Chutney Trio

Chutney/Dip generally a side dish has a lot of importance in Indian kitchen. They come in varieties and differ with flavours, spices and ingredients, in every part of India.

The trio of chutney I am going to share today, has an influence of Southern India and is usually accompanied with the breakfast. Every chutney is unique from one another and leaves behind a different note of flavors in your mouth.

Cooking TimePrepration TimeTotal Time
25 minutes20 minutes 45 minutes
Timings may differ if you choose to make either one of them (approximate 10-12 mins. each).

Spicy Tomato Chutney

Ingredients

  1. Tomato – 2 medium (finely chopped)
  2. Onion – 2 tbsp (finely chopped)
  3. Garlic – 2 to 3 cloves
  4. Raw Chana Dal/Split chickpea lentil – 2tbsp
  5. Raw Urad Dal/ Split black gram – 3tbsp
  6. Dried Red Chilli – 3 to 4 (whole)
  7. Tamarind pulp – 1 tsp
  8. Cooking Oil – 2 tbsp
  9. Mustard seeds – 1 tsp
  10. Curry Leaves – 5 to 6 leaves
  11. Asafoetida (heeng) – 1 pinch
  12. Salt – as per your taste

Instructions

  1. Place a frying pan on a medium heat and pour in a 1 tbsp of oil. Once the oil is hot, add chana dal, 2 tbsp urad dal and the dried red chilies. Sauté them until the lentils are golden in colour.
  2. When the lentils are cooked add the chopped onions and whole garlic cloves. Sauté onions until they are translucent. Add the chopped tomatoes, salt and cook until they are soft and mushy.
  3. Once the tomatoes have cooked, transfer the mixture into a bowl or a deep dish, allowing it to cool down.
  4. When the mixture is cooled down, add the tamarind pulp to it and blend it to a smooth paste.(you can add a tsp or two of water if needed)
  5. Transfer the chutney into the serving dish and keep it aside.
  6. For the tempering we would need a small frying pan, heated on a medium/low heat.
  7. Add 1 tbsp of oil in it, once the oil is hot add the mustard seed, and the asafoetida (heeng).
  8. When the mustard seeds crackle, add 1tbsp on urad dal, 1 dried red chilli and cook until the urad dal turns golden brown.
  9. Lastly add the curry leaves, stir the tempering, and pour on the chutney.

Green Coconut Chutney

Ingredients

  1. Fresh Coriander – 20-25 springs
  2. Fresh Mint – 10-15 leaves
  3. Fresh Grated Coconut – 4 tbsp (grated)
  4. Roasted Chickpeas – 4 tbsp.
  5. Ginger – 1 tsp/ an inch long.
  6. Green Chilli – 2 nos
  7. Water – 3 tbsp
  8. Salt – as per your taste
  9. Cooking oil – 1 tbsp
  10. Mustard seeds – 1 tsp
  11. Asafoetida – 1 pinch
  12. Curry leaves – 4-5 leaves .
  13. Urad Dal/ Split black gram – 2 tsp
  14. Dried Red Chilli – 1 nos (optional)

Instructions

  1. Firstly make sure all your greens are washed and cleaned. In a blending jar add the coriander springs, mint leaves, roasted chickpeas, ginger and 2 tbsp of water and blend everything together.
  2. The chutney would be of the running consistency, now add the coconut, salt and blend everything together again.
  3. Once they are all blended together it would be slightly coarse in texture, you can add water if it is too thick. Transfer the chutney into the serving bowl.
  4. For the tempering we would need a small frying pan, heated on a medium/low heat.
  5. Add 1 tbsp of oil in it, once the oil is hot add the mustard seed, and the asafoetida.
  6. When the mustard seeds crackle, add 1tbsp of urad dal, 1 dried red chilli and cook until the urad dal turns golden brown.
  7. Lastly add the curry leaves, stir the tempering, and pour it on the chutney.

Peanut & Coconut Chutney

Ingredients

  1. Raw Peanuts – 1/2 cup
  2. Fresh Grated Coconut – 4 tbsp
  3. Green Chilli – 2 nos
  4. Ginger – 1 tsp/1inch long
  5. Water – 4 tbsp
  6. Salt – as per your taste
  7. Cooking oil – 1 tbsp
  8. Mustard seeds – 1 tsp
  9. Asafoetida – 1 pinch
  10. Curry leaves – 4-5 leaves
  11. Urad Dal/ Split black gram – 2 tsp
  12. Dried Red Chilli – 1 nos (optional)

Instructions

  1. Place the frying pan on medium/low heat, add the peanuts and dry roast. Sauté them until you see that they are slightly charred.
  2. Transfer them to a plate and once they have cooled down, rub them in between yours hands so the skin comes out easily.
  3. Once, all the peanuts are peeled, add them in a blending jar, along with ginger, green chilli, coconut and water and blend them altogether into a course paste (add more water if its too dry).
  4. Once blended into a smooth paste transfer them into the serving bowl, add salt and mix.
  5. For the tempering we would need a small frying pan, heated on a medium/low heat.
  6. Add 1 tbsp of oil in it, once the oil is hot add the mustard seed, and the asafoetida.
  7. When the mustard seeds crackle, add 1tbsp of urad dal, 1 dried red chilli and cook until the urad dal turns golden brown.
  8. Lastly add the curry leaves, stir the tempering, and pour it on the chutney.

Note : You can prepare your chutney and refrigerate it before serving it with your choice of meal/food. You can also prepare them in advance and store it in a air tight container for 3-4 days.

The Chutney trio is ready, you can choose to make them all, and have three different sides with your breakfast/snack option or you can prepare any one of them each time and decide which one is your favourite. Please feel free and share your experience by writing it in the comments section below.

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