Let's follow our recipes with the chutneys.

Cocounut chutney is one of the typical and best  side dish to Dosais and vadais in South Indian traditional food.Chutney is a fresh sauce based of spiced fruits or vegetables. There are made either raw like coconut chutney pr cilantro, mint chutneys or cooked like tomatoes or mango chutneys on which we often add some vinegar or lemon.

We eat chutneys as a side-dish with many snacks like vadais, idlis, dosais...that we will explain next time.
Let's move on to the recipes.

The first is the typical coconut chutney, one of the most common, so fresh and delicious, either refreshing or spicy depending on the amount of chilies put on it!

The second one is tomato onion chutney, easier for you to do at home and share with friends.


Coconut chutney:


½ fresh grinded coconut, 1 green chili, 1 small onion, a pinch of salt
½ tbsp sesame oil, 5 curry leaves, ½ tsp mustard seeds, ¼ tsp asoefetida


Grind together the coconut, salt, onion and chili with a small amount of water to obtain a puree.
Fry mustard seeds in sesame oil, the add curry leaves and asoefetida.
Add the fry mix to the coconut mix. Enjoy with the dish of your choice.

Tomato chutney:


3 chopped onions, 4 to 5 ripe tomatoes, a small piece of tamarind (in a small bowl of warm water to extract the juice), a pinch of salt, ½ tbsp sesame oil, 3 dry red chilies, ½ tsp mustard seeds.


Fry mustard seeds in hot oil, add the chilies. When they turn golden, add onions then tomatoes and tamarind juice. Mix on low fire until the water evaporates and tomatoes mix into puree.
Yummy !

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