TASTY CHUTNEY RECIPES

1. Tomato chutney

Ingredients

• Chopped medium-sized tomatoes- 2 nos
• Asafoetida- ½ tsp
• Mustard- 1 tsp
• Fenugreek- ½ tsp
• Minced coconut- 1 tbsp
• Chilli powder- 3 tsp
• Coriander powder- 1 tsp
• Turmeric powder- ½ tsp
• Tamarind- one lemon sized ball
• Minced small sized onion- 1
• Minced Garlic- 2 nos
• Salt- to taste
• Oil- 3 tbsp(for frying)

Method

 Add fenugreek and mustard into the heated oil of half of the amount(1 ½ tbsp). After frying for a minute, add tomatoes and sauté them until tomatoes turn soft. Blend this mixture, tamarind, and coconut into a smooth paste. Heat the rest oil and add minced garlic and onion. Fry till the onion become transparent and brown. At this point, add chili powder, turmeric, coriander powder and cook it for a minute. Finally, add the blended paste and asafoetida into this and heat it through. The delicious Tomato chutney is well prepared to eat with your tasty dosa.

2. Coriander leaf chutney

Ingredients

• Coriander leaves- ½ cup
• Grated coconut- ½ cup
• Green chilies- 5 nos
• Tamarind- 30 gms
• Chopped Ginger- 1 tsp
• Coconut Oil – 2 tsp
• Mustard- ½ tsp
• Salt- to taste

Method

 Make a smooth paste by grinding coriander leaves, grated coconut, green chilies, tamarind, ginger, and salt. Take a pan and heat some oil. Then add mustard and stir it for around 5 seconds. If you need, sauté the blended paste in the oil for one minute and garnish it with some coriander leaves. Your Coriander leaf chutney is prepared now.

3. Peanut chutney

Ingredients

• Roasted peanuts- 500 gms
• Red chili- 20 gms
• Tamarind- 15 gms
• Salt- to taste
• Water- if needed
• Refined oil- 30 gms
• Mustard- 5 gms
• Split black gram(urad dal)- 5 gms
• Split chickpeas(channa dal/Bengal gram dal)- 5 gms
• Red chili- 5 gms
• Curry leaf- 3 gms

Method

 Roast peanut, seedless tamarind, salt, and red chili. Grind this into a coarse paste by adding the required water. The next step is to do the tempering process. Add some oil into a pan and roast the remaining ingredients like mustard, split black gram, split chickpeas, red chili, and curry leaf. Add this blend with the ground paste. Your Peanut chutney is ready to eat now.

4. Radish chutney

Ingredients

• Minced white radish- 1 ½ cups
• Grated fresh coconut- 6 tbsp
• Green chilies- 3 nos
• Roasted split chickpeas( channa dal)- 1 tbsp
• Crushed garlic- 6
• Peppercorns- 4
• Ginger- 1 small sized
• Tamarind juice- 1 tbsp
• Salt- to taste
• Oil- 1 tbsp
• Mustard- ½ tbsp
• Curry leaves – 1 sprig

Method

Mix and grind coconut, tamarind, peppercorns, chickpeas, green chilies, and ginger. After getting a smooth paste, add garlic, salt, radish, and blend it for 5 seconds. Radish and garlic shouldn’t get the fully squashed state. Cook this paste with the burst mustard and garnish with some curry leaves. Your Radish chutney is hot to serve now.

Try out these tasty chutney recipes and make your mornings more charming and delightful.