Indian food is famous all over the world, mainly due to the distinct taste and variety in cuisines it has to offer. For a person who is not aware what a chutney it is more like a fresh dip or relish. Indians love chutneys and this is a very common side dish in every main course we eat. South Indian or north Indians both relish this dish, it adds instant flavour to the meal.

Ingredients
Peanuts-50 grams
One medium sized onion
Asafoetida powder-1/2 tsp
Garlic studs four,cumin seeds a tsp, Tamarind-lemon sized soaked in the water.
Salt-to taste

Method: Heat little oil in the pan and fry the cumin seeds, green chillies and garlic studs, sauté and add onions. Add roasted peanuts, salt, tamarind squeezed to this and grind in the mixer till a fine paste is ready. Finally temper and season it with oil in which curry leaves, urad dhal,mustard seeds and Bengal gram is added. The chutney is ready to serve.

Ingredients
1 bunch mint leaves and coriander leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
4-5 green chillies, chopped
2-3 tsp lemon juice or amchur powder(dry mango)
Salt to taste

Method : Grind this into a fine paste and this is a great side dish with any Indian meal. It is so good for the health made of fresh ingredients and spread it on bread to make a sandwich.

Ingredients :
Coconut (grated) - 1/2
Green chilles - 3 small
Garlic (chopped) - 1/2" piece
Coriander a few strands
Salt to taste

Seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Split black gram dal - 1 tbsp
Curry leaves – 8 and Red chilies-6

Method : Grind the coconut, green chillies, garlic and corriander, tamarind and salt in a blender.Heat oil in a small pan and temper with mustard seeds, split black gram dal and curry leaves. Pour over chutney, and mix well before serving.

Ingredients
Tomatoes-4
Red chillies-6
Salt-to taste
Asafoetida - a pinch
Oil to fry

Method :Chop the tomatoes into fine pieces.
Fry this in little oil along with red chillies and salt and grind it into smooth paste. Fry mustard seeds, Bengal gram,urad dhal & asafoetida in little oil and pour on the chutney. Mix well and Serve with chapathi and curd rice.

• Some simple foods can make a world of difference and spice up entire dish. I always believe that the best things in life are always the simple food. Mix chutney with cream cheese, sour cream or creme fraiche for cracker spread or fruit dip. It tastes delicious and makes routine food extraordinary.

• A blend of olive oil in the chutney can be a used as a quick marinade or glaze for meats. It adds so many flavors to the entire dish. Infusing flavours will only take the main course meal to a whole new level. When using a chutney mixture as a marinade, be sure to boil it again and cool before using it as a glaze.

• I always preserve these chutneys for more than a week, they can stay fresh due to the acidic nature of the ingredients.

• The ideal storage for chutneys has always been glass containers.