Chutney 4 Ways
Coconut Chutney
Servings - 3 - 5
INGREDIENTS
(For Chutney)Coconut - 100 grams
Yellow lentils - 55 grams
Green chili - 3
Ginger - 1/8 teaspoon
Coriander - 2 tablespoons
Yogurt - 55 milliliters
(For Tempering)
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dry red chili - 1
Cumin - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - 10 -12
PREPARATION
(For Chutney)
1. Add all the chutney ingredients in a blender and blend until all the ingredients mix well.
2. Transfer it into a bowl.
(For Tempering)
1. Heat 1 teaspoon oil in a pan, add1/2 teaspoon mustard seeds, 1 dry red chili, 1/4 teaspoon cumin, 1/4 teaspoon asafoetida, 10 - 12 curry leaves and stir till the curry leaves become crisp and the red chilies changes color.
2. Pour the the tempering on the coconut chutney and mix it well.
3. Serve coconut chutney with idli, dosa, vada or pakoda of your choice.
Mint Chutney
Servings 3 - 5
INGREDIENTS
Mint - 100 grams
Coriander - 50 grams
Green chili - 3
Ginger - 20 grams
Pomegranate powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Salt - 1 teaspoon
Water - 50 milliliters
Yogurt - 50 milliliters
PREPARATION
1. Add all the ingredients in a blender except yogurt and blend until all the ingredients mix well into a smooth paste.
2. Add 50 milliliters yogurt in it. Blend both of these till they become uniform and one in color.
3. Serve the mint chutney with any starter.
Saunth Chutney
Servings 3 - 5
INGREDIENTS
Tamarind water - 200 milliliters
Jaggery - 250 grams
Ginger powder - 2 teaspoons
Red chili powder - 1/2 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Black salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Pomegranate powder - 1/2 teaspoon
PREPARATION
1. Add all the ingredients in a pot and mix well. Bring the mixture to a boil and cook for 4 - 5 minutes.
2. The mixture would be thicken. Let the saints chutney mixture cool.
3. When cooled, refrigerate and serve the saunth chutney with chaat or snacks.
Momos Chutney
Servings - 3 - 5
INGREDIENTS
Water - 1 litre
Dry red chili - 7
Tomato - 185 grams
Garlic - 8 cloves
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
PREPARATION
1. Take a pan, add 1 litre water, 7 dry red chili and 185 grams tomato. Bring the mixture to a boil and cook for 5 - 7 minutes.
2. Turn off the heat. Drain water and cool the tomato and red chilies.
3. Once the tomato and red chilies reach room temperature, peel the tomato and discard the skin.
4. Blend the peeled tomato along with 8 garlic cloves, 1/2 teaspoon salt and 1/2 teaspoon sugar to a smooth paste.
5. Serve momos chutney with momos or any any momos recipe.
