CHUTNEYS

Chutneys are a must have in almost all south Indian homes and breakfasts are incomplete without them. I have given the recipe of four types of chutneys which are often made at home. They taste great with idly, dosa, pashte’, bajji, bonda, etc.

TOMATO CHUTNEY

Ingredients

4 tomatoes chopped

1 onion chopped

1 tsp garlic paste

2 tbsp oil

½ tsp mustard seeds

¼ tsp fenugreek seeds

1 ½ tbsp chana dal

¼ tsp asafoetida

1 tsp red chilli powder

½ tsp salt

Method

Heat oil in a pan; add mustard seeds, fenugreek seeds, chana dal and asafoetida. Mix well and cook for a minute. Then add onions and garlic and sauté till onions turn golden. Now add the tomatoes, red chilli powder and salt. Mix well and cook till the tomatoes turn soft and oil separates. Switch off the gas, and allow it to cool. Grind it into a fine paste and serve. You can refrigerate this for later use and heat when necessary.

GROUNDNUT CHUTNEY

Ingredients

1 cup roasted groundnuts

5 to 6 cloves of garlic

½ tsp red chilli powder

¼ tsp salt

½ tsp Mustard seeds

A pinch of asafoetida

2 tbsp oil

Method

First take a dry jar and add the roasted groundnuts. Grind for about a minute. Then add garlic cloves, red chilli powder, and salt and sprinkle some water. Grind to a fine paste and set aside in a bowl.

Then for the seasoning, heat oil in a pan and add mustard seeds and asafoetida. When mustard seeds crackle, switch off the gas and add this seasoning to the bowl. Groundnut chutney is now ready. It tastes great with idly, roti, chapathi, pashte, etc. If you want to use it later, refrigerate it and use whenever necessary. This chutney cannot be heated. Hence it is better to consume on that day itself.

COCONUT CHUTNEY

Ingredients

½  a coconut cut into small pieces

1 green chilli

1/8 tsp asafoetida

1 ½ to 2 tsp roasted gram dal

2 tbsp curd

¼ tsp salt

Method

First Take all the ingredients except curd and water in a dry jar and grind it to a coarse powder. Then add curd and grind it to a paste. If necessary, add some water and grind. The consistency should neither be too thick nor too thin. Transfer to a bowl and serve. If you want, you can season it with oil and mustard seeds and serve. This chutney also cannot be heated and has to be refrigerated for later use.

MINT CHUTNEY/GREEN CHUTNEY

Ingredients

1 ½ cups mint leaves

1 ½ cups coriander leaves

1 small ball of tamarind

4 green chillies

1 ½ tsp roasted chana dal

1/3 tsp salt

Method

Take the washed and cleaned leaves along with green chillies, washed tamarind, roasted chana dal and salt in the jar and grind it into a fine paste. Add water if necessary. Transfer to a bowl and serve. This also cannot be heated hence consume it on that day itself or refrigerate.