CHUTNEY – One Dish. Endless Forms and Flavors.
FORMS – Semi-solid, Liquid, Runny, Thick, Thin etc
FLAVORS – Coconut, Tomato, Garlic, Peanut, Ginger, Onion, Dates, Corriander, Mint,…the list is endless but no matter what form or flavor you prefer, a deep sense of satisfaction is guaranteed
Here I bring to you, this popular south Indian condiment, in its basic, stripped-down Avatar. But don’t be fooled by the words ” Basic” and ” Stripped Down”. This preparation still packs a punch when it comes to taste



  1. Grated Coconut – 2 cups
  2. Green Chillies – 3-4
  3. Hing – a pinch
  4. Salt – 1 tsp
  5. Coconut oil – 1 tsp
  6. Mustard Seeds – 1 tsp
  7. Urad Dal – 1 tsp
  8. Hing – a pinch
  9. Curry leaves – 4 leaves
  10. Whole red chilli – 1


  1. Grind ingredients 1-4 in a mixer jar. Add some water ( I used about 1/4 cup) and grind to a coarse paste. Do not finely puree. Transfer to a serving bowl.
  2. In a pan, heat the oil. Splutter the mustard seeds and urad dal.along with the hing. Add the curry leaves and red chillies and pour over the chutney. Mix well.


VARIATION 1 – Grind 1/4 cup of Roasted Bengal gram ( pottu kadalai) along with ingredients 1-4. Pottu Kadalai lends body to the chutney.

VARIATION 2 – Grind a handful of Coriander leaves /Cilantro along with ingredients 1-4.

VARIATION 3 – Use Red chillies in place of Green chillies.

VARIATION 4 – Add a small piece of Tamarind while grinding the chutney.

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