Five best homemade chutneys to make your meals tastier
In Indian meals, chutneys are a must to make the meals complete. This article provides an account of five delicious chutneys that keeps our taste buds busy. It gives an account of the number of required ingredients and the detailed procedure to be followed for making the chutney.
You can make a meal tastier with varied chutneys made at home. Five such chutneys are mentioned in this article, with details of ingredients required and the preparation methods as well. Dosa Aavakai
This chutney is prepared with yellow Cucumber (Dosakai in Telugu). A hard big yellow Cucumber is required for preparing this chutney. Along with this, a full teacup of red chilly powder, a full cup of mustard powder, a half cup of salt powder, vegetable cooking oil are required. Mustard powder can be prepared by taking little less than a tea-cup of mustard seeds of small size and should be ground in a grinder or otherwise the mustard powder is available in supermarkets. Little quantities of mustard seeds, Asafoetida, a little quantity of oil are required for tampering. It is an alternative to Andhra Mango Aavakai.Requirements
A cup of red Chilly powder, a cup of mustard powder, a half a cup of salt, two cups of unused vegetable cooking oil, a big hard yellow Cucumber are the main ingredients for preparing this chutney. Little quantities of mustard seeds, Asafoetida, a pinch of turmeric powder, little quantity of oil are the other ingredients for tempering the chutney.Preparation method
A cleaned, hard yellow cucumber is cut into small pieces with the yellow fruit cover. The seeds and soft part of the cucumber should be removed before making into small pieces. The cucumber that is taken for the chutney should not be soft and bitter because these qualities will spoil the chutney. Now put a cup of red chilly powder, a cup of mustard powder, a pinch of turmeric powder, and half a cup of salt is taken in a big steel bowl and mixed thoroughly. Then two cups of unused vegetable cooking oil are added to the above-prepared mixture of ingredients. Now add small pieces of cucumber cut into the above mixture of ingredients and mix them thoroughly. Now take a little quantity of vegetable oil in a pan along with little quantity of mustard seeds and Asafoetida and fry it in a low flame. Add this to the above preparation. Those who like garlic can add a few fleshy garlic pods into the above preparation of Dosa Aavakai. This chutney can be very tasty if it used with rice and rotis. This chutney can be stored for a minimum of three months.
Dosa Aavakai (Photograph by Author)Onion Chutney
This chutney is prepared with the chief ingredients of onions. Tamarind, 10-12 dry red chilies, a little quantity of mustard, urad, and Bengal gram seeds, dhaniya seeds, fenugreek seeds, jeera, salt, vegetable cooking oil, and garlic. 
Onion Chutney (Photograph by Author)Requirements
Two big sized onions, tamarind to the quantity of big sized lemon, a teaspoon full of urad seeds, a teaspoon full of mustard seeds, 10-12 dry red chilies, a spoonful of Dhaniya seeds, 1/4 teaspoon of fenugreek seeds, a teaspoon full of Bengal-gram seeds, a teaspoon full of jeera, vegetable cooking oil, few fleshy scaly pods of garlic, a pinch of turmeric powder. Preparation method
Remove the dry covering of two big onions. Cut the two onions into small pieces. Now take a little quantity of vegetable cooking oil in a pan and to it add dhaniya, urad seeds, Bengal gram seeds, fenugreek seeds, jeera, and red dry chilies and fry it on a low flame. This should be ground along with the garlic and a small spoonful of salt in the small jar of grinder after cooling the fried ingredients. Now take the tamarind in a small bowl and add water to it. After 15 minutes extract tamarind juice from it. Otherwise use tamarind paste available in pouches from supermarkets. Now take the cut onion pieces in the pan along with a little vegetable oil and boil it by stirring till onions lose the smell. Then add tamarind paste into the boiled onion pieces and boil it further 5 minutes at a very low flame without frying. After cooling, this will be ground along with the ground material within the small jar. Now take this Onion chutney in a bowl and temper it with fried mustard seeds, urad seeds, Bengal gram seeds, and Asafoetida. This chutney will be very tasty with rice, Dosa, Idly or Chapathi. This chutney can be used for a few days.Cauliflower Chutney
