Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts

Thursday, 21 April 2022

Badami Tandoori Cauliflower and Sweet Potato with Beetroot Chutney


 One of the dish at Fisherman’s Wharf was Badami Broccoli with Beetroot Chutney and Green Chutney… we loved it…. 

Coming back home… wanted to try and make my version of the dish… 

I didn’t have broccoli at home.. hence used cauliflower and sweet potatoes… it’s healthy as no oil has been used…and the cheese can be skipped.

 The Beetroot Chutney is also so very delicious… super easy to make… this Chutney can be served with any fried dish or eaten as a spread on bread… it’s a vegetarian dish… 


For the Badami Tandoori Cauliflower and Sweet Potatoes 

Ingredients 

1 medium size Cauliflower cut into medium size florets 

2 to 3 medium size Sweet Potatoes peeled and cut into medium size cubes

2 Green Chillies 

5 to 6 Garlic cloves 

1 small piece of Ginger 

2 Cheese cubes 

Salt to taste 

1/4 tsp Cardamom powder 

1/4 tsp Pepper powder 

1/2 cup Almonds soaked and peeled 

1/2 cup Curd 

1/2 cup whole milk


Method 

Par boil the cauliflower and sweet potatoes together with little salt.. once done, strain the water out from the vegetables. Take a grinder, add almonds, curd, milk, 1 cheese cube, green chillies, garlic, ginger, salt to taste, pepper and cardamom powder. Grind all the ingredients together. Once done add the paste to the parboiled vegetables. Keep it aside for an hour. Grate the remaining cheese over the vegetables. Bake at 180 degrees celsius for 20 minutes in a preheated oven. 


Beetroot Chutney 

Ingredients 

2 Medium size Beetroot boiled

2 Garlic cloves

2 Green Chillies 

1 tsp Tamarind pulp

Salt to taste 

1/2 tsp Sugar 


Method 

Take a grinder, add the boiled beetroot, tamarind pulp, garlic, chillies, sugar and salt. Grind all the ingredients together. The Chutney is ready.. 

Tuesday, 23 March 2021

Tarbuj er Khosar r Chutney / Watermelon rind Chutney


 

As summers are in, markets too are flooded with summer fruits. Watermelon is one such favourite fruit that is enjoyed and eaten during this season... types of watermelon salads, watermelon drinks, watermelon popsicles etc are made using the inner part of the watermelon... similarly the white part of the watermelon or the watermelon rind is equally used to make Sabji, Spicy Chutney to go with Dosa, sweet dish etc, as the watermelon rind too has its health benefits. 
I am sure many of us Bengali’s will  relate to this ‘Shesh pate mishti Chutney chara Bhat khaaoa shesh hoi na.’ It means that if there is no sweet Chutney at the end of the meal, then the meal is not completed. 
We have varieties of Chutneys that we enjoy throughout the year, tomato chutney, pineapple chutney, mango chutney, raw papaya Chutney, Elephant apple Chutney etc...
Today we will make Tarbuj er Khosar r Chutney, Chutney from watermelon rind, a love from my kitchen. This Chutney is scrumptious... I am sure you will like this recipe too.. Enjoy this Chutney with your main meals or with Puri or Parotta for breakfast. 




Ingredients 
6 cups - Small cubes of Watermelon rind 
Juice of 3 medium size Lemons 
1 tbsp grated Ginger 
6 cups Sugar 
1 tsp Salt
1 tsp Chilli flakes 
1/2 tsp Kalonji / Nigella seeds
2 Bay leaves 




Method 
Take a big pot, dry roast the bay leaves and kalonji  on a low flame until there is a lovely aroma. Add in the watermelon rind, sugar, ginger, chilli flakes, salt and lemon juice. Stir and cook all the ingredients on a low to medium  flame. Let it simmer, stir occasionally and cook until the sugar has become thick syrupy. Once done cool the Chutney down, the chutney will become more thicker,  store the chutney in a dry glass jar. Keep the chutney in the fridge and enjoy this with your main meals, Puri or Parotta for breakfast . This chutney will stay for 2 to 3 months. 

