Mango and Cucumber Raita

2 cups plain yogurt
2 tablespoons sugar (optional)
2 ripe mangoes, diced
2 small seedless cucumbers, diced
1 tablespoon ghee
1 teaspoon mustard seeds
2 diced red chillies or 1 teaspoon dried red pepper flakes
1/4 teaspoon fenugreek seeds
Chopped cilantro leaves for garnish (optional)

Combine yogurt with sugar, and mix until sugar dissolves.  Add the diced mangoes and cucumbers.  

Melt the ghee in a small pan.  Add the mustard seeds and fry until they pop.  Add the red chillies and fenugreek seeds and fry for 30 seconds.

Strain the ghee, discarding the solids.  Stir the ghee into the yogurt mixture.  Garnish with cilantro leaves if desired.

Serves 3.

From Veg Recipes of India website, with minor changes

Shorba

2 teaspoons vegetable oil
1 bay leaf
2 cloves
2 green cardamom pods
1/2-inch cinnamon stick
1/2-inch piece of ginger, peeled and chopped
3 garlic cloves, peeled and minced
2 green chillies, chopped
4 medium tomatoes, chopped
1 medium onion, chopped
1 tablespoon ghee
1 cup vegetable stock (or water and additional salt)
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1 tablespoon yogurt, whisked
Salt to taste

For tarka:
1 teaspoon oil
1/4 teaspoon cumin seeds

3-4 mint leaves, finely chopped

Heat 2 teaspoons oil in a thick-bottom pan over medium heat.  Add the bay leaf, cloves, cardamom and cinnamon; stir over low heat until fragrant.  Add the ginger, garlic, green chillies, tomatoes, and onion.  Stir to combine.  Cook over low heat until soft.  Remove from heat.  Allow the mixture to cool a bit, then puree in food processor or blender.

Melt ghee over medium heat in the same pan.  Add the pureed mixture.  Stir and cook for a few seconds.  Add vegetable stock, as well as chilli powder, turmeric, and garam masala.  Let the mixture simmer for 5-7 minutes, stirring occasionally.  Add the yogurt and stir until combined.  Season to taste with salt.  Bring mixture to a boil, then remove from heat.  (Can be strained through a colander if desired for smoother texture.)

Make the tarka: Heat 1 teaspoon oil in a small pan.  Add the cumin seeds.  When the cumin seeds sizzle, turn off the heat.  

Transfer shorba to a serving dish.  Pour the tarka over the shorba.  Garnish with mint leaves.  Serve warm with biryani or other rice dish.

Serves 6.

From The Urban Spice website

Onion Chutney

2 large onions, roughly chopped
3 dried red chillies
20 grams (3/4 ounce) tamarind pulp
20 grams (3/4 ounce) jaggery
1 teaspoon salt
300 ml (1 cup) water
2 tablespoons vegetable oil
Pinch of asafoetida
1/2 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
10 curry leaves

In a food processor, blend the onions, chillies, tamarind, jaggery, and salt with 1/3 cup of the measured water to produce a smooth paste.

In a saucepan, heat the oil over low heat and add the asafoetida.  Once it is fragrant, add the mustard seeds, turmeric, and curry leaves, and cook for 1 minute.  Stir in the onion paste and cook over low heat for 10 minutes.  Add 1/3 cup more of the measured water, stir well, and continue cooking for another 10 minutes.  Once again, add the remaining measured water, mix well, and cook for a final 10 minutes so that the onions are well-cooked.  Leave to cool.  This chutney will keep, refrigerated, in an airtight container for up to 6 days.

Makes 1 medium bowlful.

From The Cardamom Trail by Chetna Makan

Cilantro and Mint Chutney

75-100 grams (2 3/4 ounces-3 1/2 ounces) fresh cilantro, leaves picked
75-100 grams (2 3/4 ounces-3 1/2 ounces) fresh mint, leaves picked
2-3 green chillies
Juice of 1 lime
1 teaspoon salt
1 teaspoon granulated sugar
3 tablespoons water

Put all the ingredients in a blender or food processor and blend to a smooth paste.  Serve straight away or keep chutney, refrigerated, in an airtight container for up to 5 days.

Makes 1 medium bowlful.

From The Cardamom Trail by Chetna Makan, with minor change

Quick Tamarind Chutney

2 teaspoons tamarind paste
4 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon roasted cumin powder

Place the tamarind, sugar, and 6 tablespoons water in a small saucepan.  Bring to a boil and simmer for three minutes.  Add the salt, pepper, and cumin powder.  Cook until chutney is syrupy, another minute or two.  

Makes 4 tablespoons chutney.

From I Love Curry by Anjum Anand

Tangy Herb Chutney

60 grams cilantro (about 1 bunch), leaves and stalks
2 1/2 tablespoons lemon juice
2 green chilies, seeds removed if desired
12 grams mint leaves (about a small handful)
20 grams raw or roasted unsalted pistachios (about 30-35)
Salt to taste

Blend together all the ingredients with 4 tablespoons water until smooth; it might take a few minutes.  Taste and adjust the seasoning.  Keep in a glass jar in the fridge for up to a week, or freeze until ready to use.

Makes 200 ml/ a little more than 3/4 of a cup

From I Love Curry by Anjum Anand

Coconut and Tamarind Chutney

2 teaspoons tamarind pulp

4 1/2 ounces freshly grated coconut

3 fresh green chilies

1 tablespoon finely chopped ginger

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

10 curry leaves

Salt

Place the tamarind pulp in a bowl with 1 tablespoon of hot water and break up the tamarind as much as possible with a spoon.  Set aside for 20 to 30 minutes, stirring occasionally to dissolve the pulp as much as possible.  Sieve the mixture to give 1 tablespoon of thick, tamarind-flavored liquid.

In a blender or food processor, process the tamarind liquid, coconut, fresh green chilies, ginger, and a little salt to give a fine paste.  Transfer the mixture to a bowl. 

Heat the oil in a frying pan over medium heat.  Add the mustard seeds and, as they begin to pop, add the urad dal and curry leaves.  Stir fry until the dal turns golden. 

Pour the contents of the pan over the coconut mixture and stir well before serving.

From The New Tastes of India by Das Sreedharan