Coriander Chutney

This is a chutney that is gifted with good taste and good looks! the aesthetic green colour of this side dish adds an element of beauty to the thali, while the aromatic and flavourful nature of coriander doesn’t fail to please the taste buds.

Ingredients
5 to 6 green chillies , roughly chopped
2 tbsp tamarind (imli)
salt to taste
1 cup chopped coriander (dhania)
1 tbsp coconut oil or any other refined oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split Bengal gram)
1 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1 tbsp thinly sliced garlic (lehsun)
1 tbsp grated jaggery (gur)

Method
Combine the green chillies, tamarind, salt and 2 tbsp of water together and blend in a mixer to a smooth paste.
Add the coriander and 1 tbsp of water and blend again to a smooth paste. Keep aside.
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the chana dal, urad dal, red chillies, curry leaves and garlic and sauté on a medium flame till the dals turns light pink in colour, while stirring continuously.
Add the prepared coriander paste and sauté on a slow flame till the oil separates, while stirring continuously.
Add the jaggery and sauté for another 2 minutes, while stirring continuously. Serve with idlis or dosas.

Source: http://www.tarladalal.com/Coriander-Chutney-(-South-Indian-Recipes-)-32901r

Coconut Chutney

Coconut chutney, is the most popular chutney in south indain cyisine. . . It is the most common accompaniment with idlis, uttapas, dosas, etc. . . . Easy and quick to make. . .

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Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 cup
Show me for   cup

Ingredients
1 cup grated coconut
1/4 cup roughly chopped coriander (dhania)
3 tbsp roasted chana dal (daria)
2 green chillies , roughly chopped
8 curry leaves (kadi patta)
salt to taste
1 tbsp oil
1/2 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces

Method
Combine the coconut, coriander, split gram dal, green chillies, 4 curry leaves, salt and a little water and blend in a mixer till smooth.
Transfer the chutney to a bowl and keep aside.
Heat oil in a small kadhai, add the split black lentils, mustard seeds and sauté on a medium flame for a few seconds.
When the seeds crackle add the asafoetida, remaining 4 curry leaves, kashmiri chillies, mix well and sauté on a medium flame for 1 minute.
Pour on the prepared coconut chutney and mix well.
Refrigerate and use as required.

Source: http://www.tarladalal.com/Coconut-Chutney-(-Party-Cooking)-838r