3 Variety Chutneys
3 Variety Chutneys
Coriander Coconut Chutney:
Main Ingredients:
Tightly packed coriander leaves- 1 Cup
Fresh coconut- ¾ Cup grated
Green chili, chopped - 1
Inch ginger, chopped - ½
Chana dal - 2 tbsp
Lemon juice - as required
Sugar - 1 tsp
Salt - as required
Mustard seeds -½ tsp
Urad dal - ¾ tsp
Curry leaves - as required
A pinch of asafoetida
Oil- 1 tbsp
Instructions:
Grind all the ingredients mentioned under “main ingredients” with some water till smooth.
Taste the chutney and add more salt, sugar or lemon juice if required. stir well. heat oil in a small frying pan.
Add the mustard seed & urad dal.
Let the mustard seeds splutter and the urad dal get browned.
Add asafoetida and curry leaves.Fry for some seconds.
Pour this tempering mixture along with the oil, over the chutney and stir.
Serve coriander coconut chutney with idli, dosa or vada.
Red Chutney:
Ingredients:
Roasted chana dal- 2 tbsp
Garlic - 4-5
Seedlees tamarind -1 tsp
Onion roughly chopped
Salt as required
Some water to grind the chutney
2-4 dry red chilies, soaked in warm water for 30-40 mins (adjust as per your taste preferences and depending on the type of chilies). For a hotter version add 3 to 4 dry red chilies.
Instructions:
Take all the ingredients in a small blender or chutney grinder.
Add very little water and grind to a smooth paste.
Serve the red chutney with mysore masala dosa or any dosa. This chutney keeps good in the refrigerator for 1-2 days.
The above recipe will give a small bowl of chutney that is enough to be used a spread for 8-9 dosas.
Pomegranate Chutney:
Ingredients:
Dry pomegranate seeds/anardana -4 tsp
Medium sized onion (chopped) - 1 Cup
Fresh coriander leaves, chopped - ½ Cup
Fresh mint leaves, chopped - ¼ Cup
Cumin or cumin powder - ½ tsp
Green chili, chopped - 1
A few drops of lemon juice
Organic unrefined cane sugar - as required
Chaat masala -½ tsp
Water for grinding the chutney - 4 tbsp
Black salt - as required
Instructions:
Wash the dry pomegranate seeds well in water.
Add all the ingredients in a blender with some water.
Grind them till smooth and serve the pomegranate chutney as a dip with pakoras, fritters, samosa or tandoori snacks.
The chutney stays well for 3-4 days in the fridge.