1. Coconut Chutney This chutney is the perfect accompaniment to Idly! Ingredients Coconut – finely ground, unsweetened: 100g Curd/yoghurt: 4 tsp. or more if you want it thicker Salt and sugar: to taste Fresh, chopped coriander: 100g Basic spice mix prepared as per the pre mentioned method Instruments Cooking pot Coconut grinder Method 1. Prepare the basic spices in a pan 2. Add curd, coriander and coconut and other spices to taste No cooking is required You can dip your idly in this chutney or pour it over your idly in a small dish

2. Green Mango Chutney A little on the side of your plate to add flavour to the dishes Ingredients Green (unripe) mangoes, peeled cut into small pieces: 1 cup The basic spice mix in oil with fenugreek seeds Plenty of jaggery or sugar mixed with a little water: 1½ - 2 cups Pinch of salt or if desired Instruments Small cooking pot Method 1. Make the spice mix in oil 2. Add mangoes, water and sugar or jaggery and salt and cook over medium heat until soft

3. Tamarind Chutney Ingredients Tamarind fruit- Dry pieces: 1 cup Jaggery or sugar / sweetener of choice: 2 cups Dry coriander powder and cumin seed powder Instruments Small cooking pot Blender or food processor/ mixer Method 1. Soak the tamarind fruit overnight (or all day) 2. In the morning blend it in a blender until smooth 3. Add jaggery 4. Add this pulp to the prepared basic spice mix 5. Cook over low heat until the thickness is increased – this also improves the flavour of the chutney!

4. Assorted Raw Chutneys Ingredients Curry leaves Jaggery or sugar / sweetener of choice Dry coriander powder and cumin seed powder Lemon juice Your choice of grated raw mango, green tomatoes, dried coconut, or peanuts, Instruments Bowl Blender or food processor/ mixer Method 1. Mix the ingredients in a blender or mixer according to your taste 2. Add curd if desired