Tomato coriander chutney

This is my favorite chutney, so my husband has mastered it.

 

Ingredients:

For Chutney:

Onion - 1 large

Tomato - 2 large

Coriander - 1 cup

Coconut - 1 cup

Mustard - 1 tsp

Jeera - 1/2 tsp

Urad dal - 1 tsp

Garlic - 3 cloves 

Pepper - 1/2 tsp

Red chilli - 5 nos

Mint leaves - 5 nos

Salt to taste

Oil for sautéing 

For Tempering:

Oil - 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

 

Method:

In a pan, add oil. Once it is hot, add mustard. Once the mustard cracks, add urad dal, cumin, garlic, chilli, onion.

Once onion become translucent, add tomato. Once the skin start to separate, add mint leaves, coriander, coconut and salt.

Switch off and allow it to cool.

 

Once it is cool, grind it to a fine paste.

Temper the chutney.

Serve hot with adai / dosa / idly.

Dry Peanut Chutney

This is a very simple recipe. You can store this peanut chutney in refrigerator for a month and use. This is best suitable for any kind of dosa, idly and upma. 

Ingredients 

Roasted Peanut - 1.5 cup

Dry red chilli - 15 nos 

Cumin seed - 1 tsp

Asafetida - 1/4 tsp

Garlic - 7 cloves crushed 

Salt - as required 

 Method

1. Dry roast all the ingredients except garlic.

2. Let it cool and grind everything together along with garlic. Do not add water. 

3. Store this mixture in an air tight container. Whenever required, take the required quantity and mix well with some water. Your delicious peanut chutney is ready.