Tuesday, 1 May 2018

Kacha Aamer ar Kacha Laal Lonkar Chutney


Due to the intense heat in Mumbai, going into the kitchen and cooking is a big noooo.... The only food I cook is very basic  simple  dal and rice or just some curry to have it with rice and that’s it. Only dish I prefer the most is dal and rice with with some Pickle or Chutney. Here is a superb recipe of Green Mango and Red Chilli Chutney that can be kept for 5 to 6 months in the fridge and it goes well the dal - rice or any fried starter or paratha. In Bengal, Kacha Aamer Chutney is made with panch phoron seasoning and flavoured with roasted panch phoron powder. Taking inspiration from the authentic traditional recipe here is my innovative version of the Chutney.. 


Ingredients 
3 cups of grated Green Mangoes ( Washed, Peeled and then grated )
1/2 cup Red Chilli Pepper paste ( Red Chilli Pepper is a variety of red fresh chilli which is less spicy, cut them into pieces and remove excess seeds, add them into the grinder and make paste)
1 and 1/4 tbsp Ginger grated 
1/2 cup White Vinegar 
1/3 cup chopped Seedless Dates 
1/4 cup Raisins 
2 tsp Roasted Panch Phoron powder 
2 cups Sugar 
1 tsp Salt 
1 tsp Nigella seeds
2 Bay Leaves 
2 Dry Red Chilli cut into small pieces 
2 tbsp Mustard Oil 
2 cups of Water

Method 
Take oil in a pot, add oil, let it heat up. Add the nigella seeds, bay leaves and dry red chilli pieces. Stir and cook until the nigella seeds crackles. Add the green grated mangoes, stir and cook for few seconds. Add ginger, dates, raisins and salt. Stir for 2 minutes. Add the red chilli pepper paste, sugar, vinegar and water. Let it cook and simmer on low flame till the sugar syrup thickens up and looks glossy. Add the roasted panch phoron powder. Stir and let cook for few minutes. Switch off the flame. Let it cool, store the mango and red chilli chutney in a dry glass bottle. Serve the Chutney with dal - rice or it can be eaten as an accomplishment  with any fried starters or paratha. 

Panch Phoron is equal portions of Nigella Seeds, Fenugreek seeds, Celery Seeds, Cumin Seeds and Fennel seeds. As Celery seeds are not always available every where, use Mustard seeds instead of Celery seeds. 


Thursday, 24 August 2017

Pepper Plastic Chutney....


As chutney is a part of a Bengali meal, here is an unique type of Bengali chutney which is served in functions and ceremonies with papad bhaja. 
  It's a very easy and simple recipe with the two main ingredients - green raw papaya and sugar. It's called plastic chutney because of it's looks. The papaya after cooking in sugar syrup turns translucent and looks like plastic. 

Ingredients
2 cups Kacha Peppe / Raw Papaya sliced into small thin pieces like chips
1 tbsp Raisins
3/4 cup Sugar
1/4 tsp Salt
2 tsp Lime juice
1 1/2 cup Water



Method
Take a pot or a pan.
Add water and the papaya chips.
Let it simmer on low - medium flame for 10 minutes.
Add salt and sugar.
Let it continue to simmer for 5 minutes.
Add the raisins.
Let till continue to simmer till the papaya chips become translucent and the syrup thickens.
Add the lime juice and simmer it for another minute.
Switch of the flame.
It's ready to be served.



Sunday, 16 October 2016

Tomato Khejur Aamshottor Chutney.....


Sweet chutney is a must have Bengali delicacy enjoyed at the last course of the meal with papad. There are various types of chutneys which are served for meals during celebrations and festivals. Tomato, date and dry mango pulp chutney is one of them. It can be kept for approximately 2 months in the refrigerator in a glass bottle. It is so scrumptious that it can be enjoyed with paratha, roti, luchi or just eaten like that. It is aways better to make it a day before as the taste enhances as it is stored. 

For the Spice Powder 
Ingredients 
2 tsp Panch Phoran ( Equal portion of Nigella seeds, Celery seeds, Feaugreek seeds, Fennel seeds and Cumin seeds) 

Method 
The seeds are dry roasted and ground to powder. 

