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Tale of two chutneys

Tomato chutney coconut & curry leaves chutney

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Tomato chutney coconut & curry leaves chutney
SUBMITTED BY RAJA RAMANATHAN

These easy to make chutneys should not take more than 15 minutes to make each. Can be had with dosa, idli, chapati and/or bread.

Tomato Chutney
Sauté one onion till brown. Sauté chopped green chilies as per taste along with urad dal, chana dal, curry leaves and mustard. When the mustard begins to crackle, add one chopped tomato and three quarter can of tomato paste to the mixture of onions, urad dal, chana dal etc. Add salt, sambar powder (or garam masala depending on preference), hing (asafetida) if you like it, turmeric and water. Cook for about 15 minutes till it comes to a thick consistency.

Recipe credit: Bharya Priyaa, Lakshmi

 Coconut & curry leaves chutney
First powder some chutney ka dalia in the dry grinder of your mixie and store in a dry bottle.
Add coconut, curry leaves (kadipatta) and green chilies along with salt and a bit of water in the wet grinder and grind. Once the mixture is ground, add the chutney ka dalia powder to the paste. Garnish with a dressing of sautéed urad dal, black mustard, methi (fenugreek) and curry leaves.

Recipe credit: Janaki Swamy

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