Dosa Loves These 5 Chutneys

It is also known as thengai chutney. Add 2/3 cup freshly shredded coconut, two green chillies, two springs of coriander leaves, 1/2 cup water, and 1/4 teaspoon salt to a blender. Churn them until they have a smooth consistency. Tweak the salt and water as needed. Put this in a bowl and season with mustard seeds, curry powder, and dried red pepper flakes.

To make this tangy chutney, fry one tablespoon split urad dal, 3-4 dry red chillies, three cloves of garlic, one sprig of curry leaves, one medium red onion diced, and three medium tomatoes diced. Season with salt and a little slice of tamarind. Cook until the tomatoes get soft, then puree. Temper with mustard seeds, urad dal, red chilli, and curry leaves.

Roast ¼ cup peanuts in a pan on low flame until golden brown and set it aside. Fry ¼ teaspoon cumin seeds, ¼ cup onion, garlic cloves, green chillies, and saute till onions turn brown. Add 1 cup mint, ¼ cup coriander leaves, and a small tamarind piece and cook for a minute. Let it cool down, and blend it in a blender with roasted peanuts. Add water if required.

A classic Andhra preparation is ginger chutney or Allam pachadi. It has a spicy-sweet-sour flavour. It is prepared by sautéing finely chopped tender ginger along with curry leaves, mustard seeds, and urad dal. After cooling, it is ground with tamarind pulp and jaggery. Some people like to temper it again with a few spices.

Not known to many, it is prevalent in southern states. A batter is made mixing 2 tablespoons of besan with 2 cups water. To prepare it, in hot oil, fry mustard seeds, cumin seeds, and a teaspoon each of urad dal and chana dal, dried red chilli and curry leaves. Add 1/2 onion chopped and 1/2 inch of ginger. Next goes one diced tomato, and cook for a few minutes. Now pour besan batter and cook at a simmer for 10 minutes. Add salt to taste.