CHUTNEY

Today we’re going to learn how to make variety of chutney. In our house, chutney is served atleast 3-4times a week, for breakfast or dinner, along with idly,dosa,upma,pongal..And not to forget the hot and spicy bhaji/bonda.

I’ve learned few chutney recipes from family and friends. Here’s the list of chutney that I usually make…

01.COCONUT CHUTNEY

Coconut chutney is famous in the south. Every home will have their own recipe that suites their taste buds.

Here’s my version.

INGREDIENTS

To grind

Coconut – grated (half shell of small/medium sized coconut)

Dried red chilly – 2 (Long) (If the coconut is v sweet, you may need one more chilly)

Garlic pod – 2 peeled

Salt to taste

To season

Oil – 1tsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig

METHOD

Grind all the ingredients under ‘to grind’ to a smooth paste by adding necessary amount of water. approximately 1/4-1/2 cup.

Season it.

02.ONION CHUTNEY

INGREDIENTS

Onion – 1big/2medium sized- roughly chopped

Dried red chilly – 2 (long)

Tamarind – a small piece. (size of three peppercorn held together)

Water to grind 1/4cup approximately

Salt to taste

Oil – 2 TBsp

METHOD

Heat oil in a wok. Throw in the dried red chilly. salute for few seconds and keep aside. Make sure you don’t burn the red chilly. If you do, you might want to discard the burnt ones and try fresh ones. The burnt chilly spoils the taste of this chutney.

Once the dried red chilly is fried and kept aside, Add the onions , tamarind and saute till the onions are done. You’ll know the onions are done when the corners of the onion turn brown.

Grind the dried red chilly, onion and tamarind after adding salt. You can add little water. not more than 1/4 cup. This chutney is supposed to be thick.

A watery onion chutney is a BIG no no.

03.TOMATO CHUTNEY – 01

I make tomato chutney three ways. One I learnt from my mom, one from my mom-in-law and one from colleague.

All the three has distinct taste and yummy in their own way.

So here’s the one I learnt from mom.

INGREDIENTS

Tomato – 2 big (Bangalore) roughly chopped

Shallots – 7 (recommended) 0r Onion – 1

Dried red chilly – 2

Ginger – 1″ piece (Optional if you aren’t a fan of ginger in chutney)

Mustard seeds – 1/2 tsp

Whole Urad dal – 1 tsp

Curry leaves – 1 sprig

Coriander leaves – 3 TBSp

Salt to taste

Oil – 2 TBsp

Water

METHOD

Heat oil in a wok. Fry red chilly and keep aside.

Add the onion/shallots, tomatoes, coriander leaves. Cook till the onion is cooked and tomato turns mushy. Keep aside. Let it cool.

Grind the dried red chilly, shallots/onion, tomatoes, coriander leaves, ginger(raw),salt to a smooth paste.

Heat a tsp oil in wok. Let the mustard splutter, fry the urad dal till it turns golden brown. Turn off the heat. Add the curry leaves. leave it for 30 sec. Pour this to the mixture in the mixie and grind again,

04.TOMATO CHUTNEY – 02

This recipe was learned from mom-in-law.

INGREDIENTS

Onion – 1 medium sized roughly chopped

Ripe country tomato – 2 roughly chopped

Dried red chilly – 3 long

Oil

Salt to taste

Water

METHOD

Heat oil in a wok. Fry the dried red chilly and keep aside.

Throw in the onions and saute till they’re done. Keep aside.

Add the tomatoes, and cook till they’re soft.

Grind the dried red chilly along with onion and tomatoes. Don’t forget to add salt.

If the tomatoes are juicy, you won’t have to add water while grinding. If not, add not more than 1/2 cup water.

05.TOMATO CHUTNEY – 03

This recipe was learned from colleague

INGREDIENTS

To grind

Shallots – 4 peeled and cut into two

Tomatoes – (country/bangalore) – 2 big

Garlic – 2 pods

To season

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Curry leaves – 1 sprig

Salt

Tumeric powder – a pinch

Chilly powder – 1 tsp

Oil 1 TBsp

METHOD

Grind all the ingredients under ‘to grind’ to a smooth paste.

Heat oil in a wok. Let the mustard seeds splutter. Add the curry leaves. Then goes the ground mixture. Reduce the flame to medium.

Add the spices-tumeric, chilly powder and salt. Sprinkle little water and cover with a lid

Chutney is ready when the oil floats above the mixture. till then sprinkle water and keep cooking.

06.CORIANDER CHUTNEY

Now let’s move to coriander chutney.

INGREDIENTS

Coriander leaves – 1 bunch, washed and chopped

Onion – 1 small, sliced

Tomato – 1 small, sliced

Green chilly – 2(adjust according to taste)

Whole urad dal – 1Tbsp

Garlic pods – 2 peeled

To season

Mustard seeds – 1/2tsp

Split urad dal – 1/2 tsp

Curry leaves – i sprig

Oil

Water

METHOD

Heat oil in a wok. Add the onion, green chilly and garlic. Saute for 2 minutes.

Add tomatoes and whole urad dal. Sautè. When the urad dal turns brown, throw in the coriander leaves. Cook till the leaves change color. @ minutes Approximately.

Let it cool. Grind to a smooth paste by adding water and salt.

Season and enjoy 🙂 🙂

Check out Capsicum chutney here

Advertisements