Delicious Indian Chutneys(Dips)

In one of my recent posts i had mentioned about Green Cilantro Dip(Green Dhania chutney).Today, I will share some more tasty Indian chutney recipes with you.You can have then with Idlis,Dosas or with your favorite tikkis.These chutneys are easy to make and you will need very few ingredients to make them.

Coconut Chutney:
You will Need
Scraped coconut-1/2 cup
Roasted chana dal-3 tablespoons
Green chilli-1
Salt- to taste
For Tempering
Refined oil-2 teaspoons
Red chilli-2
Curry leaves-4-5
Mustard seeds-1/2 teaspoon
Urad dal-1/2 teaspoon
  
Method
Put the scraped coconut,green chilli,roasted chana dal and salt in a blender and blend to make a fine paste.Take it out in a bowl.
In a small pan add 2 teaspoons of oil and as the pan gets heated add the mustard seeds,curry leaves,urad dal and red chillies.Turn off the flame and pour the tempering on the chutney.

***If you do not have roasted chana dal, you can dry roast the chana dal in a pan for 3-4 minutes and use it in the chutney.***
Tastes Best-when served with idli ,dosa,uttapum.

Yogurt and Mint Chutney
You will Need
Fresh mint leaves-1 bunch
Fresh yogurt-1/4 cup
Green chilli-1
Lime juice-1teaspoon
Water- 2-3 teaspoons
Salt-to taste

Method
We will first make the mint chutney.Put the washed mint leaves,chillies,salt in a blender and add 2-3 tsp of water and blend to make a nice paste.Pour it into a serving bowl and add the lime juice and mix it properly.Now beat the curd well with a spoon and slowly add it to the mint chutney mixing it occasionally.
Tastes Best -with tikkis and pakoras.


Tangy Groundnut Chutney
You will Need
scraped coconut- 1/4 cup
Tamarind Pulp- 4teaspoons
Sesame seeds-3 teaspoons
Garlic flakes-3-4
Salt-to taste
Water-3-4 teaspoons

Method
Put all the above ingredients in a blender and make a fine paste.
Tastes Best-with roti/chapattis or rice.

Tomato and Yogurt Chutney
You will Need
Ripe tomatoes-2
Curd-1 cup
Salt
Green Chilly-1
oil-1 teaspoon

For Tempering
Oil-2.5 teaspoon
curry leaves-4-5
Mustard seeds-1/4 teaspoon
Sesame seeds-1/4 teaspoon
Asofitida-1/2 teaspoon

Method
To make Tomato chutney-Wash the tomatoes and cut them into small pieces.Cut the gree chillies too.
In a blender add the chopped chillies and tomatoes along with salt to make a smooth paste.
In the mean time add a pinch of salt to the curd and beat it properly.
Heat a pan and add 1 teaspoon of oil and add the tomato chutney.Cook it for 4-5 minutes till the paste is properly cooked and has become a little dry.
Cool the cooked tomato chutney.
Take another pan,heat it and add 2.5 teaspoons of oil,add curry leaves ,asefitida,mustard seeds and sesame seeds and let it splutter.Then turn the gas flame off and add beaten curd into the pan.Mix it properly.
Add the tomato chutney to the tempered curd.Mix again properly.
Tastes Best-with upma,rice and even idly.