This coconut chutney is comforting and can pair with any South Indian dishes. Soft idlis paired with creamy coconut chutney – a timeless South Indian classic that never fails to comfort.

#mysterybox 1#Coconut#post 2No dinner is complete with chutney.well i love chutney so much so made with my own experience inspired by south indian chutney.i gave a twist by adding kaju peanut jaggery tomato made more tasty and delicious. This goes well with all dishes.

#mysterybox1Sukhi Lasni Chutney is basically a delicious Dry Garlic Chutney. This particular chutney pairs up extremely well with everything, from daal rice, to dosas or even with hot bhakaris or chapatis.You might find numerous dry garlic chutney recipes. This one though is a traditional recipe from my grandmother’s kitchen in Karwar. It is unique and extremely flavourful. Unique in the sense, that it makes use of sugar and tamarind too which is generally unheard of in a dry garlic chutney. The garlic, dry coconut, all make it very healthy too. Again it can be easily stored for many days in an air tight container and relished as desired.

This is used as a breakfast curry in some parts of India & it's easy to make. There are other types too, according to the ingredients used. You can grind the chickpeas along with the grated coconut or if you don't like the taste of chickpeas, avoid it. Be careful not to boil the mixture. Always keep on low flame. Eat with "Dosa" or "Idli" or any other Indian type breakfast you like.

#GA4 #Week12 #PeanutPeanut Chutney is quick, easy to make and delicious recipe of chutney made with peanuts that can be served with idli, dosa, uttapam, pongal or upma for a wholesome healthy meal. This delicious peanut chutney is protein packed and boosts the nutrition profile of breakfast or dinner. It is excellent substitute for coconut chutney.The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good.Peanuts are dry roasted, skin is removed and used for grinding chutney. That’s a lot of work but the chutney tastes much more nutty, creamy, flavorful and delicious. Peanuts can be roasted in bulk and stored for 1-2 months. And chutney can prepared in jiffy for breakfast or dinner.Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka.If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times.

Kara chutney is spice chutney well goes to dosa and Idli.

The perfect chutney for every south Indian snacks

Although simple, chutney making involves blending which could be bit of an ordeal on a busy working day. Good news is, you can make it ahead.

#khanaTry this easy, yummy South Indian style garlic chutney for idli, dosa etc. You will love it.

This spicy n tangy red tomato chutney is one most favourite chutney of my hubby so I always kept ready in fridge..Mostly onion tomato chutney goes well with vada, dosa n idli..But in my house this served with paratha as well...😄

It's South Indian famous chutney

Dry Garlic Chutney or Lahsuni Chutney is the main secret to take your vada pav to a next level.This chutney is not like a paste , it is just like powder. You can sprinkle it on the pavs and makes the best Vada Pav Ever.Or It can also be used as an accompaniment with dal and Rice, paranthas, chillas too. Here is a authentic recipe to make Garlic Chutney.