Chutney Platter Recipe

Grind coconut base

Combine fresh grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, salt and 1/4 cup water in a blender. Grind to a smooth but slightly coarse paste, adding up to another 1/4 cup water to reach a spoonable consistency.

Temper

Heat 1 teaspoon oil in a small pan over medium heat. When hot, add 1/4 teaspoon mustard seeds. Once they pop, add 1/2 teaspoon urad dal and a dry red chili; fry until the dal is golden. Add curry leaves and remove from heat. Pour the hot tempering over the ground coconut chutney and stir. Adjust salt as needed.

Sauté vegetables

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/4 teaspoon mustard seeds; when they pop add 1/2 teaspoon urad dal and curry leaves. Add chopped red onion and sauté 3–4 minutes until translucent. Add chopped tomatoes and whole dry red chilies and cook 8–10 minutes until tomatoes break down and moisture reduces.

Add garlic during the last 2 minutes so it softens but doesn't burn. Stir in tamarind paste, jaggery and salt; simmer 2 minutes to meld flavors. Cool slightly.

Transfer the cooked mixture to a blender and blitz to a smooth or slightly chunky paste (depending on preference). Taste and adjust salt or jaggery. If too thick, add 1–2 tablespoons water. Serve warm or at room temperature.

Rinse and drain the mint and coriander leaves well. In a blender, combine mint leaves, coriander leaves, green chili, ginger, lemon juice, roasted cumin powder, salt and 2 tablespoons water. Grind to a smooth bright-green chutney, adding up to 1 tablespoon more water if needed. Taste and adjust lemon or salt.

Combine tamarind paste, jaggery, ground cumin, red chili powder, salt and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring so jaggery dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened to a syrupy consistency. Remove from heat and let cool — it will thicken more as it cools. Strain if you prefer a smoother chutney.

Roast peanuts

In a dry skillet over medium heat, roast 3/4 cup raw peanuts, stirring, until golden and aromatic, about 6–8 minutes. Let cool slightly and rub to remove any loose skins.

In a blender combine roasted peanuts, garlic, green chili, tamarind paste, salt and 2–3 tablespoons water. Grind to a smooth or slightly coarse paste, adding water to reach a creamy consistency (about 3 tablespoons).

Temper (optional)

Heat 1 teaspoon oil in a small pan, add 1/4 teaspoon mustard seeds. When they pop, add a dry red chili and pour the tempering over the peanut chutney. Stir and serve.

The common tempering listed can be used to garnish coconut, peanut, or tomato-onion chutneys. Heat 2 tablespoons oil, add 1 teaspoon mustard seeds and 1 teaspoon urad dal. When mustard seeds pop and dal browns, add dry red chilies and curry leaves and fry briefly. Pour immediately over chutney to release the aromatic flavors.

Spoon each chutney into small bowls or compartments on a serving platter: coconut chutney, tomato-onion chutney, mint-coriander chutney, sweet tamarind chutney and peanut chutney. Garnish coconut and peanut chutneys with their tempering and a few extra curry leaves. Serve at room temperature alongside idli, dosa, vada or as accompaniments to snacks. Chutneys can be made ahead and refrigerated (mint and coconut best used within 2 days; tamarind keeps longer).