Recipe 536: Three types of chutney

Kaara chutney: Chutney recipe is a wide range topic and each region of india has its own variation and way of preparing it. Particularly south India, has myriad range and variations which is often made for south Indian breakfast recipes. Kara chutney is one such simple, spicy and flavoured chutney recipe for dosa and idli recipes. Coconut chutney: Indian coconut chutney is a well flavoured and balanced chutney which is widely used in restaurants as side dish for idlis ,dosas and vadas. Pudhina Chutney: Mint Chutney is deliciously spicy condiment prepared from fresh mint leaves, coriander leaves, ginger and garlic. The garlic and coriander leaves adds additional dimension to its flavor as well as helps bring down strong aroma of mint and making it more palatable. Savor the blissful taste of this Indian chutney by using it as condiment or dip with tempting food dishes like paneer tikka dry, khaman dhokla, samosa, kachori, sandwiches, etc #INGREDIENTS #KAARA_CHUTNEY Tomato - 2 (chopped) Onion - 2 (Chopped) Dry Chilli - 3 nos Salt - 1/2 tsp Sesame Oil - 2 tbsp Mustard - 1/2 tsp Asafoetida Powder - 1/4 tsp Curry Leaves #THENGAI_CHUTNEY Grated Coconut - 4 tbsp Green chilli- 3 nos Roasted Gram - 2 tbsp Ginger - small piece Water - 1 & 1/2 tbsp Salt - 1/2 tsp Sesame Oil - 1 tsp Mustard - 1/2 tsp Urad Dal - 1 tsp Curry Leaves & Dry Chilli Asafoetida Powder - 1/4 tsp #PUTHINA_CHUTNEY Roasted Gram - 2 tbsp Mint Leaves Grated coconut - 1 spoon Green Chilli - 3 nos Salt - 1/2 tsp Oil - 1 tsp Mustard - 1 tsp Urad dal - 1 tsp