Chutney platter - Radish chutney, Ginger chutney, Carrot chutney, Indian hogplum chutney & Mint chutney

Having enthusiastic neighbors around our home is always pleasure, especially when neighbors share the dishes and recipes. Thanks to Muniyamma, my neighbor for sharing simple yet yummy radish chutney and ginger chutney recipes. I have then also tried carrot, pudina and Indian hogplum chutneys by just changing one ingredient. Sharing these yummy digestive chutney recipe for you all to try.

Ingredients

Grated coconut - 6 to 8 spoons
Fried grams / hurikadale - 6 to 8 spoons
Green chillies - 3
Tamarind to taste
Garlic cloves - 3 to 5 based on your taste

Salt to tatse

Consider one of the below ingredient based on the chutney you want to prepare

Ginger - 1/2 inch piece for ginger chutney

Radish - 3 medium sized for radish chutney

Carrot - 3 medium sized for carrot chutney

Mint / Pudina - 1 bowl of leaves for Pudina chutney

Indian hogplum / amatekayi - 5 to 6 for amatekayi chutney (If you are preparing this, you do not have to add tamarind)

Wash and remove the skin of radish / carrots and grate them. If you are using Indian hogplum, wash and chop the outer green portion of them.

Ginger, Mint & Indian hogplum chutney - Grind all the ingredients in a mixer grinder into coarse thick consistency and serve along with your favorite Idli, Dosa / chapatis.

Radish & Carrot chutney - Grind all the ingredients except radish / carrot in a mixer grinder into coarse thick consistency. Add grated radish / carrot and grind for 10 seconds and serve along with your favorite Idli, Dosa / chapatis.

Optionally you can add tempering / oggarane.