Tomato and Onion Chutney

 Tomato and Onion chutney is a creamier texture chutney which is super easy to make. This chutney is a combination of two vegetables i.e Tomato and Onion and goes well with every kind of  breakfast like Idli, Dosa, Uppma, Vada etc. At the end you can do tempering just to make it more flavorsome but it taste good without tempering too.

Ingredients:

1 Large Tomato
1 Large Onion
1/4 tsp Mustard seed
1/4 tsp Urad dal
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder
2-3 Green chillies
few Curry leaves
Salt to taste
Coconut oil ( Any Oil )

Method:

• In a pan heat some Oil, add mustard seeds when it starts crackling, add urad dal and curry leaves .
• Then add green chillies, roughly chopped Onions. Saute till onion turns translucent.
• Then add roughly chopped Tomato and saute till it becomes little mushy.
• Add turmeric powder, red chilli powder and salt. Mix everything for 1-2 second and switch off the flame.
• Let the mixture cool down. Once it cools down, grind it and do not add water.
• Check the taste and add more salt if required.
• Pour the chutney into a serving bowl.
• At this point you can temper the chutney by adding 1 tblsp oil in a pan then add mustard seed, dry red chilli and curry leaves. I have skipped as it taste good without tempering too.
• Serve with Idli, Dosa, Upma, Vada or even can spread on Sandwich.

Pictorial:

In a pan heat some Oil, add mustard seeds when it starts crackling, add urad dal and curry leaves .

Then add green chillies, roughly chopped Onions. Saute till onion turns translucent.

Then add roughly chopped Tomato and saute till it becomes little mushy. Add turmeric powder, red chilli powder and salt. Mix everything for 1-2 second and switch off the flame.

Let the mixture cool down. Once it cools down, grind it and donot add water. Check the taste and add more salt if required.

Pour the chutney into a serving bowl. Serve with Idli, Dosa, Upma, Vada or even can spread on Sandwich.

mango coriander chutney

This chutney is little sweet, tangy and spicy at the same time, one chutney and many uses. Can have this chutney as a dip or apply them on your toast or even goes well with rice with some side curries. Chutneys can be either wet or dry to coarse to fine texture. They are made into so many variations.

Ingredients:

2 cups coriander leaves/ dhaniya
1 cup mint leaves/ pudina
1 small mango
2-3 green chillies
1 garlic clove
pinch of asafoetida
salt to taste
water

Method:

•  Wash and chop coriander, mint leaves, green chillies and mango.
• In a grinder grind everything together and make to a coarse to fine paste as per your choice. Add water as needed.
• Take it in a bowl and add salt.
• It stays good in fridge for a week.

Coconut and Coriander chutney | South Indian chutney

Another form of chutney made with coconut and coriander which goes well with Idli, Dosa, Vada.

Ingredients:

For Grinding:
1/2 cup grated coconut (fresh or frozen)
1/2 cup coriander / cilantro leaves
1 inch ginger
1 clove of garlic
2-3 green chilles
salt
water

For Tempering:
coconut oil
1/4 teaspoon mustard seeds
generous pinch of cumin seeds
few curry leaves
dry red chilli

Method:

• Grind all the ingredients with little water (mixture should be little thick) into smooth paste. 
• Pour it into a serving bowl. Add required salt and mix well.
• Next for tempering, take a pan add oil and mustard seeds.
• Once the seeds splutter add curry leaves, cumin seeds and dry red chilli.
• Stir for second then switch off the flame and pour the tempering over the chutney.
• Mix everything and serve with Idli, Dosa or Vada.

Pictorial:

Grind all the ingredients with little water (mixture should be little thick) into smooth paste.

                          Pour it into a serving bowl. Add required salt and mix well.

For tempering, take a pan add oil and mustard seeds.Once the seeds splutter add curry leaves, cumin seeds and dry red chilli. Stir for second.

Pour the tempering over the chutney. Mix everything and serve with Idli, Dosa or Vada.

Thenga chammanthi | Red coconut chutney for Idli, Dosa or Appam | Kerala style coconut chutney

There are many varieties of coconut chutney like coconut with coriander, peanut, walnut, dal etc. But this chutney is made with red chilli powder. This is most popular chutney at our home. I think this is the only chutney where tempering is not poured on top of the mixture instead the mixture is poured into the tempering. Hope you like this chutney.

Ingredients:

For Grinding:
1/2 cup fresh grated coconut
1/2 teaspoon red chilli powder ( as per your taste)
1/2 shallot or pearl onion
few curry leaves
1-2 pinch of cumin seeds (optional)
water
salt

For Tempering:
2-3 whole dried red chilli
1/4 teaspoon mustard seeds
1/2 teaspoon coconut oil
few curry leaves
1-2 shallots or pearl onion finely chopped

Method:

• In a mixer jar add grated coconut, red chilli powder, shallot, curry leaves, cumin seeds, salt and little water.
• Grind everything to fine to coarse paste.
• Pour it into a separate bowl. Check for salt at this point.
• Next is tempering, for that take small pan add coconut oil and mustard seeds. Let it splutter.
• Once mustard seeds starts popping, add finely chopped shallots, curry leaves and whole red chillies.
• Saute till onions are all golden brown.
• Then turn the flame to low and add the wet coconut mixture to the pan.
• Mix everything together and switch off the flame.

Pictorial:

For grinding you need grated coconut, red chilli powder, curry leaves, shallot and cumin seeds, salt and water.

For tempering you will need mustard seeds, curry leaves, whole red chilli, finely chopped shallots and coconut oil.

Now grind all the mixture into coarse to fine paste with little water and keep it aside. Check for salt.

               Next for tempering take a small pan add coconut oil and mustard seeds.

              Once it starts popping throw in the shallots, curry leaves and red chillies.

                                                       Stir till the onion turns golden brown.

                           Turn the flame to low and add the mixture into the tempering.

                                         Simmer for 1 second and switch off the flame.

                                                          Red coconut chutney is all ready.

Notes:

1. You can also use whole coconut if you do not have a grater but cut the coconut into very small pieces for easy grinding.

Walnut Chutney

This chutney was suggested by my husband, but i was bit hesitant about it as it's usually not considered for preparing chutneys. To mellow the walnut taste i added coconut to it and it turned out very tasty. This would go great with any appetizers.

prep time: 15 mins

Ingredients:

Walnut: 1 cup
shredded Coconut: 1-2 tblsp (fresh or dried)
garlic: 2 cloves
green chilli  as per taste
salt as per taste
curry leaves

Tempering:

cumin seed: 1 tsp
mustard seed: 1 tsp
asafoetida a pinch
dry red chilly (whole) 1-2 nos.
curry leaves
oil

First soak walnut and coconut ( if dry) in warm water for few minutes. So that the it becomes bit soft and easy to grind.

Then after few minutes drain the water and add walnut, coconut, garlic, green chillies and few curry leaves in a blender and grind it to a fine paste with little restrained water.

Now remove the mixture into a serving bowl and add salt to it. Then place a pan, once its hot add oil, asafoetida, mustard seeds, once the mustard seed starts popping add curry leaves, red chillies and cumin seeds. Switch of the flame and add the tempering to the chutney.Mix well.

Notes:

1. Use coconut oil for nice rich flavour.