Dry coconut chutney

This one is for keeps. It is extremely simple to make and has an extraordinary taste. Don't presume that its simplicity means a lack of depth in flavours. This one is a total surprise package. Served to me by Thrisha, a dear Mangalorean friend on several occasions with Neer dosa. I have currently no clue how to make those so I serve them with idlis,masala idlis and regular dosas. It is a convenient chutney to carry while travelling as it is dry so no chances of leaking.


Ingredients:
Fresh coconut-1
Whole dried red chillies- 2-3 according to taste
Garlic pods- 2 if you use the big chinese garlics and 4-5 if you use the smaller ones
Tamarind- 1 one inch by one inch piece
Jaggery/Gur/Molasses-  same as the tamarind.
Salt- according to taste

Process-
Just churn all of it together in a mixie.
Yes, that is it. :)

Coconut Chutney

Idli or dosa for me is incomplete without nariyal/coconut chutney. There are many varieties and ways in which every house hold makes its chutney. This recipe was handed over to me by my dearest friend Divya, who was responsible to take care of my south-Indian food cravings while she was my neighbour :)

Ingredients:

Coconut-1
Green chillies- according to taste
Garlic pods- 2
Ginger- a 1inch piece
Coriander leaves (optional)- a handful
Curry leaves- 10 to 12
Cumin seeds- 3-4 pinches
Mustard seeds- 3-4 pinches
Oil- 1/2 teaspoon
Curd- 1 cup
Salt- according to taste


Process:

Remove the hard skin of the coconut and cut it into pieces and put it in a mixie.

In a small pan take 1/2 a teaspoon of oil, add Cumin seeds, mustard seeds, ginger, green chillies garlic and curry leaves. Fry for a few seconds and turn off the heat.

Now add this to the mixie along with all the other ingredients and churn it into a paste. Your delicious chutney is ready.

* You can adjust the quantities of all the ingredients according to taste.
** You may need to increase or decrease the quantity of curd depending on the consistency of chutney you want.

Super quick banana sauth- Chatni for chaat, dahi bhallas and pakoras

This recipe was handed to me by Samta, a close and old friend. She is actually a brilliant source for quick recipes. I have some more from her which I will share later. Here's how you can make your quick saunth.


Ingredients:

Over ripe banana-1
Sugar
Roasted Cumin powder
Red chilly powder
Kala namak
Black pepper powder
Salt


Process:

Mash the banana, put all the ingredients together and keep aside for half an hour.

This is how it would look after half an hour. Of course, the lemon slices would not magically appear ;)

Serve with anything you like or store in the fridge.

I served it that day with my dahi bhallas. You can make this with over ripe mangoes too.

Aam ki chutney- Mango Chutney

Once upon a time I got a big raw mango and decided to discover new tastes with it.

Many people in India make many types of mango chutneys. This is my take on it. We love it at our place, I hope you do too.

Ingredients:

Raw mangoes- 250 grams
Sugar- 4- 5 tablespoons
Whole cumin seeds- 1 teaspoon
Salt- 1/2 tea spoon
Black Indian salt- 1-2 teaspoons
Red chilly powder- 1/2 teaspoon
Cumin powder- 1/2 teaspoon

Asafoetida powder (hing)- 3-4 pinches
Oil- 1- 2 tablespoon


Process:

Peel and scrape the mangoes.

Take the whole cumin seeds, roast them on a pan and powder coarsely after it cools.

In a pan heat the oil, add the asafoetida powder (hing) and then the scraped mangoes. Now add all the other ingredients one by one in no particular order. Cook till it is done, stirring continuously.

Taste and decide if you want to add more of any of the above masalas. Serve it with anything you like.