4 Types of Chutney

Instructions

For Coconut Chutney:

• In a blender jar take a coconut, roasted chana dal, green chili, and salt.
• Grind everything together to make a smooth paste.
• After grinding for a few seconds, scrape the sides and add water.
• Grind again to make a 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 tempering 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 a blender jar. Add salt and water.
• Close the lid and blend it into a 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 chilies.
• Dry roast the lentils until they change their color and they release a nice aroma.
• Roast on medium heat for about 4-5 minutes.
• Turn off the gas and transfer everything into the 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 chilies first into powder.
• Add cooked tomato into blender jar add a little water and salt.
• Grind it to make a 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 the blender jar.
• Add salt and water. Grind into a smooth paste.
• Transfer the chutney into a bowl and peanut chutney is already.