TOMATO PEANUT CHUTNEY + CORIANDER COCONUT CHUTNEY

Happy Independence Day. Today, I won’t talk much but will leave you with two chutneys. Sometimes we all need more than one chutney with our dosa, don’t we?

COCONUT CORIANDER CHUTNEY

INGREDIENTS:

Grated coconut – 1 cup

Coriander – 1 cup

Green chilly – 1

Ginger – 1/2 inch piece

Sugar – 1 tsp

Lemon Juice – 1/2 tsp

Mustard Seeds – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

1. Blend together coriander, coconut, ginger, sugar, green chilly, lemon juice and salt with little water and blend to a smooth paste. Transfer to a bowl.
2. Take a tadka pan and heat oil.
3. Add urad dal.
4. Add mustard seeds.
5. Add curry leaves and asafoetida.
6. Transfer this on the chutney and mix well.

TOMATO PEANUT CHUTNEY

INGREDIENTS:

Chopped Tomato – 1 cup

Roasted Peanuts – 1 cup

Garlic – 2-3 cloves

Green chilly – 2-3

Cumin – 1 tsp

Chilly powder – 1 tsp (optional)

Oil – 2 tblspn

Mustard – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Salt to taste

INSTRUCTIONS:

1. Heat oil in a pan.
2. Splutter cumin and add chopped cloves.
3. Add green chillies and tomatoes and salt.
4. Cook till the tomatoes have softened.
5. Take it in a blender along with roasted peanuts and blend well.
6. Transfer it to a bowl.
7. In a pan heat oil.
8. Add urad dal.
9. Splutter mustard seeds.
10. Add curry leaves and asafoetida.
11. Transfer it to the peanut-tomato chutney and mix well.

 

Enjoy with dosa/idli/ uthappam, etc.