South Indian Chutneys: 3 Easy Flavorful Chutneys

South Indian Chutneys: 3 Easy Flavorful Chutneys

Make flavorful chutney to go along with your favorite meals withthese fast and easy recipes for coconut coriander chutney, peanut chutney, and a spicy garlic chutney.

Course Side Dish

Cuisine Indian

Keyword Coconut Coriander Chutney, Peanut Chutney, Spicy Garlic Chutney

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 130kcal

Equipment

Food processor or blender
Measuring cups and spoons
Small skillet
Wooden spoon

Ingredients

Ingredients for Coconut Coriander Chutney

¼ cup Fresh coconut chopped
¼ cup Fresh coriander leaves chopped
2 tsp Chana dal roasted
¼ inch Fresh ginger
2 pcs Green chilies
As per Taste Salt
As per Taste Tamarind

Ingredients for Peanut Chutney

¼ cup Roasted peanuts
¼ cup Fresh coriander leaves
1 small Tomato
3 cloves Garlic
As per Taste Salt
As per Taste Tamarind

Ingredients for Garlic Chutney

15 pcs Dry red chilies soaked
10 cloves Garlic
1 tsp Cumin seeds
1 tbsp juice
As per taste Salt
As per taste Sugar

Ingredients For Tempering

1 tsp Oil
1 tsp Mustard seeds
A pinch Hing
A bunch Curry leaves
1 pc Dry Red chili

Instructions

How to Make Coconut Coriander Chutney

In a blender or food processor, pulse together the coconut, coriander, chana dal, ginger, and green chiles with 1 teaspoon water until smooth paste forms.
Add salt and tamarind to taste, then pulse again until smooth.
In a small skillet, over medium heat, add the oil, mustard seeds, curry leaves, asafoetida, and red chile. Stir, cooking for 1 minute until fragrant.
Pour the tempering oil over the chutney and stir before serving.

How to Make Peanut Chutney

Roast the peanuts lightly in a hot pan. Set aside.
In a small skillet, heat the tomato, coriander, and peeled garlic for 2 minutes until heated through and lightly charred on edges.
In a blender or food processor, pulse together the roasted peanuts, coriander, tomato, and garlic until smooth.
Add tamarind and salt to taste and pulse again until combined.
In a small skillet, over medium heat, add the oil, mustard seeds, curry leaves, asafoetida, and red chile. Stir, cooking for 1 minute until fragrant.
he tempering oil over the chutney and stir before serving.

How to Make Spicy Garlic Chutney

In a food processor or blender, pulse the red chiles, garlic cloves, cumin seeds, salt, sugar, and lemon juice together until smooth.

Notes

How Do I Store Homemade Chutneys?

Planning to make the chutneys in a batch and store for later? Remember to use an airtight container before you refrigerate them to preserve their freshness.

The coriander and coconut chutney can stay good for up to 5 days. Try to consume this chutney as soon as you can, since it can lose its fresh, green color as the days pass.

The peanut chutney can stay good for a week, and the garlic chutney can stay fresh for the longest time- up to 15 days, sometimes more.

Just remember to add a bit of warm water into the chutney and then reheat it once you get it out from the freezer. This will help maintain the consistency of the chutneys.

Nutrition