TRICOLOUR CHUTNEYS

Chutneys are an all time favourite side dish with dosas and idlis, which are very popular South Indian breakfast. Today I am sharing the recipes of Tricolour chutneys, served here with plain dosas. 

DOSA WITH TRICOLOUR CHUTNEY

RED CHILLY COCONUT CHUTNEY:

Ingredients: 

• Grated fresh coconut 1/2 cup 
• Red chillies 3-4 or Red chilli powder 2 tsp
• Cumin seeds 1/4 tsp
• Shallots 2 no.s 
• Salt to taste 
• For tempering : oil, mustard, curry leaves & dried red chillies

Preparation:

• Grind the grated coconut with the chillies, one shallot, cumin seeds in little water. Add salt to taste. The consistency should be semi-thick. 
• In a pan, heat oil, splutter mustard seeds and fry curry leaves, sliced shallots and red chilly pieces. Stir in the ground coconut mixture and remove from flame before boiling. Do stir continuously. 

Red chilly coconut Chutney is ready. 

PLAIN WHITE CHUTNEY:

Ingredients:

• Grated fresh coconut 1/2 cup
• Fried gram daal 1/5 cup 
• Ginger 1/2" piece
• Garlic 1 clove
• Green chillies 2-3 no.s 
• Salt to taste 
• To temper: oil, mustard seeds, curry leaves

Preparation:

• Grind all ingredients with little water to a thick paste. 
• Transfer to a serving bowl. 
• Prepare the tempering and pour it over the prepared Chutney.

CORIANDER MINT CHUTNEY:

Ingredients: 

• Cilantro/Coriander leaves 1 cup
• Mint leaves 1/2 cup 
• Green chillies 4-5 no.s 
• Ginger 1/2" piece
• Lemon juice 1-2 tsp
• Salt to taste 

Preparation:

• Wash, clean and drain the coriander and mint leaves. Roughly chop them. 
• Grind these with the rest of the ingredients to a smooth paste, add little water only as the leaves have enough water. 
• Check salt for taste and transfer to a serving bowl. Tempering is optional.