CHUTNEYS FOR TRAVEL | CHUTNEY RECIPES

I have given the recipes of two different chutneys for Meals on wheels event hosted by lakshmi.This chutney stays good for 2 days and its an excellent accompaniment for idly/dosa.I learnt both the chutneys from my mom.As i was in a hurry , i couldn't take proper pics. :( . will try to update them soon..

COCONUT – URAD DAL CHUTNEY

Ingredients:

• Medium sized coconut – half  / 1 cup (grated)
• Urad dhal –1.5 tbsp
• Red chilly – 5-7 nos (increase if u want)
• Tamarind - Small gooseberry size
• Salt & water – as needed
• asafetida / hing – 1/4 tsp
• Sesame oil – 1 tbsp
• Cooking oil – 2 tsp

Method:

• Grate one-half of medium sized coconut and keep aside.Soak tamarind in little water..
• Heat a kadai with cooking oil and add the red chilly , urad dal and fry till urad dal turns golden brown.
• Now add the hing/asafetida and switch off the flame.
• Transfer it to a plate and let it cool.
• Now run the roasted mixture with salt & tamarind in a mixie once and add the grated coconut and run once .
• Now add the water and grind it to a smooth paste.
• Heat the kadai with 1 tbsp of sesame oil and add the chutney to it. Saute it well. The water in the chutney gets absorbed and becomes thick .
• Now transfer it to a bowl with spoon and pack it in a separate box for travel.

It tastes great with idly!!.

ONION – URAD DAL CHUTNEY

Ingredients:

• Big onion – 1 no ( chopped )
• Small onion – 5-10 nos (peeled n chopped)
• Tamarind – 2 seeds (small berry size)
• Urad dal – 1 tbsp
• Red chilly – 4 nos (adjust to ur taste)
• Salt & water – as needed.
• Cooking and gingely oil – 1 tbsp each

Method:

• Heat a kadai with 1 tbsp of cooking oil and roast the urad dal and red chilly till light golden brown.Set aside.
• In the same kadai with the remaining oil , saute the chopped big and small onions together till transparent.
• Grind all the above with tamarind,reqd salt and water to a smooth paste.
• Now heat the kadai and add the sesame/gingely oil .No need to temper.Its optional.
• Once it is hot add the chutney to it and saute well till it becomes thick in a medium flame.
• Now pack it separately in a banana leaf/plastic container/zip lock bags with a spoon for travel.

Tastes excellent with dosa/idly!!

Note:
Always use ladle / spoon for serving this chutney , please dont use your hands,it gets spoiled!! There is no need to saute the chutney in sesame oil when u dont carry for travel.U can eat as it is after grinding!!

KITCHEN CLINIC:

Please refer here for info on coconut. For urad dal ,here. For onions , here. For red chillies ,here.

AWARD:
Varsha and priya have passed me this honorable award.They have rated my blog as “Excellent”.Thanks a ton dearies.Iam very much touched:)