Tricolor Chutney – Spinach Chutney, Coconut Chutney and Tomato Chutney

Happy Independence day to all Indians…

India celebrates its 64th Independence day today. I couldn’t be any happier and feeling so proud to be an Indian. While I was in the kitchen I was struck with the idea of making a tricolor chutney which represents Indian flag. Luckily, I had all the ingredients to make the three chutneys. For green color, I first thought of making cilantro chutney and ended up making spinach chutney. This was the first time I’ve tried making spinach chutney, it tasted pretty good. For white color, I made coconut chutney which is a popular chutney in my hometown which is often served with Dosa or Idli. And for red color, I made my favorite tomato chutney which is also served with Dosa, Idli and rice.

Tricolor Chutney

Spinach Chutney

Ingredients:

To grind:

  • Spinach- 2 cups
  • Coconut, grated- 1/2 cup
  • Green chili, chopped- 1
  • Ginger, chopped- 1 inch slice
  • Salt- to taste
  • Water- 1/3 cup

For seasoning:

  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red whole dry chilies- 2
  • Curry leaves- 1 sprig

Instruction

  1. Grind all the above mentioned ingredients to grind to a smooth paste along with water.
  2. Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
  3. Add dry red chilies and curry leaves, saute for a second.
  4. Pour the ground spinach paste to it and let it come to a boil.
  5. If the chutney is too thick add some water to thin it down.
  6. Taste it and add more salt if needed.
  7. Serve warm with dosa, idli, rice etc.

Coconut Chutney:

Ingredients:

To grind:

  • Coconut- 1/2 cup
  • Green chili- 1
  • Ginger, chopped- 1 inch slice
  • Tamarind, fresh and pitted- 1 inch slice
  • Water- 1/3 cup

For seasoning:

  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red whole dry chilies- 2
  • Curry leaves- 1 sprig

Instruction

  1. Grind all the above mentioned ingredients to grind to a smooth paste along with water.
  2. Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
  3. Add dry red chilies and curry leaves, saute for a second.
  4. Pour the ground coconut paste to it and let it come to a boil.
  5. If the chutney is too thick add some water to thin it down.
  6. Taste it and add more salt if needed.

Tomato Chutney recipe

 

Tricolor Chutney - Spinach Chutney, Coconut Chutney and Tomato Chutney
 
Spinach Chutney
Ingredients
To grind
  • Spinach- 2 cups
  • Coconut, grated- ½ cup
  • Green chili, chopped- 1
  • Ginger, chopped- 1 inch slice
  • Salt- to taste
  • Water- ⅓ cup
For seasoning
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red whole dry chilies- 2
  • Curry leaves- 1 sprig
Instructions
  1. Grind all the above mentioned ingredients to grind to a smooth paste along with water.
  2. Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
  3. Add dry red chilies and curry leaves, saute for a second.
  4. Pour the ground spinach paste to it and let it come to a boil.
  5. If the chutney is too thick add some water to thin it down.
  6. Taste it and add more salt if needed.
  7. Serve warm with dosa, idli, rice etc.

 
Tricolor Chutney - Spinach Chutney, Coconut Chutney and Tomato Chutney
 
Coconut Chutney
Ingredients
To grind
  • Coconut- ½ cup
  • Green chili- 1
  • Ginger, chopped- 1 inch slice
  • Tamarind, fresh and pitted- 1 inch slice
  • Water- ⅓ cup
For seasoning
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red whole dry chilies- 2
  • Curry leaves- 1 sprig
Instructions
  1. Grind all the above mentioned ingredients to grind to a smooth paste along with water.
  2. Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
  3. Add dry red chilies and curry leaves, saute for a second.
  4. Pour the ground coconut paste to it and let it come to a boil.
  5. If the chutney is too thick add some water to thin it down.
  6. Taste it and add more salt if needed.

 

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