The best part of writing for A to Z is my attempt at being more consistent with my writing.
I’m consistent when it comes to most of my thoughts and I’m vocal when I change my mind about something..
I’m also consistent with most of my friendships. There are times when I don’t want to participate in a particular friendship and that’s because I’m having a weird day/month/year or I’m just done. Does that sound selfish?
I’m also consistent in my love for chutneys. I love a good chutney – whether its with rice or chapathis or dosas or pooris. I’m very particular about what kind of chutney I eat with dosas – it has to be the one mom taught me (with ginger, coconut, coriander etc) or a good old fashioned peanut chutney! That’s it. I’m not eating dosa with tamarind or chaat+mint chutney.
I’ve been writing this post for the past 3 days! So, since it’s not going anywhere, I’ll leave you all with my favorite chutney recipe: Let me know if you do try out my amateur cooking recipes! 😀
Soak a chunk of tamarind in water to add to the chutney – take a small bowl, add a chunk of tamarind and enough water to cover it. If you are using tamarind paste – then about 1/2 a spoon ought to do the trick.
A good chunk of ginger – 2 – 2.5 inches? finely chopped
3 green chillies – add more if you like your chutney very spicy. I prefer the taste of ginger to come through, so I stop at 3-4 chillies depending on spicy the chillies are.
A chunk of coriander and if you have mint, go be adventurous and throw some of that in too.
Now, freshly grated coconut with that yummy taste and earthy smell and crunchy taste – about half a shell will do. If you are in the US like me and don’t like the taste of the coconut we get here, then use the frozen coconut we get here – about a bowlful will do. (If you need tips on how to defrost without ruining the entire packet – drop a comment and I’ll add my tips.)
Ok.. where were we? Yes.. now that you have all the important ingredients – make sure you have hurgadle too or bengal gram as its called in English. One cup of this will do the trick nicely.
Add hurigadale, coconut, tamarind water (make sure you’ve squeezed the chunk of tamarind into the water nicely), salt (to taste), jaggery (1/2 sp) to the mixer jar. Be careful with your tamarind – I trust you all know how tamarind-y your tamarind is and will add the right amount.
Now, take a little oil – abt a tsp in a pan and heat it and add the chopped ginger and chillies to that. Let it fry until the ginger is cooked and then throw in the coriander and mint into the pan.. let it whittle down.
Now, add all this to the mixie jar. Add enough water – you decide if you want gatti chutney or hotel-style watery chutney 😀
Give the mixie jar a couple of whirs.. taste.. add salt if needed or maybe a chilli? If anything feels extra, you can adjust the tamarind taste, chilli spice by adding a little extra coconut and bengal gram and grinding it once more.
Then transfer to a bowl. Add tadka of mustard seeds, urad dal, curry leaves (if you want a couple of red chillies) and hing. mix well! Ta-da!! Best chutney in the world is ready!
Am I biased? yes! Will you be able to change my mind about whether this IS the best chutney or not – no 😛
Now, off to blog hop and spread some of my cheer! 😀

