Ingredients
Chutney I - Coconut Chutney or Thengai Chutney
- ⅔ cup Coconut, grated
- 2 Green chilies
- 4 sprigs Cilantro or Coriander leaves
- ½ cup Water
- ¼ teaspoon Salt
Chutney II - Green Chutney or Cilantro Chutney
- ⅔ cup Coconut, grated
- 2 Green chilies
- 20 sprigs Coriander leaves or Cilantro
- ¼ teaspoon Salt
- ½ teaspoon Tamarind (or small ball)
- ½ cup Water
Chutney III - Red Chutney or Coriander Seeds Chutney
- ⅔ cup Coconut, grated
- 1 tablespoon Coriander seeds
- 4 Dry red chillies
- ½ teaspoon Tamarind (or small ball)
- ¼ teaspoon Salt
- ½ cup Water
Chutney IV - Hotel-style Chutney or Restaurant-style Chutney
- ⅔ cup Coconut, grated
- 4 to 5 sprigs Coriander leaves
- 6 Mint leaves
- 2 Green chilies
- 2 Garlic cloves
- 1 inch Ginger slice
- ½ cup Water
- ¼ teaspoon Salt
Chutney V - Tomato Peanut Chutney
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- 5 Dry red chilies
- 6 Garlic cloves, chopped roughly
- 1 tablespoon Dalia or Hurigadale or Putani
- ¼ cup Peanuts or Groundnut
- ¼ cup Coconut, grated or chopped
- 1 Tomato, cut into cubes
- ½ cup Water
- ¼ teaspoon Garam masala powder
- ¼ teaspoon Salt
Tempering for all chutneys (optional but recommended)
- 1 tablespoon Oil (preferably coconut oil)
- 1 teaspoon Mustard seeds
- 5 Curry leaves
- 1 Dry red chile, broken
Instructions
- Blend Chutneys I to IV: In a mixie or blender jar, add all specified ingredients for each chutney and blend to a smooth paste. Adjust water and salt as needed for desired consistency and taste. Transfer the blended chutney to a bowl.
- Prepare Tomato Peanut Chutney: Heat oil in a pan over medium heat. Add cumin seeds and wait for them to splutter. Add dry red chilies and chopped garlic, sauté for a few seconds until fragrant. Add dalia and peanuts, roast on medium heat until golden and aromatic. Transfer the roasted mixture to a blender jar. Add grated coconut, cubed tomato, water, salt, and garam masala powder. Grind everything to a smooth paste. Transfer to a bowl.
- Prepare Tempering for all chutneys: Heat oil (preferably coconut oil) in a small pan over medium heat. Once hot, add mustard seeds and wait for them to splutter. Add broken dry red chili and curry leaves, sauté for a few seconds until aromatic. Turn off the flame immediately to prevent burning.
- Combine and Serve: Pour the tempering over each chutney and mix well to incorporate the flavors. Serve the chutneys fresh alongside dosa, idli, or other South Indian breakfast favorites.
Notes
- Tempering is optional but highly recommended as it enhances the flavor and aroma of the chutneys significantly.
- Adjust the number of green chilies and dry chilies to control the spice level according to your preference.
- Fresh grated coconut gives the best flavor; however, frozen grated coconut can be used if fresh is unavailable.
- The chutneys can be refrigerated for up to 2 days but are best consumed fresh.
- Tamarind can be substituted with lemon juice in some chutneys for a slightly different tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: South Indian
- Diet: Vegetarian