For the Chutney 
Ingredients 
250 grams Ripe Tomatoes cut into pieces
1 tsp Ginger minced or paste 
1 cup of Dry Mango pulp / Aam Papad pieces 
1 cup of Dates / Khejur cut into pieces 
1/2 cup of Raisins / Kishmish
1/2 cup or more Sugar as per taste
1/2 tsp Turmeric powder 
1/2 tsp Salt 
1/2 tsp Panch Phoran 
2 Dry Red Chillies 
2 Bay Leaves 
2 tbsp Mustard oil 

Method 
Take a wok, add oil and heat it well. Add the Panch phoren. Let it crackle. Add the dry red chillies, bay leaves and ginger paste. Sauté it for a minute. Add the tomatoes. Stir it, add salt and turmeric powder. Stir it, add the dry mango pulp, dates and raisins. Stir it and cook it for 2 minutes. Add the sugar, stir and cook for 2 minutes. Add 1/2 cup of water, stir, cover and cook till all the ingredients combines together and it becomes mushy. Add the panch phoran powder. Mix it well. Let it cool. Serve it with any meal. 





Sunday, 15 May 2016

Kothamalli Mangai Thokku (Green Mango and Coriander Chutney)

Kothamalli Mangai Thokku
Green Mango and Coriander Chutney


Thokku is in between vegetable dish and a pickle. It is made in South Indian homes.  In thokku water content is reduced and it can be kept for longer period.  Thokku can be kept in the refrigerator for 2 months in a clean dry glass bottle. Thokku can be made with other veggies too.  It can be eaten as a dip, spread, or as pickle. You can eat it with Bread, dosa, chapati and curd rice or eat it mixed with steamed rice. 

Ingredients
8 small Raw Mangoes cut into pieces 
1 medium size bunch Coriander leaves with stems chopped 
8 Green Chillies cut into pieces 
1 tsp urad dal
1 tsp Chana dal 
1 tsp mustard seeds
1/4 tsp Fenugreek seeds 
Few Curry leaves 
1/4 tsp Asafoetida powder 
Salt to taste 
3/4 cup Sesame Oil

Method
Heat the 1 tbsp oil and add the mangoes, green chillies and coriander leaves. Stir fry till all the water dries up. Remove from the heat and let it cool. Put the mangoes,  green chillies and coriander leaves into a grinder. Grind the ingredients into a smooth paste. Heat the remaining oil in a wok. Add the urid and chana dal. Sauté it for 2 minutes. Add the mustard seeds and fenugreek seed. Let it crackle. Add the curry leaves and asafoetida. Sauté it for few seconds. Add the paste and salt, cook it for 10 to 15 minutes on low flame, stirring it occasionally, till the oil releases from the paste. Remove it from the flame and let it cool. It can be stored in a clean and dry glass bottle for 2 months in the fridge. Serve this with sandwich, dosa, chapati or curd rice.

Wednesday, 3 February 2016

Instant Vermicelli Dosa served with Tomato Chutney

Instant Vermicelli Dosa served with Tomato Chutney 


Vermicelli Dosa
Ingredients
4 cups Vermicelli (Boiled in water and strained)
1 cup Idli Rawa
1 cup Rice Flour
1/4 cup Desiccated Coconut
1 cup Curd
1 Onion chopped
3 Green Chillies chopped
2 tbsp Coriander Leaves chopped
Salt to taste
1 tsp Eno
Ghee to Drizzle

Method
In a mixing bowl, mix all the above ingredients, except ghee. Add water little at a time to make a thin batter. Let the batter stand for 30 minutes. Heat a skillet. Pour 2 ladle of the batter on the skillet, spread the batter on the skillet, let it cook for a minute on low heat,  drizzle ghee on the dosa and let it cook till brown on one side.Flip over and cook on the other side. Serve hot  vermicelli dosa with tomato chutney.

P.S. Before making the next dosa, wipe the skillet with wet cloth, or else if the temperature is high, the dosa will not spread properly.


Tomato Chutney
Ingredients
4 Tomatoes chopped
1 Onion chopped
10 Garlic cloves crushed
1/4 cup Coriander Leaves
5 Green chillies
Salt to taste
Few Curry leaves
1/4 tsp Mustard seeds
1 Red Dry Chilli broken into pieces
2 Pinches of Asafoetida
1 tbsp Sesame Oil

Method
In a grinder, add tomatoes, onion, green chillies, garlic, coriander leaves and salt. Grind it into paste. Add little water. Take a pan. Add oil, let it heat. Add mustard leaves, curry leaves, dry red chillies and asafoetida. Let the mustard seeds crackle. Add the chutney. Let it simmer on low flame for 5 minutes. Serve hot for Vermicelli Dosa....


Monday, 18 January 2016

Crispy Paper Dosa with Tomato and Onion Chutney...

