, by Deepthi Shankar

Chutney

Zucchini Peanut Chutney

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, by Deepthi Shankar

Chutney

Radish Chutney | Moolangi Chutney | ಮೂಲಂಗಿ ಚಟ್ನಿ

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, by Deepthi Shankar

Bangalore Special

'Brahmin's Cafe' Inspired Chutney

Brahmin's Coffee Bar also referred to as Brahmin's Cafe is one of the most iconic eateries in South Bangalore. If you have been living in Bangalore for a while & you have not visited this place, you need to change that soon

Situated in the bylanes of Shankarpuram, This hole in the wall Cafe has only 5 items on their menu, Idli, Vade, Khara Bath, Kesari Bath & Filter Coffee

Idli, Vade & Khara Bhat are served with a generous helping of their Famous Chutney

Their Pillowy Soft Idlis bathed in generous amount of Chutney is a must have

Yes, their Chutney is what makes Brahmin's Cafe unique. Their coconut chutney is made with equal parts of Coconut & Hurigadle & is of pouring consistency. You can almost drink it. The best part is, you can get unlimited refills of the chutney at no extra cost :)

How can one miss the elderly man sitting at the entrance of the restaurant with a huge pot of chutney & a big ladle. Almost everyone gets a generous second or third helping

I tried to recreate this Chutney at home & I must say this was really good. If I am making chutney to be eaten with Idlis, I always like it to be of pouring consistency. The Chutney soaks up the Idlis really well

I Do Not claim this to be the Original Recipe that Brahmin's Coffee Bar makes, this is just my humble attempt to recreate it at home

You Will Need

1 cup Grated Coconut
1 cup Roasted Chana Dal/Hurigadale
5 Green Chilies
A small knob of Ginger
1 teaspoon Cumin seeds
2 inch ball of Tamarind
1/4 teaspoon Turmeric Powder
1 teaspoon Sugar (Optional)
A big handful of Coriander along with stems
Salt as per taste

For the Tempering

A sprig of Curry Leaves
1 teaspoon Mustard seeds
2 teaspoon Urad Dal
2 fat pinches of Hing
1 tablespoon Oil

How To

In a mixer blender, add grated coconut, Roasted Chana Dal, Green Chilies, Ginger, Cumin seeds, tamarind, Turmeric powder, Sugar & salt. Add half a cup of water little at a time & blend into a smooth paste

Finely chop coriander leaves & the stems & add it into the mixer & give it a couple of whizzes until the coriander leaves almost blend into the chutney & there are tiny green speckles floating

Add Half a cup of water or more to make the chutney into a pouring consistency. Check for salt.

Heat cooking oil. Temper with mustard seeds, Hing, Curry Leaves & Urad Dal.

Add the Tadka into the chutney & mix well

NOTE:

I did not add Sugar

The water measure is approximate. Make your chutney a little on the spicier side so that when you dilute it with water, it still remains spicy. That's the reason I have used 5 Green Chilies here

It is important that you add equal parts of Coconut & Roasted Chana Dal to get the right flavor

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, by Deepthi Shankar

Chutney

Peanut Chutney - With Coconut

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, by Deepthi Shankar

Chutney

Easy Tomato Chutney Using Raw Tomatoes

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, by Deepthi Shankar

Breakfast Dishes

Tomato Onion Chutney

Having grown up in a South Indian household, Chutney was a staple breakfast accompaniment. Mum generally made 2 kinds of breakfast chutneys, one was the regular green chutney with coconut & coriander & green chilies & the other one was a red chutney made with onions & dry red chilies which we mostly are with Akki Rotti ( BTW, Its been eons since I ate this one. Need it make it soon )

I am not a big fan of eating Idli/Dosa with chutney pudi , though it is an option for lazy days & my Son loves Dose + Chutney Pudi. A good Coconut based Chutney is important for me atleast

There are other chutneys that mum makes like the Ridge Gourd chutney & Radish Chutney ( I love this one ) which is mostly eaten with hot steamed rice.

We rarely make a tomato based chutney ( God only knows why ) This Tomato Onion chutney is a recent addition to my list & it is a good one. It goes really well with crispy dosas or Akki Rottis but I still prefer my regular Green Chutney with Idlis.

You Will Need:

1 large Onion
1 large Ripe Tomato or 2 small Tomatoes
2 tbsp fresh grated coconut
5 Dry Red Chilies
1 tsp Chana Dal
1 tsp Urad Dal
2 sprigs of Mint
2 tsp cooking oil
1/2 tsp mustard seeds
A pinch of Asafoetida
Salt as per taste

How To:

Roughly chop the onion & Tomato & set aside.

In a small pan, heat Half tsp of oil, Roast Red chilies, Urad Dal & Chana dal on medium flame until slightly aromatic & the pulses turn slightly golden. Set aside to cool

In the Same pan, heat a tsp of oil & add the chopped Onions & Tomatoes & fry until they get cooked. Set aside to cool

In a mixer grinder, add fried onions & Tomatoes along with the roasted chilies & pulses. Add some salt & grind. Add about 1/4 a cup or less water & grind into a chutney like consistency. Add mint leaves & give it a final whizz

Transfer into a bowl & temper with mustard seeds & Asafoetida

Serve with Hot Crispy Dosas or Idlis or Akki Rotti/Ragi Rotti

NOTE:

You can skip adding Mint but I love that tiny hint of freshness it lends

You may add a couple of cloves of garlic while fryimg onions & tomatoes

I didn't add any Tamarind pulp because the tomatoes add a sour tinge. But if you feel that the tomatoes are not sour enough, add a teaspoon of tamarind extract while grinding

For a coconut free version, Increase the quantity of Urad & Chana Dal by half a teaspoon & skip adding coconut. Being a true blue South Indian, The Husband feels that any Chutney without Coconut isn't chutney at all & I completely agree with him here.
But you don't have to be like us. You can make the coconut free version & still like it :)