Chutneys are one of the main accompaniment to most of the South Indian dishes. There are varieties of chutney that are made but the three main South Indian chutneys are Kaayi Chutney ( Coconut chutney) , Tomato Chutney and Kothambari Soppu Chutney ( Coriander Chutney). Chutney is served with mostly every South Indian dishes. Dosa, Idli, Vade, Upma, Pongal, Rotti.
Here is the recipe for all three chutneys.
1. Coconut Chutney
Ingredients for Coconut chutney
1 cup – Freshly grated coconut
4 cloves of Garlic
Salt to taste
Juice of Half lemon
1 Tbsp – Roasted gram
1 pinch sugar
Method
Grind everything together in a blender with as much water as required.
For tempering, heat a tablespoon of cooking oil, add mustard seeds and urad dal. Let it turn brown and add it to the chutney.
2. Coriander chutney
Ingredients for Coriander chutney
1 cup – Coriander leaves, cleaned and chopped
1 Tbsp – Roasted gram
2 – Green chillies
Juice for 1/2 a lemon
1/2 – Onion, chopped
Salt to taste
Method
Add everything to a blender along with a little water and grind to a smooth chutney.
For tempering, heat oil in a pan, add mustard seeds, curry leaves and urad dal and let it crisp up. Add this to the chutney and serve.
3. Tomato Chutney
Ingredients for Tomato chutney
4 – Tomatoes, ripened
1/2 to 1 – Onion
4 cloves of garlic
2 – Big dry red chillies
Salt to taste
1 tsp – Jaggery
Method
In a pan take 2 tbsps of oil. Add onion, garlic, tomato, red chillies and saute till the tomatoes are well cooked.
Add salt and jaggery and cook it for another minute. Let it cool.
Once it is cooled, blend it into a fine or slightly coarse chutney.
For tempering, heat oil in a pan. Add mustard seeds and chana dal and let it crisp up. Add it to the chutney and serve.
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