Dosa
Ingredients
500 grams  Idli Rice
250 grams Urid dal
Salt to taste
Ghee to drizzle

Method
Soak the dal and rice in water over night. Grind the soaked dal and rice into a thick batter. Ferment it for 8 hours. Add salt and mix it. Take a non stick dosa tawa. Add 2  ladle full of batter and sriwl the batter on the tawa. Drizzel some ghee. Cook on medium low flame cook the dosa till crisp.

Tomato and Onion Chutney
Ingredients
6 Tomatoes roughly chopped
2 Onions sliced
2 Green chillies
6 Garlic cloves
2 tbsp Coriander leaves
Few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
1 Dry Red Chilli broken
1/2 tsp Tamarind paste
1 tbsp Jaggery grated
Salt to taste
Pinch of Asafoetida
1 tbsp Coconut oil

Method
Take a grinder, add tomatoes, garlic, green chillies and  coriander leaves.  Grind the ingredients coarsely. Take a pan. Add oil. Let it heat. Add mustard seeds, coriander seeds and dry red chilli. Let it crackle. Add Curry leaves and asafoetida. Add the onions. Saute it for 2 minutes. Add the coriander paste, tamarind paste, salt and jaggary . Stir and cook for 3 minutes. Add 1/4 cup of water. Cook for 10 minutes. Serve hot with dosa.
Tomato and Onion Chutney
Ingredients
6 Tomatoes roughly chopped
2 Onions sliced
2 Green chillies
6 Garlic cloves
2 tbsp Coriander leaves
Few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
1 Dry Red Chilli broken
1/2 tsp Tamarind paste
1 tbsp Jaggery grated
Salt to taste
Pinch of Asafoetida
1 tbsp Coconut oil

Method
Take a grinder, add tomatoes, garlic, green chillies and  coriander leaves.  Grind the ingredients coarsely. Take a pan. Add oil. Let it heat. Add mustard seeds, coriander seeds and dry red chilli. Let it crackle. Add Curry leaves and asafoetida. Add the onions. Saute it for 2 minutes. Add the coriander paste, tamarind paste, salt and jaggary . Stir and cook for 3 minutes. Add 1/4 cup of water. Cook for 10 minutes. Serve hot with dosa.

Saturday, 2 January 2016

Apple and Black Grapes Chutney

Apple and Black Grapes Chutney
Ingredients
6 Red Apples grated with the skin
1 cup Black Grapes chopped
1/4 tsp Ginger grated
1 tsp Lime juice
2 Bay leaves
1 1/2 cup Sugar or more as per taste
1/4 tsp Salt
1/4 tsp Cinnamon powder
2 pinches of Nutmeg powder
1/4 tsp Chilli powder
Method
Add the grated Apple, grapes, lime juice, sugar, salt, ginger, bay leaves and 1/4  cup water in a pan, cook the apple till the sugar incoperates well the fruits. Add the nutmeg powder, cinnamon powder and chilli powder. Cook till the chutney thickens.. Store it in a jar once cool... Can be refrigerated for 3 months..

Wednesday, 18 November 2015

Dhonepatar Patar Chutney / Coriander Chutney

Dhonepatar Patar Chutney / Coriander Chutney
This Coriander Chutney has a different preparation... Normally the ingredients are ground raw and the chutney is ready. I remember one of the cook at my Aunt's place use to make this in Kolkatta. She use to called it Dhonepatar Bhorta and it was had with hot rice. This chutney is cooked with mustard oil and has a sweetly, tangy, spicy taste and can be preserved for 3 to 4 months. This chutney can be used to have on bread or can be used for cooking with fish or chicken.
Ingredients
1 big bunch Coriander Leaves cleaned and chopped with stems
10 Green chillies or More as per taste
1 big Lime Juice
Salt to taste
2 tbsp Sugar
1 cup Mustard oil

Method
Take all the ingredients in a grinder except oil, grind the ingredients into a paste. Take a pan, add 1/2 cup mustard oil, heat it. Add the coriander paste, on a low flame cook the coriander paste, for 10 minutes. Add 1/4 cup mustard oil in between. Cook the coriander paste till all the water has almost dried up, add the remaining oil. Keep cooking till no water remains in the paste and the oil starts to leave from the paste. Switch of the flame and cool it. Store it in a dry bottle and refrigerate it. Use when require. It stay well for 4 months. Always use a dry spoon while taking the chutney out.

