Chutney: Indian cuisine

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Recipe: Coconut chutney with spring garlic

The Times of India

Coconut chutney with spring garlic

Ingredients

Grated coconut -- from one whole coconut Green chilies -- 2-4 -- depending on how spicy you like it to be Spring garlic -- 2-3 stems Salt to taste For tadka -- mustard seeds -- 1/2 tsp Asafetida-- a pinch Urad dal -- 1/2 tsp Whole red chillies -- 2 Curry leaves oil -- 1-2 tsp

Method

Remove the roots from the spring garlic. Take grated coconut, green chillies and spring garlic in a mixer grinder. Add salt to taste. Add 100 ml of water in the mixture and grind the ingredients to a chutney. Add the coconut water to the same mixture and again grind the chutney. After that heat a little oil in a round bottomed ladle or a pan. Put mustard seeds in to it and as the mustard starts to crackle, add asafetida, urad dal, red chillies and curry leaves. As soon as the urad dal turns golden brown pour the tadka into a bowl containing the coconut chutney. Serve it along with idli, upma, utthappam or medu vada. If you do not like the garlic green stem, then use only the white bulb. Either way, the chutney tastes really different and tasty.

Recipe: Raw mango chutney

The Times of India

Raw mango chutney

Ingredients

Two raw mango in medium size (cut into cubes) Chopped Ginger pieces Chopped Green chilli - 1 A tea spoon of paanch phutan Turmeric powder --- a pinch Red chilli powder --- less than half tsp Salt, jaggery to taste Curry leaves

Method

Put oil in the kadhai. When the oil is hot, add paanch phutan. Then add finely chopped ginger, green chilli. Fry a little and then add curry leaves. After this, add the mango pieces and cover it for a while. Then add turmeric powder, red chilli powder, salt. Add water in the pan (the chutney needs to be a little thick. So, add water keeping this in mind.). Let it cook for a while. Then add jaggery. You can also add sugar but jaggery gives a more subtle flavour to the chutney. Allow it to simmer for a while till the chutney gets a thick consistency.

Onion chutney recipe

The Times of India

Onion chutney recipe (Thinkstock…)

Ingredients

Onion: 1 Urad dal: 1 tsp Cumin seeds: ½ tsp Red chillies (Whole): 2 Tamarind puree: ½ tsp Salt to taste

Method

Roast the urad dal, cumin seeds and red chillies till the urad turns light brown in colour. Roast chopped onions separately. Add these two in a mixer grinder. Add a little water and make it to a paste. Add salt followed by tamarind puree and grind it further. Add the tadka of asafetida, mustard seeds, curry leaves to this chutney and mix it well. Serve it along with idli or dosa. The chutney can be refrigerated and can also be served cold. There will not be much difference in its taste.