Trio of Chutneys (Coconut, Tomato, and Green)

For Coconut Chutney:
Shredded coconut (fresh) – 1 cup
Green chili – 1-2
Ginger – 1″ piece
Cumin seeds – 1/2 tsp
Roasted gram dal – 1 tbsp
Tamarind – a dime-sized ball (or use ½ tsp tamarind paste)
Salt – to taste

For Tomato Chutney:
Oil – 2 tbsp
Red onions – 1 small, roughly chopped
Tomato – 2 large, roughly chopped
Garlic – 1 clove
Ginger – 1/2 inch piece
Red chili powder – 1-2 tsp
Sugar – a pinch
Salt – to taste

For Green Chutney:
Shredded coconut (fresh) – 1 cup
Green chili – 1-2
Ginger – 1″ piece
Cumin seeds – 1/2 tsp
Roasted gram dal – 1 tbsp
Tamarind – a dime-sized ball (or use ½ tsp tamarind paste)
Coriander leaves – 1/2 cup, packed
Mint leaves – 8-10
Salt – to taste

For tadka seasoning:
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1½ tbsp
Roasted gram dal – 2 tbsp
Dried red chilies – 6
Curry leaves – 1 sprig (optional)
Shallots – 2 tbsp, thinly sliced (optional)

Coconut chutney: Grind all the ingredients together adding very little water as needed. If required, you can thin the chutney after grinding with more water. Do not add a lot of water at the beginning or you will not be able to grind the ingredients properly. Remove chutney to a bowl.

Tomato chutney: Heat oil in a skillet. Add the onions, ginger, garlic and chilies. Saute until onions are soft. Then add the tomatoes and red chili powder, and cook until tomatoes are soft and mushy.

Cool this mixture slightly and blend with a pinch of sugar and salt to taste. Remove to a bowl.

Green chutney: Grind all the ingredients together adding very little water as needed. If required, you can thin the chutney after grinding with more water. Do not add a lot of water at the beginning or you will not be able to grind the ingredients properly. Remove chutney to a bowl.

Tadka/Seasoning: Heat oil in a small saucepan. Add tadka ingredients and fry until the mustard seeds pop, the urad dal becomes reddish brown, and the shallots are golden brown. Divide the prepared tadka and pour over the three prepared chutneys before serving. Serve chutneys with idlis, dosa, upma, and other breakfast/tiffin dishes.

Store leftover chutneys covered in the fridge for 1-2 days, though the tomato chutney may keep for a couple more days.

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