3 Indian Chutneys in 20 Minutes (No Blender!)

If you think Indian chutneys are complicated to make, I’m going to tell you otherwise. Today we’re making three easy Indian chutneys without a blender: tomato chutney peanut chutney coconut chutney All three are simple, practical, and full of flavor — and I’ll show you the little things that make the biggest difference, especially when it comes to texture, water, roasting, and tempering. 1. TOMATO CHUTNEY For this one, I use ripe tomatoes, dried red chili, a little urad dal, ginger, cloves, black pepper, hing, salt, and oil. The most important thing is to cook the water out properly. You do not want the tomatoes simply soft. You want them reduced, concentrated, and almost jammy before pounding. If the chutney is watery, cook it down more. 2. PEANUT CHUTNEY For the peanut chutney, I use: roasted peanuts garlic dried chili tamarind salt water If your peanuts are raw, roast them first until they smell deeply nutty. And when you pound them, do not add all the water at once. Let the peanuts break down and release their natural oils first, then add water one spoonful at a time. That is how you control the texture. 3. COCONUT CHUTNEY For the coconut chutney, I use: unsweetened frozen grated coconut green chili fresh ginger roasted chana dal salt water If you are cooking outside India, frozen grated coconut is probably the easiest option anyway. Just make sure it is unsweetened, thaw it properly, and add water slowly. Frozen coconut can be slightly different in texture from fresh coconut, and that is completely fine. THE TEMPERING For all three chutneys, the final tempering makes a huge difference. Heat a little oil and add: mustard seeds a little urad dal dried red chili curry leaves a tiny pinch of hing Let everything crackle briefly, then pour it hot over the chutney. Tempering is not decoration. It is part of the flavor. TROUBLESHOOTING Chutney tastes flat? Check the salt and acidity before adding more spice. Too spicy? Add more of the base ingredient rather than simply adding water. Too thick? Add water slowly, one spoonful at a time. Too thin? Add more of the base: more cooked tomato for tomato chutney more crushed peanuts for peanut chutney more coconut or roasted chana dal for coconut chutney STORAGE These are fresh chutneys, so make sensible quantities. Tomato chutney usually keeps a little better because everything has been thoroughly cooked. Peanut chutney is also fairly sturdy. Fresh coconut chutney is the one I prefer making in smaller batches and eating sooner rather than later. Keep them refrigerated in clean, covered containers. And if you find a forgotten bowl of coconut chutney in the back of the refrigerator and you are standing there smelling it while trying to negotiate with yourself, please make another bowl. Serve these chutneys with dosa, idli, vada, uttapam, rice, eggs, sandwiches, wraps, roasted vegetables, or anything else that needs a little extra flavor. If you try one of these, tell me in the comments which chutney you made first. And if you enjoyed the video, like, comment, and subscribe to Nina Cooks. #IndianChutney #ChutneyRecipe #SouthIndianFood #IndianCooking #CoconutChutney #PeanutChutney #TomatoChutney #NinaCooks Tags: indian chutney, chutney recipe, south indian chutney, coconut chutney, peanut chutney, tomato chutney, chutney without blender, easy indian recipes, indian cooking for beginners, dosa chutney, idli chutney, homemade chutney, no blender chutney, fresh coconut chutney, nina cooks