Coconut Chutney

Coconut chutney is a south Indian variety of chutney. This delicious chutney is made up of coconut, green chili, ginger and Bengal Gram or Chana Dal. It is seasoned with mustard seeds and curry leaves. It goes best with Dosa, Idli, Uttapam etc.

Ingredient

• 1/2 cup grated coconut
• 1 green chilli
• Little ginger
• 1 tsp Bengal Gram (Chana Dal)
• 1 tsp Yogurt
• Water
• Salt to taste

 For Seasoning

• 1/2 tsp Mustard seeds
• 1 tsp Ghee
• 4-5 curry leaves
• 1 dry red chilli

 Method

1. Roast Bengal gram on a pan on medium flame forat least 5 minutes.Roast it till it turns Golden brown in color. Now soak roasted dal in 1/4 cup of water for 4-5 hours.
2. Take coconut powder, green chili, ginger, soaked dal and salt. Add some water to it and grind it in the mixer. Add water as needed.
3. Grind it to form a fine paste of it. 
4. Now take it out in a bowl and add salt and yogurt to it. Mix it well.

For seasoning:

1. Take ghee in a frying pan and heat it up.
2. Now add mustard seeds to it. When mustard seeds stop crackling then add curry leaves and red chilli to it.
3. Add this seasoning to the chutney and mix it well.
4. Now serve this with dosa, idli's or uttapam or with any south indian dish. You can store this chutney in refrigerator for 4-5 days.

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Hari Chutney

Lehsun Chutney

Tamarind Chutney

Hari Chutney

Hari Chutney is made up of fresh corriander leaves and tastes great with anything like samosa'a, pakora's, bhelpuri, sevpuri, paani puri, or roti.

Ingredient

• 1 bunch of fresh corriander leaves
• 2 green chillies chopped
• 1 lemon juice
• Ginger
• Salt to taste
• 1 tsp Cumin seeds
• Pinch of asafetida
• Red chilli powder to taste

 Method

1. Mix and blend all ingredient together in a mixer and form a smooth paste.
2. You can add little water if needed to prepare chutney if its not blending properly.
3. Refrigerate it and use as and when required.

Tip

• You can use mint leaves also together with corriander leaves. 1/2 corriander leaves and 1/2 mint leaves.

Tamarind Chutney

Tamarind Chutney is sweet and spicy in taste and is a major ingredient in Bhelpuri or sevpuri or any chaat recipes. It is very easy to make and adds great taste to chaats.

Ingredient

• 200gms Tamarind(Imli)
• 250gms Jaggery (Gur)
• 2tsp Roasted Cumin Powder (Jeera)
• 1/2 tsp Red Chilli Powder (Lal Mirch)
• 1 tsp Black Salt (Kala Namak)
• 1tsp Garam Masala
• Salt to Tatse

Method

1. Soak the tamarind in hot water for 1-2 hours.
2. Mash it into a pulp and strain the tamarind using strainer so that its pulp comes out.
3. Now add jaggery, salt, black salt, red chilli powder, garam masala and roasted cumin powder. Mix them all well.
4. Cook it again on medium flame till jaggery is completely dissolved.
5. Remember chutney gets thicker when it gets cooloed. So, check for consistency when using.
6. Chutney can be refregerated for 3-4 months.

Lehsun Ki Chutney

Ingredient

• 1cup peeled and roughly chopped Garlic
• 3tbsp chilli powder
• Salt to Taste
• Water

Method

1. Combine all the ingredients, add 1/4 cup of water and blend in a mixture to form a smooth paste.
2. Store in an air-tight container and place it in a refrigerator.