CHUTNEY RECIPE
CHUTNEY is a sauce originated from the Indian subcontinent. It is an all time favourite accompaniment with every Indian meal. So it is the root of our cuisine.
Chutney is a gluten free spicy or savory condiments originated in Indian subcontinent. It is made from fruits, vegetables, herbs, vinegar, sugar and spices. It gives a kick to our food because chutney means chatpata, mouth ..watering... dish.
Each Indian state has it's special chutney made with indigenous ingredients which taste amazing. They enhance the taste of the dish.
It is served with rice, naan, curry, roti, pitha, dosa, sandwich, pakora, vada,samosa,momos and other popular Indian snacks. Some chutneys can also be kept in the fridge and used for 2 - 3 days.
Today, we will learn to make 2 easy chutney recipes :-
*Tomato Chutney and * Coconut Chutney
TOMATO CHUTNEY -
Tomato Chutney is a type of chutney, mainly served with pitha, rice, idli, vada, pakora etc.It tastes spicy, tangy. It is prepared from ripe tomatoes,garlic, coriander leaves etc.
Chutneys are commonly made in every Indian home.
INGREDIENTS -
Tomato - 2 large (chopped)
Garlic - 3 to 4 cloves
Salt - as per taste
Coriander Leaves - 3 tbsp
Green Chili - 2 to 3
For making this chutney, grind all the ingredients . Our chutney is ready. Serve it with chakuli pitha, vada, pakora etc.
COCONUT CHUTNEY -
Coconut chutney is a popular South Indian side dish mainly served with idli, dosa, vada etc. It is known as the king of all chutneys.
Coconut Chutney is mainly prepared with coconut, green chili, tamarind, coriander leaves and salt. Later it is tampered with mustard seeds, urad dal, red chili and curry leaves. For heart and weight loss, this chutney is good. We keep it in the fridge for 2 days.
INGREDIENTS -
Coconut - 1/2 (cut into small pieces)
Chana Dal (bengal gram) - 1/2 cup(fried)
Ginger - 1/2 inch (optional
Green Chili - 3 (roughly chopped)
Salt - as per taste
Coriander Leaves - 3 tbsp
Curd - 2 tbsp
Water - 2 cups
FOR TEMPERING -
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal (black Gram) - 1/2 tsp
Red Chili - 2
Curry Leaves - 1 stem
METHOD -
First grind coconut, bengal gram, salt, green chili, coriander leaves in to a puree. Add curd and mix it well.
Heat oil in a pan. Add mustard seeds and urad dal. Add red chili, fry for a second. Add curry leaves and fry for 2 sec.
Pour this tempering over the coconut chutney. Transfer it into a serving bowl.Serve it with idli, dosa,uttapam etc.
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