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Chutneys

Indian chutneys are famous the world over. Eaten in small quantities, the chutneys add a tasty sensation to the meal. Chutney is usually a mix of salty, sweet and tangy flavors thus satisfying all the taste buds at once.

1. Coconut Chutney:
Ingredients

  • 1 cup grated coconut

  • 1 chopped green chilly

  • 1 tsp grated ginger

  • 1 tbsp raosted split gram (daria dal) optional

  • Salt to taste


    • For the tempering
  • ½ tsp mustard seeds

  • 1 red chilly broken into pieces

  • 2 to 3 curry leaves

  • 1 tsp oil


    • Coconut ChutneyMethod
    1. Put the coconut, green chillies, ginger, roasted split gram amd salt in a blender with a little water and grind to make a fine paste. Keep aside.
    2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilly and curry leaves and stirring till the mustard seeds crackle.
    3. Pour the tempering over the chutney and mix well.
    4. Refrigerate and use as required.

    Tamarind Chutney:
    Ingredients
  • 1 cup cleaned tamarind

  • 1/2 cup dates deseeded

  • 1/4 cup sugar

  • 2 cups water

  • 1/2 tsp. red chili powder

  • 1/2 crushed cumin seeds

  • 1 tsp. Salt

  • 3/4 cup jaggery


    • Tamarind ChutneyMethod
    1. Wash the tamarind clean.
    2. Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
    3. Soak for a few minutes. Put to boil for about 7-8 minutes.
    4. Cool to room temperature. Blend in a electric blender till smooth.
    5. Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.
    6. Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.

    2. Tomato Chutney:
    Tomato ChutneyIngredients
  • 2 Tbsp. Ghee

  • 1/4 tsp. red chilies

  • 1 tsp. cumin seeds

  • 1 inch ginger minced or pounded in a mortar and pestle

  • 1 inch of cinnamon stick

  • 2 cups coarsely fresh ripe tomatoes

  • 3 Tbsp. jaggery or brown sugar

  • Salt to taste


    • Method
    1. Heat ghee in a large sauce pan over moderate heat.
    2. Add the cumin seeds and let sizzle and brown.
    3. Add red chilies, ginger and stir fry for a moment.
    4. Add the other ingredients.
    5. Cook on low for about 20 to 35 minutes.
    6. Serve with meals.

    3. Cashew Nut Chutney:
    Cashew Nut ChutneyIngredients
  • 1 cup raw cashews bits or halves

  • 1/4 tsp. lemon juice

  • 1 teaspoon salt

  • 1/2-inch piece of peeled fresh ginger root,sliced

  • 1-2 hot green chilies, seeded and chopped up to 1/3 cups water

  • 2 tablespoons chopped fresh coriander


    • Method
    1. Combine the cashews,lemon juice,salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree.

    2. Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days.

    Note: This chutney thickens as it sits.
  • Thin it with water to the desired consistency.


    • 4. Groundnut Chutney Podi:
    Groundnut Chutney PodiIngredients
  • 1 cup - groundnut

  • Red chillies (as per taste)

  • 3 - garlic pods

  • Salt (as per taste)


    • Method
    1. Dry roast the groundnut and remove the skin, keep aside.
    2. Dry roast the red chilies and keep aside.
    3. Dry grind the in roasted red chillies,groundnut along with salt and garlic.
    4. Remove from the grinder and spread it so as to remove the moisture.
    5. Sore in an airtight container.
    6. Side dish for Dosa, Idli and Chapathi.

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