The Chutney Chef – Series 1

What this post is about – Coconut chutney 3 ways, chutneys to accompany South Indian brekkie staples like dosas, idlis, vadas or akkirottis.

This is going to be a very basic recipe post, and the first series to a couple of chutney recipe posts that are planned in the coming weeks. Although this may be familiar territory for a South Indian like me, I know a lot of girls who love their idlis and dosas but just don’t get the conventional coconut chutney on point. So, in today’s post, I’m sharing with you how I make the classic coconut chutney 3 ways.

Also presenting, an innovative twist to the idli – steaming them in silicone cupcake moulds and topping them with a variety of chutneys. You could go all out and pipe the chutneys with a piping bag and a round tip, but with my skills, I’m happy with my make-do quenelle! Whatever you do, remember to have fun. Cooking should be therapeutic not stressful!

Green coconut chutney

What you will need
1 cup grated coconut
8-10 curry leaves, washed and towel dried
2-3 sprigs of fresh coriander, washed, towel dried and chopped roughly
1/4th inch piece ginger, chopped
2-3 green chilies, chopped
Salt to taste
Pinch of sugar
Juice of tamarind (as per taste)
1 tsp. roasted split chickpea lentil (puthani)

For the seasoning
2 tsp. groundnut oil (or any flavourless oil)
1/2 tsp. mustard seeds
1/4th tsp. split black lentil (urad dal)
1/4th tsp. split chickpea lentil (chana dal)
4-5 curry leaves
Pinch of asafetida (hing)
1 dry red chilly, quartered

Method
Mix all the ingredients together. Grind to a rough paste. Keep aside.

In a small non-stick pan, heat the oil. Add the mustard seeds, allow them to splutter. Add the rest of the seasoning ingredients and roast for 2 minutes. Allow the seasoning to cool and add it to the ground chutney.

Red coconut chutney

What you will need
2 tbsp. groundnut oil (or any flavourless oil)
1/2 cup grated coconut
1 large onion, sliced
8-10 curry leaves, washed and towel dried
2-3 sprigs of fresh coriander, washed, towel dried and chopped roughly
2-3 dry red chilies, chopped
1/4th tsp. cumin seeds
1/2 tsp. split black lentil (urad dal)
1/2 tsp. split chickpea lentil (chana dal)
Salt to taste
Pinch of sugar
Pinch of asafetida (hing)
Juice of tamarind (as per taste)

Method
Heat oil in a non-stick pan. Add cumin seeds, dry red chilies, urad dal, chana dal, hing and curry leaves. Next, add the onions, allow to cook for a few minutes. Next, add the juice of tamarind, salt to taste, a pinch of sugar, and fresh coriander. Finally, add the grated coconut, fry for a minute and set aside to cool.

Grind to a course paste. You can add seasoning if desired (see green coconut chutney for the seasoning recipe).

Coconut mint chutney

What you will need
2 tbsp. groundnut oil (or any flavourless oil)
1/2 cup grated coconut
2 pods of garlic, peeled
8-10 curry leaves, washed and towel dried
2-3 sprigs of fresh coriander, washed, towel dried and chopped roughly
2-3 green chilies, chopped
3/4 cup mint leaves, washed and towel dried
1 tbsp. split black lentil (urad dal)
1 tbsp. split chickpea lentil (chana dal)
Salt to taste
Pinch of sugar
Pinch of asafetida (hing)
Juice of tamarind (as per taste)

Method
Heat oil in a non-stick pan. Add garlic, green chilies, urad dal, chana dal, asafetida and curry leaves. Next, add the mint leaves, fry for a minute. Next add the juice of tamarind, salt to taste, a pinch of sugar, and fresh coriander. Finally, add the grated coconut, fry for a minute and set aside to cool.

Grind to a course paste. You can add seasoning if desired (see green coconut chutney for the seasoning recipe).

Watch this space for more simple, easy and yummy chutney recipes!

Until next time, XOXO