For all Indian snacks, chutneys are the most important accompaniment or “side-dish” as we call it in India. There are different varieties of chutneys for various Indian snacks -typically fried ones. So there is a red tangy chutney for samosas (a crispy deep-fried snack with mashed, spicy potato filling); the green chutney that goes with bread pakoras (bread slices deep fried with a coating of chickpea flour or sometimes with a potato filling); the mint chutney that is used as a base for chaats (a whole range of snack items that are usually deep-fried), the onion and coconut chutney that goes with most South Indian breakfast dishes and snacks (Idlis – steamed rice flour cakes, Dosas – rice flour crepes and Vadas – lentil-based, deep-fried discs ) and of course, my favourite and the king of all chutneys–the coconut chutney.
COCONUT CHUTNEY
To me, this is the king of all chutneys for South Indian snacks and breakfast dishes : the coconut chutney Can you imagine Idlis, Dosas , Uthapams or Medu Vadas without the coconut chutney? No one can, for sure. While this chutney is one of the most sought-after accompaniments, it is also one of the easiest to prepare – provided you get the proportion of ingredients right. Go ahead and try this coconut chutney recipe–authentically South Indian.
Coconut Chutney
Traditional South-Indian Coconut Chutney is the perfect accompaniment to idli, dosa & vadas. Easy to make at home and you can customize it to your liking.
Add all the ingredients to the blender. Add only a little water in the beginning. Let the mixture blend well. Once the mixture is powdered well, add more water for the consistency. While grinding, don’t add too much water, as it can become watery without you knowing it.
Remove the mixture from the blender into a clean bowl. Add water to adjust consistency. Coconut Chutney can become spoiled very soon if you touch the chutney with your bare hands.
Add salt only after you are happy with the final consistency.
For tempering, heat cooking oil in a kadhai. Add the mustard seeds and allow them to crackle. Now add the Urad Dal, red chilies. Roast for a bit on low flame. Add the red chilies and the curry leaves just before you turn off the flame.
Add the tempering to the coconut chutney and mix well.
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ONION-TOMATO CHUTNEY
The Onion-Tomato Chutney comes a
close second to the coconut chutney in terms of its popularity. In most
restaurants that serve South Indian food, the Onion-Tomato chutney is also
served along with the coconut chutney – this gives you an idea about how
popular this chutney is.
You could make just onion chutney
and not add tomato. But I feel adding tomato gives the chutney a mild sour
flavour that offsets the pungent taste of onions – makes for a great,
flavourful chutney. Here is the recipe. Do try it and let us know how it came
out in the Comments section.
ONION-TOMATO CHUTNEY
Onion-Tomato Chutney is the second most popular accompaniment as a chutney with South Indian breakfast and snack dishes.
1tbspGroundnutsOptional – only if you like the nutty flavor in your chutney
Handful of curry leaves
2tbspCooking Oil
Water as required
Instructions
In a kadhai or wok, heat cooking oil
When hot enough, add the Urad Dal, red chllies and the groundnuts (optional). Turn the flame to low.
After a minute or so, add the chopped onion and tomato. Turn the flame to medium
Cook till the onions have become translucent and the tomatoes have shrivelled.
Add salt and let it cool.
Once cooled, grind this entire mixture in a blender. Add very little water. Adding a lot of water would make the chutney runny in consistency
Grind till you get a smooth paste
Transfer it in a bowl
Add a teaspoon of oil to a small kadhai. Add mustard seeds and let the seeds crackle
Add the curry leaves.
Add this tempering to the chutney. Mix well. Adjust salt levels if you need to
Your Onion-Tomato Chutney is ready.
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