Wednesday, 14 October 2015

Healthy Instant Multi Grain Flour Dosa served with Lasuni Sattu Ki Chutney

Healthy Instant Multi Grain  Flour  Dosa served with Lasuni Sattu Ki Chutney.... No oil used at all....

For the Instant Multi Grain Flour Dosa
Ingredients
1/2 cups of each
Sago flour (Sabudana)
Amarnath flour (Rajgiri Flour)
Soya Flour
Ragi Flour (Nachni Flour)
Water Chestnut Flour (Singara Flour)
Bajri Flour
Jowari Flour
Oats
Rock Salt to taste
1/2 cup Curd
1/2 tbsp Eno

Method
Mix all the dry ingredients together in mixing bowl. Take the curd and add 1 cup of water. Mix it. Add to the dry ingredients. Add more water to make a thick dropping consistency. Whisk it so that no lumps remain. Let it stand for 15 minutes. Take a non stick skillet, add 3 ladles of the batter. Spread the batter on the skillet as thin as possible in to a round shape. Cook it on a low flame. Once the lower side becomes brown in colour, turn the side. Cook for another 1 minute. Serve it hot with the chutney.

Lasuni Sattu Ki Chutney
Ingredients
1/4 cup Chana Sattu
2 to 4 Green Chillies
3 tbsp Coriander leaves
1 small Onion chopped
1 small Tomato chopped
6 Garlic Cloves
Rock Salt to taste
2 tbsp Curd

Method
Blend all the above ingredients in a blender into a thick coarse paste. Add little water at a time if required while blending.

Saturday, 10 October 2015

Healthy Thalipeeth and Lal Mirchi Cha Thecha Healthy Treat for yourTastebuds and Soul

Healthy Thalipeeth with Lal Michi Cha Thecha

This Thalipeeth was made by Musi( Aunty) who stays with us. She took care of my mother and now takes care of my Mother in Law. Some how after my mother's death she gave me immense support. I believe she is next to my Ma. Today she made this Healthy Thalipeeth for me. Using curd instead of oil and water while flattening the dough was her idea. 
Thalipeeth is a traditional Maharashtrian dish. This dish is made with Jowari, Bajri and some veggies add to the flour... A healthy dish indeed... 


Healthy Thalipeeth
Ingredients
1 cup Jowari
1 cup Bajri
1/2 cup Whole Wheat Flour
1 finely chopped Onion
1/2 cup Spinach chopped
1 medium size Carrot grated
1 cup grated Bottle Gourd
2 finely  Green Chillies chopped 
2 tbsp  Coriander leaves finely chopped 
Rock Salt to taste
1/2 tsp Turmeric powder
1 tsp Coriander seed powder
1 tsp Cumin seed powder
1/2 tsp Garam masala powder
1/2 tsp Chilli powder
1 cup Curd or more
Oil spray
Method
Take a mixing bowl. Add all the flours, chopped vegetables and spices. Add curd and make a soft dough.


 Take a plastic sheet. Add 1/4 tsp of curd on the plastic sheet and spread it. 


Take a portion of the dough, make a round ball. Put the dough ball on the plastic sheet.


 Add 1/4 tsp curd on the dough.


  Flatten the dough very gently by pressing it from all the sides. 



Heat the pan. Spray oil on the pan. Slowly left up the rolled  dough along with the plastic sheet with one hand and turn the plastic sheet along with the rolled dough on the other hand. Pick the plastic sheet gently. 


Put the rolled dough on the pan. 


 Spray oil and cook from both the sides. 



Serve it with Red Mirchi Cha Thecha. 

Red Mirchi Cha Thecha
Ingredients
8 to 10 Red Chillies
1 small Onion cut into 4 pieces
8 to 10 Garlic cloves
Rock Salt to taste 



Method 
Take all the ingredients and grind it coarsely. 

P.S. I have not fried the ingredients before grinding due to dieting.  

