Chutney Mela! Part - 1

Chutneys are one of the most vital side dishes of South India. There are so many varieties and variations in making them. Each of them have their own flavor and taste.

Their companionship with tiffin varieties are so much relished. :) Don't you agree with me????

I am presenting 8 types of chutneys in this post and I am sure to present lots more in the next part. :)

Curd/Marjiga Chutney

Ingredients:

Curd - 3 tbsp
Coconut - 3 tbl sp
Roasted gram - 1 tblsp
Red Chilly - 3
Cumin seeds - 1/2 tsp
Garlic - 2 pods
Asafoetida - a pinch
Turmeric powder - a pinch
Salt - for taste

Method:

Grind all the ingredients together into a fine paste. Season it with mustard and curry leaves.
This chutney has to be a little watery. Serve this with idly and dosa. :)

Onion Chutney

Ingredients:

Onion - 2
Green chilly - 2
Tamarind pulp - 1 tbsp
Jaggery - 1 tbsp
Salt - for taste

Method:

Grind all the ingredients together and season with mustard and curry leaves.

This chutney goes best with pongal. :)

Tomato Chutney

Ingredients:

Tomato - 2
Onion - 1
Green chilly - 1
Red chilly - 2
Coconut - 2 tbl sp
Roasted gram - 1 tbl sp
Salt - for taste

Method:

Chop tomatoes, onion and green chillies roughly. Fry them along with red chillies for a while. Now grind all the other ingredients along with the fried vegetables into a fine paste. Finally season it with mustard and curry leaves.
This chutney goes best with dosa. yummmmm :)

Garlic Chutney

Ingredients:

Garlic - 1 full
Chilly powder - 2 tsp
Lemon juice - 1 tsp
Salt - for taste

Method:

Grind garlic, chilly powder and salt together into a very fine paste. Now add lemon juice to it and mix well. Finally season it with mustard and curry leaves.

Note: You can substitute lemon juice with turmeric paste too. Add 2 tsp of oil for seasoning. This chutney is meant to be glossy. :)

Serve it with coconut dosa, rice dosa etc..

Urad Dhall Chutney

Ingredients:

Urad dhall - 1 tbsb
Red chillies - 3
Coconut - 2 tbsp
Asafoetida - a pinch
Salt - for taste
Tamarind paste - 1 tsp

Method:

Take a spoon of oil in a pan and fry urad dhall and red chillies. Now grind this with all the other ingredients and finally season it with mustard.

Tri Color Chutney

Coconut Chutney

Ingredients:

Coconut - 3 tbl sp Roasted gram - 1 1/2 tbl sp Green chilly - 1 or 2 Tamarind paste - 1 tsp Asafoetida - a pinch Salt - for taste

Method:

Grind all the ingredients together into a fine paste and season it with mustard and curry leaves.

Coriander Chutney

Ingredients:

Coriander leaves - a bunch
Coconut - 3 tbl sp
Green chilly - 1 or 2
Tamarind paste - 1 tsp
Asafoetida - a pinch
Salt - for taste

Method:

Grind all the ingredients together into a fine paste and season it with mustard and curry leaves.

Red Chutney

Ingredients:

Coconut - 3 tbl sp
Red chilly - 2
Onion - 1
Roasted gram - 1 tblsp
Tamarind paste - 1 tsp
Asafoetida - a pinch
Salt - for taste


Method:

Grind all the ingredients together into a fine paste and season it with mustard and curry leaves.
Serve it with idly or dosa. :)


I am happy to send these Chutneys to "Spicy Fiery Chutneys" event conducted in Ammaji Recipes blog and to "Pickles and chutneys" event conducted in Sreesha's Mom's recipe blog.

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com