Chutneys define Indian cuisine in a way nothing else does. They are spicy, adds that zing which takes a meal to the next level. They are of course a part of every festive meal. They can be a part of a regular meal too. Here is a a chutney that I love. It particularly goes very well with Masale Idlis and Idlis.
We will need,
Coconut 1 cup grated
Kadale Poppu/ Putani/Roasted Channa dal 3 tbsp
Fresh mint leaves a generous handful
Green chillies 6-10 (adjust according to taste)
Garlic 1 clove
Curry leaves a handful
Tamarind a small piece (1/4 tsp concentrate)
Salt to taste
Method:
We will need,Coconut 1 cup grated
Kadale Poppu/ Putani/Roasted Channa dal 3 tbsp
Fresh mint leaves a generous handful
Green chillies 6-10 (adjust according to taste)
Garlic 1 clove
Curry leaves a handful
Tamarind a small piece (1/4 tsp concentrate)
Salt to taste
Method:
- Heat a thick bottom pan on medium heat. Once hot, throw in the green chillies and toast them till they develop dark blister and char spots. Remove the chillies from heat.
- To the same hot pan, throw in the curry leaves and toast them till they change colour. Turn off the heat.
- Combine all the ingredients in a blender and grind it into a paste with very little water.
- Serve with Idli/Dosa or a bread of your choice.
