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The Chutney Special
Chutney a must breakfast condiment in any south-indian home. But it is always a confusion what to make and always looking for something different than the normal Coconut/Tomato Chutney.  I normally try to avoid making Coconut Chuntey, fearing those calories!!!! So, keep looking/trying for some different chutney. Peanut Chutney is my hubby's favorite, but this time i tried by adding some onion to it, tasted good.  Walnut Chutney recipe i got it from a tamil magazine, tasted great, hubby dear was surprised, when i told him it is Walnuts!!! Just try it and surprise your better half!!!!! Peanut Chutney 1/4 cup Peanuts 1 Large Onion (optional) 2 Red/Green Chillies (Red better) 2 cloves of garlic (optional) A Small ball of tamarind (A small Gooseberry size) Salt to taste  For the Tadka 1-2 tsp oil 1/2 tsp mustard seeds 1 tsp urad dal Method Roast the peanuts with little oil. Grind them with rest of the given ingredients. Heat one tsp of oil, splutter mustard seeds, add a tsp of urad dal. When the dal is roasted, add it to chutney. Makes a Good Combo with Idly/Dosa. Walnut Chutney 1 bunch of Mint leaves 10 Walnuts 2 green chillies 2 tbsp of freshly grated coconut 2 tsp of grated ginger a small ball of tamarind (a Small Gooseberry size) Salt to taste  For the Tadka 1-2 tsp oil 1/2 tsp mustard seeds 1 tsp urad dal Method Soak Walnuts in Hot water for 10 minutes and Drain. Wash Mint leaves. Grind all the ingredients together. Heat a tsp of oil, Splutter mustard seeds, add urad dal, once the dal is roasted, Pour it over the Chutney. Enjoy with Hot Idly/Dosa.  Sending these two Chutnies to CMT-Chuntey Happening @ Joy of Cooking. Along with these two i m sending these Chutnies too for the event Peerkangai Thol thogayal/Ridge-gourd peel Chutney  Thengai Thogayal/Coconut Chutney My MIL's Version     
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