Top Five All-Time, Easy-To-Make Chutneys
- 3 Medium-sized onions, roughly chopped
- 1 Medium-sized Tomato, roughly chopped
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal or Split Black Gram
- 2 Red Chilies
- 1 tbsp Groundnuts (Optional – only if you like the nutty flavor in your chutney)
- Handful of curry leaves
- 2 tbsp Cooking Oil
- Water as required
- 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.
CORIANDER CHUTNEY
A note of caution: While attempting to make coriander chutney, make sure you wash the leaves again and again till you get rid of the earthy, muddy taste. If you don’t do this, you will get a sandy residue in your chutney that would be completely unpalatable.
CORIANDER CHUTNEY | CILANTRO CHUTNEY
Coriander Chutney is the ideal accompaniment for most North Indian and a few South Indian snacks.
- 1 cup Fresh coriander leaves, thoroughly washed
- 1 Small-sized onion, chopped
- 2 Green Chilies
- 1/2 coin Ginger
- 1 tsp Lemon Juice
- 1 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal or Split Black Gram
- 2 Small Red Chilies
- Salt to taste
- Water as required
- METHOD 1: COOKED CORIANDER LEAVES
- In a kadhai or wok, heat one tbsp of cooking oil
- If you like onion, add the chopped onion and saute till the onions are translucent.
- Add the green chili and the ginger. Saute for a bit
- Add the chopped coriander leaves. You will immediately notice that the coriander leaves get shriveled. Keep the flame low and cook for about a minute.
- Add salt and let the mixture cool
- Grind this entire mixture in a blender.
- Remove in a vessel. Add lemon juice. Adjust the salt levels If you need to.