Urad Dal Chutney – Side Dish for Idli/Dosa

When you want something that’s a little different from the traditional coconut or coriander chutneys, this Urad Dal Chutney steps in as a perfect side dish for idlis and dosas. Since this is a no coconut chutney, it can be prepared in larger quantities and refrigerated – typically for up to a week. The red chillies and tamarind make a spicy and tangy combination and the dish attains balance. This chutney makes me breeze through a work week if I have idlis or dosas in my breakfast plan.
Recipe Details :
Serves: 4 pax
Time: 15 mins
Difficulty: Easy
Ingredients :

  • 1/4 cup urad dal
  • A small ball of tamarind
  • 3 red chillies
  • 1/2 tsp sesame oil
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida
  • 1 onion, roughly chopped
  • 1 garlic pod, skin peeled (optional)
  • Salt to taste
  • 1 tsp oil

Urad dal chutney

Urad dal chutney


Method:

  • In a pan, add the oil and a pinch of asafoetida. Stir for a bit and then add the urad dal, red chilli and tamarind. Sauté the dal on a low flame till it turns golden brown. Then switch off the flame and remove this aside on a plate to cool.
  • In the same pan, add the chopped onions and garlic and cook them till the onions turn brown. Then switch off the flame.
  • Now allow both sets of roasted items to cool completely.
  • Then put these items into a mixer. Add salt and grind into a smooth paste. Add water depending on the consistency you want and your chutney is ready.
  • Finally temper the chutney in sesame oil with mustard seeds, urad dal and a single red chilli just before serving.
  • Urad dal chutney

    Urad dal chutney


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Kiwi and Green Apple Chutney

Over the last week, I made a lot of fruit smoothies. But these recipes will come another day :). I then wanted to play with the flavour profile to make a fruit pickle or chutney/spread. Sandwich chutneys are typically made from coriander or cilantro, which lend them a green hue. I decided to keep the green theme and chose kiwis and green apples as the main ingredients. The tangy nature of kiwis merged with the slightly sweet green apples and I absolutely loved the outcome of the chutney. I added some spices to give it a kick. Kiwis and green apples are also very nutritious. I topped some store-bought vegetable puffs with the chutney and it livened the slightly bland puff. I also tried this chutney with adais (dal pancakes) and it was an amazing combination. It can also be served with plain salted chips.

Recipe Details :
Serves: 4 pax
Time: 25 mins
Difficulty: Easy

Ingredients :

  • 4 kiwis, peeled and cubed (small)
  • 1 green apple, finely grated
  • 1 green chilli, finely chopped
  • 1 tbsp sugar (I used brown sugar)
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp oil (I used olive oil)
  • 1 tsp salt

Kiwi and green apple chutney

Kiwi and green apple chutney


Method:

  • Heat oil in a pan and add the mustard seeds and wait for them to splutter.
  • Once they splutter, add the green chillies, kiwis and green apples and give them a stir.
  • Now add all the spices along with salt and sugar, mix them well and stir them for about 10 mins on low flame.
  • As you keep stirring for another 5 mins, you will slowly see the excess liquid evaporate and the whole mixture will get a jam-like consistency.
  • Switch off the flame and let it cool down to room temperature and it is ready to be served. For preservation, store in the refrigerator in an air tight vessel. It will easily last for a week.
  • The spices and brown sugar can turn the chutney light brown. You can use white sugar and less spice to keep the green colour intact.
  • When had alone, it will be a tangy, reminding you of the water added in a pani puri. Put a dollop of it on bread, puffs, or plain pancakes and you are going to enjoy one delicious bite of fruits.

Tips :

  • Keep stirring while the fruits are on the flame else they might stick to the bottom of the pan.
  • Keep a balance in the ingredients. You want the sour, salt and sweet flavours to complement each other.

Kiwi and Mint Chutney

    While grocery shopping, I noticed a box of kiwi fruit. You may be surprised to know that I had never tasted it before till that day. Intrigued by the fruit, I went ahead and bought it. I was quite blown away by the taste of the fruit – it was a great blend of sweet and tart flavors. I discovered later that it is also a very good source of Vitamin C and can be used in smoothies, cake toppings and chutneys/dips. This combination goes well with breads, chips and rotis or parathas.

    Recipe for Kiwi and Mint Chutney

    Serves : 4-5
    Ingredients :

    • 3 kiwi fruit
    • 1 cup mint, finely chopped
    • 1 cup coriander, finely chopped
    • 2 tsp ginger, finely chopped
    • 3-4 green chillies, finely chopped
    • 1 tsp cumin seeds
    • Salt to taste

    Kiwi and mint chutney

    Kiwi and mint chutney


    Method:

    • Wash and chop the mint and coriander leaves.
    • Peel the kiwi fruit and chop it.
    • Take all the ingredients in a mixer and blend it to form a purée.‎
    • Store the dip in a bowl and keep it refrigerated. Kept refrigerated, it will last for about a week.
    • In the picture, I’ve shown a veg sandwich made using this chutney as the spread. The texture of the chutney can also be seen as a part of the close-up picture of the bowl.

    Tips :

    • If your kiwi fruit is sweet, you can add lemon juice. As always, taste before adding.
    • You can also make this using either coriander or mint. You need not use both.