This chutney will be prepared wih cauliflower and lemons. The other ingredients include dry Red chilies, green chilies, Urad dal, Bengal gram dal, Mustard seeds, unused vegetable cooking oil, Asafoetida, salt, and a pinch of turmeric powder. Requirements
A fresh small sized cauliflower, two lemons, two spoons each of mustard, Urad dal, and Bengal gram dal, 15 dry Red Chilies, 2-3 green chilies, required salt, a pinch of Asafoetida, a pinch of turmeric powder. Preparation Method
Small-small pieces of the cauliflower is carefully cut from dry fresh cauliflower. The florets that is cut should be very small in size otherwise the chutney does not give good taste. The stalks of the flowers also are cut into small-small pieces. The cauliflower must be fresh otherwise the chutney does not give a good taste. The green chilies are cut into small round pieces and added to the cut bits of cauliflower. Take a pan and pour a little vegetable cooking oil into it. Add two spoons each of mustard, Urad dal, and Bengal gram dal, 15 cut dry Red Chilies, a pinch of Asafoetida, a pinch of turmeric powder into it and fry carefully. After cooling the fried ingredients are to be ground in a grinder. The ground material is then mixed with the cut bits of cauliflower and chilies placed in a utensil. Add the required amount of salt into it and mix the content thoroughly. Now add lemon juice squeezed from two lemons into it and mix it thoroughly. If you like, add fried garlic into it. Garnish the chutney with coriander leaves. This healthy chutney tastes good with Rice, Poori, Roti, etc. This chutney should be consumed on the day on which it is prepared. 
Cauliflower Chutney (Photograph by Author)Carrot Chutney
This carrot chutney can be prepared with fresh carrots and lemons. The other ingredients include dry Red chilies, green chilies, Urad dal, Bengal gram dal, Mustard seeds, unused vegetable cooking oil, Asafoetida, salt, and a pinch of turmeric powder. Requirements
2-3 fresh carrots, two lemons, two spoons each of mustard, Urad dal, and Bengal gram dal, 15 dry Red Chilies, 2-3 green chilies, required salt, a pinch of Asafoetida, and a pinch of turmeric powder. 
Carrot Chutney (Photograph by Author)Preparation Method
Take two big or three small-sized carrots and peel the coverings with a peeler. By using vegetable cutters make the carrots into small bits of equal-sized pieces. Cut the green chilies into small round pieces and add it to bits of carrot pieces. Take a pan and pour little vegetable cooking oil into it. Add two spoons each of mustard, Urad dal, and Bengal gram dal, 15 cut dry Red Chilies, a pinch of Asafoetida, a pinch of turmeric powder into it and fry carefully. After cooling the fried ingredients ground it in a grinder. The ground material is then mixed with the cut bits of carrot and chilies kept in a utensil. Add the required amount of salt into it and mix the content thoroughly. Now add lemon juice squeezed from two lemons into it and mix it thoroughly. Garnish the chutney with coriander leaves. This healthy chutney tastes good with Rice, Poori, Roti, etc. This chutney should be consumed on the day on which it is prepared. Coriander Chutney
It is a very easily made chutney. The main ingredients for preparing this chutney are coriander leaf twigs, a piece of ginger, 3-4 long green chilies, one big lemon, a little jeera, and a pinch of turmeric.
Coriander Chutney (Photograph by Author) Preparation method
Cut the coriander leaf twigs into small bits. Cut 2-3 long green chilies into small bits. A piece of ginger is chopped into bits. All these ingredients, along with a little jeera, the required salt and a pinch of turmeric powder should be put into a small jar of a grinder and ground into a fine paste. This paste is taken into a small bowl and the lemon juice is added into this paste and thoroughly mixed. This chutney tastes very nice with hot rice and can be used with Dosa and Idly. This chutney should be consumed on the day on which it is prepared.
We prepare coriander chutney regularly but the yellow cucumber, cauliflower and carrot chutney has never been heard by me earlier. It is really interesting to understand that the yellow cucumber chutney stays for three months, is it because it is added with more chilli powder and oil or should we add vinegar also?