Coconut Chutney | Kerala Style

Coconut is an integral part of Kerala cuisine. From rice to bread, it is used extensively by Keralites in cooking. This chutney is perfect for serving with dosas and idli. Here’s how to prepare it.

Ingredients:

• 1/2 cup grated coconut
• 1/2-inch ginger
• 1 green chili
• 10-15 curry leaves
• 1/4 cup onion
• 2 whole red chilies
• 1/2 teaspoon mustard seeds
• Salt to taste
• 1/4 cup water
• 1 tablespoon oil

How To Prepare:

1. Mix the onion, green chilies, ginger, and coconut and grind with salt and water.
2. Sauté the curry leaves, onion pieces, whole red chilies, and mustard.
3. Mix it with the ground paste after taking it off the flame.
4. Add some water. The chutney is ready.

Tomato Chutney

This tangy-sweet tomato chutney tastes great and is the perfect companion for idiyappam and dosas at breakfast. It needs very little time to cook. Here’s the recipe.

Ingredients:

• 3 tomatoes
• 1/2 teaspoon chili powder
• 1 medium-sized onion
• 2 tablespoons oil
• Salt to taste
• 6-7 curry leaves
• 1/2 teaspoon cumin powder
• A handful of coriander leaves

How To Prepare:

1. Sauté the onions first.
2. Add sliced tomatoes and
3. The spices to the pan and continue frying.
4. Add the coriander leaves
5. And some water to the mix.

Tangy tomato chutney is ready!