Chili Garlic Chutney

          This is a hot, spicy and a tangy chili-garlic chutney which goes very well with dosa, idli, pesarattu or upma. Increase the quantity of chilies or tamarind pulp depending on your taste buds. The addition of some peanuts gives it a nutty flavour and the tempering also adds to the taste.

• 5-6 green chilies, chopped
• 1 & 1/2 tbsp. garlic, chopped
• 1 tbsp. tamarind pulp
• salt to taste
• 2 tbsp. fried chana dal (roasted Bengal gram)
• 1 tbsp. roasted peanuts
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. split urad dal (black gram)
• 1 sprig curry leaves

          Heat 1 tbsp. oil and saute the chilies and garlic till they changes colour. Remove and cool. Now grind this along with the tamarind, salt and peanuts into a smooth paste along with some water.

           Add the powdered and fried chana dal and a little more water and make a paste. Heat remaining of the oil and temper with mustard seeds.

          After it stops spluttering, add the urad dal and curry leaves and saute till the dal changes colour. Pour this over the chutney and mix well. Serve this along with dosa, idli, upma, uttapam or pesarattu.

Chili, Garlic and Raw Mango Chutney

          It is a simple and an easy homemade raw mango chutney. Tangy and spicy, it is a great accompaniment to dosa, idli, uttapam or paratha. A little bit of sugar can be added to balance the taste. So go ahead and try as a spread on burgers, sandwiches or pizzas for an Indian touch.

• 8-10 garlic cloves
• 1 tsp. sesame seeds
• 4-5 dry red chilies
• 1/2 tsp. tamarind paste
• 2 tbsp. coconut, grated
• 1/2 cup raw mango pieces
• salt to taste
• 2 tbsp. oil

                 Heat oil in a non-stick pan and fry the red chilies for a few seconds. Then add the garlic and sauté till light pink in colour.  Add the til and stir .

          Cool and grind along with coconut, tamarind, salt and mango pieces to a smooth paste. Serve with dosa, idli or upma. Can be had with paratha or as a spread on breads.