Coconut Chutney / Thengai Chutney

Ingredients

To Grind:

Coconut - 1 cup

Roasted Channa dhal - 1/4 cup

Small Onions - 4 nos

Garlic pods - 2 to 3 pods

Curry leaves - 1 strand

Green chillis - 1 or 2

Salt to taste

To Temper

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Curry Leaves - 1 strand

Urad dhal - 1 tsp

Red chillis - 1 (optional)

Method:

1. In a blender, put all ingredients in the section To grind and pour some water and grind well

2. In a small pan, pour oil, and put all ingredients in the section To temper one by one and stir for a minute.

3. Pour the tempered mixture in to the ground chutney and mix well.

4. Serve hot with Idly or Dosa

Coconut chutney with Idly/ Sambar

Tomato Brinjal Chutney

Tomato Brinjal Chutney

  

Ingredients:

Oil - 2 tbsp
Tomatoes - 3
Brinjal - 2
Potato - 1
Mustard seeds - 1/2 tsp
Cumin seeds(crushed) - 1 tsp
Coriander seeds (crushed)- 1 tsp or Coriander powder - 1 tsp
Curry leaves - 1 strand
Large Onion - 1
Turmeric powder - 1/4 tbsp

Chilli powder - 2 tbsp

Green chilli - 1 small
Asafoetida - a pinch

Salt to taste

Method:

1. In a pressure cooker, pour some oil and put Mustard seeds, Cumin seeds(crushed), Coriander seeds (crushed), Curry leaves, Green chilli and chopped onions and stir fry till onions are transulent. Then add the chopped tomatoes and still for 2 minutes.

2. Now add the chopped brinjal and potato and add the Turmeric powder, Chilli powder, coriander powder( if you dint add coriander seeds), Salt, asafoetida to it and saute for a minute

3. And add 2 cups of water and close the cooker lid. Wait for 2 to 3 whistles. Once the steam is settled, open the lid. It will be like below picture.

4. Now drain water in a cup and mash the chutney and pour it to the drained water again and mix.



5. Now chutney is ready. Serve hot with Idly or Dosa ;)

Note:

If you like brinjals you can add more brinjals and less tomatoes. Potatoes are optional and added to thicken the Chutney.