Ginger Chutney


  • Ginger – 1 inch
  • Red chilli – 4
  • Jaggery – 1 tbsp
  • Tamarind Pulp – 1 tbsp
  • Channa dal – 1 tsp
  • Urad dal – 1 tsp (Skin less- whole white)
  • Coconut grated – 1 tsp (optional)
  • Oil- 1/2 tsp
  • Salt – As per taste


Dry roast channa dal & urad dal till golden brown. Soak these immediately with little water for 10 minutes.

Clean the ginger & cut into small pieces. Fry the piece with little oil for 2 minutes.

Take the soaked dal, fried ginger, tamarind pulp, jaggery, red chillies,salt, grated coconut in a mixie cup & grind into a course paste.

Add water to adjust the consistency.

Serve with idli, dosa etc as a side dish.


  1. You can preserve it in fridge for some days.
  2. You can add tempering into it if you like.



Badi Chutney


  1. Badi – 10 no.s
  2. Onion – 1 medium size
  3. Garlic – 3 cloves
  4. Green chilly – 2 no.s
  5. Salt – As per taste
  6. Oil – for deep frying badi


Heat oil in a kadai and fry badi till golden brown colour.

Chop the onion, garlic, green chilly into pieces. In a mortar, coarsely grind the badi, onion, garlic, green chilly, salt.

This goes well with pakhala and used as a side dish with rice.

Tomato Chutney


  • Tomato – 6 no.
  • Oil – 1 tsp
  • Salt – As per taste
  • Sugar/Jaggery – 1 tbsp
  • Curry Leaf – 1 strand
  • Dry red chilly – 2
  • Panch Phutan (Cumin, Mustard seeds, Methi, Kalonji, Saunf)
  • Hing – 1 pinch
  • Turmeric – 1 tsp
  • Roasted cumin, red chilly powder – 1 tsp


Cut the ripe tomatos into cubes.

Heat oil in a pan. Add dry red chilly into it. When the colour of red chilly changes, add panch phutana into it. Add hing. Now add curry leaf. Add cubed tomatos into it. Add salt, turmeric powder. Cover it and cook for some time. When the tomato becomes soft, add sugar or jaggery into it. Cook for some more time in low flame. When the chutney gets proper consistency, switch off the flame. Sprinkle roasted cumin, red chilly powder over it and cover it for some time.


  1. Hing and Roasted cumin, red chilly powder give nice aroma to this chutney.
  2. Don’t add sugar or jaggery if you don’t want the sweet chutney.
  3. You can garnish the chutney with fresh chopped coriander leaves.