Chutneys - Coconut chutney | Garlic Tomato Chutney | Spicy Ginger Chutney

Tell you the truth, There are a lot I mean a lot of recipes out there for chutneys so I never thought to post it but these three are my favorite and I always use it for my south Indian recipes so like to share with you all. Coconut is basically you can say regular Coconut chutney but garlic tomato chutney is I just love it with spicy paniyaram and pesarattu. While the ginger chutney with mysore masala dosa and pesarattu.  But you can have it what ever way you please.

Coconut Chutney :

Ingredients : 

1 cup coconut powder / flakes
2-3 green chilies or as per your taste
1 clove garlic
few leaves of coriander leaves
2 tbsp. yogurt
salt to taste

For Tempering :

few curry leaves
1 tbsp. oil
1 tsp. urad dal
pinch of hing
1 tsp. Mustard seeds

Method:

Put all the ingredients mentioned under "Ingredients " in blender. Add tsp. of water if needed.

Make a fine puree and take it out in container.

Heat a small pan, add oil in it.

When oil is hot, add mustard seeds , when its pop, add hing, curry leaves and dal.
Turn off the gas because oil is hot and you don't want to burn your dal.
Pour this immediately on chutney. Enjoy

Garlic Tomato Chutney

Ingredients :

2 ripe tomatoes - deseeded

10 cloves of garlic peeled
4 dry red chilies
1/2 tsp mustard seeds
1/2 tsp urad dal
few curry leaves
salt to taste
2 tsp. oil

Method:

Cut the tomatoes in half and take out the seeds.
Heat a pan, add oil in it and then add red chilies and cook for 10 seconds.
Add garlic and cook till it changes color slightly. Mine was done in a minute.
Take it out and let it cool.
Put this along with tomatoes and salt in blender , make a fine puree.
Heat a same pan again.
Add 1 tsp. oil and add mustard seeds in it.
When it pops , add urad dal and curry leaves.
Then pour tomato chutney in pan and cook for minute or two.
Transfer it to bowl and enjoy with any south indian delicacy.

Get the idea from here

Spicy Ginger Chutney :

Ingredients :

1/2 cup chopped ginger
5 dry red chilies
1 tsp. tamarind paste
1 tsp. jaggery
1 tsp. urad dal
1 tsp. Mustard seeds
2  tsp. oil
salt to taste

Method:

Wash and chopped ginger.
Heat a pan, add 1 tsp. oil.
Add Urad dal till it changes color.
then add dry red chilies and cook till its changes its color, just under two minutes.
Add ginger and cook till its lost its water.
Take the pan off and add tamarind paste .
Cool it and add all this ingredients in blender along with salt , jaggery.
Make a fine puree. Take just little water if needed.
Heat a small pan again , Add mustard seeds, and let it popped. Transfer that chutney into pan, till everything mix nicely.
Cool it off and use it as needed
Inspired from here.

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