Coconut Chutney/White Chutney

 

I know this is a very simple recipe, yet wanted to post it as it will be useful for beginners. There will be numerous variations to this chutney but this is the one which I follow for white chutney..

Thanks to my friend Vanathi for the cute bowl!

Ingredients:

1. Coconut – grated from half of a coconut
2. Small onion – 5
3. Green chillies –2
4. Salt – as needed

To temper:

1. Mustard – 1/2 tsp
2. Urad dal – 1/2 tsp
3. Curry leaves - few

Method:

1. Grind coconut, onion , chilli and salt in mixie with little water to smooth paste. Transfer to a bowl and set aside.

2. Temper with the items given under ‘To temper’ and add it to the paste. Chutney is ready!. Goes well with dosa/idli.

Coriander Seeds Chutney/Dhaniya Chutney

This one is a different type of chutney that I have tried. I got the recipe from the same cook book which my mother gave me and just reduced the spice level (please check notes). The result was an amazing chutney!. While making this my house was filled with a nice aroma and my husband came asking what I was cooking. But it was only a simple chutney.
I was also amazed by the numerous health benefits of these coriander seeds when I googled for it. You can find those here http://www.nutrition-and-you.com/coriander-seeds.html. To name a few, they are rich source of fiber, iron, calcium,zinc and many more minerals and also vitamin C and B complex vitamins. It also eases stomach ache. Recipe goes as follows.

Ingredients:

1. Coriander seeds – 3tsp
2. Urad dal – 1tsp
3. Red chilli (long variety) –6
4. Tamarind – 1 amla sized
5. Coconut scraped – 2 to 3 tbsp
6. Gingelly oil – 5tsp
7. Mustard – 1/2tsp
8. Curry leaves - few
9. Salt – as needed

Method:

1. Add 1 tsp of oil, and saute the urad dal,coriander seeds, chilli and tamarind till the urad dal turns slight brown and a nice aroma arises. Add coconut at last, saute for few seconds and switch off. Better to do all this in medium low flame. Let it cool.
2. Add everything in mixie with salt and little water and grind to a smooth paste.
3. Add remaining oil in kadai, temper with mustard and curry leaves and saute the ground paste till the raw smell leaves. Serve with idli/dosa!

Notes:

• The original recipe calls for 10 red chillies. Its upto you to adjust the spice level as per your taste.