Description
This recipe guide offers step-by-step instructions to prepare multiple variations of Indian-style chutneys, including coconut, coriander, tamarind, tomato-peanut, and garlic chutneys. Each chutney is blended to a smooth paste and finished with a flavorful tempering of mustard seeds, dry red chilies, and curry leaves, making these chutneys a perfect accompaniment to various Indian dishes.
Ingredients
Scale
Chutney I, II, III, IV Ingredients
- 2/3 cup Coconut, grated
- 2 Green chilies
- 4 sprigs Cilantro or Coriander leaves
- 1/2 cup Water
- 1/4 tsp Salt
- 20 sprigs Coriander leaves or Cilantro
- 1/2 tsp Tamarind (or small ball)
- 1 tbsp Coriander seeds
- 4 Dry red chillies
- 6 Mint leaves
- 2 Garlic cloves
- 1 inch Ginger slice
Tomato Peanut Chutney Ingredients
- 1 tbsp Oil (preferably coconut oil)
- 1/2 tsp Cumin seeds
- 5 Dry red chilies
- 6 Garlic cloves, chopped roughly
- 1 tbsp Dalia or Hurigadale or Putani (cracked wheat or similar)
- 1/4 cup Peanuts or Groundnut
- 1/4 cup Coconut, grated or chopped
- 1 Tomato, cut into cubes
- 1/2 cup Water
- 1/4 tsp Garam masala powder
- 1/4 tsp Salt
Tempering Ingredients for All Chutneys
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 5 Curry leaves
- 1 Dry red chile, broken
Instructions
- Prepare the Chutney Base: In a mixie jar or blender, combine the grated coconut, green chilies, coriander leaves, tamarind (if applicable), coriander seeds, dry red chilies, mint leaves, garlic, ginger, water, and salt as per the chutney variation you’re making. Blend all ingredients until you achieve a smooth paste. Adjust water and salt according to taste.
- Make Tomato Peanut Chutney: Heat oil in a pan over medium heat. Add cumin seeds and allow them to splutter. Then add dry red chilies and chopped garlic; sauté for a few seconds until fragrant. Add dalia, peanuts, and roast on medium heat until golden and aromatic. Transfer this mixture along with grated coconut, chopped tomato, water, salt, and garam masala powder to the blender. Grind everything to a smooth paste.
- Prepare Tempering: In a small pan, heat oil over medium heat. When hot, add mustard seeds and wait for them to splutter. Then add broken dry red chili and curry leaves. Sauté for a few seconds to release flavors and immediately turn off the heat.
- Combine and Serve: Pour the prepared tempering over the blended chutney and mix well. Transfer to a serving bowl and serve fresh as an accompaniment to Indian meals like dosa, idli, rice, or snacks.
Notes
- You can adjust the level of spiciness by reducing or increasing the number of green chilies or dry red chilies.
- Use fresh and good quality grated coconut for the best flavor.
- Tamarind can be substituted with lemon juice if unavailable, but this will alter the taste slightly.
- The tempering step is essential for enhancing the aroma and flavor of all chutneys.
- Store leftover chutney in an airtight container in the refrigerator for up to 2 days.
- For a vegan option, ensure the oil used is plant-based, such as coconut or vegetable oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Blending and tempering
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: chutney recipe, Indian chutney, coconut chutney, tomato peanut chutney, coriander chutney, tempering, Indian condiment
