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.

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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.

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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!

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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.

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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).

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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).

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

Until next time, XOXO

9 thoughts on “The Chutney Chef – Series 1

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