Chutneys - Part 2

Chutneys - Part 2 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 tamaraind with ½ a cup of water into a smooth chutney.
2.) Add enough water until you get consistency, you want. 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 recipes above. Add a cup of freshly chopped corriander leaves while grinding . This will give the chutney a different flavour and colour.

MINT COCONUT CHUTNEY
Instead of corriander, add 2 tbsp of freshly chopped mint while grinding for a variation.