Coconut Chutney

Coconut Chutney is a very popular South Indian dish, which is served with dosa, idli. There are so many varieties of coconut chutney and I go crazy looking at the recipes in the internet. There are chutneys with seasoning, without seasoning, plain ones, chutney with herbs etc. One recipe which I found interesting was in a video on youtube. I tried it within few days and we really liked it. Hence I thought of sharing the recipe. The recipe calls for chanadal which gives good flavor and provides thickness. The herbs also give wonderful flavor and color. Do try this version of coconut chutney and I am sure you will love it. I served it with Rava Idli.

Ingredients:

• Grated Coconut, fresh/frozen - 1/2 cup
• Chanadal (split chickpeas)- 1 Tbsp
• Garlic pods - 2
• Ginger- 1/2 inch
• Green chilli - 2-3
• Cilantro (coriander leaves) - 1 Tbsp
• Mint (Pudina) - 1 Tbsp
• Tamarind - 1/2 tsp
• Oil - 1 tsp
• Salt- To taste

Procedure:

Wash green chilli, mint, cilantro and ginger. Give them a rough chop.

Heat oil in a pan. Add chanadal. Fry until it starts to change color slightly.

Then add green chilli, ginger, garlic. Fry for 15- 20 seconds. Then add grated coconut. Mix well and fry for a 1-2 minutes on a medium- low flame (don't brown the coconut). 

Then turn off the heat and add mint, cilantro. Mix well. 

Allow it to cool. Then transfer the mixture into a blender along with tamarind and salt. 

Grind it along with little water to get a paste (don't grind it too fine).

Transfer it to a bowl. Adjust the consistency of the chutney using water. I kept it medium thick. Coconut Chutney is ready!!

Serve it with idli or dosa. Above measurement serves 3-4 people.

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Green Chutney ~ For Chaat

Green Chutney is a very important chutney in Chaat. It is a strong flavored chutney and stays good for many days in the refrigerator as it doesn't have any coconut in it. I adapted the recipe from Vah Chef. He is one of the person who has inspired me to try new dishes. I love his recipes. His recipe for green chutney is really simple and flavorful and have been making it for a long time. Do try it and use it for chaat, or along with dhokla or to spice up your sandwich.

Ingredients:

• Cilantro (Coriander leaves) - 1 cup (packed)
• Mint (Pudina) leaves - 1/3 cup (packed)
• Green chilli - 3 (vary accordingly)
• Lime juice- 1 Tbsp (or to taste)
• Sugar - 1/2 tsp (or taste)
• Salt- To taste

Procedure:

Discard the mint stem and wash it. Wash the cilantro along with the stem. 

Now put all the ingredients mentioned above in a blender.

Add little water and grind it to get a paste (not very smooth). At this stage taste it and add sugar or salt or lime juice, if needed. 

Green Chutney is ready!!

Transfer into an air tight container and store it in a refrigerator. Use it for chaat, as a side dish to dhokla or as a sandwich spread.

Note: To store the chutney for months, put it in an ice cube tray. Once set, remove the cubes and store them in a ziploc.

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Kothambari Palle Chutney (Cilantro/ Coriander Leaves Chutney)

Kothambari Palle Chutney is a simple recipe. In Konkani, Kothambari Pallo means Coriander leaves (cilantro). I got this recipe from a cook book written by Jaya V Shenoy.

I am a great of Cilantro and always have them on hand. I use it a lot and this is the chutney which I make regularly for dosas. I make it a little different than this recipe but tastes some what similar. Try making this simple, flavorful chutney. The fresh cilantro added, gives a wonderful flavor as well as taste.

Ingredients:

• Coriander leaves/Cilantro- 13-15 sprigs (along with stems)
• Grated Coconut, fresh/ frozen- 1/2 cup
• Green Chilli- 2-3
• Tamarind- A very small piece
• Cumin seeds/ Jeera- 1/2 tsp
• Salt- To taste

For Seasoning:

• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- 3-4
• Urad dal/ Split black gram- 1/2 tsp

Procedure:

Wash and give a rough chop to the coriander leaves (cilantro). Then grind all the ingredients mentioned under 'Ingredients' . 

