Yummy chutneys, raitas and dips

I had been to Saravana Bhavan in KL as well as in Chennai. I have a craze for the green chutney (almost in fluorescent green color) they serve with all types of dosa and oothappam. It will not be too spicy too. I am not sure whether it is coriander / pudhina along with coconut.

I have tried both variations at home but I don't get that taste as in Saravana Bhavan. Does anybody know the recipe? Do let me know the ingredients.
Thks.

I make a green chutney which according to me tastes like the green chutney they serve in Saravana Bhavan.

Ingredients:
1. Channa dhal - saute this in oil for sometime
2. Coconut
3. Ginger - a small piece
4. Green chillies - acc- to taste
5. Coriander - depends on the amount u plan to do
6. Salt to taste

Grind all these together and splatter with mustard and asafoetida with some oil over the chutney.

Hi Sahana,

Thanks for posting the recipe. Let me try your version and will let you know.

I have tried by grinding just coriander + coconut with a little tamarind and green chillies. Then I use to splatter mustard + urad dhal. But you know I miss that exact taste and especially color.

By any chance would adding turmeric give that light green (fluorescent) color?

Hi Malar,

Adding turmeric would not give the green color, its the coriander which gives the green color.

Sahana

Originally Posted by malar

I had been to Saravana Bhavan in KL as well as in Chennai. I have a craze for the green chutney (almost in fluorescent green color) they serve with all types of dosa and oothappam. It will not be too spicy too. I am not sure whether it is coriander / pudhina along with coconut.

I have tried both variations at home but I don't get that taste as in Saravana Bhavan. Does anybody know the recipe? Do let me know the ingredients.
Thks.

Try this:

1. Channa Dal 2 Tsp
2. Urad Dal 2 Tsp
3. Mint Couple of leaves
4. Corriander Couple of leaves (as much as mint)
5. Coconut (1 Cup)
6. Mustard seeds
7. Green Chillies (Per Taste)
8. Salt (Per Taste)

Fry Channa Dal and Urad Dal till brown, add Mint and Corriander and fry for another minute, grind all the ingredients except Mustard (without making it too soft) and then fry Mustard and add to the chutney.

Mint and Corriander give some color, but not enough to make it as green as Saravana Bhavan's Chutney. They definitely use a coloring agent. The taste should however be the same.

Hi Mrs. Rajaramani,

Thanks for your recipe. I tried this green chutney with mint+coriander, it was a great hit in my home. We enjoyed it. I felt the exact taste of saravana bhavan chutney, except for the fluorescent green color! Probably they add coloring agents.

Thank You!!!

You may also try adding some yogurt to the chutney for a more closer to saravana bhavan taste.

Chatpati Tomato Chatni

Ingredients

4 red tomatoes
2 dried red chillies (For colour)
4-5 garlic flakes
1-2 green chillies (Can be adjusted according to taste)
1/2 mustard seeds
2 tbs oil

Method

Cut tomatoes into 4 pieces.
Take oil in a pan, add mustard seeds.
Once it starts spluttering add tomatoes, dried red chillies, garlic flakes, green chillies and mix well.
Close the lid and cook on a low fire for 5 mins till the tomatoes are completely blanched.
Remove from pan and let it cool.
Grind into a fine paste in the mixture.
Add salt to taste and voila the tomato chutney is ready!

Coconut Chutney - North Indian (fresh)

Ingredients:
3 tbsp. coconut, shredded
1 inch fresh ginger, chopped
1 fresh green chili
1/2 bunch cilantro with stems and root removed
fresh lemon juice
salt to taste
Method:
In a food processor or blender add all ingredients into a pesto like sauce.
Serve fresh.

Tamarind Chutney (cooked)


Ingredients:
1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chili powder
1/2 crushed cumin seeds
1 tsp. salt
3/4 cup jaggery

Method:
Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a electric blender till smooth.
Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.