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By Suman Jain, May 13, 2009

Coconut chutney is simple and offers a variety. Grate some coconut and store in the freezer. The life of frozen coconut is about two weeks. Use a little when you need to accompany the dosa or idli. Take some grated coconut and a little piece of tamarind, a dried red chilli and little of fenugreek seeds. Roast slightly, let cool and grind them to a liquid consistency.

Chutney can be thick or liquid suiting the style of the main dish. Another modification in a coconut chutney is to use a little grated coconut, a spoon of urad dal, and fry for a minute. Cool it off and use a little asafetida, tamarind and sugar and grind into a fine paste. Tempering is done with mustard and urad dal. Do not use excess oil or it will take away the taste of the other ingredients.

Onion chutney goes with all foods. Use two whole red chilies and an onion and fry them in ghee. Grind them into a fine paste. Use a little tempering of mustard seeds finally. This can be stored easily for three days in the refrigerator. Onion and coconut chutney with a little tamarind can be prepared in the same way.

Mint chutney are cooling in summers. Wash, clean, chop and grind away mint leaves alongwith a few coriander leaves. Add salt. Serve by squeezing a lemon over it. Coriander leaves chutney is recommended for nutritional value. This can be used as a bread spread for instant sandwiches. Added with coconut there are good accompaniment to fritters and cutlets.

Garlic or lasoon chutney is interesting. One can use fresh garlic pods and fry them a bit without oil. Use whole dry red chillis of the pungent variety and add salt and dried coconut to the same. This can be stored after grinding thoroughly.

Add a little garlic to the onion chutney and this serves the base for curries. Tamarind chutney is made by boiling tamarind and using a thick paste of jaggery. Date chutney is sweet chutney mixed with tamarind for the tangy taste. Raisin chutney is clubbed with a pinch of tamarind and jaggery and grinded to a paste.

Tomato chutney can be served alongwith the main food. Plain tomatoes, are pureed and tempered with fenugreek and mustard seeds. Salt is added to suit the taste. Combine tomato and onion and use a little tempering of mustard seeds. Pumpkin chutney is tasty too, with the inner parts of the pumpkin boiled. Use urad dal and fenugreek seeds to grind into a thick paste.

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