Wednesday, 26 August 2015

Flattened Rice and Oats Thatte (Plate) Idlis

Flattened Rice and Oats Thatte (Plate) Idlis
Ingredients
2 cups thick Flattened Rice
1 cup Oats
1 Cup Urid dal
1/2 cup Rice
1/4 cup Grated Coconut
Salt to taste
Water Or Butter milk
Sesame Oil

Method
Wash and soak the dal and rice for 5 hours. Grind the dal and rice into a thick dropping consistency. Leave it overnight to ferment. Wash the flattened rice and add it into the batter, add oats, salt and coconut. Add water or buttermilk to get the right consistency of the batter. Keep it for 10 minutes.... If required add more water or butter milk.... as oats and flattened rice soaks up the liquid. Take small size plates, apply oil and pour the batter. Steam the idlis in a steamer. Serve hot with green tomato and garlic chutney and sesame and onion chutney....

Green Tomatoes and Garlic Chutney
Ingredients
2  big Green Tomatoes
4 Garlic cloves
2 or more Green chillies as per the taste
1/4 cup Coriander leaves
Salt to taste

Method
Grind all the above ingredients into a thick paste.
 

Sesame seeds and Onion Chutney
Ingredients
2 tbsp Sesame seeds
1 big Onion sliced
2 dry red Chillies
Salt to taste
1 tsp Sesame seed oil

Method
Take a pan, add oil, onion, red chillies and sesame seeds. Fry it till the onions become translucent. Add salt and once it cools down, grind it.

Saturday, 27 June 2015

Sweet Tomato chutney

Sweet Tomato chutney
This chutney is made in microwave
Ingredients
4 ripe tomatoes chopped
1 pinch of salt
1 1/2 tsp panch phoran ( mixture of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts)
1 red dry chilli
1 bay leaf
1/2 tsp mustard oil
1/2 tsp turmeric powder
1/4 cup sugar
1/4 cup water

Method
Take a microwave vessel add in panch phoran and red dry chilli and microwave for 2 minutes. Take 1/2 the panch phoran and 1/2 red dry chilli out to make powder. Now add mustard oil to the rest of the panch phoran and chilli. Microwave for another 2 minutes. Add in the rest of the ingredients and stir it. Now microwave for 5 minutes. Keep a check. The sugar liquid should be sticky when touched. If it is still watery then  microwave for some more minutes. Once all the ingredients blends well and the sugar syrup has become sticky then take it out and add in the panch phoran and dry chilli powder and mix well. Have it with Partha or chappati..

Thursday, 25 June 2015

Mirchi cha Thecha

Mirchi cha Thecha
Ingredients
12 Green Chillies silted
4 Garlic Cloves
1 tbsp Oil
Salt to taste
Method
Take oil in a pan. As the oil heats up add the chillies and garlic. Sauté it till the chillies starts to change it's colour. Add salt to the sauted chillies and garlic. Coarse grind all the ingredients in a grinder... Serve with Thalipeeth or Bhakri.. 

Friday, 19 June 2015

Tomato and Guava Cheese Chutney

Tomato and Guava Cheese Chutney
Ingredients
1/2 kg Tomatoes chopped
1 packet of Guava Cheese cubed
A handful of Raisins
1 pinch of Salt
1/2 cup sugar
1/4 turmeri powder
1 tsp mustard oil
1/4 tsp panch phoran
1 bay leaf
1 dry red chilli
1 tsp roasted panch phoran powder
Method
Take a kadai. Add oil and heat it up. Add red chilli, panch phoran and bay leaf. Once the panch phoran crackles then add the tomatoes, turmeric power, salt and sugar. Sauté for few minutes and then let it boil on low flame for 5 minutes. Add the raisins and cubed guava cheese. Let it cook until all the ingredients has incorporated well. Take off the gas. Add roasted panch phoran powder. Mix it well. This chutney can be kept for 15 days in the fridge.

Monday, 15 June 2015

Raw Mango, Mint and Curry leaves Chutney....

Raw Mango, Mint and Curry leaves Chutney....
For the Chutney paste 
1 raw Mango cut in to pieces
1/2 cup Mint leaves 
1/4 cup Curry leaves
2 Green Chillies 
1 small piece of Ginger 
3 tbsp Jaggary 
Salt to taste 
Method 
Grind all the ingredients together to make a paste. 

For Seasoning 
1/4 tsp Mustard seeds
Few Curry leaves for cooking 
2 tbsp Sesame oil
Method 
Take a pan, add oil. Add the mustard seeds and curry leaves... Let the mustard seeds crackle. Add the chutney paste and cook it till the paste changes it's colour and starts to leave the sides of the pan. This chutney can stay up to a month in the fridge and can be served with any fried items like pakodas, cutlets or idlis.