Although there are many kinds of Chutneys and recipes, this is my favourite one. Chutney is usually an accompaniment that goes with the savoury south Indian delicacies such as Dosa, Idli, Akki Rotti, Vada, Pongal, and many more. Chutney can also be enjoyed on crackers and sandwiches.
Freshly grated coconut
Cilantro leaves with stem
Roasted Chana dal (Bengal gram/lentil)
Tamarind (seeds removed)
Mix all the above ingredients, grind them together with a little water, and set it aside.
Light oil, such as canola or safflower, or light olive oil.
Black Mustard seeds: Approximately a quarter-teaspoon to a half-teaspoon.
Asaphoetida (Hing): A pinch.
Ulad dal: Approximately a quarter-teaspoon to a half-teaspoon.
Chana dal: Approximately a quarter-teaspoon to a half-teaspoon.
Curry leaves: 4 to 6 leaves.
Dried red chili peppers: 1 to 2 chilies
Heat the oil and add the above ingredients. Turn off the heat when the mustard seeds start to pop and the rest of the ingredients start to turn light brown. Pour this mixture over the Chutney and add salt and lime juice to taste.
Cooking Classes for Small Groups:
Please write to firstname.lastname@example.org for more information.
Click here for some Cooking Resources