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Category: Chutneys and dips
Serving: 250 grams each
Preparation: 1 hour

Chutneys the word makes you salivate. A plethora of flavors tangy, spicy, sweet, sour and like Remy(ratatouille)says 'lightnigy'. My first memories of chutney is the classic coconut chutney served with idlis, by far the best and easiest chutney to make. There are chutneys that are preserved and the once that are had fresh, they are all good and glorious. These are three of my to go too goodies. Do share your recipes in the comments and will definitely give them a try.


Coriander (Cilantro) Chutney

sunflower (or) vegetable oil- 1 tbsp
black mustartd seeds- 1 tsp
urad dal broken- 2 tbsp
green chili whole- 2 nos
asafoetida- a pinch
curry leaves- 12 nos
coriander leaves- 150g
tamarind- 15g
salt- to taste
water- as required

Tomato and Mint Chutney

sunflower or vegetable oil- 1 tbsp
black mustard seeds- 1 tsp
curry leaves- 10 leaves
ginget- 1 inch piece
tomatoes- 150g
mint leaves- 50g
salt- to taste

Tamarind and Dates Chutney

tamarind pulp- 50g
dates pulp- 50g
jaggery- 50g
dry ginger powder- 1/2 tsp
black cardamom powder- 1/2 tsp
green cardamom powder- 1/2 tsp
cumin powder- 1/2 tsp
salt- a pinch


Coriander (Cilantro) chutney

1. Pick, wash and pat dry the cilantro and curry leaves leaves. If the stem is soft to the touch then use those as well.
2. Heat oil in a pan and add the black mustard seeds allow to splutter, add the broken urad dal, stir till golden, add the green chillis, asafoetida and curry leaves and give them a quick stir.
(Save a teaspoon of golden urad dal and crisp curry leaves for the garnish)
3. Add the coriander leaves and stir for a minute until they wilt, add the tamarind and salt and stir well.
4. Allow to cool, place the mixture in a blender and add just enough water and grind to a smooth paste. Garnish with crisp urad dal and curry leaves and serve.

Tomato and Mint Chutney

1. Pick, wash and pat dry mint leaves and curry leaves. Wash and cut the tomatoes into chunks.
2. Wash, peel and cut the ginger into tiny pieces.
3. Heat oil in a pan, add black mustard seeds allow to splutter, add the ginger, curry leaves and keep stirring for a couple of minutes.
4. Add the tomato chunks and cook over slow heat till the have completely softened.
5. Add the mint leaves and allow them to wilt. Add the required amount of salt.
6. Allow to cool and blend to a fine paste.

Tamarind and Dates Chutney
1. In separate bowls place the tamarind and dates, pour hot water and allow them to soak for 15-20 minutes.
2. Remove the pulp by using your finger tips and squeezing them, using a fine mesh strainer, strain them into a thick bottom pan.
3. Add the jaggery, salt, the spice powders and water, simmer for 30-45 minutes till the raw flavor reduces and the mixture becomes thick.
4. Cool and store in airtight container for two weeks under refrigeration.

Serving Ideas

Canapes, salads,spreads, chaat, dosa, sandwiches... creativity is the key to chutneys

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