CHUTNEYs

Chutney's make a great accompaniment for any breakfast items, whether it be dosa, idli, upma, string hoppers, aapam, pittu, pongal or even for rice. Below are some simple and tasty chutney recipes. 

These recipes will be sufficient for 3 persons. They are of a mild hotness, so you can add chillies more (2-3 extra) if you like a hot chutney.



RED CHILLY COCONUT CHUTNEY

Ingredients:

1. Dry red chilly - 12 
2. Grated coconut - 1 1/2 cup (covering the blades of a grinder)
3. Salt - to taste
4. Black mustards- 1/2 teaspoon
5. Curry leaf - A hand-full
6. Oil- 1 teaspoon

Method:

• Grind the grated coconut, 10 dry red chillies and the required salt with water measured to cover the mix; making  it a smooth paste. 
• Transfer the mix from the grinder to a serving bowl. 
• In a small pan, heat oil in it, crackle the mustard seeds, 2 red chillies halved.
• Take the pan off the flame and add the curry leaves in it. 
• Garnish the chutney with the above and it is ready to be served.

Tips: 

* If you want this to be a dry form, add water gradually as you grind the mix, just so that the ingredients mix with each other and the coconut is only coarsely ground.

GREEN CHILLY COCONUT CHUTNEY 
Ingredients:

1. Green chilly - 2
2. Grated coconut - 1 1/2 cup (covering the blades of a grinder)
3. Salt - to taste
   
4. Black mustards - 1/2 teaspoon
5. Dry red chilly - 2 
6. Curry leaf- A hand-full
7. Oil- 2 teaspoons 

Method:

• Grind the grated coconut, the green chillies and the required salt with water measured to cover the mix; making  it a smooth paste. 
• Transfer the mix from the grinder to a serving bowl.
• In a small pan, heat oil in it, crackle the mustard seeds, 2 red chillies halved. 
• Take the pan off the flame and add the curry leaves in it. 
• Garnish the chutney with the above and it is ready to be served.

Tips: 

* If you want this to be a dry form, add water gradually as you grind the mix, just so that the ingredients mix with each other and the coconut is coarsely ground.

FRIED RED COCONUT CHUTNEY
Ingredients:

1. Grated coconut - 1 1/2 cups
2. Onion - 1/2 big sliced/diced
3. Tomato - 1 big
4. Curry leaf - a hand-full
5. Red chilly Powder- 3/4 tablespoon (if the powder is hot enough) 
6. Oil-  2 teaspoons
7. Salt- to taste

Method:

• Heat oil in a pan and fry the onions till it turns brown. You can add the required salt here so that the onions don't burn.
• Add the tomatoes to it and stir till it can be mashed.
• Then, add the red chilly powder and stir well to mix with the onions and tomatoes. 
• To this, add the grated coconut and fry all together till the coconut turns slight brown.
• Just before taking off the flame, add the curry leaves. 
• Allow this mix to cool and then grind it to form a smooth paste. 

Tips:
* An alternative for red chilly powder could be dry red chilly (10)


ONION CHUTNEY (Ulli Chammandi)
This is a dry form of chutney usually taken with idli, dosa and cooked tapioca. You'll like it if you do not mind the raw taste of onions.

Ingredients:

1. Onion (medium) - 1
2. Red chilly powder- 1 teaspooon
3. Coconut Oil- 2 teaspoon
4. Salt- to taste

Method:

• Grate the onion to a small bowl. It should come out as a fine paste. 
• Mix the above with red chilly powder and salt.
• Garnish with coconut oil. 

Tips:
* Onions could be done using a blender as well, but might not taste as good as when grated.



TOMATO CHUTNEY (Thakkali Chammandi)

Ingredients:

1. Onion (large) - 1
2. Tomato - 1
3. Red chilly powder- 1 & 1/2 teaspoon
4. Coconut Oil- 2 tea spoon
5. Salt- to taste
6. Mustard seeds- 1/2 teaspoon
7. Dry Red Chilly- 2 broken into halves
8. Curry Leaves - A handfull

Method:

• Roughly chop the onion and tomato and grind them to a smooth paste in a blender. 
• In a pan/kadai, heat the oil, crackle the mustard seeds, and add to it the red chillies and curry leaves. 
• To it, add the ground onion-tomato mixture and red chilly powder. 
• Stir continuously to avoid the mixture sticking to the bottom; till all the water oozes out and it is in a dry form.
• This dry form of chutney is now ready to be served with hot idlis or dosas.