Coconut Chutney

Coconut Chutney

Total time: 15 min

Non-working   5min

Working   10min

Level:   Easy

Yield:   Serves 3-4

Ingredients

1 cup grated Coconut

¼ small Onion sliced

1 Garlic clove

3-4 Green chilies

1 tsp. Tamarind paste

2-3 curry leaves

1 tbsp. roasted channa dal/daria/bhuna channa dal

Coriander leaves (cilantro)

1 tsp. oil

Salt

Water

For the seasoning
1 tsp. oil

¼ tsp. black mustard seeds

¼ tsp. cumin seeds

¼ tsp. urad dal

2 red chilies broken in pieces

6 to 8 curry leaves

Instructions

Place the pan in medium heat. Add green chilies sauté it using oil. Add chopped onion; curry leaves and garlic sauté until onion turns light brown

Transfer to grinder jar, add coconut, add roasted channa dal/daria add tamarind paste, add water and salt and grind until smooth paste. And transfer the chutney into bowl.

Heat 1tsp. of oil in a non-stick pan, add mustard seeds, cumin seeds and when the mustard seeds starts to splutter, add urad dal and fry till it turns golden brown color.

Add curry leaves and fry for 10 seconds. Then add red chilies and fry.

And pour the tempering along with the oil over the chutney.

Serve with Dosa, Idli, vada, pakoda, rice, Rice Roti or Chapathi.

Red Chilli Onion Chutney

Red Chilli Onion Chutney

Total time: 30min

Prep        15min

Working   15min

Level:   Easy

Yield:   3cups

Ingredients

2 onions

15-20 dry red chillies

2 garlic cloves

10 curry leaves

¼ cup dry coconut

Tamarind

Salt to taste

2tsp. oil

½ tsp. mustard seeds

½ tsp. cumin seeds

Instructions

Heat the pan and add dry red chilies and fry till they change color.

Then add chopped onions and fry till they change color. Add garlic and curry leaves, fry them too.

Let this mixture cool, then add water, coconut and tamarind and blend it.

In pan heat oil, crackle the mustard seeds and cumin seeds first.

Then add that blended mixture, cover the pan with a lid immediately. Cook it for 10mins.

Serve this Chutney as a side dish for dosa, rotti or any dishes.

Chutney stays good up to 15 days, when refrigerated.

Eggplant Chutney

Eggplant Chutney

Total time: 30mins

Non-working   15min

Working   15min

Level:   Easy

Yield:   Serves 3-4

Ingredients

 2 small Eggplants (Brinjal)

¼ small Onion sliced

1 Garlic clove

3-4 Green chilies

1 tsp. Tamarind paste

2-3 curry leaves

3 tbsp. grated Coconut

Coriander leaves (cilantro)

1 tsp. oil

Salt

Water

Using the burners on your stove, char the eggplants over a medium high heat for 15minutes each, turning to char each side equally. Cook until the eggplants are very soft. The skin should be wrinkled. Don’t worry if they look quite burnt. You can also do this on a grill or under the broiler.

Let the eggplants cool for about 15 minutes, until cool enough to handle. Peel the brunt skin off. Transfer the flesh to a bowl.

Mean while place the pan in medium heat. Add green chilies sauté it using oil. Add chopped onion; curry leaves and garlic sauté until onion turns light brown

Transfer to grinder jar, add coconut, add tamarind paste, add water and salt and grind little bit then add eggplant and grind until smooth paste.