We often encounter red and green chutneys at south indian restaurants, which not only add colors to a dish but also adds flavors to them. red chutney is mildly sweet and spicy, while green chutney has a strong flavor of coriander. Here are the recipes for them…
Side chutneys for South indian dishes
Red and green chutneys adds colors and flavors to your south indian dishes along with standard coconut chutney
Red chutney
- 100 grams red onion
- 5 grams ginger
- 5 cloves garlic
- 5 grams roasted chana dal
- 10 ml oil
- 20 grams imli paste
- 5 grams kashmere red chili powder
- 5 grams gud (if you like)
- salt to taste
Green chutney
- 100 grams coriander leaves
- 40 grams grated coconut
- 5 grams ginger
- 5 grams curry leaves
- 2 pieces green chili
- 5 grams peanuts
- 5 grams urad dal
- 5 grams roasted chana dal
- 5 grams tamarind
- 5 grams gur
- salt to taste
For red chutney
Heat oil in a wok, crackle chana dal, add ginger, garlic and onion and fry on low flame for 5 minutes.
switch off the flame, add rest of the ingredients, let it cool and grind in mixer grinder to make smooth paste. your red chutney is ready.
For green chutney
heat oil in a wok, roast urad dal and peanuts on low heat for about 5 minutes, switch off the flame and mix rest of the ingredients.
grind the mix in a mixer grinder amd your green chutney is ready.
These chutneys can be kept in fridge for 2-3 days easily and goes great with idli, dosa and uttapams.