Add little water while grinding. Don't grind  the chutney very smooth. Transfer it into a bowl. Adjust the consistency of the chutney using water (I made it medium thick). Then add seasoning.

For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add urad dal and curry leaves. Turn off the heat, when the urad dal starts to turn light brown. Add this to the chutney and mix well. Kothambari Palle Chutney is ready.

Serve it with dosa or any idli of your choice. Above measurement serves 2-3 people.

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Hinga Chutney (Asafoetida Flavored Chutney)

Hinga Chutney is a popular Konkani recipe. In Konkani, hingu means asafetida. This chutney is a coconut based chutney which has a good flavor induced by the addition of roasted asafoetida. This chutney is commonly served with idlis and dosas.

Ingredients:

• Grated Coconut, Fresh/ Frozen- 2/3 cup
• Dry Red Chilli- 4-6
• Asafoetida- 1/4 tsp
• Tamarind- A small piece
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

Fry the dry red chillies in few drops of oil. Then transfer it to a plate.
Then in the same pan, add few drops of oil and add heat it. Then add asafoetida and fry for 5-6 seconds. Remove from heat.

Now grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida and salt along with little water, to get a paste (not too fine).

Transfer the mixture to a bowl. Add more water to adjust the consistency (I made it medium thick). Finally add the seasoning and mix well.

For Seasoning- Heat oil and then add mustard seeds. Once it starts to splutter, add curry leaves and turn off the heat. Add this to the chutney. Hinga Chutney is ready!!

Serve it along with idli, dosa. Above measurement serves 2-3 people.

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Pudina (Mint) Chutney

Pudina (Mint) Chutney is a very flavorful chutney. It is one of our favorite chutney. This is my own recipe. I often make it as an accompaniment to rava idli and that is one of the best combination so far!!

In the past few months, mint has become one of our favorite herb and I have been using it a lot. We love the flavor. I am trying to use it more in our diet, as it is very healthy.
I have added few mint leaves (as I like the mild flavor. You are most welcome to increase the amount of mint leaves, to make the flavor more intense). The few sprigs of cilantro, goes really well with mint. Try making this coconut based mint chutney and I am sure you all will love it. 

Ingredients:

• Pudina/ Mint leaves- 15
• Dalia/Roasted Chickpeas/Hurgadle- 3 Tbsp
• Grated Coconut, fresh/ frozen- 1/2 cup
• Green Chilli- 2-3
• Tamarind- A very small piece
• Coriander leaves/Cilantro- 5-6 sprigs
• Salt- To taste
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp

Procedure:

Grind all the above ingredients except oil and mustard seeds. Add little water while grinding. Don't grind  the chutney very smooth. Transfer it into a bowl. Adjust the consistency of the chutney using water (I made it medium thick). Then add seasoning.

For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, turn off the heat. Add this to the chutney and mix well. Pudina (Mint) Chutney is ready.

Serve it with Rava idli, dosa or any idli of your choice. Above measurement serves three people.

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Avale Chutney (Pickled Gooseberry Chutney)

Avale Chutney is a very simple recipe. In konkani, avalo means gooseberry. This chutney  requires very few ingredients and can be made within 10 minutes. I got this recipe from my amma. I have used the brined amlas to make this chutney.

This chutney is very healthy as amlas are rich in Vitamin C. Gooseberries are not available through out the year. Hence these are generally preserved in salt solution and they remain good for a year.

Ingredients:

• Grated Coconut, fresh/frozen- 1/2 cup
• Brined Amla (gooseberry), large sized*- 2
• Green chilli- 2-3
• Garlic pods- 2-3

*The amount of brined amla depends on the the sourness of the amla as well as how much sour you want. So adjust it accordingly.

