Beerakaya chutney

 

Ridge gourd chutney can be made with Ridge gourd or even the skin alone when making curry with ridge gourd.

Ingredients:

1. Ridgegourd - 1
2. Onion - 1
3. Green chillies - 2 nos
4. Roasted chana dal - 1tsp
5. Fried Cashews - 1tsp
6. Curry leaves - few
7. Tamarind  pulp - 2tsp
8. Salt  to taste

For Tempering:

1. Urad dal - 1tsp
2. Mustard seeds - 1tsp
3. Cumin seeds - 1tsp
4. Curry leaves - few

Method:

• Cut Ridge gourd,onion  and green chillies into fine pieces.
• Add oil in a hot pan ,fry in low flame all the ingredients one after another.
• Mix all of them together and grind them into a required consistency.
• Temper the chutney with the tempering ingredients and enjoy with hot rice and ghee.

Raw Mango-coconut chutney

 

 

  

Raw mango and coconut chutney otherwise called kobbarikaya mavidikaya pachadi is one of the traditional and authentic chutneys in Andhra Pradesh(S.India)usually eaten with plain hot  rice.It  is a very simple and easy to make, which has a tangy sweet flavor tastes best when eaten on the same day it is prepared. 

Ingredients:

1. Raw Mango pieces - 1/2 cup
2. Freshly grated  coconut - 1cup
3. Green chillies - 3 to 4
4. Salt to taste

For seasoning or tempering:

1. Urad dal - 1/2 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few
4. Hing - pinch
5. Oil - 1tsp
6. Dry Red chillies -2(optional)

Method:

• Grind the coconut,mango pieces , sauted green chillies and salt by adding very little water to a coarse mixture in a blender.
• Heat oil in a pan add the seasoning ingredients ,after the mustard starts spluttering add this to the above ground mixture and mix well.
• This tastes good with hot plain rice ore even with dosas or idlis.