I have known none that despises tasty food. But I have known those in plenty that lose their cool when they walk home tired to something that fails their expectations. Given the amount of individuals moving out of their home just so that they can save on the tedious travelling hours, it does bring in another responsibility of cooking their own food. While we have pizzas, and burgers to save the trouble, there does come a time when one suddenly grows conscious of one’s health and decides to go on a healthy diet. For times like these, I bring to you some easy to make chutney recipes that is a gift to mankind from the God’s own country - Kerala. Scroll through, and thank me later.Well, if you lack faith in me, you’re always welcome to visit Kerala, and see for yourself how it’s made authentically, while you tour around this paradise. Look up these
Kerala tour packages, they may help you have a better trip.
The Orange Idli Chutney
Have you ever tried the fries with the orange idli chutney? No? The next time you’re hungry, you have a quick fix. Grind some grated coconut, finely chopped onions, chilly powder, and salt. Then heat your pan, pour some oil, mustard seeds, and add the mixture, and mix well. Now you have the perfect combination at your disposal.
The White Idli Chutney
Well, if the orange idli chutney tastes good with fries, they taste better with the white idli chutney. Don’t hold back, life is all about experimenting. And I assure you, you are at the receiving end of something really good. Follow the same process: grind some grated coconut, finely chopped green chillies, chopped onions, curry leaves, and few roasted groundnut(optional). Then cook it in the oil with some mustard seeds and few chopped onions, and add the mixture. You will keep wanting for more!
The Tangy Green Chutney
For the times that you can’t think of many items to cook so that you can have a proper meal with rice, just make this chutney and a little curd curry (just add chillies, onions, and salt to the curd), and your life and hunger pangs are sorted.
You need few green chillies, a thin slice of a raw mango, chopped onions, grated coconut, and salt. Blend it, and you’re done. Go ahead, it’s worth it.
The Roasted Brown Chutney
This one involves a long process but it is worth all the hard work. It works just like pickle, you can make in excess and store. And you won’t believe how many food combinations you can have with this one chutney. To name a few, you can have it with fries, with just rice and curd, with chapati, with omelette, with boiled potatoes, you can even add it in a salad. Invest your time in it, and I promise, you won’t be disappointed. Or you can also get it in one of the Kerala stores if you have them in your city.
The ‘worth your time receipe’:
Heat a heavy bottom vessel in low-medium flame and dry roast the grated coconut( 1 whole coconut) till it turns a light golden. Now add about 20 dried red chillies, 1 tbs of black peppercorns, 1tbs coriander seeds, 3 springs of curry leaves, 2 tbs of finely chopped shallots, and stir it until it fries. Once the coconuts are evenly dark golden brown, add tamarind, and salt. Stir fry until the water from the tamarind dries up. Now grind the complete mixture and then spread it a piece of paper, and pack it in containers once it cools.
The Chilly Chutney
This one’s the easiest. No need to cook, all you have to do is, take a little water in a bowl, and add smushed onions, smushed green chillies, and salt. Add a drop or two of coconut oil. That’s all it takes to make this amazing chutney that you can have with any snack.
The Tomato Chutney
Heat the pan, add some oil. As the oil heats, add slices of onion to it, and stir it. As it turns a golden brown, add slices of tomatoes to it. Let it cook well. Then add salt and chilly powder to it and mix well.
Once it cooks, turn off the flame and let the mixture cool. Once the mixture is cool, put it in the blender and set aside the paste. Once again heat the pan and add oil to it. Add curry leaves, mustard seeds, and white lentils, and the mixture. Mix well and serve.
Author : Leeba Thomas
