Vathakal chutney

Ingredients:

1. Onion big - 2 Nos. / Shallots - 15 Nos.
2. Tomatoes big - 1 No.
3. Dry Red Chillies - 3 Nos.
4. Mint leaves - Few
5. Garlic - 5 pods
6. Curry leaves - few (optional)
7. Coconut grated - 2 tablespoon
8. Tamarind - little
9. Rock salt to taste

Tempering:

1. Oil - 2 Tablespoon
2. Red chillies - 2 Nos.
3. Mustard Seeds - 1/4 teaspoon
4. Asafoetida - little

Preparation:

Heat a pan with little oil, now add in Redchillies fry for a minute, add in onions, fry till transulent. Then add in curry leaves, mint leaves and garlic fry for a minute, then add in tomatoes, fry for a while. Then add the coconut, take it off the fire. Cool it and grind it along with tamarind and salt. Now heat the rest of the oil for tempering add mustard seeds, redchillies and asafoetida, when the mustard splutters pour it over the chutney.

Coconut Chutney

Ingredients:

1. Coconut Grated - 1 cup
2. Fresh green chillies - 2-3 Nos
3. Tamarind - two pinch
4. Ginger - little
5. Rock salt to taste

Tempering:

1. Mustard Seeds - 1/2 teaspoon
2. Oil - 1 tablespoon
3. Red chillies - 2 Nos.
4. Asafoetida - little

Preparation:

Place the coconut, green chillies, tamarind, ginger and salt in the mixer and grind it with little water. Take it out and temper it with oil, mustard seeds, red chillies and asafoetida. Serve with Idly, dosa, appam, adai, pongal etc. Most people add chutney dhal / Fried gram dhal for making cocnut chutney but I don't use it because it changes the taste.

Kara Chutney

Ingredients:

1. Onions (big) - 2 Nos.(cubed) / Shallots - 15-20 Nos.
2. Tomatoes - 2 Nos. (cubed)
3. Red Chillies - 3 Nos.
4. Mustard seeds - 1/2 teaspoon.
5. Oil - 2 tablespoon
6. Asafoetida powder - little
7. Salt to taste

Preparation:

Heat a teaspoon of oil in a pan. Fry the redchillies for a minute and add in onions and fry till it become transulent. Now, add in tomatoes and fry for two minutes. Take it off the stove. Cool it and grind it in the mixer with little salt (preferably rock salt). I always use rock salt for making chutneys and podis. Now heat a pan with the rest of the oil, splutter in mustard seeds, two red chillies and asafoetida. Pour the tempering over the chutney and serve with Idlis, dosas and appams.