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Introduction:

Chutney is an important ingredient of Indian food. It adds taste to any dish and changes flavour of it. Chutney can be made from many ingredients but the most famous among them are coconut, coriander, garlic, mint, ginger, mango, tamarind, tomato, red chili, green chili, lime, peanut, cumin, fenugreek etc. Let’s see how to make few of them now. Do leave a comment in the comment box below and do not forget to like, share and subscribe.

Onion Chutney

Ingredients:

For Coconut Chutney:

  • 1/2 cup shredded fresh Coconut
  • 1 tbsp Roasted Chana dal
  • 1 Green chili chopped
  • Salt
  • 3~4 tbsp Water
  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • A pinch of Hing / Asafetida
  • Curry leaves

For Onion Chutney:

  • 1 tsp Oil
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 3~4 Dried Red chili
  • A Clove of Garlic
  • 1 big Onion chopped
  • A small piece of Tamarind
  • Salt to taste
  • Water
  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • A pinch of Hing / Asafetida
  • Curry leaves

For Tomato Chutney:

  • 2 tsp Chana dal
  • 1 tsp Urad dal
  • 1/2 tsp Cumin seeds
  • 3~4 Dried Red Chillies
  • 1 tsp Oil
  • 1/2” Ginger chopped
  • 1 big Tomato chopped
  • A little Water
  • Salt to taste
  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • A pinch of Hing / Asafetida
  • Curry leaves

For Peanut Chutney:

  • 1 tsp Oil
  • 1/2 cup Raw Peanuts
  • 1 tbsp Roasted Chana dal
  • 1 tsp White Sesame seeds
  • 1/2” Ginger chopped
  • 1 Green chili chopped
  • Curry leaves
  • Salt to taste
  • A little Water
4 Types of Chutney

Method

Coconut Chutney

For Coconut Chutney:

  • In a blender jar take coconut, roasted chana dal, green chilli and salt.
  • Grind everything together to make smooth paste.
  • After grinding for a few seconds, scrap the sides and add water.
  • Grind again to make smooth paste.
  • Take it out into a bowl.
  • For tampering, heat up oil in a tadka pan.
  • Add mustard seeds and let them pop up.
  • Add cumin seeds, hing, and curry leaves.
  • Pour the tampering on the chutney and coconut chutney is already.

For Onion Chutney:

  • Heat up oil in a pan.
  • Add urad dal, chana dal, dried red chili and a garlic clove.
  • Mix well and roast on medium heat for about 2-3 minutes until the lentils change their color to brown.
  • Add onion and tamarind.
  • Fry until onion gets light golden color for about 5 minutes.
  • Turn off the heat and let the onion cool down a little.
  • Transfer it into blender jar. Add salt and water.
  • Close the lid and blend it into smooth paste.
  • Take onion chutney into a bowl.
  • For tempering, heat up oil in tadka pan.
  • Add mustard seeds, cumin seeds, hing and curry leaves.
  • Add this tadka on chutney and onion chutney is already.

For Tomato Chutney:

  • In a pan add chana dal, urad dal, cumin seeds and dried red chillies.
  • Dry roast the lentils until they changes their color and they release nice aroma.
  • Roast on medium heat for about 4-5 minutes.
  • Turn off the gas and transfer everything into blender jar.
  • In the same pan add oil. Add ginger and tomato.
  • Mix well and cover it. Cook until tomatoes soften up completely for about 5 minutes.
  • Turn off the gas and let it cool down completely.
  • Grind the lentils and dried red chillies first into powder.
  • Add cooked tomato into blender jar add a little water and salt.
  • Grind it to make smooth puree. Take it out into a bowl.
  • For tempering, heat up oil in tadka pan.
  • Add mustard seeds and let them pop up.
  • Add cumin seeds, a pinch of hing and curry leaves.
  • Add this tempering into chutney and tomato chutney is already.

For Peanut Chutney:

  • Heat up oil in a pan.
  • Add raw peanuts and mix well.
  • Roast on medium heat for about 3-4 minutes until these turn slightly golden.
  • Add roasted chana dal, sesame seeds, ginger, green chili and curry leaves.
  • Mix well and roast for about 3-4 minutes more.
  • Turn off the heat and transfer everything into blender jar.
  • Add salt and water. Grind into a smooth paste.
  • Transfer the chutney into a bowl and peanut chutney is already.



4 Types of Chutney

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