• 1 Cup Agashi seeds
  
• 3~4 long dry Red Chillies (Bydagi Mensinkai prefered)
• 4~5 small beads of Garlic or 1 tsp Garlic paste
• 2 tsp cooking oil
• Salt to taste

1. Fry the Red chillies in cooking oil
2. In a separate pan heat the Agashi seeds till they just start popping. (Don't let them pop)
3. Put all these ingredients in a Electric Mixed/Grinder and grind into fine powder
4. Serve with Joladarotti and Yogurt. Can be used with Chapaties too.
   
5. Store in Air tight bottle, for later use. This can be stored for 3~4 weeks.

Hucchellu, as called in South Karnataka (typically called as Khariyal in Dharwad area), are small long seeds, black in color. They are available in US as Bird feed seeds, either called Thistle or Niger Seeds (I am not sure, if these are suitable for Human consumption, though). This Chatni is very popular in North Karnataka. It is commonly served with Jolada rotti and also with Chapaties. It tastes great and some times used even in Badanekai (Brinjal) or DonnaMenasinakai (Capsicum) subjies (curries), as one of the ingredients. Here below is the method to prepare this delicacy.

Ingredients

• 1 Cup Hucchelu (Khariyal)
• 3~4 long dry Red Chillies (Bydagi Mensinkai prefered)
• 4~5 small beads of Garlic or 1 tsp Garlic paste
• 2 tsp cooking oil
• Salt to taste

1. Fry the Red chillies in cooking oil
2. In a separate pan heat the Hucchelu till they just start popping. (Don't let them pop)
3. Put all these ingredients in a Electric Mixed/Grinder and grind into fine powder
4. Serve with Joladarotti and Yogurt. Can be used with Chapaties too.
   
5. Store in Air tight bottle, for later use. This can be stored for 3~4 weeks.

Tomatoes are most popular items in most chatnies. Red Tomatoes, Green ones, Ripe ones or even the very young green ones are used to make a variety of chatnies. They are sometimes used all by themselves or mixed with other vegetables too. Here is one such example of Tomato with Onion. This version is mostly used with Smaosas or Bajis (Pakodas). You can also use this with Curd Rice or Chapatis.

Ingredients

• 1~2 large size Tomatoes
• 1 medium sized Onion
• 1 tsp chopped Green chillies or paste
  
• 1 tsp Mint sauce
• Hand full of fresh Kotambari soppu (coriander or Cilantro)
  
• 1tsp Cumin seeds
• Salt to taste
• 1 tsp red chilli powder or paste
  
• 1 cup tomato sauce
• 2~3 tsp lemon juice

1. Cut Tomatoes into small pieces
2. Peel and Chop the Onion into small pieces
3. Add Tomatoes, Onions, Green Chillies, Cumin Seeds, Salt, Red Chilli powder into an Electric Blender, and blend into fine paste.
4. Add the Tomato and Mint sauces now. Mix for couple of rounds and add Kotambari soppu and blend again for few rounds only.
5. Take out all in a chatni bowl. Add lemon juice and mix well.
6. Tomato Onion Chatni is ready for serving with Samosas or Bajis (pakodas).

Moolangi Soppu or Radish leaves are also very tasty with Jolada rotti. People use these with Sambar in the south karnataka but folks at the north love it raw. Pachadi made from is very polpular and raw Radish is also served along with Jolada Rotti in North Karanataka. Below is the recipe for Moolangi Soppu Pachadi.

Ingredients

• Moolangi Soppu - from 2~3 Moolangies/Radishes depending on the size (tender the better)
• One medium size onion
  
• Red Chillie powder - 2~3 tsp - based on how spicy you like
• Salt to taste
• One lemon or 2~3 tsp Lemon juice
• 2 tsp cooking oil

1. Wash and clean the Moolangi Soppu and take out only the leaves.Chop these leaves into smaller pieces.
2. Cut the Onion into small pieces, chop in chat style.
   
3. Mix the Moolangi leaves, Chilli powder, Onion, Salt and Oil in a mixing bowl.
4. Add Lemon juice on top and mix again.
5. Serve as a side dish with Jolada Rotti, or chapaties.

Menthi Soppu is very popular Soppu in Karnataka (shown in the pic here). The more tender it is, the more tasty. Several delicacies are made with Menthi Soppu, for serving with Jolada Rotti, Chapati, etc. Many times, is also served raw, along with raw sliced onions and raw green chillies.Here below is a simple Methi Soppu Pachadi, quick and easy to make and very tasty. No cooking or fire needed!

Ingredients

• Menthi Soppu - 2 bunches (tender the better)
• Two long carrots
• One medium size onion
  
• Red Chillie powder - 2~3 tsp - based on how spicy you like
• Salt to taste
• One lemon or 2~3 tsp Lemon juice
• 2 tsp cooking oil

1. Wash and clean the Menthi Soppu and take out only the leaves.Chop these leaves into smaller pieces.
2. Wash the carrots and grate them. Cut the Onion into small pieces, chop in chat style.
   
3. Mix the Menthi leaves, grated Carrots, Chilli powder, Onion, Salt and Oil in a mixing bowl.
4. Add Lemon juice on top and mix again.
5. Serve as a side dish with Jolada Rotti, or chapaties.

