chutney – Meal Haven

Capsicum Chutney

Bored of the same chutneys…Try this one with bell peppers and tomatoes. An everyday chutney, which is a perfect match for dosas or idlis. The mild sweetness of the capsicum and the tanginess of the tamarind makes this special.

Saute the dals and red chillies in little oil

Ingredients:

Capsicum – 1 big

Tomato – 1 small

Onion – 1 small

Red chillies – 4

Udad dal – 1 1/2 tbsp

Bengal gram dal/Chana dal – 1 1/2 tbsp

Tamarind – a small piece

Shredded Fresh Coconut – 2 tbsp

Salt

Seasoning:

Mustard Seeds – 1/2 tsp

Udad dal – 1/4 tsp

Red chillies – 2

Asafoetida/Hing – a pinch

Curry leaves – 1 sprig

Preparation:

Heat oil in a pan. Add the chana dal and udad dal and fry until it turns golden. Then add the red chillies to it. Next add the chopped onion and saute and then the chopped capscium and tomatoes and saute till it turns slightly mushy. Remove and set aside.

When it cools down, grind it alongwith coconut, tamarind and salt in a mixie. Season with the items mentioned under ‘seasoning’.

Coconut Thogayal

Chutneys

A coarse version of chutney which is mainly eaten with rice or pongal or kichdi. Super tasty when eaten with hot rice and ghee.

Ingredients:

Oil – 1 tsp

Grated coconut – 6 tbsp

Red chillies – 2

Kashmiri red chilli for colour (optional) – 1

Urad dhal – 1 tsp

Salt – 1/2 tsp or as per taste

Sugar – a pinch

Tamarind – a small marble sized one

Asafoetida – 1/4 tsp

Ginger (optional) – 1/4 inch piece

Curry leaves – 2

Seasoning:

Oil – 1 tsp

Curry leaves – 3 or 4

Udad dal – 1/4 tsp

Preparation:

Wash and soak tamarind in 1 tsp warm water so that it can be ground easily.

In 1/4 tsp oil, fry red chillies separately and then remove.Fry urad dhal, asafoetida and 1 or 2 curry leaves. Pulse red chillies and urad dhal for a second. Add ginger chopped and pulse once again.Then add all the other ingredients. Grind without water first, then add very little water. Make it into a slightly coarse paste. The thovayal should be a very thick consistency. Remove into a small bowl and season with mustard, urad dhal and few curry leaves.

Note: Some people roast the coconut slightly while roasting other ingredients but personally I don’t, as I like the fresh grated coconut.

Tomato Chutney

Chutneys

A simple tomato chutney to accompany dosas, idlis or utappam.

Ingredients:

Tomato – medium size 1 1/2

Onion – 1 medium size

Tamarind – a small pinch

Peanuts – 2 tsp

Coconut – 3 tsp

Red chillies – 3

Udad dal – 1 tbsp

Seasoning:

Mustard seeds – 1/2 tsp

Udad dal – 1/4 tsp

Curry leaf – 1 sprig

Asafoetida – a pinch

Heat oil. Add udad dal. When dal becomes slightly brown, add red chillies, then onion and saute it. Add the tomato and saute till it turns mushy. Turn off the gas and let it cool. Grind this in a mixie coarsely alongwith coconut, tamarind and peanuts. The paste should not become too smooth. Season it with mustard seeds, udad dal, curry leaves and asafoedtida.

Coconut Pottukadala Chutney

Chutneys

This is served as an accompaniment to vadas, dosas and idlis.

Ingredients:

Coconut – 1/2 cup

Roasted chana dal/Pottukadala – 1/4 cup

Tamarind – a small piece

Green chillies – 2

Jeera – 1/4 tsp

Ginger – 1/4 inch piece

Salt – as required

Seasoning:

Mustard – 1 tsp

Udad dal – 1/4 tsp

Curry leaf – 1 sprig

Asafoetida – a pinch

Grind everything together to a smooth paste adding 3 tbsp water. Transfer to a bowl and add the seasonings.