5 South Indian chutney recipes that go well with idlis and dosas

Can you imagine having dosa or idli without the chutneys? It is almost like taking out the toppings from a pizza and eating just the bun. Chutneys are very important in South Indian cuisine and go with almost all of their dishes. They are very easy to make and not at all time-consuming.

Updated On Jun 30, 2021 10:41 AM IST 6 Photos
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Making them in cast iron pans instead of your regular ones adds more flavour. If you are tired of having the same chutney everyday with dosa or idli for breakfast then here are five different types of South Indian chutneys you try. You can also have these with chapati or phulka.(Pexels)

Making them in cast iron pans instead of your regular ones adds more flavour. If you are tired of having the same chutney everyday with dosa or idli for breakfast then here are five different types of South Indian chutneys you try. You can also have these with chapati or phulka.(Pexels)

Updated on Jun 30, 2021 10:41 AM IST
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Coconut Chutney: To a blender, add 1/2 grated coconut, 1 teaspoon coriander leaves, small pieces of tamarind, 2 green chillies, 2 tablespoon chutney dal, 1/4 teaspoon hing and salt to taste. Blend all these ingredients well and serve in a bowl. (Instagram/@basic_grub)

Coconut Chutney: To a blender, add 1/2 grated coconut, 1 teaspoon coriander leaves, small pieces of tamarind, 2 green chillies, 2 tablespoon chutney dal, 1/4 teaspoon hing and salt to taste. Blend all these ingredients well and serve in a bowl. (Instagram/@basic_grub)

Updated on Jun 30, 2021 10:41 AM IST
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Street style Chilli Chutney: In the blender add 5-6 green chillies, 1 garlic clove, 2 tablespoons grated coconut, 1/4 hing and salt. Blend to a smooth paste using a little water at a time. (Instagram/@thehomemadefoodgallery)

Street style Chilli Chutney: In the blender add 5-6 green chillies, 1 garlic clove, 2 tablespoons grated coconut, 1/4 hing and salt. Blend to a smooth paste using a little water at a time. (Instagram/@thehomemadefoodgallery)

Updated on Jun 30, 2021 10:41 AM IST
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Coriander Mint Chutney: Add 1/4 cups mint leaves, 1/2 cups coriander leaves, a small piece of tamarind, a small piece of ginger, 1/4 teaspoon hing and salt. Blend to a smooth paste adding little water at a time.(Instagram/@delblryyz)

Coriander Mint Chutney: Add 1/4 cups mint leaves, 1/2 cups coriander leaves, a small piece of tamarind, a small piece of ginger, 1/4 teaspoon hing and salt. Blend to a smooth paste adding little water at a time.(Instagram/@delblryyz)

Updated on Jun 30, 2021 10:41 AM IST
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Tomato Chutney: Boil 3 tomatoes, peel the skin, transfer to a blender and let it cool. While the tomatoes cool, in a pan heat some oil, add 1 teaspoon mustard seeds and urad dal, 3 dried red chillies, some tamarind and 1/4 tablespoon of hing and some salt. Cook till the dal turns golden brown. Add the ingredients in the pan to the blender, grind them well and serve.(Instagram/@sweetista)

Tomato Chutney: Boil 3 tomatoes, peel the skin, transfer to a blender and let it cool. While the tomatoes cool, in a pan heat some oil, add 1 teaspoon mustard seeds and urad dal, 3 dried red chillies, some tamarind and 1/4 tablespoon of hing and some salt. Cook till the dal turns golden brown. Add the ingredients in the pan to the blender, grind them well and serve.(Instagram/@sweetista)

Updated on Jun 30, 2021 10:41 AM IST
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Onion Chutney: Heat 1 tablespoon oil in a pan and add a teaspoon of mustard seeds and urad dal, 3 dried chillies, some tamarind, 1/4 teaspoon hing, 1 onion and salt to taste. Cook till the onions turn golden brown and let it cool. Once it cools, transfer to a blender and grind well. (Instagram/@themagicsaucepan)

Onion Chutney: Heat 1 tablespoon oil in a pan and add a teaspoon of mustard seeds and urad dal, 3 dried chillies, some tamarind, 1/4 teaspoon hing, 1 onion and salt to taste. Cook till the onions turn golden brown and let it cool. Once it cools, transfer to a blender and grind well. (Instagram/@themagicsaucepan)

Updated on Jun 30, 2021 10:41 AM IST
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Saturday, October 23, 2021