Chutney Recipes - Four Different Types to try along with Dosa and Idly

The recipe of four different chutneys as a side dish for breakfast is given below. Is there anyone who does not want to try new side dishes? No, will be the answer as most of us has an internal urge to experiment things. Now, by going through the below article you get to know on the various types of chutneys.

Chutney is a a very common side dish made by the people of Kerala for breakfast. Dosa and chutney is still a mouth watering breakfast for Keralities. Moreover it is a very easy to prepare dish with minimal ingredients. Haven't you wondered when you are served with three to four different chutneys along with dosa and idly at a restaurant. Now you can also be a master of chutneys. Read the below article to know about various types of chutneys.

1. Red Coconut Chutney

Red Coconut Chutney is the very old traditional chutney which most of the Keralities learn first. Like many other Keralite dishes, this too is a spicy one, hence it gets the color Red.
Red Coconut Chutney
Grated Coconut : 1/4 Cup
Small Onion : 1 No
Salt : To Taste
Tamarind : a small piece
Red Chilly Powder : 1/2 Tsp
Curry Leaves : 2 leaves

How to prepare
Grind all the above mentioned ingredients together until it becomes fine. Put it in a plate and garnish it with curry leaves. It is ready to be served along with rice. Coconut Chutney is good with Dosas too, if it is prepared in a slightly different manner. By adding little ginger and 1/4 cup water, we can turn this chutney as a side dish for breakfast. In this case, we will have to heat 1/2 tsp coconut oil in a pan, splutter mustard seeds and add a chopped shallot and some curry leaves to it. Pour this to the watery coconut chutney and just heat it. Never let it boil as the dish will get spoiled. This chutney goes well with Dosas, Idly and Appam.

2. Mango Chutney

Mango Chutney is yet another dish which can be easily prepared in Kerala as raw mangoes are seasonally available in abundance there. This awesome side dish is sour in nature.
Mango Chutney
Raw mango : 1 No
Grated Coconut : 1/4 cup
Green chilly : 2-3 nos
Salt : To Taste
Curry leaves : 1 sprig
Ginger : 1 small piece
Mustard Seed : 1/4 Tsp
Coconut Oil : 1/2 Tsp
Dried Red Chilly : 2 Nos

How to prepare
Wash the green raw mango thoroughly under running water and remove its skin slightly. Then cut the mango into small pieces of equal size. Further grind all the above mentioned ingredients together to make a fine paste. If it is very thick, you can add in few drops of water to it. Then heat oil in a pan, splutter the mustard seeds and then add dried red chillies and curry leaves to it. Pour this onto the fine paste and serve along with Dosas or Idly.

3. Tomato Chutney

Tomato is another fruit which is consumed by Malayalis. It is one of the most powerful natural antioxidants. Apart from tomatoes, this chutney has shallots as its second main ingredient.
Tomato Chutney
Tomatoes : 2 Nos (Medium sized)
Shallots : 8 Nos (Medium sized)
Garlic : 3 Cloves/Flakes
Red Chili Powder : 1/2 Tsp
Salt : To Taste
Mustard Seed : 1/4 Tsp
Coconut Oil : 2 Tsp
Dried Red Chilly : 2 Nos
Curry Leaves : 1 Sprig

How to prepare
Wash the tomatoes and chop them finely. Peel the onions and garlic cloves, wash and chop them as well. Take a kadai and heat it, then pour 1 Tsp coconut oil into it and add chopped garlic and onions. Allow it to cook by closing the lid for few minutes. Stir in between until the onion becomes translucent. Further add the chopped tomatoes to it and mix well. Allow the tomatoes to get cooked well, Then switch off the flame and allow it to cool. Once the mixture is cool, grind it into a paste by adding salt. Now heat oil in a pan, splutter the mustard seeds and then add dried red chillies and curry leaves to it. Pour this onto the fine paste and serve along with Dosas or Idlis.

4. Pineapple Chutney

Pineapple Chutney is a sweet dish like the juicy fruit pineapple. This side dish will add sweetness to your morning breakfast.
Pineaple Chutney
Ripe Pineapple (Chopped) : 1 Cup
Grated Coconut : 1/2 Cup
Salt : To Taste
Turmeric Powder : 1/4 Tsp
Mustard Seed : 1/4 Tsp
Coconut Oil : 1 Tsp
Dried Red Chilly : 4 Nos
Curry Leaves : 1 Sprig
Water : 1/4 Cup

How to prepare
Boil the water and add pineapple pieces, salt and turmeric powder to it. Allow it to get cooked well. Meanwhile grind the grated coconut with two dried red chillies. Keep it aside. Take another pan, heat the coconut oil and splutter the mustard seed. Then add the remaining red chillies and curry leaves to it. Saute well and add the grinded coconut to it. Once the rawness of coconut is gone, add the cooked pineapples to it. Stir and can off the flame after 1-2 minutes. This dish also can be served along with dosa and idly.

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