Green chillies – 2 – 3 (add or take as per preferred spice level)
Ginger - 1/4 inch piece
Hing (asafoetida – 1/4 tsp)
Curd/ yogurt – 1/4 cup tbsp or to taste (or juice of ½ lime)
Salt – to taste
Water – as required
1 tablespoon roasted gram dal (fried gram/ huri kadle)
3 to 4 curry leaves (optional)
Tempering for white chuteny (optional)
oil - 1/2 tsp
mustard seeds - 1/4 tsp
For green chutney
Coconut – 1 cup grated (fresh)
Green chillies – 2 – 3 (add or take as per preferred spice level)
Ginger - 1/4 inch piece
Hing (asafoetida – 1/4 tsp)
juice of half a lime (or per taste)
Coriander leaves - 1/4 cup or a little more
1 small onion (optional)
Instructions
Directions
Grind together all the ingredients with few tablespoons water till smooth.
If adding the tempering, heat oil, add mustard and let crackle. Add curry leaves, remove pan from heat and pour the tempering onto the chutney. Mix.
Best served fresh with idlis, dosas, vadas, uttappams, upma, set dosa.
For green chutney
Grind together all the ingredients with some water as needed for consistency. In place of lime juice you may add some curd too. Best served fresh with idlis, dosas, vadas, bondas, rottis, upma, uttappams, chapathis.
Note
Roasted gram/onion is added for consistency/thickness. Also gives a slightly different flavor to the regular chutney. Adjust quantity of green chillies as per spice level desired.