A Tale of Two Chutneys

Well, not exactly a tale... but basically born from my desire to have some chutney options on hand that include some veggies as well. Of course, my husband's reigning favorite of all times remains the Coconut Chutney but I don't make that often and my parents will probably be amused since it was an almost daily staple for breakfast along with idlis, when I was growing up.

Anyways.. coming to these 2 chutneys, I have not cooked much with turnips before and bought it thinking it would make a good addition to the sambar veggies but was pleasantly surprised when I attempted a chutney out of it. The other chutney is a Red Bell pepper chutney and it couldn't be simpler but i loved the combination of spicy and a subtle sweetness from the bell pepper itself and it has such a ravishing colour too that makes it all the more irresistible. Both chutneys pair great with idlis, dosais and oothapams.

TURNIP CHUTNEY


Ingredients:
Turnip - 1 small/ half of a big one, peeled and cut into small cubes
Onion - half of a medium one, chopped
Tomato - 1 small tomato, chopped
Garlic - 2 cloves
Ginger - half inch piece
Red Chilli powder / Sambar powder - 1 tsp (or to taste)
Urad dhal - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Salt - to taste
Oil - 1 tsp + 1 tsp

Method:
1) Heat 1 tsp of oil in a pan and add urad dhal, when light golden, toss in the onions, ginger and garlic. When transparent and light golden, add in the tomatoes and turnips and stir for a few minutes.

2) Stir in the sambar/chilli powder along with salt. Cover and allow to cook on a low flame till the turnips become soft. It takes about 5-7 minutes typically. When this is done, switch off the stove and allow to cool.

3) Grind this to a paste in the mixie/blender. No need to add any water.

4) Heat the remaining 1 tsp of oil in the pan and season with mustard seeds and curry leaves, when they splutter, add the ground chutney and stir until it thickens a bit. This is now ready to serve.

RED BELL PEPPER CHUTNEY


Ingredients:
Red Bell Pepper (Capsicum) - 1, stalks & seeds removed, cut into pieces
Green Chillies / Dried Red Chillies - 4 to 5 (to taste, depending on spiciness of chillies)
Tamarind - small piece
Urad dhal - half tsp
Salt - to taste
Oil - 1 tsp
Gingelly oil (Nallennai) - 2 tsp
Mustard seeds - half tsp
Curry leaves - few

Method:
1) Heat the 1 tsp of oil and add urad dhal and a small piece of tamarind, then add the chillies and the capsicum pieces, with a bit of salt and saute till they soften a bit. Remove from the stove and allow to cool a bit.

2) Grind this in a mixie.

3) Heat the 2 tsp of nallennai and season with mustard seeds and curry leaves. Add to the chutney.

Other Veggie Chutneys:
Radish Chutney
Zucchini Chutney