Recipe by: Vidya Khader

Source: Vidya Khader

Serve with Idlis

Coconut Chutney

Ingredients

  • 1 cup, freshly grated coconut
  • 1 – 2 green chili
  • 1 small piece of ginger
  • 2 shallots, chopped
  • 1 sprig curry leaves
  • Salt, to taste
  • ¼ tsp mustard seeds
  • Pinch of Asafoetida (hing)
  • Oil, for seasoning
  • Water, for grinding

Instructions

  • In a pan, add oil and heat.
  • Add mustard seeds and when the mustard seeds starts popping, add asofoetida, cut shallots, ginger, green chillies and curry leaves until the rawness is just gone.
  • Grind coconut and salt with the above mixture.
  • Adjust water to the consistency required.

Green Coconut Chutney

Ingredients

  • ½ cup grated coconut
  • 2 tsp roasted urad dal (split black gram) or chickpeas
  • 2 green chillies
  • ¾ tsp salt
  • 1 inch piece of ginger
  • 1 small onion
  • ½ tsp seedless tightly packed tamarind paste
  • Few curry leaves
  • 2 handfuls of coriander leaves
  • ¼ tsp Asafoetida (hing)

Instructions

  • Throw in all the ingredients into a mixer grinder and grind coarsely adding water as required.
  • If you want to season the chutney, heat a small pan, adding oil, some mustard seeds and curry leaves. As the mustard seeds pop, transfer the seasoning to the green chutney.

Notes:

  • Amount of coriander leaves included in the chutney is the key to get bright green colour. Roasting these leaves also help to get good colour
  • You can add a few mint (pudina) leaves to enhance the flavour

Onion Tomato Chutney

Ingredients

  • 2 medium onions
  • 1 large tomato (or 2 medium)
  • ½ tsp urad dal (split black gram)
  • 2 red chilies, de-seeded for less heat
  • A pinch of Asafoetida (hing)
  • ½ tsp seedless tightly packed tamarind paste
  • 1 tbsp sesame oil
  • Salt, to taste
  • Water, for grinding the chutney (optional)

Instructions

  • Heat a small pan and add the sesame oil. Lower the flame and add urad dal. When they start to become light brown, add the red chillies. Saute until the urad dal becomes golden
  • Add the onions and saute until light brown. Add the tomatoes and asafoetida. Season with salt.
  • Saute until the toatoes become soft, pulpy and are completely cooked. The rawness of the tomatoes should go away, otherwise you will get the raw aroma of the tomatoes in the chutney.
  • Cool this onion tomato mixture and then grind in a grinder with the tamarind paste. No need to add water while grinding. But if you are unable to grind, then add a little water.
  • Check the taste and season with salt or tamarind, to taste and continue to grind to a smooth chutney.

Downaload PDF here: South Indian Coconut, Green Coconut & Onion Tomato Chutney Vidya Khader

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