Happy Independence day to all Indians…
India celebrates its 64th Independence day today. I couldn’t be any happier and feeling so proud to be an Indian. While I was in the kitchen I was struck with the idea of making a tricolor chutney which represents Indian flag. Luckily, I had all the ingredients to make the three chutneys. For green color, I first thought of making cilantro chutney and ended up making spinach chutney. This was the first time I’ve tried making spinach chutney, it tasted pretty good. For white color, I made coconut chutney which is a popular chutney in my hometown which is often served with Dosa or Idli. And for red color, I made my favorite tomato chutney which is also served with Dosa, Idli and rice.
Tricolor Chutney
Spinach Chutney
Ingredients:
To grind:
- Spinach- 2 cups
- Coconut, grated- 1/2 cup
- Green chili, chopped- 1
- Ginger, chopped- 1 inch slice
- Salt- to taste
- Water- 1/3 cup
For seasoning:
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Red whole dry chilies- 2
- Curry leaves- 1 sprig
Instruction
- Grind all the above mentioned ingredients to grind to a smooth paste along with water.
- Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
- Add dry red chilies and curry leaves, saute for a second.
- Pour the ground spinach paste to it and let it come to a boil.
- If the chutney is too thick add some water to thin it down.
- Taste it and add more salt if needed.
- Serve warm with dosa, idli, rice etc.
Coconut Chutney:
Ingredients:
To grind:
- Coconut- 1/2 cup
- Green chili- 1
- Ginger, chopped- 1 inch slice
- Tamarind, fresh and pitted- 1 inch slice
- Water- 1/3 cup
For seasoning:
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Red whole dry chilies- 2
- Curry leaves- 1 sprig
Instruction
- Grind all the above mentioned ingredients to grind to a smooth paste along with water.
- Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
- Add dry red chilies and curry leaves, saute for a second.
- Pour the ground coconut paste to it and let it come to a boil.
- If the chutney is too thick add some water to thin it down.
- Taste it and add more salt if needed.
- Spinach- 2 cups
- Coconut, grated- ½ cup
- Green chili, chopped- 1
- Ginger, chopped- 1 inch slice
- Salt- to taste
- Water- ⅓ cup
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Red whole dry chilies- 2
- Curry leaves- 1 sprig
- Grind all the above mentioned ingredients to grind to a smooth paste along with water.
- Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
- Add dry red chilies and curry leaves, saute for a second.
- Pour the ground spinach paste to it and let it come to a boil.
- If the chutney is too thick add some water to thin it down.
- Taste it and add more salt if needed.
- Serve warm with dosa, idli, rice etc.
- Coconut- ½ cup
- Green chili- 1
- Ginger, chopped- 1 inch slice
- Tamarind, fresh and pitted- 1 inch slice
- Water- ⅓ cup
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Red whole dry chilies- 2
- Curry leaves- 1 sprig
- Grind all the above mentioned ingredients to grind to a smooth paste along with water.
- Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
- Add dry red chilies and curry leaves, saute for a second.
- Pour the ground coconut paste to it and let it come to a boil.
- If the chutney is too thick add some water to thin it down.
- Taste it and add more salt if needed.