Procedure:

How to Brine: Wash the amla (fresh and frozen both works) and then place them in a glass jar. Add couple of spoon of salt. Then add water till the top. Close it with its lid and let it sit for more than a month. This is how mine looked-

Then remove the brined amla from the jar and wash them. This is how they look.

Break them open and discard the seeds (you can as well leave them in cold water, to remove the excess salt)

Now grind the brined amla pieces along with grated coconut, green chillies, garlic to get a semi coarse mixture. Add few table spoon of water, to ease the process of grinding (I didn't add salt as the brined amla has enough salt). At this point, check for the salt, sourness as well as spiciness. If everything is good then transfer it to a bowl.

Avale Chutney is ready!!

Serve it as a side dish to rice. I would suggest you to serve this chutney with rice and a spicy curry like Batate Vaagu, Batate Song or any other curry of your choice. Above measurement serves three people.

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Alle Chutney (Ginger Chutney)

Alle Chutney is one more popular chutney. In konkani, Alle means ginger. This chutney is a coconut based one which has a good flavor induced by the addition of fresh ginger. This chutney is commonly paired with Udidu- maida polo.
I got this recipe in a cook book written by Jaya V Shenoy.

Ingredients:

• Grated Coconut, Fresh/ Frozen- 2/3 cup
• Dry Red Chilli- 2
• Green Chilli- 1-2
• Tamarind- A small piece
• Ginger- 3/4- 1 inch
• Oil- 1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

Fry the dry red chillies in few drops of oil. Then transfer it to a plate.
Now grind grated coconut, roasted red chillies, tamarind, green chilli, ginger and salt along with little water, to get a paste (not too fine).

Transfer the mixture to a bowl. Add more water to adjust the consistency (I made it medium thick). Finally add the seasoning and mix well.

For Seasoning- Heat oil and then add mustard seeds. Once it starts to splutter, add curry leaves and turn off the heat. Add this to the chutney. Alle Chutney is ready!!

Serve it along with idli, dosa. Above measurement serves three people.

Note: My mother makes ginger chutney only with grated coconut, green chillies and ginger. They are ground together and it has no seasoning. Generally she serves it with idli.

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Udida Chutney (Split Blackgram Chutney)

Udida Chutney is a simple yet delicious chutney. In konkani, Udidu means urad dal. This chutney is basically coconut chutney with added flavors from the roasted urad dal. 
I got this recipe from a very good friend of mine. He calls it Kempu Chutney, as the chutney has a red color. This chutney was in my to- do list from a very long time. Somehow I never got a chance to make it. This chutney goes well with any kind of dosa or idli. 

Ingredients:

• Grated Coconut, Fresh/ Frozen- 1/2 cup
• Dry Red Chilli- 3-4
• Tamarind- A small piece
• Urad dal/ Split Black gram- 1 tsp
• Oil- 1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

Fry the dry red chillies in few drops of oil. Then transfer it to a plate. In the same pan, fry urad dal in few drops of oil, until it turns light brown. Transfer this to a plate for cooling.

Now grind grated coconut, roasted red chillies, tamarind, roasted urad dal and salt along with little water, to get a paste (not too fine).

Transfer the mixture to a bowl. Add more water to adjust the consistency (I made it medium thick). Finally add the seasoning and mix well.

For Seasoning- Heat oil and then add mustard seeds. Once it starts to splutter, add curry leaves and turn off the heat. Add this to the chutney. Udida Chutney is ready!!

Serve it along with idli, dosa. Above measurement serves 2-3 people.

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Bondi Chutney (Banana Blossom Chutney)

Bondi Chutney is a very tasty chutney. In konkani, Bondi means Banana blossom.I found the recipe for this chutney in a cook book and made slight variations. It turned out very tasty. The recipe of this chutney is almost similar to ridge gourd peel chutney, which I posted long back.
Banana blossom is my favorite and the stir fry prepared from it tastes awesome! When I went to India this time, a banana blossom was waiting for me in a banana plant, which was planted by me few years ago. I was so happy to see it. Even my plant knew that I loved Banana blossom. Here is the picture of it-

Try making this chutney and I am sure you will love it.

