The Chutney Special

Chutney a must breakfast condiment in any south-indian home. But it is always a confusion what to make and always looking for something different than the normal Coconut/Tomato Chutney. 
I normally try to avoid making Coconut Chuntey, fearing those calories!!!! So, keep looking/trying for some different chutney. Peanut Chutney is my hubby’s favorite, but this time i tried by adding some onion to it, tasted good. 
Walnut Chutney recipe i got it from a tamil magazine, tasted great, hubby dear was surprised, when i told him it is Walnuts!!! Just try it and surprise your better half!!!!!

Peanut Chutney
1/4 cup Peanuts
1 Large Onion (optional)
2 Red/Green Chillies (Red better)
2 cloves of garlic (optional)
A Small ball of tamarind (A small Gooseberry size)

Salt to taste
For the Tadka
1-2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal

Method

Roast the peanuts with little oil. Grind them with rest of the given ingredients. Heat one tsp of oil, splutter mustard seeds, add a tsp of urad dal. When the dal is roasted, add it to chutney. Makes a Good Combo with Idly/Dosa.

Walnut Chutney
1 bunch of Mint leaves
10 Walnuts
2 green chillies
2 tbsp of freshly grated coconut
2 tsp of grated ginger
a small ball of tamarind (a Small Gooseberry size)
Salt to taste

For the Tadka
1-2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal

Method

Soak Walnuts in Hot water for 10 minutes and Drain. Wash Mint leaves. Grind all the ingredients together. Heat a tsp of oil, Splutter mustard seeds, add urad dal, once the dal is roasted, Pour it over the Chutney. Enjoy with Hot Idly/Dosa.

Sending these two Chutnies to CMT-Chuntey Happening @ Joy of Cooking.
Along with these two i m sending these Chutnies too for the event

Peerkangai Thol thogayal/Ridge-gourd peel Chutney

Tomato Chutney

Thengai Thogayal/Coconut Chutney My MIL’s Version


Vazhaithandu Thogayal/Banana Tree Trunk Chutney