 5 teaspoons (according to taste)

Select ripe red tomatoes that are fresh and firm. Wash the tomatoes, cut them into big pieces, add dry roasted cumin seeds and fennel seeds and pressure cook them without adding water for 4 whistles.

After they have cooled down, grind the cooked tomatoes till you get a smooth texture, add salt, chilly powder and sugar and mix well. Transfer to a glass or ceramic container and store it in a fridge. Do not filter or add water. This can be used upto one week if refrigerated.

Tamarind Chutney

Recommended Season : All seasons
Ingrediants : Tamarind 200 gms Sugar Sea salt a pinch Black salt a pinch Dry roasted cumin seeds powder 1 teaspoon

Wash the tamarind and soak it in water for half an hour. Grind the tamarind in a mixer along with the water and filter it through a strainer or net. Measure this thick tamarind pulp and take equal quantity of sugar and add to the pulp. Boil this mixture in a thick bottomed vessel or pan till the raw smell of tamarind is lost. While boiling, add sea salt (sendha namak) and black salt (kala or ganda namak). Turn off the flame and add dry roasted cumin seeds powder. Mix well and bottle it after it cools down completely. This can be used for 1 to 1 ½ months if refrigerated.

Mango Chutney

Recommended Season : occasionally in summer
Ingrediants : Mango 1 Red chillies 1 or 2 Turmeric ½ teaspoon Cumin seeds 1 teaspoon Salt according to taste Sugar 2 table spoons

Peel the mango and grate it coarsely. Grind red chillies and cumin seeds, add turmeric, salt, sugar and the grated mango, and mix well. This can be kept in the refrigerator for 3 to 4 days.

Coconut Chutney

Recommended Season : All seasons
Ingrediants : Coconut 1 (medium sized) Roasted Bengal gram 1 cup (100 gms) Or plain Bengal gram 2 tablespoons Red chillies 2 or 3 Tamarind 2 inch piece Salt 1 teaspoon Turmeric ¼ teaspoon Mustard ½ teaspoon Black gram 2 to 3 teaspoons Curry leaves 7 or 8 Coriander leaves 1 cup (optional)

Grate coconut or dig out pieces from the shell with the help of a sharp curved edge (like the jagged end of a vegetable peeler), peel the brown skin, cut into smaller pieces and grind in the mixer.

If you are using plain Bengal gram, then shallow fry it, till pink in colour, in a teaspoonful of oil along with the red chillies. If you are using roasted Bengal gram, then shallow fry only the red chillies. Also shallow fry the seasonings, mustard, black gram and curry leaves separately and keep aside. Wash the tamarind in drinking water.

Grind the coconut, roasted Bengal gram or fried Bengal gram, red chillies, tamarind, salt and turmeric together, first without water and next adding drinking water, to a fine paste. Transfer this paste to a serving bowl, add the fried seasonings and mix well.

If preferred, a little portion of the fried seasonings (mustard, black gram and curry leaves) may also be ground along with the other ingredients. Coriander leaves may be added while grinding if the taste is preferred. It may be beneficial to rinse the leaves in hot water before adding to the other ingredients. Since the leaves are not cooked, rinsing them in hot water could remove pesticide or other chemical deposits on the leaves.

Green Chutney

Recommended Season : All seasons
Ingrediants : Coriander leaves 2 cups Salt ½ teaspoon Tamarind 1 inch piece Red chilly 1

Wash the coriander leaves well. It may be beneficial to rinse the leaves in hot water before grinding. Since the leaves are not cooked, rinsing them in hot water could remove pesticide or other chemical deposits on the leaves. Wash the tamarind and dry roast the red chilly.

Grind the coriander leaves, salt, tamarind and red chillies together, adding a little water if required, to a fine paste.

Tomato-Coriander Chutney

Recommended Season : ideal for winter
Ingrediants : Tomatoes 1 kg Coriander leaves 2 cups Sugar 4 to 5 tablespoons Bengal gram 2 tablespoons Red chilly 1 Salt 1 teaspoon Mustard ½ teaspoon Black gram 2 to 3 teaspoons Curry leaves 7 or 8 Oil 1 teaspoon

Alternatively Cumin seeds 1 teaspoon Chilly powder ½ teaspoon Salt 1 teaspoon Ghee 2 teaspoons

Wash the tomatoes, cut them into big pieces and pressure cook them without adding water for 4 whistles. Rinse the coriander leaves in hot water. Shallow fry the Bengal gram till pink in colour, in a teaspoonful of oil along with the red chilly. Also shallow fry the seasonings, mustard, black gram and curry leaves separately and keep aside. Grind the boiled tomatoes, coriander leaves, fried Bengal gram, red chilly and salt together, without adding water till you get a smooth texture. Transfer it to a serving bowl, add the fried seasonings and mix well.

Alternatively - Chop the tomatoes into small pieces and rinse the coriander leaves in hot water. Heat the ghee in a pan, add cumin seeds and when they splutter, add the tomatoes, sugar, salt and chilly powder, and cook till the tomatoes turn mushy. Add the coriander leaves and cook for a minute or two. Turn off the flame and let it cool. Grind it to a smooth paste.

Roasted Groundut Chutney (or powder)

Recommended Season : All seasons, in moderation during summer
Ingrediants : Roasted groundnuts 100 gms Salt ¾ teaspoon Dry Roasted Red chillies 1 or 2 Dry Roasted Cumin seeds ½ teaspoon Asafoetida ½ pinch (optional) Sugar 1 teaspoon (optional) Amchur powder ½ pinch Or Dry wiped Tamarind 1 inch piece

Grind all the above ingredients together into a coarse powder. This can be stored for a couple of days also. However, tamarind has to be carefully dry-wiped for longer shelf life.

Ridge-Gourd Chutney

Recommended Season : more during summer, less during winter
Ingrediants : Ridge-Gourds 1 kg Tamarind 1 inch piece Salt 1 teaspoon Turmeric powder a pinch Bengal gram 2 tablespoons Red chillies 2 or 3 Curry leaves 7 or 8 Mustard ½ teaspoon Black gram 2 teaspoons

Lightly peel the ridge-gourds along the ridges and wash them thoroughly. Cut them into pieces. Wash the tamarind. Heat 1 teaspoon oil in a pan and add the ridge-gourd pieces, tamarind, turmeric powder and salt and cook till the vegetable becomes soft. Let it cool.

Again heat 1 teaspoon oil in a pan and fry Bengal gram and red chillies till the dal becomes pink in colour. Turn to slow flame and remove the dal and chillies from the pan. To the same oil, add mustard and black gram. Fry till the dal turns pink in colour, add curry leaves and turn off the flame and keep stirring. The curry leaves turn crisp.

When the ridge-gourd turns cool, grind it with the Bengal gram and red chillies, to a fine paste. Transfer to serving bowl, add the fried seasonings and mix well.

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