Quick fix chutney recipes for breakfast

Chennai

Try out these delicious recipes to boost your breakfast:

GREEN APPLE CHUTNEY

Ingredients:

Chopped onions: 1 cup 

Chopped green apple: 1 cup

Sambar powder: 1 heaped tsp 

Jaggery: 2 tsps 

Oil: 1 tbsp 

Mustard: 1 tsp 

Split urad dal: 1 tsp 

Asafoetida: 2 pinches 

Salt: to taste 

Method: 

• Heat oil in a pan. Add mustard. Once it starts spluttering, add split urad dal and asafoetida.
• Sauté for few seconds and add the chopped onions. Sauté till the onions turn pale. 
• Add the chopped green apple, sambar powder, jaggery and salt. Mix well and cook till the apple becomes tender. 
• Cool and grind this to a coarse chutney.

MINT MANGO AND COCONUT CHUTNEY

Ingredients:

Grated Coconut: 3/4th cup 

Mint leaves (pudina): 1/2 cup 

Raw mango chopped: 1 to 1+1/2 tbsps 

Roasted chana dal ( pottukadalai): 3 tbsps 

Green chillies: 2-3 

Ginger: 1/2 inch 

Salt: to taste

For Tempering:

Oil: 2 tsps 

Mustard: 1/2 tsp 

Red chillies: 1-2 

Curry leaves: 1/2 sprig 

Asafoetida: a pinch

Method:

• Wash the mint leaves, chop green chillies and ginger. 
• Add the coconut, mint leaves, mango, green chillies, ginger, roasted chana dhal and salt to taste in a blender and grind it to a smooth chutney.
• Heat oil in a pan. Add mustard. When it starts spluttering, add the red chillies, curry leaves and asafoetida. Sauté for a second and pour the tempering over the chutney.

Recipe: Anuradha Balasubramanian of the blog www.anubalaskitchen.com

BRINJAL CHUTNEY

Ingredients:

Brinjal: 1 no (Medium size) 

Cooking Oil: 1 tbsp 

Red chilly: 5- 6 nos 

Urad dal: 1 tbsp 

Mustard seeds: 1.5 tsp

Tamarind: 1 big seed 

Asafoetida: a pinch 

Salt and water: As needed

To Temper:

Coconut oil: 2 tsp 

Mustard seeds: 1/4 tsp 

Urad dal: 1/2 tsp 

Asafoetida: A pinch

Method:

• Roasting the brinjal. Slit cut the brinjal into 4 pieces and brush with oil. 
• Microwave it for 3-5 mins on high heat. 
• The skin will come out easily and the brinjal gets cooked. You can do the same on stove top in low to medium flame.Let it cool.Then remove the skin and set aside. 
• Heat a kadhai with a little oil and roast the mustard , red chillies with urad dal and hing. 
• Grind the brinjal, red chillies, asafoetida and tamarind along with salt and little water. 
• Finally add the roasted urad dal and mustard seeds. Coarsely grind it, adding water if necessary. (Be sure the brinjal gets mashed completely.Only the urad dal should be coarse). Temper it at the end. 
• Serve with idli/dosa by mixing with sesame /gingely oil. 

Recipe: Chitra Ganapathy of the blog http://www. chitras foodbook.com

Visit news.dtnext.in to explore our interactive epaper!

Download the DT Next app for more exciting features!

Click here for iOS

Click here for Android