2 easy and quick chutney recipes for Idli and Dosa |Coconut chutney | Tangy Tomato chutney |Simple chutneys for breakfast

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2 easy and quick chutney receipes for Idli and Dosa |Coconut chutney | Tangy Tomato chutney |Simple chutneys for breakfast

Coconut chutney

Coconut and tomato chutneys are typical South Indian cuisines that is served with Dosa, Idli, Vada and Uttapam. However there are many variations of these chutneys. Here is how to make it at home easily with simple ingredients available around.

Preparation time: 10mnt

Cooking time: 10mnt

Serves: 6

Ingredients:

1. Paneer – 1 whole fresh coconut roughly chopped
2. Green chilli – 1 roughly
3. chopped
4. Ginger – 1 tbs
5. Garlic – 2 cloves
6. Curry leaves – 5-6
7. Chopped Dhania – ¼ cup
8. Sugar – 1tsp
9. Salt as per taste
10. Water – ½ cup (you can
11. adjust according to consistency)

 

For Tempering

1. Oil – 2tbs
2. Mustard seeds – ½ tsp
3. Curry Leaves – 4-5
4. Red whole dry chili – 2
5. Hing /Asfotedia – 1 pinch

Method of Preparing:

1. Put the roughly chopped coconut in the jar of grinder.
2. Grind it to a coarse paste.
3. Then add coriander, garlic ,ginger, curry leaves, green chilies, salt and sugar.
4. Add water and blend until smooth. You can add more water for smooth consistency.
5. Transfer to a serving bowl.

For Tempering:

1. Heat a small tadka pan and add 2tbs of oil.
2. When oil is hot add mustard seeds. When seeds begin to crackle add hing, curry leaves and whole red chilli and saute for a second or two.
3. Remove the pan immediately from fire (otherwise the spices
4. will burn) and pour the tempering over the chutney and mix well.
5. Coconut chutney is ready.

Tomato chutney

The recipe of tomato chutney is my kids favourite one. Every house has its own version of chutney. Its spicy and tangy and prepared from tomato and other indian spices. I don’t use onion in this receipe but if you want you can add onions as well. It goes well with idli, dosa, wada and uttapam.

Preparation time: 10mnt

Cooking time: 15mnt

Serves: 4

Ingredients:

1. Tomatoes – 4 medium ripe tomatoes chopped
2. Garlic – 3 cloves
3. Ginger – 1 small piece
4. Green chilli – 1 finely
5. chopped
6. Curry leaves – 10-12
7. Kashmiri red chilli powder
8. – 2tsp
9. Roasted groundnut – 2 tbs
10. Mustard seeds – 1tsp
11. Sugar – 1tsp
12. Salt as per taste
13. Oil for cooking

Method of Preparing:

1. Heat 2-3 tbs of oil in a pan.
2. Once oil is hot add mustard seeds. Once seeds begin to crackle add curry leaves, green chilies, garlic and ginger.
3. Sauté for a minute , then add roasted groundnut ,chili powder and tomatoes and continue to saute.
4. Add salt and sugar (as per your taste) and mix well.
5. Cover the lid of pan and cook tomatoes for 5-7 minutes on
6. medium low flame till tomatoes are soft. (stir in between to avoid sticking to the pan).
7. Allow the mixture to cool and then add to the blender.
8. Grind to a smooth paste.
9. Chutney is ready to serve.

Note: You can add tempering of mustard seeds and curry leaves to the chutney.