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Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat 2 tbsp oil in a pan, add 1 chopped tomato, 2 crushed garlic cloves, and 3 dried red chillies, and saute well until the tomatoes soften.
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Saute until tomatoes are completely soft, otherwise the chutney texture will remain chunky.
Cool completely, transfer to a mixer grinder, add 3/4 cup grated coconut, half tsp salt, and half cup water, then blend into a smooth paste and transfer to a bowl.
Watch out
Add water gradually while blending to achieve a smooth paste without making it watery.
Heat 2 tsp oil in a pan, add 1/4 cup peanuts and roast on low flame until they turn crunchy. Then add 3 dried red chillies and roast on medium flame until the chilli puffs up.
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Roast on low flame first so peanuts cook evenly inside, otherwise high heat will burn the outside while raw inside.
Cool completely, transfer to mixer grinder, add half cup grated coconut, a small piece of tamarind, and half tsp salt, blend into a smooth powder, then add half cup water and blend into a smooth paste before transferring to a bowl.
Watch out
Ensure peanuts are fully cooled before blending, otherwise heat will cause oil separation and ruin the texture.
Heat 2 tsp oil in a pan, add half cup coriander leaves, 2 green chillies, and 1 inch ginger, then saute for 2 minutes until it shrinks slightly.
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Do not overcook the coriander or it will lose its vibrant green color and fresh flavor.
In a mixer grinder, add 1 cup grated coconut, 2 tbsp roasted gram dal, 1 green chilli, juice of half lemon, half tsp salt, and half cup water, blend into a smooth paste, then add the fried coriander and chilli, pulse to a coarse texture, and transfer to a bowl.
Watch out
Pulse gently after adding fried coriander to maintain a coarse texture rather than a smooth paste.
In a mixer grinder, add 1 cup grated coconut, 2 tbsp roasted gram dal, 2 green chillies, 1 inch ginger, a small piece of tamarind, half tsp salt, and half cup water, then blend into a smooth paste and transfer to a bowl.
Watch out
Add ginger in moderation, otherwise too much ginger will make the chutney overwhelmingly pungent and spicy.
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