Famous Chutneys

Tomato Chutney Recipe

Ingredients:

• 3 large tomatoes, chopped
• 1 small onion, chopped
• 2-3 green chilies (adjust to taste)
• 2 cloves of garlic (optional)
• 1-inch piece of ginger
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish, optional)

Instructions:

1. Prepping the Ingredients:
   • In a blender, combine the chopped tomatoes, onion, green chilies, garlic (if using), and ginger. Blend until you get a smooth paste. Set aside.
2. Tempering:
   • Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, chana dal, and a pinch of asafoetida. Sauté until they turn golden brown.
3. Adding Tomato Mixture:
   • Pour the tomato mixture into the pan. Add turmeric powder, red chili powder, and salt. Mix well.
   • Cook on medium heat, stirring occasionally, until the chutney thickens and the raw smell disappears. This should take about 10-15 minutes.
4. Adjusting Consistency:
   • If the chutney is too thick, you can add a little water to achieve the desired consistency.
5. Finishing Touch:
   • Once the chutney is cooked to your liking, remove it from the heat.
   • Garnish with chopped fresh coriander leaves if desired.
6. Serving:
   • Serve the tomato chutney as a condiment alongside dosas, idlis, or any South Indian snack of your choice.

Enjoy your tangy and delicious Tomato Chutney! It adds a burst of flavor to your meal.

Coconut Chutney Recipe

Ingredients:

• 1 cup grated fresh coconut
• 2-3 green chilies (adjust to taste)
• 1/2 inch piece of ginger
• 1 small onion (optional)
• 2 tablespoons roasted chana dal (split chickpeas)
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• A few curry leaves
• Salt to taste
• Water (as needed for blending)
• Fresh coriander leaves (optional, for garnish)

Instructions:

1. Blending the Chutney:
   • In a blender, combine the grated coconut, green chilies, ginger, onion (if using), and roasted chana dal.
   • Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
2. Tempering:
   • Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, a pinch of asafoetida, and curry leaves. Sauté until the dal turns golden brown.
3. Mixing with Chutney:
   • Pour the tempering mixture over the blended coconut mixture.
   • Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
4. Finishing Touch:
   • Garnish with fresh coriander leaves (if using).
5. Serving:
   • Serve the coconut chutney as a side with dosas, idlis, vadas, or any South Indian dish of your choice.

Enjoy your quick and flavorful Coconut Chutney! It adds a delightful touch to your meal.

Pudina Chutney Recipe

Ingredients:

• 1 cup fresh mint leaves, tightly packed
• 1/2 cup fresh coriander leaves, tightly packed
• 2-3 green chilies (adjust to taste)
• 1/2 inch piece of ginger
• 2 cloves of garlic (optional)
• 1 small onion (optional)
• 2 tablespoons roasted chana dal (split chickpeas)
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• 1 tablespoon lemon juice (optional)
• Salt to taste
• Water (as needed for blending)

Instructions:

1. Blending the Chutney:
   • In a blender, combine the fresh mint leaves, coriander leaves, green chilies, ginger, garlic (if using), onion (if using), and roasted chana dal.
   • Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
2. Tempering:
   • Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, a pinch of asafoetida, and sauté until the dal turns golden brown.
3. Mixing with Chutney:
   • Pour the tempering mixture over the blended pudina mixture.
   • Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
4. Finishing Touch:
   • If you prefer, squeeze lemon juice over the chutney and mix well for a tangy flavor.
5. Serving:
   • Serve the pudina chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.

Enjoy your quick and aromatic Pudina Chutney!

Peanut Chutney Recipe

Ingredients:

• 1 cup roasted peanuts (skinless)
• 2-3 green chilies (adjust to taste)
• 1/2 inch piece of ginger
• 2 cloves of garlic (optional)
• 1 small onion (optional)
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• 1 tablespoon tamarind pulp (or 1 small piece of tamarind soaked in water)
• Salt to taste
• Water (as needed for blending)

Instructions:

1. Blending the Chutney:
   • In a blender, combine the roasted peanuts, green chilies, ginger, garlic (if using), onion (if using), and tamarind pulp.
   • Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
2. Tempering:
   • Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, a pinch of asafoetida, and sauté until the dal turns golden brown.
3. Mixing with Chutney:
   • Pour the tempering mixture over the blended peanut mixture.
   • Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
4. Finishing Touch:
   • If you prefer, you can add a little more tamarind pulp for extra tanginess.
5. Serving:
   • Serve the peanut chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.

Enjoy your quick and nutty Peanut Chutney!

Onion Tomato Chutney

Ingredients:

• 2 medium-sized onions, roughly chopped
• 2 medium-sized tomatoes, roughly chopped
• 2-3 dried red chilies (adjust to taste)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1 tablespoon oil
• Salt to taste
• Water (as needed)
• Fresh coriander leaves, chopped (optional)

Instructions:

1. Preparing the Chutney:
   • In a pan, heat oil on medium heat. Add dried red chilies, mustard seeds, urad dal, and chana dal. Sauté until the dals turn golden brown and the chilies become fragrant.
   • Add asafoetida and sauté for a few more seconds.
   • Add roughly chopped onions and sauté until they turn translucent.
   • Add roughly chopped tomatoes and cook until they become soft and mushy. This should take about 5-7 minutes.
   • Allow the mixture to cool for a few minutes.
2. Blending:
   • Once cooled, transfer the mixture to a blender. Add salt to taste.
   • Blend into a smooth chutney, adding a little water as needed to reach your desired consistency.
3. Finishing Touch:
   • Optionally, garnish with chopped fresh coriander leaves.
4. Serving:
   • Serve the onion tomato chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.

Enjoy your quick and tangy Onion Tomato Chutney! It adds a burst of flavor to your meal.