Ingredients :

• Banana blossom/Bondi - one
• Grated Coconut (fresh/frozen)- 3/4 cup
• Roasted Red Chillies-3-4
• Tamarind-a small ball (goose berry sized)
• Cumin/Jeera- 1 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- few
• Asafoetida- ¼ tsp
• Oil- 2 Tbsp
• Salt- To taste  

Procedure:

Wash the banana blossom and remove the outermost hard layers. Then chop it finely and put it in a bowl containing water. 

Drain the water completely and then sprinkle little salt over it and let it rest for 15-20 minutes. 

Now heat oil in a kadai and then add mustard seeds. Once it starts spluttering, add cumin seeds, curry leaves, asafoetida and fry for few seconds. Then add grated coconut and fry for few minutes. Now add the finely chopped banana blossom and mix well (squeeze it well before adding to remove the bitterness). Continue frying for 2-3 minutes and then add little salt and water (1 cup). Close it with a lid and allow it to cook (add more water if required). Once everything looks cooked turn off the heat and allow it to cool.

Once it is cooled completely, grind it along with fried red chilli and tamarind without adding any water (don't make it very fine). Transfer it a bowl. Bondi Chutney is ready!!

Serve it with dosa, rice, idli etc. Above measurement serves 4-5 people.

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Sambarballi Chutney (Cuban Oregano Chutney)

Sambarballi Chutney is a very simple and healthy chutney. Sambarballi leaves are very healthy and the juice extracted from the leaves is used to cure cough and cold. The juice is especially given to small children for curing cough and cold. 

This is my husband's grandma's recipe and my MIL made this for me. I loved the taste. Try making this healthy chutney.

Ingredients:

• Sambarballi/ Cuban Oregano leaves, small- 10-12
• Grated Coconut, fresh/frozen- 1/2 cup
• Green Chillies- 2-3
• Tamarind- A very small piece
• Cumin seeds/Jeera- 1/2 tsp
• Ghee- 1/2 tsp
• Salt- To taste

Procedure:

Wash the leaves and give a rough chop to them.

Then take a small kadai and add ghee. Start heating it on a low flame and add cumin seeds and chopped leaves. Fry for 30 seconds. Turn off the heat and allow it to cool.

Then grind the fried leaves, cumin along with grated coconut, green chilli, tamarind and salt with little water. The consistency is similar to other coconut chutney. Transfer to a bowl. Sambarballi Chutney is ready!

Serve it with dosa, idli. Above measurement serves 3-4 people.

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Ambuli Chutney (Raw Mango Chutney)

Ambuli Chutney is a very simple recipe. In konkani, ambuli means raw mango. It requires very few ingredients and can be made within 10 minutes. I got this recipe from my amma. 
Raw mango is one of my favorite. I can eat it with little salt at any time of the day. Few days back when I saw raw mangoes in a shop and got them to make chutney (so that I can post the recipe of the same). It was so good that I finished it off. Hence got it again:-) Try this variation of chutney.

Ingredients:

• Grated Coconut, fresh/frozen- 1/2 cup
• Raw Mango, peeled and diced*- 1/3 cup
• Green chilli- 2-3
• Garlic pods- 2-3
• Salt- To taste

*The amount of raw mango depends on the the sourness of the mango as well as how much sour you want. So adjust it accordingly.

Procedure:

Remove the hard green skin of the raw mango and dice the white portion. 

Now grind everything together mentioned under ingredients with little water (nearly 1/4 cup) to a semi coarse paste. Check for the salt, sourness as well as spiciness. If everything is good then transfer it to a bowl. Ambuli Chutney is ready!!

Serve it as a side dish to rice. I would suggest you to serve this chutney with rice and a spicy curry like Batate Vaagu, Batate Song or any other curry of your choice. Above measurement serves three people.

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