Spicy Onion Chutney

Dosas or Idlis are incomplete without Chutney. Chutney is a very good combo for breakfast. This chutney is one of my favourite and I used to prepare this so often for Idli as well as Dosa.

INGREDIENTS:
Onion                               - 2
Coriander Seeds              - 1 tbsp
Garlic pods                      - 2
Dried Red Chillies           - 5
Salt                                   - To Taste
Coconut (Grated)              - 1 tbsp
Fried grams                       - 1 1/2 tsp
Gingelly Oil                       - To Sauteo
Curry leaves                       - few

To Temper
Mustard Seeds                    - 1/4 tsp
Urad Dal                             - 1/4 tsp

STEPS:

1. In a small pan, heat 2 tsp Gingelly oil and add Onion. Saute it till it becomes light golden brown and keep aside. In the same pan, Repeat the same for Garlic pods, dried red chillies, Coriander seeds and curry leaves separately and allow it to cool.
2. Grind the above along with Coconut, Fried grams and salt.
3. For tempering, In a pan, heat oil and add Mustard seeds and once it splutters, add Urad dal and saute till light golden brown and remove from the flame. Add this to the ground chutney.
4. Serve with dosa/idli.

Tips:

• If you want the chutney to be less spicy, decrease the dried red chillies accordingly.
• If you don't have big onions, Shallots can be used and vice versa.

Mango Thokku

Cooking time : 20 mins
Mango Thokku is most people favourite. My Grandma used to prepare this so often and store it in a container for months. This is my all time favourite with Curd Rice / Milk Rice. Preparing Pickles in home is very easy and it don't contain any preservatives and much oil. This is a very simple and easy to make homemade pickle. Just give a try.

INGREDIENTS:
Raw Mangoes            - 2
Turmeric Powder       - 1/4 tsp
Red Chilli Powder      - 3 tbsp
Mustard Seeds           - 1 tbsp
Asafoetida                  - 1/2 tsp
Salt                             - To Taste
Oil                               - 1/4 cup

To Roast and Grind:
Mustard  Seeds           - 1 tbsp                
Fenugreek Seeds         - 1/2 tbsp

STEPS:

1. Wash the Raw Mangoes well, dry and grate.
2. Dry Roast the ingredients mentioned in "To Roast and Grind" Section and allow it to cool and grind it to a fine powder.
3. In a pan heat Oil and add Mustard Seeds. Once the Mustard Splutters, add Asafoetida and add the Grated Mangoes to it and stir it. Add Turmeric Powder, Salt, Red Chilli Powder and keep stirring till the Oil gets separated. Allow the mixture to Cool.
4. Store in a tight container/Bottle and this can be used for months.