How to make your own homemade chutneys/podis

Chutneys and podis are essential condiments in Indian cuisine. They are made with a variety of ingredients, including fresh fruits and vegetables, spices, and herbs. Chutneys are typically wet and flavorful, while podis are dry and coarse. Both can be used to add flavor and zest to a variety of dishes, including idli, dosa, rice, and chapatis.

If you’re looking for a way to add some excitement to your meals, try making your own homemade chutneys and podis. It’s easier than you might think, and you can tailor them to your own taste preferences. Here are a few basic tips:

• Start with fresh ingredients. The best chutneys and podis are made with fresh, high-quality ingredients. If you can, use organic or locally-sourced produce whenever possible.
• Don’t be afraid to experiment. There are endless possibilities when it comes to making chutneys and podis. Feel free to mix and match different ingredients to create your own unique recipes.
• Taste as you go. This is the best way to ensure that your chutney or podi is seasoned to your liking. Don’t be afraid to add more or less of a particular ingredient depending on your taste.

Here are a few simple recipes to get you started:

Coconut chutney

Ingredients:

• 1 cup grated coconut
• 1/2 cup water
• 1/2 teaspoon green chilies, chopped
• 1/4 teaspoon ginger, grated
• 1/4 teaspoon salt
• 1 tablespoon cilantro leaves, chopped

Instructions:

1. Combine all ingredients in a blender and blend until smooth.
2. Serve with idli, dosa, or rice.

Tomato chutney

Ingredients:

• 2 ripe tomatoes, chopped
• 1 onion, chopped
• 1 green chili, chopped
• 1/4 teaspoon ginger, grated
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon salt
• 1 tablespoon oil

Instructions:

1. Heat the oil in a pan over medium heat.
2. Add the cumin seeds and cook until fragrant.
3. Add the onion and cook until softened.
4. Add the tomatoes, green chili, ginger, turmeric powder, coriander powder, and salt.
5. Cook until the tomatoes are soft and mushy.
6. Let cool slightly, then transfer to a blender and blend until smooth.
7. Serve with idli, dosa, or rice.

Chutney powder

Ingredients:

• 1 cup chana dal
• 1 cup urad dal
• 1/2 cup dry coconut, grated
• 1/4 cup sesame seeds
• 1 tablespoon curry leaves
• 10 dried red chilies
• 1 teaspoon asafoetida powder
• 1 tablespoon salt

Instructions:

1. Dry roast the chana dal, urad dal, sesame seeds, curry leaves, and dried red chilies in a pan over medium heat until golden brown.
2. Let cool slightly, then transfer to a blender and blend until a fine powder.
3. Add the asafoetida powder and salt and blend again.
4. Store the chutney powder in an airtight container in a cool, dry place.

To use chutney powder, simply mix it with a little bit of oil or ghee. You can also add it to hot rice, idli, or dosa.

Here are some tips for storing and using chutneys and podis:

• Chutneys can be stored in the refrigerator for up to a week.
• Podis can be stored in an airtight container in a cool, dry place for up to a month.
• To use a chutney, simply mix it with a little bit of water or oil to thin it out.
• To use a podi, simply sprinkle it over idli, dosa, rice, or chapatis.

I hope this blog post has inspired you to try making your own homemade chutneys and podis. They’re a great way to add flavor and excitement to your meals. And who knows, you might even discover your new favorite condiment!

Myma… Ghar jaisa nahi, Ghar ka khana!