{"id":8581,"date":"2011-08-14T20:55:39","date_gmt":"2011-08-15T00:55:39","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=8581"},"modified":"2015-02-15T19:03:23","modified_gmt":"2015-02-16T00:03:23","slug":"tricolor-chutney-spinach-chutney-coconut-chutney-and-tomato-chutney","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/tricolor-chutney-spinach-chutney-coconut-chutney-and-tomato-chutney\/","title":{"rendered":"Tricolor Chutney &#8211; Spinach Chutney, Coconut Chutney and Tomato Chutney"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-8586 size-full\" title=\"Tricolor chutney\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/tricolor-chutney.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/tricolor-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/tricolor-chutney-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/>Happy Independence day to all Indians&#8230;<\/p>\n<p>India celebrates its 64th Independence day today. I couldn&#8217;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&#8217;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.<\/p>\n<p><strong>Tricolor Chutney<\/strong><\/p>\n<p><strong>Spinach Chutney<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/spinach-chutney.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8587\" title=\"spinach chutney\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/spinach-chutney.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/spinach-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/spinach-chutney-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/spinach-chutney-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>To grind:<\/strong><\/p>\n<ul>\n<li>Spinach- 2 cups<\/li>\n<li>Coconut, grated- 1\/2 cup<\/li>\n<li>Green chili, chopped- 1<\/li>\n<li>Ginger, chopped- 1 inch slice<\/li>\n<li>Salt- to taste<\/li>\n<li>Water- 1\/3 cup<\/li>\n<\/ul>\n<p><strong>For seasoning:<\/strong><\/p>\n<ul>\n<li>Oil- 1 tbsp<\/li>\n<li>Mustard seeds- 1 tsp<\/li>\n<li>Red whole dry chilies- 2<\/li>\n<li>Curry leaves- 1 sprig<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ol>\n<li>Grind all the above mentioned ingredients to grind to a smooth paste along with water.<\/li>\n<li>Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.<\/li>\n<li>Add dry red chilies and curry leaves, saute for a second.<\/li>\n<li>Pour the ground spinach paste to it and let it come to a boil.<\/li>\n<li>If the chutney is too thick add some water to thin it down.<\/li>\n<li>Taste it and add more salt if needed.<\/li>\n<li>Serve warm with dosa, idli, rice etc.<\/li>\n<\/ol>\n<p><strong>Coconut Chutney:<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/coconut-chutney.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8588\" title=\"coconut chutney\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/coconut-chutney.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/coconut-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/coconut-chutney-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/coconut-chutney-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>To grind:<\/strong><\/p>\n<ul>\n<li>Coconut- 1\/2 cup<\/li>\n<li>Green chili- 1<\/li>\n<li>Ginger, chopped- 1 inch slice<\/li>\n<li>Tamarind, fresh and pitted- 1 inch slice<\/li>\n<li>Water- 1\/3 cup<\/li>\n<\/ul>\n<p><strong>For seasoning:<\/strong><\/p>\n<ul>\n<li>Oil- 1 tbsp<\/li>\n<li>Mustard seeds- 1 tsp<\/li>\n<li>Red whole dry chilies- 2<\/li>\n<li>Curry leaves- 1 sprig<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ol>\n<li>Grind all the above mentioned ingredients to grind to a smooth paste along with water.<\/li>\n<li>Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.<\/li>\n<li>Add dry red chilies and curry leaves, saute for a second.<\/li>\n<li>Pour the ground coconut paste to it and let it come to a boil.<\/li>\n<li>If the chutney is too thick add some water to thin it down.<\/li>\n<li>Taste it and add more salt if needed.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.thasneen.com\/cooking\/tomato-dosa\/\" target=\"_blank\">Tomato Chutney recipe<\/a><a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/tomato-chutney.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8589\" title=\"tomato chutney\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/tomato-chutney.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/tomato-chutney.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/tomato-chutney-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/tomato-chutney-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/indian-flag-chutney.jpg\" \/>\n<div class=\"item ERName\">Tricolor Chutney &#8211; Spinach Chutney, Coconut Chutney and Tomato Chutney<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERSummary summary\">[b]Spinach Chutney[\/b]<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]To grind[\/b]<\/li>\n<li class=\"ingredient\">Spinach- 2 cups<\/li>\n<li class=\"ingredient\">Coconut, grated- 1\/2 cup<\/li>\n<li class=\"ingredient\">Green chili, chopped- 1<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 inch slice<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ingredient\">Water- 1\/3 cup<\/li>\n<li class=\"ERSeparator\">[b]For seasoning[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Red whole dry chilies- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Grind all the above mentioned ingredients to grind to a smooth paste along with water.<\/li>\n<li class=\"instruction\">Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.<\/li>\n<li class=\"instruction\">Add dry red chilies and curry leaves, saute for a second.<\/li>\n<li class=\"instruction\">Pour the ground spinach paste to it and let it come to a boil.<\/li>\n<li class=\"instruction\">If the chutney is too thick add some water to thin it down.<\/li>\n<li class=\"instruction\">Taste it and add more salt if needed.<\/li>\n<li class=\"instruction\">Serve warm with dosa, idli, rice etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/indian-flag-chutney.jpg\" \/>\n<div class=\"item ERName\">Tricolor Chutney &#8211; Spinach Chutney, Coconut Chutney and Tomato Chutney<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERSummary summary\">[b]Coconut Chutney[\/b]<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]To grind[\/b]<\/li>\n<li class=\"ingredient\">Coconut- 1\/2 cup<\/li>\n<li class=\"ingredient\">Green chili- 1<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 inch slice<\/li>\n<li class=\"ingredient\">Tamarind, fresh and pitted- 1 inch slice<\/li>\n<li class=\"ingredient\">Water- 1\/3 cup<\/li>\n<li class=\"ERSeparator\">[b]For seasoning[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Red whole dry chilies- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Grind all the above mentioned ingredients to grind to a smooth paste along with water.<\/li>\n<li class=\"instruction\">Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.<\/li>\n<li class=\"instruction\">Add dry red chilies and curry leaves, saute for a second.<\/li>\n<li class=\"instruction\">Pour the ground coconut paste to it and let it come to a boil.<\/li>\n<li class=\"instruction\">If the chutney is too thick add some water to thin it down.<\/li>\n<li class=\"instruction\">Taste it and add more salt if needed.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Happy Independence day to all Indians&#8230; India celebrates its 64th Independence day today. I couldn&#8217;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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":8586,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[556,348,27,80,353],"tags":[250],"class_list":["post-8581","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chutney","category-coconut-by-ingredient","category-indian-cuisine","category-sides","category-spinach-by-ingredient","tag-tomato-chutney"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/8581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=8581"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/8581\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/8586"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=8581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=8581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=8581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}