Coconut is a vital ingredient of almost all the Kerala dishes. Right from vegetables to the desserts, coconut is used in almost all the dishes. Though this is a primary food item, it is used along with almost all the primary food items like Dosa, Upama, Uthpam, Rice and Idli. It is scrumptious to taste and can be made very easily. So, whenever you make Dosa, Upama, Uthpam, Idli or any other dish, also make this luscious coconut chutney along with it. Read on further for the recipe.

Ingredients of Coconut Chutney

 1 cup coconut, grated

2 small green chillies, chopped

1 teaspoon ginger, grated

1 tsp roasted chana dal (Bengal Gram)

salt to taste

For the tempering

1/2 teaspoon mustard seeds

 1 tsp udad dal

 1/2 tsp asafetida powder

1 red chilli, broken into pieces

4 to 5 curry leaves

2 teaspoon oil

Method of Coconut Chutney

1. Grind the coconut, roasted chana dal, green chillies, salt and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.

2. Heat the oil in a pan on medium level for about 2  minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add udad dal, red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney. 

3. Refrigerate and use as required. 

Pudina (mint) has excellent medicinal properties. It relieves indigestion, biliousness, flatulence, iron deficiency anaemia and hence including pudina chutney in everyday meal is very good for health. Tea prepared with pudina leaves to which a tsp. each of lime juice and honey are added is an excellent cure for common cold, sore throat and that bloated sensation in the stomach after a heavy meal.

A face pack of fresh pudina leaves cures pimples and blackheads and is a very good moisturizer.

So here is the genuine recipe for the chutney.

Ingredients of Pudina chutney (Mint)

* Fresh coconut grated – 1/2 cup

* Fresh mint leaves – 1 cup

* Green chillies – 2 or more according to taste

* Fresh Ginger – ½ inch piece

* Fresh Coriander(cilantro)leaves – 1/2 cup

* Salt to taste

* Sugar – ¼ teaspoon

* Lime juice – 1 teaspoon

Method of Pudina chutney (Mint)

1. Mix all the ingredients and grind together to paste in a food processor.

2. Add a little water if needed. 

For Seasoning

1. Heat oil, add mustard seeds and cumin seeds. When they stop spluttring, add a pinch of asafetida .

2. Add to chutney. Mix well. 

“Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can’t be beat.” You can adjust all the ingredients according to your taste. All Indian savories are served with this Green Chutney and/or the Tamarind and/or Date Chutney.

Ingredients of Coriander Chutney (Green Chutney)

1 bunch coriander (cilantro) chopped

2-3 green chilies

1 small onion, finely chopped

1 tomato, finely chopped

3 tsp sugar

A pinch of amchur

3 – 4 flakes of garlic, chopped

1/2 tsp chopped ginger

Salt To Taste

Method of Coriander Chutney (Green Chutney)

* Mix and blend all ingredients thoroughly in a mixie to make a paste.

* Add little water if required.

Here is the recipe for the date chutney. It goes good with bhel, chats, samosas, etc. 

Ingredients of Dates Chutney (Khajur ki Chutney)

1. 1/2 kilo Dates (Khajoor)

2. Salt as per taste

3. 1/4 teaspoon Red chili powder (Lal Mirchi) 

4. 1 tsp cumin powder

Method of Dates Chutney (Khajur ki Chutney)

1. Place dates in a medium saucepan and cover with water.

2. Cook until soft and tender, about 25 minutes.

3. Set cooked dates aside to cool.

4. Puree dates in small batches in a food processor or blender, adding a little water as needed to make a smooth paste.

5. Place dates in a medium saucepan and cover with water.

6. Add red chilly powder, salt and cumin powder. Cook until soft and tender, for about 25 minutes.

7. Set the mixture aside to cool.

8. Puree dates in small batches in a food processor or blender, adding a little water as needed to make a smooth paste.

9. Delicious sweet date chutney is ready.

Imli ki chutney or tamarind chutney is a sweet and sour Indian sauce which is used as a dip with savory snacks like samosa, pakora or kachori. It is also a must to pour over dahi bhallas. Imli ki chutney is very easy to make and tastes absolutely lip smacking. You will end up licking your lips and asking for more.

Ingredients of Imli Ki Chutney (Tamarind Chutney)

200gms Tamarind (Imli)

300gms Jaggery (Gud) 

2 tsp Roasted cumin (Jeera) Powder

2 tsp Red chili powder

Salt To Taste

1 tsp Garam masala

Method of Imli Ki Chutney (Tamarind Chutney)

* Add 6 cups of water to tamarind and bring it to boil. Let it boil for 20-25 minutes(So the pulp becomes softer).   

* Then extract a thick pulp from the tamarind by pressing it down a sieve to remove all the fibers and seeds(you can opt to take seedless imli). 

* Strain it in a bowl and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.

* Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick.

* If you like it sweeter add more sugar or jaggery.

* This Chutney thickens more on cooling so check for consistency when using.