Coconut Chutney

Coconut Onion Chutney:

Ingredients:

Grated Coconut
1 Onion
2 Green Chillies
3-4 Garlic cloves
Salt to taste
Mustard Seeds
Curry leaves

Method,
Grind all the ingredients in mixer and serve hot with South indian breakfast. Season with mustard seeds and curry leaves.


Coconut Onion red Chutney(Spicy):

Ingredients:

Grated Coconut
1 Onion
1 Tomoto
4 Dried red Chillies
3-4 Garlic cloves
Salt to taste
Mustard Seeds
Curry leaves

Method,
Grind all the ingredients in mixer and serve hot with South indian breakfast.Season with mustard seeds and curry leaves.

Coconut Onion Chickpeas Chutney(Spicy):

Ingredients:

Grated Coconut
1 Onion
1 Split chickpeas (Roasted)
3 green chillies
3-4 Garlic cloves
Salt to taste
Mustard Seeds
Curry leaves

Method,
Grind all the ingredients in mixer and serve hot with South indian breakfast.Season with mustard seeds and curry leaves.

Hing(asafoetida) Coriander chutney

Ingredients:

Fresh coriander leaves
Hing(asafoetida) wali Sev (Indian snack)
Curd
Salt to taste
Green chillies
Black pepper
Lemon
Curd
Hing

Method,
Take coriander leaves,Green chillies ,salt,black pepper,pinch of lemon and hing. Grind in mixer.
at last add 2 small spoon of Sev to mixture and  and grind again.
Mix well 2 spoons of curd with mixture.

Coriander chutney is ready to serve with hot snacks for the asafoetida lovers.