a sincere tribute to our beloved Indian cuisine and Indian recipes, I think its time for our big tour. So before we start, plz fix the seat belt tight as you really need something to keep you tense when you scroll …. Why? Coz your first stop is in the fantasy world appears to be absolutely delicious … yes … u have guessed it rite … Chutneys is … vocab or rather by chammandhi Malayalee …. 
Chutneys … No potpourri of fascinating dynamics hollow … something that shows the beauty and diversity of our Indian cuisine. Whether north or south, east or west, the households are not new Indian cuisine in this beautiful place with that name. Whether sipping breakfast, lunch or a delicious meal or snack in the evening a hot tea or a light dinner, chutney or chammandhi is more or less as a supplement to all major dining table or a single event … close marking itself as a key element of our Indian cuisine.
are followed by the basic feature of Indian cuisine, Chutneys these possible in all shades depending on the ingredients used and different textures depending on the cooking process. In terms of taste, it also differs accdg for ingredients and the CUD to n spicy hot, sweet, sour and sharp, and leaves all your taste buds want to know more …. A remarkable facet of our Indian cuisine, so to speak!
chutneys vernacular “kootan Thottu” in the kitchen of Kerala called, can be made into a curry, you have the ingredients and mixing, cooking, or you can also mix fresh ingredients directly and top with oil and spices. In both cases it is usually used either the coconut or onion to get the creamy base.
Recollecting a point of a blog from my last article about my favorite recipe onion chutney, chutneys often think of education as a nostalgic touch in the manufacturing process, as is often the first instruction is considered kitchen novices Malayalee … apart from tea / coffee …. And a true Keralite myself the first chapter of the teaching kitchen in the form of “Theng Chammandhi” of all Indian recipes at the touch … That, fortunately, is not considered a total disaster …
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And during this transition from a novice cook to cook almost above average (very modest), I learned to create different types of Indian recipes, but I totally obsessed with India, especially naadan Art . And in time, I controlled myself to be totally different types of chutneys … or at least I hope …. (Re modest to be) 
Mobilize below some of them, revenue in the South Indian Chutney
From clockwise. Coriander chutney, Manga chammandhi, small onion chutney topped with coconut oil, chutney trio
nuts Coconut Chutney – A favorite accompaniment with dosas, Idlis and ghee roast, a simple to do more of. You can even change the color by green peppers or chili powder accdgly.
onion chutney – Another simple and highly preferred that well with Dosas, Idlis and Kappa. Red onions can be substituted for onions. Can be mixed with fresh or cooked as desired. Check out my favorite version.
Theng chuttha chammandhi – An extremely popular with coconut with peppers tossed the dry mixture and tamarind. You can also add fresh cilantro leaves for seasoning. You can even shop for a few days …. But make sure no water during grinding.
Mango Chutney – A shared bowl of hot rice or rice porridge hot, make your dinner light and tasty. Try mixing a pure refinement (not ripe) with some dry red chili, a piece of ginger and some small onions, finally topped with coconut oil. ‘m Sure you would be speechless. And not sure if there will be a light or heavy dinner ….
Tamarind Chutney – A jump in northern India during his usual samosas and bhel or cat used. Another is absolutely irresistible
tomato chutney – To welcome one to go with a few hot dosas and Idlis steam. No words express the acid
Date Chutney – Another frequently used as an accompaniment to hot n spicy Biriyani …. Even as a dip for samosas, bhel pooris, chat, etc.
coriander chutney used – something refreshingly green and easy to do, with a couple dosas, Idlis and even go a spread on sandwiches and roast . A very popular
Mint Chutney – How to wake up the taste of mint with a dollop of mint chutney spread loans to sandwiches. Absolutely delicious, it is not
small green peppers (Kanthari) Chutney – The only link, or the last bowl with a pair of delicious Kappa (tapioca) assigned to your day. Absolutely divine
A combination of onion, tomato and coriander chutney – And finally, save the best for last … A personal favorite of mine, this combination of some of the above, it is even more interesting. Check out the recipe here.
And yes go, CUD, the endless list, and so on …. In addition to these guidelines and the recipe, you can surf here … among those not in the above list. Details of the above recipe, pls feel free to ask me and I will try my best to help you, hopefully with an authentic ….
And yes, these are only guidelines strictly to follow any strict rules laid …. This is something that even a novice can work on slim with some changes, and eventually churn something that had all the sizzle and leave.
So go on, and rite nippin ‘with dippin’ in the bowl of dip-in.
Happy dippin ‘… oops … cooking or shud I say happy happy grinding! p
After all, the recipes are for sharing, sharing not only food and taste … but the love and Thoughts … not only food of love, but also of humanity as well … So, what better place to start sharing your love with a full kitchen. …. And of course, not website, before another full praise of our own Indian food and.