Coriander - Coconut Chutney

A simple chutney, easy to make and work as great accompaniment with Idlis, Dosas and Wadas.

Ingredients:
1/2 Fresh Coconut
1 Cup Coriander
4 - 5 Green Chillies
1 Teaspoon Roasted Jeera powder
1 Teaspoon of sugar
1 Teaspoon of Mustard seeds
2 Teaspoon of Oil
Water if required

Method:
1. Wash and clean corianders. Take all the ingredients, except oil and mustard seeds and blend it together. Add water if required.
2. Remove the chutney in a bowl. Now heat oil and add mustard seeds. Once the seeds starts spluttering add to the cutney and mix well.
You can store this chutney for 3 days

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Green Chutney

Green Chutney is a household accompaniment in India. It is served with everyday meal, used as spreads, served with snacks and is used in chaats. This chutney can be stored in refrigerator for 3 weeks time.

Ingredients:
2 Cups of Chopped Coriander
1 Cup of Chopped Mint leaves
1 Tablespoon of roasted Jeera (Cumin Seeds) Powder
6 Green Chillies
2 teaspoon of sugar
Juice of 1 Lemon
Salt to taste.

Method:
Mix all the ingredients and blend it to a smooth paste by adding water if required. Your Green chutney is ready, Store it in a jar and refrigerate it and use as required.

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Tamarind Chutney

Tamarind or Imli ki Chutney is tangy and sweet and can be served with various chaats and snacks. This chutney can be stored for almost 6 months if its deep frozen. If this chutney is already prepared, it saves your time while preparing chaats and you can surprise your guest with quick appetizers when they give you a surprise visit.

Ingredients:
1 Cup Deseeded Khajur (Dates)
1/4 Cup Deseeded Tamarind (Imli)
1/4 Cup Grated Jaggery (Gur)
2 Teaspoon of Sanchal (Black Salt)
2 Teaspoon of Red chilly powder
2 Teaspoon of Chaat Masala powder
1 Badyan / Star Anise (Optional)

Method:
1. Soak the deseeded Tamarind for 2 hours. Then sequeeze the tamarind and remove the pulp.
2. Mix deseeded dates and jaggery, pressure cook them for 3 whistles. Once its cool add tamarind pulp to the date and jaggery mixture and grind it with a blender till it makes a smooth paste. Strain the mixture.
3. Take a saucepan, pour the chutney and put it on a low flame. Add badyan (its a herb and falls in cloves family and looks like a star, I use this seed as it gives really good aroma to the food), then add black salt, salt, chat masala, red chilly powder and let the chutney simmer for 10 mintues.
4. Let it cool and remove the badyan from the chutney if you are using it. Transfer the chutney in a large Jar and refrigerate it.

Note: Be careful while adding salt as we are also using black salt

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Chilly Garlic Chutney

Chilli Garlic Chutney is one of the favourite chutneys of my hubby. He can eat this chutney with any thing like bhakri, roti, bread, upma, rice........list goes on. This chutney enhances the taste of your chaat. You can store this chutney for almost 1-2 Months and it's easy to make.

Ingredients:
1 Cup of Peeled Garlic flakes
4 Tablesppons of dry Red Chilly flakes / Red Chilly Powder (depends on the how much spicy you prefer)
Juice of 1 Lemon
Salt to taste

Method:

Dry roast the red chilly flakes. Mix all the ingredients and add little water if required and grind it to a smooth paste. Store the chutney in refrigerator and add little water before you want to use the chutney.

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