~The Chutney Diaries

Over these years I have had many people come up to me and ask me for Chutney recipes. I mean the ones typically served in restaurants with Idli Dosa variety... And finally today, I had a tricolor chutney orgy at home and decided that it was the ideal time to post recipes for all three of my favorite chutneys. You can call it a Chutney marathon.... But for me it is a triathlon like no other!

Coconut Chutney (aha yes the white one!)

1 cup freshly grated coconut (no substitutes please)
2-3 fiery green chillies (adjust to taste)
A small (1/2 inch) piece of tamarind
1 tsp cooking oil
1/4 tsp mustard seeds
1/4 tsp urad dal
A few curry leaves
A pinch of asafoetida (hing)
Salt to taste

Grind coconut, green chillies and tamarind together with minimum water. Add salt and mix well. Temper the remaining ingredients and add to coconut chutney.  Adjust salt and water if required.  Ready to serve at room temperature.

Takkali Chutney (tomato or the orange one!)
3 ripe fleshy tomatoes
3 cloves of garlic (optional, could substitute with 1 medium onion if you do not like garlic, or avoid this step for a Jain version)
2-3 kashmiri chillies
A small 1 inch piece of tamarind
1 tbsp Dalia (chutney dal)
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds (methi)
A few curry leaves
A pinch of asafoetida (hing)
Salt to taste

Chop tomatoes. In a pan add 1/2 tsp oil, add garlic and sauté, add tomatoes, dalia and tamarind. Add salt to taste. Cook until tomatoes have lost their raw smell and taste.  Grind to a fine paste when cool.  Temper with remaining ingredients and add to tomato chutney.  Serve slightly warm or at room temperature.

Cilantro Pudhina Chutney (the gorgeous green one!)

1 cup packed cilantro leaves (coriander)
1/2 cup packed mint leaves (pudhina)
2-3 green chillies
1 medium sized onion (optional)
1/4 cup freshly grated coconut or 1 tbsp Dalia (chutney dal)
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp urad dal
Few curry leaves
A pinch of asafoetida (hing)
Salt to taste
Dash of lemon juice

Wash and dry cilantro and mint leaves. Grind cilantro and mint leaves, chillies, coconut or Dalia into a coarse paste.  Add salt. Adjust consistency with water. Add lemon juice to taste and temper with remaining ingredients.  Serve at room temperature. 

These recipes will ideally serve 3-4 people if you make only one Chutney at a time. Or can serve 7-8 people if you make them all at one go.  And only 2 voracious chutney eaters like the ones I live with! ;)

Enjoy and do let me know if you tried them!

Now back to the grind! ;)