Sambal(tomato-chilli paste)

Ingredients

8 garlic, peeled
10 small red chillies (remove seeds if you want it mild, or use large chillies)
2 tomatoes, cut into 8 sections each
2 tsp corriander seeds
2 tsp cumin seeds
1 tsp salt
2 tsp sugar
1/2 tsp of white pepper powder
oil
 
Method
 
Blend the first 5 ingredients into a paste. If they do not blend easily, add about 3 tsp of oil to the mixture.
Heat 5 Tbsp oil in a wok / pan. When the oil is moderately hot, sauté the paste until it is fragrant.
This should take about 15 minutes. Use only low heat and stir the paste constantly so that it does not stick to the wok/pan.
Add the salt,white paper powder and the sugar.
Let the paste cook while stirring occasionally. It is ready when oil from the paste floats to the top.
Ladle as much of the finished sambal as you want onto your main dish.
Let the rest of the sambal cool before storing in refrigertor..

Green Chutney

Ingredients

• 1/2 Bunch Coriander leaves(chopped)
• 1/2 Bunch Mint leaves(Chopped)
• 3-4 Green chillies
• 1 Small tomato(chopped)
• 1 Lemon(juice)/1-2 tsp Tamarind juice
• 1/2 tsp Sugar
• 2=3 Flakes garlic
• A pinch of amchur powder
• Salt to taste

Method

• Mix and blend all the ingredients to make a fine paste.
• Add water if neccessary.
• Green chutney is ready to serve..

Onion Chutney

Ingredients 

• 3 Onions
• 50gm Urad dal
• 5-8 Red chillies
• Tamarind - size of a big lemon 
• 2tsp Oil
• 1tsp Mustard seeds
• Salt to taste. 

Method

• Cut the onions in to fine shape. 
• Soak the tamarind in some water. 
• Heat oil in a kadai, add red chillies and fry them. 
• Next add the urad dal and fry them to a golden brown colour (Take care while frying the dal,If not fried properly then the chutney will become sticky)
• Add onions and fry them till they turn transparent. 
• Keep aside the dal and onions till it becomes cool. 
• Grind all the ingredients with soaked tamarind and salt to a smooth paste. 
• Heat 1 tsp oil in  kadai and put some mustard seeds in it. 
• Add the ground chutney and fry for few minutes. (If this final frying is done then the chutney will stay fresh for a longer time.
• Serve with chapati, idli or dosa.

 

Lahsun ki Chuteny(Garlic Sauce)

Ingredients:

10 flakes of garlic peeled
2 tbsp red chili powder
1/4 tsp methi, roasted and ground
1 tsp Juice of Lemon
Salt To Taste

Method:

Grind all the ingredients in a blender using very little water.
Chill before serving.
Keep in an airtight container, and use for a couple of days.

Raw Mango Chutney

Ingredients:

1 cup raw mango pieces
1/2 cup grated coconut
2 red chillies
1/2" ginger
1 tsp hing powder
Salt and sugar as per taste


Method:

Grind ginger,coconut,red chillies,hing powder and mango pieces to a smooth paste.
Add salt and sugar to taste and mix.