3 Quick & Easy Chutney For Dosa & Idli | Green Coconut Chutney | Peanut Chutney | Kara Chutney | Rajshri Food

In this episode of Mother's Recipe, let's make 3 Types of Chutney for Dosa & Idli at home

How To Make Chutney For Idli | How To Make Chutney For Dosa | Green Coconut Chutney Recipe |
Peanut Chutney Recipe | Kara Chutney Recipe | How To Make Coconut Chutney | Chutney Recipes for Breakfast | Hotel Style Chutney | Coconut Coriander Chutney | Green Chutney Recipe | Red Chutney Recipe | Yellow Chutney Recipe | Recipes For Beginners | South Indian Chutney recipe | Basic Side Dish For Idli & Dosa | Rajshri Food

3 Types of Chutney Ingredients
Introduction - 0:00

How To Make Green Coconut Chutney - 0:17
1 cup Fresh Coconut (grated)
1/2 cup Coriander Leaves
3 Green Chillies
1 inch Ginger
1/2 inch Tamarind
Salt
Water (as required)

Grinding Green Coconut Chutney - 0:57

Making Tadka - 1:16
2 tsp Oil
1/2 tsp Mustard Seeds
2-3 Dried Rede Chillies
Curry Leaves

How To Make Peanut Chutney - 1:42
1 cup Peanuts
2 tbsp Oil
1 tbsp Chana Dal
1 tsp Cumin Seeds
3 Green Chillies
1 inch Ginger
5 Garlic Cloves

Grinding Peanut Chutney - 2:42
1-inch Tamarind
Salt
1/2 cup Water

How To Make Kara Chutney - 3:23
2 tbsp Oil
1 tbsp Chana Dal
1 tbsp Urad Dal
1 Onion (chopped)
5-6 Garlic Cloves
6-7 Dried Red Chillies (soaked)
1 inch Ginger
1 Tomato (chopped)

Grinding The Kara Chutney - 4:45
1 tbsp Coconut (grated)
1/2 inch Tamarind
Salt
1/2 cup Water

#ChutneyRecipes #KaraChutney #PeanutChutney #AnybodyCanCookWithRajshriFood

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About Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. Raw Coconut chutney, fried Coconut chutney, coriander, mint, tomato, onion, ginger, garlic, peanut, seasame, curry leaf, green chilli, red chilli, radish, mango, mango leaf, Guva leaf, tamarind, green tamarind, tamarind flower, tamarind leaf, lentil chutneys, almost all vegetables and Indian herbs. In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. Chutneys goes well with breakfast recipes like Idli , Idiyappam, Uttapam & Dosas.