CHUTNEY RECIPES

Chutneys are a main accompaniment in most of our breakfast meals and chaats. From Tomato chutney and Sambar with Idlis to groundnut chutney with Rice flour roti/ pashte to mint chutney with your favourite chaat, Breakfast and Chaats are incomplete without chutneys. 

PUDINA/ MINT CHUTNEY

South Indian breakfast is incomplete without sambar and chutneys. I have already shared the recipes of idli, dosa, pongal, sambar and tomato chutney. And in today's post, I am sharing a very easy, quick, delicious and no cook recipe of Mint/ Pudina chutney that gets done in less than 10 minutes. You can also make this chutney and serve with your favourite chaats or fritters/ bajji.

RESTAURANT STYLE TOMATO CHUTNEY

We sometimes feel that the chutney we make at home is not as tasty as the one we get in restaurants. So I am sharing my mother's tomato chutney recipe here which tastes just like the one we get in restaurants without any compromise on our health.

DAL CHUTNEY

Dals like moong dal, chana dal and toor dal are a staple food in several Indian homes. They are a rich source of proteins, carbohydrates and fibre. 
Dal chutney is a traditional recipe made using toor dal and is served with either rice or roti.

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.

GROUNDNUT CHUTNEY

Groundnut chutney is a perfect accompaniment for idly, roti, pashte, etc. It is very easy to make and is simply delicious.

Ingredients

1 cup roasted groundnuts (cleaned)

6 to 8 cloves of garlic
1 tsp red chilli powder
1 tsp salt

For tempering (optional)

½ tsp Mustard seeds
A pinch of asafoetida
2 tbsp oil

Method

First take a dry jar and add the roasted groundnuts, garlic cloves, red chilli powder, and salt and grind for a minute. Then add some water and grind to a fine paste. Transfer the groundnut chutney to a bowl and keep ready.

You can serve as it is or add seasoning. For this, 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. Mix well. Groundnut chutney is now ready. It tastes good with roti, chapathi, pashte, etc.