Seasoning for coconut chutney needs Curry Leaves and Red Chillies too.
Heat up a pot of water. To that add the tomatoes. However before that make a cross at the back of the tomatoes and then add.
Let it boil along with the water until the skin from the tomatoes separates.
Once the skin peels off easily, remove the skin and transfer to a blender jar. Allow to cool a bit.
While that is cooling, in a pan heat some oil. Once hot add in the mustard seeds and let it splutter and then add in the urad dal, dry red chillies, tamarind and hing. Cook until the dal turns golden brown.
Add this seasoning to the tomatoes and grind them without adding any water and your delicious tomato chutney is ready.
Heat up the oil in a pan. To it add in the mustard seeds and allow to splutter. Then add in the urad dal, chillies, tamarind, hing and onions.
Add the salt and cook the onions until it turns golden brown. Once cooked, transfer to a plate. Allow it to cool completely and then grind to a chutney using little water at a time.
To a blender jar, add in the coconut, coriander leaves, tamarind, chillies, chutney dal, hing and salt to taste.
Adding little water at a time blend them into a paste or chutney
Coriander Mint chutney
Take the mint leaves, coriander leaves, tamarind, ginger, hing and salt. Blend to a smooth paste adding little water at a time.
Street style Chutney / Chilli Chutney
In the blender jar add in the chillies, garlic, coconut, hing and salt. Blend to a smooth paste using a little water at a time.
For the Seasoning.
Heat in the oil. Add mustard seeds and allow to pop. In goes Urad dal. Mix until dal turns golden brown. Add a tsp to two on each chutney.
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