Firstly fresh nariyal, green chillies,chanadal, imli pulp, Salt, water blend in blender. And transfer into a bowl.
Further heat oil into a pan and crackle mustard seeds and few curry leaves.
And ready tarka pour upon on ready chutney.
For tamarind and date chutney
Firstly tamarind sock into a cup of water for 1 hour.
Further sieve tamarind water inti a Bowl.
Now add tamarind water into a pan and simmer upon on low flame for 10 minutes.
Further add chopped dates and sugar. And salt, pepper, Ginger powder, cumin powder.
Furthermore, simmer the mixture for 2 minutes.
Later allow the mixture to cool completely.
Finally, tamarind date chutney stays good for a month when refrigerated in a airtight glass jar.
For tomato chutney
Blend tomato, green chillies,salt and cumin into a blender, and blend become a smooth paste.
Heat oil into a pan and crackle mustard. Further pour ready tarka upon ready chutney.
For beetroot chutney
Heat oil into a pan and crackle urad dal, chanadal, green chillies, few curry leaves 1cup beetroot and salt.saute for 2 minutes
Now add 1/4 cup water, cover and cook for 10 minutes.cook until the beetroot is softened
Cool completely, and transfer to the blender.blend to smooth paste adding more water if required.
Now prepare the tempering by heating 2 tsp oil.
Once the oil is hot, add 1 tsp mustard, urad dal, few curry leaves and allow to splutter.pour the tempering over beetroot chutney and mix well.
For chilli garlic chutney
Blend chopped chilli, garlic, salt, honey and into a blender. And add lemon juice.
Ready instant chutney serve with momos, masala rice and roti or paratha.
