Tag Archives: chutney

Sweet and Sour Tamarind Date Chutney

Ingredients
10-12 dates
1/2 block soft tamarind
salt to taste
1 tsp oil
a little paprika
1 tsp cumin seeds

Soak the dates in a bowl until they soften (about 30 minutes). In a separate bowl soak the tamarind until soften. In a pan add the oil and fry the cumin seeds. Squeeze tamarind juice and add to the pan. Squeeze juice from dates add also add to the pan. Cook on low flame until the whole mix thickens. Add salt and paprika to taste.
Remove from flame. Can be refrigerated and used for up to a week.

Coconut Chutney

There are many variations to the coconut chutney and each variation is designed to suit a particular dish it is eaten with. Traditionally the coconut chutney is a must have side dish with idli, vada, and dosa. But  it can also be eaten with rice.

Ingredients
1/2 Fresh coconut (grated or cut into small pieces)
some fresh cilantro
a few fresh curry leaves
3-4 dry red chillies
1 fresh green jalapeno
1/4 cup peanuts (or Roasted dal)
1 tsp cumin seeds
1 tsp mustard seeds
a little fenugreek seeds
1 tsp oil

Wash and cut half a fresh coconut and set aside. In a pan roast the peanuts until lightly brown and set aside. Add a little oil to the pan and add a touch of asafoetida, turmeric powder, red chillies, cumin seeds, mustard seeds, and fenugreek. Once the mustard seeds start cracking, add fresh curry leaves and remove from stove after a few seconds.  Remove only the fried red chilies and together with the coconut, roasted peanuts, cilantro, jalapeno (optional) and some tamarind (juice, paste or fresh soaked in a little water to soften it) blend in a wet grinder until all are smoothly blended into almost a paste. A tsp sugar can be added as well. Remove from blender and mix in the remaining fried seasoning.  

The same recipe can be used without peanuts to make just coconut chutney and eaten with rice.