Chutneys

1.Fig Chutney:

Ingredients:
500g figs
15-20 almonds
3 tbsp oil
4-5 cloves garlic
2 medium onions
2 tbsp malt vinegar
1 tsp red chilli powder
Salt to taste
4 tbsp sugar
3 green chillies
1 tsp green cardamom powder
2 tbsp white vinegar
1 tbsp melon seeds.

Method:
Blanch the figs and almonds. Peel and slice the almonds. Peel and chop onions, garlic and green chillies. Heat 2 tbsp of oil in a pan. Saute garlic and chopped onion. Add malt vinegar, red chilli powder, salt, 3 tbsp of sugar and a little water. Mix well. Take off the heat and cool. Grind the figs, green chillies, half the almonds, green cardamom powder and the cooked ingredients together. Dilute by adding 1 tbsp vinegar and water to the paste. Warm remaining oil in a pan. Add melon seeds, remaining sliced almonds, sugar, vinegar and ground chutney. Mix well. Serve garnished with the remaining chopped almonds.

2.Coriander Chutney:

Ingredients:
1/2 coconut (grated)
150g coriander leaves with stalks (chopped)
2 medium onions (chopped)
4-5 green chillies (minced)
Salt to taste
1/2tsp sugar
1/2 tsp pepper powder
1/2 cup whipped yoghurt.

Method:
Place all the ingredients in a blender, except the yoghurt. When smooth stir in yoghurt until well blended and chill. Serve.

3.Mint Chutney:

Ingredients:
1 bunch mint leaves
1 large onion
2 tsp pomegranate seeds or a small raw mango
4-5 green chillies
Salt to taste.

Method:
Clean and wash the mint leaves. Grind all the ingredients to a fine paste. Refrigerate till serving time.

4.Coconut Chutney:

Ingredients:
1/4 cup groundnuts
1 cup grated coconut
1/3 cup beaten curd
3 green chillies
1 tsp salt
1/2 tsp sugar
2 tbsp water

For Tempering:
1 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp split skinned black gram
6 small curry leaves.

Method:
Heat groundnuts on a griddle on medium heat till they start crackling. Remove from griddle and cool. Remove skins by rubbing groundnuts. Grind groundnuts and all the other ingredients, except water, into a paste. Gradually add the water. To make tempering: Heat oil in a small pan about 1 minute. Add mustard seeds. When the seeds crackle add black gram and curry leaves. Stir-fry till gram is light golden brown. Pour over chutney and stir. Serve with Dosas and Uttapams.