Name: Tri Colour Chutney recipe by Priya Mani at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Ingredients: Onion tomato chutney; Onions 4; Tomato 3; Red dry chilly 5 to 6 or up to u r taste; White sesame seeds 1 tbs; Garlic 3 cloves; Salt to taste.; Coriander leaves 1/4 cup washed.; Oil 1 tbs+ 1 tbs; Mustard seeds; Coconut chutney:; Grated Coconut 1/2 cup; Roasted gram daal 2tbs; Green chilli 3; Salt to taste; Hing as required; Mint chutney:; Mint leaves and coriander leaves 1/2 cup; Grated coconut 1/2cup; Ginger 1/2 inch; Roasted gram daal 1 tbs; Salt to taste; Mustard seed 1 tsp; Hing as required; Oil for tempering

Ingredients Serving: 5

Onion tomato chutney
Onions 4
Tomato 3
Red dry chilly 5 to 6 or up to u r taste
White sesame seeds 1 tbs
Garlic 3 cloves
Salt to taste.
Coriander leaves 1/4 cup washed.
Oil 1 tbs+ 1 tbs
Mustard seeds
Coconut chutney:
Grated Coconut 1/2 cup
Roasted gram daal 2tbs
Green chilli 3
Salt to taste
Hing as required
Mint chutney:
Mint leaves and coriander leaves 1/2 cup
Grated coconut 1/2cup
Ginger 1/2 inch
Roasted gram daal 1 tbs
Salt to taste
Mustard seed 1 tsp
Hing as required
Oil for tempering

Instructions

Onion tomato chutney:
In a pan add sesame seeds dry roast them until light brown and keep a side.
In a same pan add oil add onions and garlic red Chili's fry until onion color change add tomato saute until mashy. .
Finally add coriander leaves and saute for a second and off the flame. Allow it to cool.
In a blender add the mixture add salt and dry sesame seeds, hing , little water make into fine paste ..transfer to a bowl
In a pan add oil .. Once it's hot add mustard seeds and curry leaves little bit hing fry and add to the chutney mix well and serve with dose / idly
Coconut chutney:
In a blender add grated coconut gram daal green Chilli salt hing add some water and grind smoothly
In a pan add oil .. Add mustard seeds hing and transfer the tempering to the bowl add chutney and mix well .
Serve with dosa idly uttapam etc
Mint chutney :
Wash and drain mint and coriander leaves and transfer them to blender
Add green Chilli and coconut salt hing and gram daal and some water grind smoothly
In a pan add oil add mustard seeds hing and transfer this tempering to the chutney bowl and mix well .

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