The nice part about a chutney recipe is that no ingredient or their amounts are set in stone. You can mix match and omit. And each time you would have created a novelty. Just go with what your taste buds desire. If you like cilantro, throw in some of it. If you don’t do mint, omit it. If you think coconut is unhealthy, replace it with peanuts. If you want a raw bite, use roasted gram. If you are into ginger-garlic, a dash of it will do the trick. If you want a tang there is curd, tamarind or lemon. If you are looking for a spicy tone, green or red chilies should work. And most important of all, if you can’t hold back your imagination, let it flow!
I’ve got myself a lean mean wet grinding machine earlier this month and there has been plenty of idlis, dosas and adais happening at home. So don’t be taken aback by the sudden surge of chutney recipes on this blog. Trust me it doesn’t take long before I’m bored. You might have to put up with it for only a few days or maybe if your planets are not playing it right, the days might slightly stretch to a couple of weeks . In any case chutneys are fun and I’ll make certain it is worth your while.
3 fresh green chilies ( base it on your spice tolerance)
1 big clove of garlic
5 –6 tbsp of chopped cilantro
1 cup pottukadalai/ roasted chickpeas/ split dalia/ kadale pappu
salt to taste
1 cup sour curd
1/4 tsp tamarind paste
2 dried red chili torn into 1 inch pieces
2 tsp of cold pressed sesame oil
1/2 tsp black mustard seeds
1 sprig of curry leaves