3 type Common South Indian Chutneys.....

Coconut chutney

Ingredients to be ground to paste

• 2nos  grated fresh coconut
• 20gm roasted channa dal
• 4nos green chilly
• 1 teaspoon chopped ginger

Ingredients for Seasoning

• ½ teaspoon mustard seeds
• ½ teaspoon Urad dal
• 1 teaspoon oil for seasoning
• 4 curry leaves
• Salt to taste

Method

Grind all the ingredients except the seasoning together with ½ cup of hot water. Hot water prevents the coconut from getting curdled and sticky.

Heat oil in a small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle. Add the seasoning to the ground coconut mixture. Now add the salt to taste and mix well.

                   

Tomato chutney

Ingredients to be ground to paste

• 2 cups of chopped tomatoes
• ½ cup small onions or ½ cup chopped regular onions
• 5 nos dry red chilly
• ¼ teaspoon asafetida
• ¼ teaspoon turmeric powder
• 1 tablespoon sunflower oil

Ingredients for seasoning

• 1 teaspoon sunflower oil
• ½teaspoon mustard seeds
• ½ Urad dal
• 4 curry leaves
• Salt to taste

Method

Heat oil in a pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, red chilly, asafetida and turmeric powder. Sauté until the tomatoes are nice and soft and almost all the water has evaporated.

Allow the mixture to cool and grind into a smooth paste.

Heat oil small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle.

Add the seasoning to the ground tomato onion paste. Add salt to taste and mix well.

Coriander chutney

Ingredients to be ground to paste

• 2 bunch of fresh coriander leaves
• ½ cup grated coconut
• 3 no’s  green chilly
• 5 gm asafetida (block)
• 10 gm tamarind
• 1 tablespoon sunflower oil

Ingredients for seasoning

• 1 teaspoon sunflower oil
• ½teaspoon mustard seeds
• ½ Urad dal
• 4 curry leaves
• Salt to taste

Method

Heat oil in a pan; add the asafetida and grated coconut sauté for few minutes and add green chilly continuously mixed then strain the coconut mixer.

Roughly chopped corianders wash it 3 times and blanched for one minute and Strained and cool it. Coriander should be green colour.

Allow the mixture to cool and grind into a coconut mixer and coriander blanched along with tamarind smooth paste.

Heat oil small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle.

Add the seasoning to the ground coriander paste. Add salt to taste and mix well.