CHUTNEYS - PART 2 
CHUTNEY VARIATIONS THAT TASTE GREAT WITH IDLIS, DOSAS, VADAS, ADAIS, CHAPPATIS, BAJJIS, BONDAS!
CHUTNEY VARIATIONS THAT TASTE GREAT WITH IDLIS, DOSAS, VADAS, ADAIS, CHAPPATIS, BAJJIS, BONDAS!
COCONUT CHUTNEY
INGREDIENTS
Freshly grated coconut – 2 cups
Roasted bengal gram (Pottu Kadalai) – 1 tbsp
Green chilly – 2
Fresh ginger – 1 small piece
Tamarind – a pinch
Salt – 1 tsp
Oil - 2 tsps
Mustard seeds – ¼ tsp
Black gram (urad) dal – ½ tsp
METHOD:
1.) Grind coconut, roasted gram, chillies, ginger and tamarind with ½ a cup of water into a smooth chutney.
2.) Add enough water until you get the desired consistency It can be thick or like a sauce.
3.) Heat oil and season with mustard seeds and black gram dal.
This white smooth chutney can be served with all snacks.
CORRIANDER COCONUT CHUTNEY
Follow the recipe above.
Add a cup of freshly chopped corriander leaves while grinding .
This will give the chutney a different flavour and colour.
Dill AND COCONUT CHUTNEY
Instead of coriander, add a fistful of freshly chopped dill leaves while grinding.
Heat oil and season with mustard seeds and black gram dal.
When the dal turns golden brown in colour add a broken red chilly. When the chilly turns crisp add a spoon of chopped dill leaves and saute till they wilt.This adds a distinct flavour to the chutney.
Pour over the Chutney.
INGREDIENTS
Freshly grated coconut – 2 cups
Roasted bengal gram (Pottu Kadalai) – 1 tbsp
Green chilly – 2
Fresh ginger – 1 small piece
Tamarind – a pinch
Salt – 1 tsp
Oil - 2 tsps
Mustard seeds – ¼ tsp
Black gram (urad) dal – ½ tsp
METHOD:
1.) Grind coconut, roasted gram, chillies, ginger and tamarind with ½ a cup of water into a smooth chutney.
2.) Add enough water until you get the desired consistency It can be thick or like a sauce.
3.) Heat oil and season with mustard seeds and black gram dal.
This white smooth chutney can be served with all snacks.
CORRIANDER COCONUT CHUTNEY
Follow the recipe above.
Add a cup of freshly chopped corriander leaves while grinding .
This will give the chutney a different flavour and colour.
Dill AND COCONUT CHUTNEY
Instead of coriander, add a fistful of freshly chopped dill leaves while grinding.
Heat oil and season with mustard seeds and black gram dal.
When the dal turns golden brown in colour add a broken red chilly. When the chilly turns crisp add a spoon of chopped dill leaves and saute till they wilt.This adds a distinct flavour to the chutney.
Pour over the Chutney.
Comments
Welcome to The Foodie Blogroll!
Today I plan to make the Tomato Chutney to take to a friend's house. Thank you for your recipe.
Peace :)
Chandra