3 easy chutney recipes by Lakshmi Nair

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Idly/dosa with spicy chutney is unarguably one of the most loved breakfast combinations. Here's food vlogger Lakshmi Nair introducing three easy recipes of chutneys which go amazingly well with idly and dosa. Try out these recipes of flavoursome tomato chutney, classic coconut chutney, and special restaurant style coconut chutney.

TOMATO CHUTNEY

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Ingredients

2 ripe tomatoes

1 onion

2 green chillies

3 large garlic cloves

Coconut oil/sesame oil as required

½ tsp asafoetida

1 tbsp chilli powder

Salt as required

½ cup water

For the tempering:

1 tbsp coconut oil

1 tsp mustard seeds

½ tsp fenugreek seeds

3-4 dried chillies

Curry leaves

Preparation

Heat oil in a pan and sauté diced tomatoes, garlic, green chillies and onion. Into it add asafoetida and mix

Add chilli powder and sauté until the raw smell is off

Now, turn off the flame and allow the mixture to cool down

Grind this in the small jar of the mixer (two pulses would be enough)

To prepare the tempering, heat coconut oil/sesame oil and splutter the mustard and fenugreek seeds

Add the dried chillies and curry leaves and roast

Now add the ground tomato paste and water as required

Heat up the chutney a bit, but do not allow it to boil.

COCONUT CHUTNEY

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Ingredients

1 cup grated coconut

Small piece of ginger (optional)

3 shallots

Salt as required

1 green chilli

½ cup water

For tempering

1 tsp mustard seeds

2 dried chillies

3 shallots

Ginger

1 tbsp coconut oil

Preparation

Into the small jar of the mixer, add grated coconut, ginger, shallots, chilli powder and salt as required

First grind without water. Then grind into a fine paste by adding water.

Add the green chilli and grind again

For tempering heat coconut oil in a pan and splutter mustard seeds.

Add shallots and roast

Now add dried chillies and curry leaves and roast.

Add the coconut mixture and ¾ cup water as well.

Mix well and take the chutney off the flame before it boils.

RESTAURANT-STYLE COCONUT CHUTNEY

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Ingredients

¾ cup grated coconut

2 shallots

2 large green chillies

2 tbsp yellow lentils

Salt as required

Water

For tempering

1 tbsp coconut oil

1 tsp mustard seeds

5 dried chillies

Curry leaves

1 ½ cup water

Preparation

Into the small jar of the mixer add grated coconut, yellow lentils, green chillies, shallots and salt as required

First grind without adding water

Now grind into a fine paste by adding water as required

To prepare the tempering heat coconut oil in a pan and splutter mustard seeds

Add the dried chillies and curry leaves and roast well

Now add the coconut mixture and pour water too

Mix well and turn off the flame before the chutney boils (There is no need to add shallots while tempering this chutney).

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