Nothing says, “this tiffin rocks”, unless until…you spread those great dips around. People are generally thrilled to see more side dishes for their basic carbohydrate diet. Thus, these (otherwise bland) idlies and dosas get an instant enrichment. If you still don’t agree with me, try this test yourself! Do not take pain to make any side dishes at all! And, most importantly, act normal and watch the rest of the show, hehehe.   No matter, how your family reacts…if you wanna cheer them up, bring on those colorful chutneys around and ease up the situation. By the way…nothing beats the glee on their eyes n its pretty funny to watch.

Onion – Tamarind Chutney

Ingredients & Method:

In a wide skillet, add oil. Then add one large onion (sliced) along with two beads of garlic, three red chilies plus a gooseberry sized tamarind. Now, fry this real good or until reddish brown. Add enough salt and blend this into a thick puree. Set aside.

Cilantro – Coconut Chutney

Ingredients & Method:

Grate a cup of coconut and clean the cilantro leaves. In a small skillet, add two teaspoons of oil. Followed by 2 beads of garlic, 1 inch ginger, 2 green chilies, cilantro and coconut to it. Fry briefly or until the leaves wilt. Add enough salt and remove from heat. Blend and puree it. Set aside.

Tomato Chutney

Ingredients & Method:

In a wide skillet, add two spoons of oil. Add 2-5 garlic, 3-4 dry red chilies plus 2-3 country tomatoes to it. Fry real good. Add enough salt and a pinch of turmeric to it. Then, blend and puree. Set aside as well.

Peanut Chutney

Ingredients & Method:

In a small skillet, add two spoons of oil. Add an inch of ginger, 2 garlic beads, 3 dry red chilies, a cup of toasted peanuts plus a gooseberry sized tamarind to it. Fry real good. Add enough salt and a quarter cup of water to it. Then, blend and puree it too. Set aside.

How To Temper Chutneys

In a wide skillet, heat about 1/4 cup of sesame or olive oil. Add 2 tsp of mustard seeds, and 1 tsp of cumin seeds plus 1/2 tsp of asafoetida. Wait until it pops. Then, add 4 dry red chilies, 4 tsp of urad dal plus curry leaves. Now, run this seasoning over the chutneys made above. Allow this to form a thin layer on the top.

Why To Temper Chutneys

Generally chutneys are all made fresh, using the raw ingredients. They usually lack high-heat cooking. Additionally we also tend to add water for blending it down! So, it leads to easy spoiling. In olden days…to keep these fresh puree intact from bacterial attack…they had tempered some strong spices in hot oil and ran the seasoning on the top. Which forms a thin film instantly and prevents it from spoilage for the time being or until it is served. So, the tradition continued till today.