Say It Hot n Spicy With Green Leaf Chutneys

Green leafy vegetables like spinach, fenugreek leaves, mint, coriander or cilantro radish leaves, cabbage outer leaves etc are all rich sources of vitamins and minerals.Sometimes even leaves like radish tops are discarded. But these can be made into a spicy chutneys which was tried by my sister. For those who cannot relish the greens in their dhals or pulses here are some recipes which can be eaten with rice or chappatis or used as a spread in a sandwich or as a dip for fried stuff like vadas etc. If one wishes to make them less spicy, the red chillies can be reduced. Try them and taste!

01 :- Radish Tops and Fenugreek Chutney

Ingredients	Quantity
Radish Leaves	tops of three radishes
Fenugreek Leaves [1]	one small bunch
Bengal Gram Dhal [2]	1 tbsp
Black Gram Dhal [3]	2 tbsp
Mustard Seeds [6]	1 tsp
Fenugreek Seeds [4]	1 tsp
Red Chillies	4 or 5
Asafoetida [5]	1 tsp
Tamarind [12]	1 lemon size ball
Salt	to taste
Oil	2 ½ tbsp
Turmeric Powder	½ tsp
Garlic(Optional)	5 cloves

Method

1. Clean the radish tops and fenugreek leaves well with water and chop them .Drain the water well in between a dry kitchen towel.

Soak the tamarind(without seeds) in a little water and keep it aside.

2. Take a pan and add one tablespoon of oil and fry the channa dhal,urad dhal,mustard seeds,methi seeds, hing and red chillies till the dhals are light brown.Keep it aside for cooling.


3. Take the pan again and add the rest of the oil and put in the leaves and fry them till the raw smell of the leaves goes away.Add turmeric powder,salt,soaked tamarind and remove from the heat and cool it.


4. Afer cooling , grind all the ingredients(seasonings and leaves) to a fine paste and garnish it with fried garlic cloves. This chutney can be stored for four or five days in the fridge.

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02 :- Curry Leaves Chutney

Ingredients	Quantity
Curry Leaves	2 cups
Bengal Gram Dhal [2]	1 tbsp
Black Gram Dhal [3]	2 tbsp
Mustard Seeds [6]	1 tsp
Coriander Seeds [7]	4 tbsps
Fenugreek Seeds [4]	1 tsp
Black Pepper [8]	1 tbsp
Tamarind [12]	1 lemon size ball
Red Chillies	4 or 5
Turmeric Powder	½ tsp
Asafoetida [5]	¼ tsp
Jaggery Powder[9] (Optional)	1 tbsp
Salt	to taste
Oil	¼ cup

Method

1. Clean the curry leaves in water and let them dry well on a dry towel.Soak tamarind(without seeds) in a little water and keep it aside.


2. Take a pan and add one tablespoon of oil and fry the dhals,mustard seeds,fenugreek seeds,black pepper,coriander seeds,red chillies and hing till the dhals are light brown in colour.Cool the seasonings.


3. Take the rest of the oil in the same pan and fry the curry leaves till they are lightly crisp. Add turmeric powder,salt and tamarind and remove from the heat and cool it.


4. Grind the seasonings and curry leaves in a grinder till it becomes a fine paste. If one likes it sweet, jaggery can be added when grinding.


5. Serve it with hot rice or as a spread on the bread or chappati. If more oil is used, this chutney can be stored for more than ten days in the fridge. This chutney has carminative properties too.

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03 :- Cabbage and Carrot Chutney

Ingredients	Quantity
Fresh Cabbage (Outer Leaves)	6 or 7
Grated Carrot	¼ cup
Green Chillies	2
Bengal Gram Dhal [2]	1 tbsp
Black Gram Dhal [3]	1 ½ tbsps
Gingelly Seeds [10]	1 tbsp
Mustard Seeds [6]	1 tsp
Fenugreek Seeds [4]	½ tsp
Red Chillies	3 or 4
Tamarind [12]	1 lemon size ball
Turmeric Powder	¼ tsp
Salt	to taste
Oil	1 ½ tbsps

Method

1. Wash the cabbage leaves and chopp them ino big pieces.


2. Take one teaspoon of oil and add the dhals,mustard seeds,gingelly seeds fenugreek seeds,red chillies,hing and fry till the dhals are light brown in colour.. Cool this.


3. Take the rest of the oil in the same pan and fry the chopped cabbage, grated carrot and green chillies till the raw smell has gone. Add the turneric powder and remove from the heat. Cool the mixture.


4. Now grind the seasonings and cabbage mixture with tamarind(with seeds removed) to paste.


5. Serve this chutney with hot rice or with chappatis or as a spread or as dip.

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04 :- Coriander and Mint Chutney

Ingredients	Quantity
Coriander or Cilantro Leaves	1 cup
Mint Leaves [11]	1 cup
Green Chillies	2 or 3
Lime Juice	1 ½ tbsps
Salt	to taste

Method

1. Grind all the ingredients in a grinder to a fine paste. This can be stored in the fridge for four or five days or in the freezer for a longer time.


2. Serve this with hot pulav or biryani, chappati or as a dip or as a spread to make a yummy green sandwich. This chutney can also be mixed with a cup or more of beaten curds and used as a dip for snacks.Lime juice can be deleted.

To sum up, any kind of edible fresh greens can be used like gongura which is available in Andhra or mustard leaves,kale leaves etc. It is left to your imagination and availabilty. If less oil need to be used water can be added.

Try these chutneys and serve them to your families.

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GLOSSARY OF TERMS



^[1] Methi or Methi Saag in Hindi. Menthi Aaku in Telugu.



^[2] Channa dal in Hindi. Senaga Pappu in Telugu.



^[3] Urad dal in Hindi. Minapa Pappu or Uddhi Pappu in Telugu.



^[4] Methi or Methi ke daane in Hindi. Menthulu in Telugu.



^[5] Hing in Hindi. Inguva in Telugu.



^[6] Sarson in Hindi. Aavaalu in Telugu



^[7] Dhania in Hindi. Kothimeera in Telugu.



^[8] Kaali Mirch in Hindi. Miriyalu in Telugu.



^[9] Gur or Gud in Hindi. Bellam in Telugu.



^[10] Til or Safed Til in Hindi. Nuvvulu in Telugu.


^[11] Pudina in Hindi and also in Telugu.


^[12] Imli in Hindi. Chinta Pandu in Telugu.