Coriander Chutney (Green Chutney)

Ingredients

Coriander leaves - 1/2 bunch
Cumin - 1/2 tbsp
Garlic pods - 2 large
Tamarind - 1 inch piece
Green chillies - 2
Coconut gratings - 5 tbsp
Salt - To taste
Water - To grind
Seasoning
Oil - 1 tbsp
Mustard + Urad dhal - 1 tsp

Method

1. Roughly chop the coriander leaves and roast over a medium heat in a frying pan for about 3 min. 
2. Let this cool to room temperature.
3. In a mixie / blender, add the roasted coriander leaves along with the cumin seeds, garlic, tamarind, green chillies, coconut and salt with little water just to grind them to the required consistency.
4. Do the seasoning and add to the chutney.
5. Serve as a side for idly / dosa / masala dosa / rava dosa or paniyarams.
6. This can also be served as a dip for samosas & chips.

Thakkali (Tomato) Chutney

This recipe serves 2 -3 people

Ingredients

Big onion - 1 (medium)
             (or)
Equivalent quantity of small (pearl) onions
Ripe Tomatoes - 3
Green Chilli - 2 (cut into two)
Coriander leaves - 1/2 of a handful
Mustard & Urad dhal - 1/4 sp
Oil - 3 sp
Water - as per required consistency

Procedure

1. In a wide bottomed pan, add oil.
2. When hot, add mustard and urad dhal. Allow it to splutter.
3. Add green chillies and fry till it starts to brown.
4. Add onions and deep fry in a medium heat.
5. Add tomatoes and fry till oil separates out.
6. Add coriander leaves & salt and fry for another 1 min.
7. Add water as per required final consistency and let this boil for 2 min.
8. Allow this to cool and blend a little coarsely or to a fine paste.
9. Serve with idli or dosa.

Note

1. Small onions increase taste compared to big onions.
2. The more the onion & tomatoes are fried, the more tastier the chutney will be.
3. Never add water while blending. This will sure change the taste of the chutney.