1. Apple Chutney
   Ingredients :
   1.
   Sliced Apples - 1cup
   2.
   Orange Juice - 1/2cup
   3.
   Green Chilly - 3nosSliced Ginger - 1/2tspSalt - to taste
   Method of Preparation :
   Peel and slice the apples into small pieces. Put this in orange juice. Mix with the other ingredients and grind to a thick paste. This chutney can be had with ghee rice or any pulav.
2. Curry Leaf Chutney
   Ingredients :
   1.
   Curry Leaves - 2cups
   2.
   Grated Coconut - 2cups
   3.
   Dry Chillies - 50gm
   4.
   White Gram Dal, Raw Rice - 2tsp each
   5.
   Coriander - 2tsp
   6.
   Fenugreek - 1/8tsp
   7.
   Salt, Tamarind - to taste
   Method of Preparation :
   Fry all the ingredients except salt and tamarind in coconut oil and dry grind each one separately. Mix well all the ground ingredients with salt and tamarind. Curry leaf chutney is ready and it can be stored for a long period.
3. Dry Coconut Chutney (Chammanthi Podi)
   Ingredients:
   Grated coconut, roasted
   -
   1 Cup
   Sliced shallots
   -
   5 no
   Sliced ginger
   -
   ¼ inch piece (1tsp)
   Tamarind
   -
   a small ball
   Red chillies
   -
   3-4 no (cut into half's)
   Curry leaves
   -
   one sprig
   Salt
   -
   to taste
   
   Method of Preparation :
   Grate roast evenly in a mixer. Make sure that that the Coconut is fresh. Roast coconut, red chillies, ginger, curry leaves and shallots in a non stick pan until golden brown. Keep on stirring so that it is evenly roasted. It will take around 3-4 minutes. Towards the end add a little bit of tamarind. Add required salt, grind all the above ingredients to a powder. If oil come outs add some shallot so that oil is absorbed. The chutney will stay for around 3-4 weeks. It can served with rice, iddly or Dosa.
4. Pineapple Sweet Chutney
   Method 1
   Ingredients :
   1.
   Pineapple Jam - 2cupsLime Juice - 1/2cup
   2.
   Chilly Powder - 1tspGround Ginger - 1tspGround Garlic - 1tspMustard, ground in Vinegar - 1/2tspWhite Vinegar - 1cupSalt - to taste
   3.
   Steamed Garlic - 1cup
   4.
   Sliced Cherries - 1cup
   5.
   Sodium Benzoate - 2 pinch
   Method of Preparation :
   Boil 1st and 2nd ingredients in a thick bottom pan. When its quantity reduces to 3/4, add steamed garlic and mix with a ladle, without crushing the garlic. When it boils, remove from fire and allow to cool.
   Mix 2 pinch sodium benzoate in 1/4cup of chutney. Pour this to the remaining chutney and mix well. Add cherries and store in air tight containers.
   Method 2
   Ingredients :
   1.
   Pineapple - 2kgLemon juice - 1/2cup
   2.
   Sugar - 2kgWater - 2cups
   3.
   Garlic flakes - 1/2cup (with skin)Ginger - 8 pieces (1" square piece)1" long Cinnamon - 6nosClove - 24nosSeeds of Dry chillies - 1dsp
   4.
   White Vinegar - 1cup
   5.
   Steamed Garlic - 2cups
   6.
   Cherries - 1/2cup
   Method of Preparation :
   Mince the pineapple. Sprinkle water and squeeze juice from it. Add lemon juice to the pineapple juice. Crush the 3rd ingredients together. Boil 2 cups water with sugar and the crushed ingredients. Boil well and strain. Add this to the pineapple and lemon juice.
   Keep the content again on fire. When it thickens, add white vinegar and boil well. Add steamed garlic just before removing from fire. Add cherries when it cools.