firstly, in a pan heat 2 tbsp oil. add 1 tomato, 2 clove garlic, 3 dried red chilli and saute well.

saute until the tomato softens well.

cool completely, and tranfer to a mixer jar.

add ¾ cup coconut, ½ tsp salt and ½ cup water.

grind to smooth paste.

add the tempering and enjoy tomato coconut chutney with idli or dosa.

firstly, in a pan heat 2 tsp oil and fry ¼ cup peanut until it turns crunchy.

add 3 dried red chilli and roast until the chilli puffs up.

cool completely and transfer to the mixer jar.

add ½ cup coconut, small piece of tamarind and ½ tsp salt.

grind to fine powder without adding water.

now add ½ cup water and grind to a smooth paste.

add the tempering and enjoy peanut coconut chutney with idli or dosa.

firstly, in a pan heat 2 tsp oil. add ½ cup coriander, 2 chilli and 1 inch ginger.

saute until the coriander shrinks slightly. keep aside.

in a mixer jar take 1 cup coconut, 2 tbsp roasted gram dal, 1 chilli, ½ lemon, and ½ tsp salt.

grind to smooth paste adding ½ cup water.

now add fried coriander, pulse, and grind to coarse texture.

add the tempering and enjoy coriander coconut chutney with idli or dosa.

firstly, in a mixer jar take 1 cup coconut, 2 tbsp roasted gram dal, 2 chilli, 1 inch ginger, small piece tamarind, and ½ tsp salt.

grind to smooth paste adding ½ cup water.

add the tempering and enjoy ginger coconut chutney with idli or dosa.