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3 Easy South Indian Chutneys For Your Southie Cravings

From the land of giant coconut trees, where food is still cooked in earthenware pots and wrought iron vessels by the very experienced hands of loving grandmothers, we bring to you three chutneys that you absolutely need, to go with quintessential south Indian food.

Roasted Tomato Chutney

Prep Time: 10 mins

Cook Time: 5 mins

The Elements:

3 medium onions

2 tomatoes

Half a pod of garlic

5-6 green chillies

4 tablespoons sesame oil

1 teaspoon rye seeds

1 teaspoon urad dal/split black gram

5-6 curry leaves

¼ teaspoon asafoetida

2 dry red chillies (whole)

Salt, to taste

Formula:

Quarter the onions and tomatoes. Put them in a mixer along with the green chillies and the peeled garlic. Blend till there are no lumps.

In a wok or kadai, pour the sesame oil, and heat for a minute.

Add the rye seeds, split black gram, asafoetida, and curry leaves and heat till the rye starts to pop. Break the dry whole red chillies and put these in too.

Put the onion, garlic, and tomato pulp in the wok. Keep stirring it till for a few minutes on simmer.

Your chutney will be ready to serve once it reduces to a thick paste-like consistency.

#EatExtra: This is best had with plain dosas and steaming hot idlis.


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Coconut Chutney

Prep Time: 10 mins

Cook Time: 3 min

The Elements:

Half a coconut, cut into small pieces

5-6 cashews

5-6 green chillies

½ cup tamarind extract

2 tablespoons sesame oil

1 teaspoon rye seeds

1 teaspoon urad dal/split black gram

5-6 curry leaves

¼ teaspoon asafoetida

2 dry red chillies (whole)

Salt, to taste

Formula:

In a mixer, grind the coconut till it turns into fine granules. Add the green chillies and cashews.

Add tamarind water a little at a time, just enough to turn it into a paste. Pour it out in a container when done.

To temper, in a wok, add the sesame oil and heat it for a minute. Add the rye seeds, the split black gram/ urad dal, asafoetida, and curry leaves.

Break the whole dry red chillies into two, and add it to the wok.

Temper the coconut chutney and serve.

#EatExtra: You can add roasted cashews for a nuttier taste.

Photo Courtesy Of: Wikimedia Commons


Ginger-Tamarind Chutney (Puli Inji)

Prep Time: 3 mins

Cook Time: 20 mins

The Elements:

1 cup grated ginger

4-5 tablespoons sesame oil

¼ teaspoon mustard seeds

¼ teaspoon asafoetida

¼ teaspoon tamarind extract

1 cup red chilli powder

1 teaspoon salt

1-2 tablespoons jaggery

2 pinches turmeric powder

Formula:

In a wok, pour oil and add the mustard seeds and asafoetida. When the mustard starts popping, add the grated ginger.

Saute the ginger for 2 minutes and add the tamarind extract (You can get the extract by soaking a lemon-sized ball of dry tamarind in a bowl of hot water).

Add the red chilly powder, salt, turmeric, and jaggery.

Simmer for about 12-15 minutes.

When the ginger is completely cooked, switch off the flame.

Allow to cool completely, and store in a clean jar. Always use a clean, dry spoon when you need to use it.

#EatExtra: You can add 2-3 green chillies for added heat. Additionally, you can use coconut oil to cook it to make it truly authentic.

Featured Image Courtesy Of: Pixabay

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Saundarya is a 25-year-old from Delhi, who loves photography, crafting, reading books, and all things vintage. When she's not behind her desk, she can be found with a camera and a glass of sangria at her favorite bistro in the city.