Carrot Chutney

Tried this carrot chutney from here with little modifications, 
it came out very well thank you so much for a wonder full recipe.

























Ingredients

Carrot 2 medium sized(Grated)
Small onion/Shallots 8-10
Tamarind 1 small gooseberry sized
Garlic cloves 5-6
Red chili 3-4(I used byadagi)
Salt as required
Oil 1Tbsp

To temper
Oil 2Tsp
Mustard 1Tsp
Black gram/Urad dhall 1 Tsp
Jeera 1Tsp

Method
1.Heat 1Tsp oil and add onion, garlic, tamarind and red chili.Saute until onion becomes transparent
2.Add the carrot and required salt. Saute until the raw smell of carrot goes off
3.Transfer it to a mixer jar and grind it to a smooth paste by adding required water.
4.Temper with all the ingredients given in "to temper"
5.Transfer it a serving bowl and have with idli/dosa.

Fried Gram Chutney Powder

This chutney powder is one of the versatile powder one can prepare and store it at home. If you are in hurry this chutney powder comes to your rescue. You Just have to mix this with water and serve with idli/dosa/chapathi/upma.

Ingredients
Grind in to a coarse powder
Fried Gram 1 Cup
Dry coconut/Copra(grated or finely choped) 1/2 cup
Tamarind 1 small marble sized
Garlic clove 4-6 no
Salt as Required
Red chillies 10-15

To Temper
Oil 1 Tbsp
Mustard 1 Tsp
Black gram 2 Tsp
Jeera 1 Tsp
Curry Leaves few

Method
1.Grind all the ingredients in to grind in a mixie and Transfer it to a serving bowl
2.Heat oil add mustard, black gram once it becomes golden brown turn off the flame.
3.Add jeera and curry leaves, pour the oil mixture over the powder and mix nicely.
4.Transfer it to a air tight container and store it in fridge.
5.Whenever chutney is needed take required quantity of powder and Mix with water to a chutney
and serve.

Note
*This has a shelf life of 10-15 days.

Onion Chutney

This chutney is one of the chutneys I make when there are no more veggies left out for me to make any curry or sambar.                 The ingredients required are very less in number and commonly available in our kitchen counters and the best part is you can have this with dosa, idli, chapati or even Toasted bread. Onion chutney is my DH's all time favourite and mine too.

All you need is

Ingredients

Onion 2 (medium) cubed

Red chillies 3-4 broken

Salt as required

Tamarind 1 small marble sized

Turmeric 1 Tsp

Oil 2 Tbsp

To Temper

Oil 1 Tsp

mustard 1/2 Tsp 

Black Gram Dhall/urad dhall 1 Tsp

Curry leaves few

Method

Heat 2 Tbsp oil add Red chillies and saute for 30 sec on a medium flame

Add Onions, salt, tamarind and saute till onions change colour to pink

Add turmeric and turn off the flame

Once it comes to room temperature grind it in a mixie and Transfer it to serving bowl.

Heat oil and add all to temper items one by one.

Note

You can use ghee also for tempering.

2 cloves of garlic can also be added.