- Italian Eggplant ~ 1
- Oil ~ 1 Tbsp.
- Onions, chopped fine ~ 1
- Mustard seeds ~ 1 tsp.
- Tamarind paste ~ 1 tsp.
- Green chillies, salt ~ to taste
- Smear very little oil on the eggplant and roast it over open flame (or broil it). Once it’s cool enough to handle remove the skin and smash this.
- In a pan add the oil, and splutter the mustard seeds. Now add the onions and green chillies and saute.
- To this add the eggplant, tamarind paste, salt and water (to desired consistency), and bring it to a boil.
- Ripe Avocado ~ 1
- Lime juice ~ 1 Tbsp.
- Cilantro ~ ½ cup
- Salt, Green chilies ~ to taste
- Olive oil ~ 1 Tbsp.
- First, cut avocados in half, and remove the pit/seed. Scoop out the pulp using a spoon.
- Blend this with the rest of the ingredients until smooth and creamy.
- Chickpeas/Garbanzo beans ~ 1 small can
- Garlic ~ 4 pods
- Olive oil ~ 1 Tbsp.
- Lemon juice ~ 2 Tbsp.
- Salt, Red chili flakes ~ to taste
- Water ~ a couple of Tbsp.
- Rinse the chickpeas well under running water until clean.
- Blend together the rinsed chickpeas with the rest of the ingredients until very smooth and well blended. Add water accordingly while blending (shouldn’t take more than a couple of Tbsp.), until the desired consistency is reached.
- Pudina/Mint ~ a bunch
- Tomato paste ~ 3 Tbsp.
- Tamarind, Red chillies ~ to taste
- Jeera ~ about a Tbsp.
- Urud dal, Channa dal ~ about 1 Tbsp. each
- Wash the mint leaves thoroughly and chop them coarsely.
- In a skillet, add some oil, and once hot add the jeera and let it sizzle. Now add the dals and roast it to golden brown. Add the red chillies to this.
- Now add the mint leaves and saute for about a min or two, following which add the tomato paste (can also use fresh tomatoes) and saute for a couple more minutes.
- Turn off the stove, let it cool and grind this with tamarind and salt to a coarse paste.
Onion, tomatoes, ginger, garlic, cilantro, red chillies, sambhar powder and salt.
All of the above are to one’s preference.
- Saute all the above ingredients and then blend when slightly cool.
- If you want to store it for a long time, temper some oil with mustard seeds and add it to the blended chutney.
- Roasted peanuts, with their skin removed ~ 1 cup
- Red chillies ~ 3 to 4
- Tamarind paste ~ ½ teaspoon
- Asafoetida ~ a pinch
- Blend all the above with salt, adjusting the tamarind paste and red chillies as needed.
- Temper some mustard seeds and urud dal in oil and add it to the blended chutney.