Ingredients

• 2~3 medium size Onion
• 1 medium size tomato
• 1 tsp Jeera
• 1 tsp Udad Dal
• 1 tsp Chana Dal
• 1/2 tsp mustard
• 1 pinch Hing (asafoetida)
  
• Cooking oil
• 1 pinch turmeric for color and flavor
  
• 4~5 Red chillies - less if less spicy needed
  
• Salt to taste
• Sugar or Jaggery for taste (small quantity)
• 1/2 tsp Dhaniya (Coriander seeds)

1. Cut Onions to small pieces
2. Fry Chana Dal and Udad Dal till golden brown (without oil - dry fry)
3. Add oil to this and heat for some time
4. Add Red chillied and Dhaniya and fry till golden brown - then keep in separate place
   
5. Fry Onion in a separate fry pan till golden brown and then add cut tomato to fry
   
6. Put all in a electric blender and blend into fine paste
7. Now in a separate fry pan, heat 2 tsp cooking oil, add mustard and Hing. Wait till it pops, them take off the fire.
8. Put this oil over the blended paste.
   
9. Serve with Chapaties, Dosas, Joladarotti, Idlies, bread. You may add Ghee while serving.

Ingredients

• 2~3 Red Capsicum
• 1 medium size chopped onion
• 1 tsp Jeera
• 1 tsp Udad Dal
• 1 tsp Chana Dal
• 1/2 tsp mustard
• 1 pinch Hing (asafoetida)
  
• 2 tsp cooking oil
• 4~5 Red chillies - less if less spicy needed
  
• 1 tsp Tamarind paste
• Salt to taste
• Sugar or Jaggery for taste (small quantity)
• 1/2 tsp Dhaniya (Coriander seeds)

1. Cut Capsicum into small pieces
2. Cut Onion to small pieces
3. Fry Chana Dal and Udad Dal till golden brown (without oil - dry fry)
4. Add oil to this and heat for some time
5. Add Red chillied and Dhaniya and fry till golden brown - then keep in separate place
   
6. Fry Onion and Capsicum in a separate fry pan till golden brown
7. Put all in a electric blender and blend into fine paste
8. Add very small quantity of water, if it is too thick.
9. Now in a separate fry pan, heat 2 tsp cooking oil, add mustard and Hing. Wait till it pops, them take off the fire.
10. Put this oil over the blended paste.
    
11. Serve with Chapaties, Dosas, Joladarotti, Idlies, bread. You may add Ghee while serving.
    

• 100 grams pitted dates
• 1 tea spoon chilli powder - little more if more spicy needed
  
• 1 tea spoon tamarind paste
• About 30 grams seedless raisins
• 1 tea spoon Jeera (cumin) seeds or powder
• Salt to taste
  

Ingredients

• 1 green Mango (not totapuri)
  
• 1/2 cup chana dal
• 1/2 tea spoon Jeera
• 3~4 Green chillies
• 5~6 small sticks of Cilantro (Kotumbari)
• 1/2 tea spoon Mustard
• oil
• Jaggery or Sugar for taste (small quantity)
• pinch of Hing
• 6~7 Curry leaves
• Salt to taste

1. Soak Chana dal in water for 2~3 hours
2. Peel the green Mango and grate it. Keep aside.
3. Blend Mango, Chopped Chillies, Cilantro, Jeera, Salt, (surag and Jaggery if used), in a electric blender. Make coarse blending only, NOT fine paste.
4. In a fry pan, heat oil and put mustard and Jeera and wait for popping. Add Curry leaves, Hing, and fry till golden brown.
5. Take the fry pan off the fire, and mix with the blended Mango in a separate vessel.
6. Your favorite Mango Chatni is ready. Serve with Chapaties or Joladarotti.
   

Ingredients

• 1/4 Cup Fresh Mint Leaves
• 8 Medium Green Onion -- finely chopped
• 1 Medium Green Chile -- finely chopped
• 3/4 Cup Cilantro Leaves
• 1 Tablespoon Fresh Ginger Root -- finely chopped
• 1 Tablespoon Lemon Juice

Ingredients

• Mint leaves- 2 cups
• Coriander leaves (cilantro)- 1 cup
• Green chilies- 5
• Tamarind- little
• Grated coconut- 1 tablespoon
• Bengal gram- 1 tablespoon
• Salt

Method

Heat little oil and add bengal gram, then add green chilies (cut to small pieces), mint & coriander leaves and fry for few minutes till it smells good. Add grated coconut at last and remove from fire. Add tamarind & salt and grind this to a smooth paste. Enjoy with Samosas, Chapathi or even Idlies.

Ingredients

• Fresh grated coconut- 1/2 cup
• Red chilies- 7
• Ginger- 1 inch piece
• Tamarind- little
• Salt
• Mustard seeds- 1/4 tsp
• Bengal gram- 1/4 tsp
• Channa dhal- 1/4 tsp
• Oil

Methods

Grind the 1st five ingredients into a coarse paste by adding little water. Heat 1 tsp of oil in a pan and put mustard seeds. When it starts to pop add bengal gram and channa dhal, when it becomes brown remove from fire. Pour this on top of the ground paste and mix well. If you want to make it little more spicy, add couple more Red Chillies. Some people also add couple of Garlic to make it more spicy. Enjoy this with Dosa or Idli. Goes well with Chapathi too.

This one is my favorite. I love this chatni with my Dosa or even sometimes with plain Bread.

Ingredients

• Garlic- 25 flakes
• Tomato- 1 medium sized
• Red chilies- 5
• Salt
• Oil

Method

Fry the 1st 3 ingredients in little oil. Add salt and grind into a smooth paste. Heat little oil in a pan and add this ground paste and fry until it becomes thick. Some people add a small pience of Jaggery also to this to make it little more tasty.