5 South Indian Chutney recipes for Idli, Dosa

Sharing is caring!

South Indian Chutney – the perfect accompaniment for any type of dosa or idli.

South Indian Chutney – One of those food that you would find being made in most of the Indian households..

At my home you would find either of the 5 varieties (actually even more than those being shared) in the fridge at any given point of time.

And what are those 5 varieties that I am sharing today?
1. Tomato Chutney
2. Onion Chutney
3. Coconut Chutney
4. Coriander Mint Chutney
5. Street style Chilli Chutney

These chutneys go well with idlis or dosas.

But apart from that you can even use this as an accompaniment along with chapati or phulka too..

You might have seen all these on my IG stories. What didn’t you?? Then you must connect with me there on IG; these days I share so many things there that you would like too.. <3

The best part about these South Indian Chutney is that some of them are no cook and can be made in just 5 mins of time..

In fact we make all these chutneys in the morning in flat 15 mins..

And making it in a cast iron pan adds a whole new flavour.. I must say.. Just recently I bought this cast iron pan and absolutely love it. Yes you need to take care of it but then no matter what you cook in it, everything turns out delicious.

Must say this Sunday brunch I had an amazing time.. All my favourite at one time.. I loved the Street Style Chutney that was something new for me learned it from my mother.

Let me know which one is yours??

Each of the South Indian Chutney that I prepared the other day had its own flavour.

And making them were not a big task too..

I should say that we had all the flavours on the plate.. the tartness from tomato, freshness from mint coriander, sweetness from the onions, spicy chilli chutney and coconut chutney is everyone’s favourite right.

With soft idlis and dosas the South Indian Chutney combination were a super hit!!

Here is the detailed recipe:

Liked this recipe?Let us know by giving it a star rating

Print

5 from 1 vote

5 South Indian Chutney recipes for Dosas and Idlis

These South Indian Chutney recipes are essential, traditional and authentic chutney recipes that goes well with idlis and dosas.

Course Side Dish

Cuisine Indian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author sushma iyer

Ingredients

Tomato Chutney

• 3 nos Tomatoes
• 1 tbsp Oil
• 1 tsp each Mustard seeds and Urad dal
• 3 nos Dried Red Chillies
• 1/4 tsp Hing
• small piece of tamarind
• Salt to taste

Onion Chutney

• 1 tbsp Oil
• 1 tsp each mustard seeds and Urad dal
• small piece of tamarind
• 3 nos Dried Red Chillies
• 1/4 tsp Hing
• 1 no Onion roughly chopped
• Water as needed

Coconut Chutney

• Half of the whole coconut sliced or grated
• 1 tsp Coriander leaves
• small piece of tamarind
• 2 nos Green chillies
• 2 tbsp Chutney Dal
• salt to taste
• water as needed

Coriander Mint Chutney

• 1/4 cup Mint Leaves
• 1/2 cup Coriander Leaves
• small piece of tamarind
• small piece of ginger
• 1/4 tsp Hing
• salt to taste
• water as needed

Street Style Chutney / Chilli chutney

• 3 nos Dried Red Chillies
• 5-6 nos Green Chillies
• 1 no Garlic Clove
• 2 tbsp Coconut
• 1/4 tsp Hing
• salt to taste

For the Seasoning

• 3 tbsp Oil
• 2 tsp each Mustard Seeds and Urad Dal

Seasoning for coconut chutney needs Curry Leaves and Red Chillies too.

Instructions

Tomato Chutney

• Heat up a pot of water. To that add the tomatoes. However before that make a cross at the back of the tomatoes and then add.
• Let it boil along with the water until the skin from the tomatoes separates.
• Once the skin peels off easily, remove the skin and transfer to a blender jar. Allow to cool a bit.
• While that is cooling, in a pan heat some oil. Once hot add in the mustard seeds and let it splutter and then add in the urad dal, dry red chillies, tamarind and hing. Cook until the dal turns golden brown.
• Add this seasoning to the tomatoes and grind them without adding any water and your delicious tomato chutney is ready.

Onion Chutney

• Heat up the oil in a pan. To it add in the mustard seeds and allow to splutter. Then add in the urad dal, chillies, tamarind, hing and onions. 
• Add the salt and cook the onions until it turns golden brown. Once cooked, transfer to a plate. Allow it to cool completely and then grind to a chutney using little water at a time.

Coconut Chutney

• To a blender jar, add in the coconut, coriander leaves, tamarind, chillies, chutney dal, hing and salt to taste.
• Adding little water at a time blend them into a paste or chutney

Coriander Mint chutney

• Take the mint leaves, coriander leaves, tamarind, ginger, hing and salt. Blend to a smooth paste adding little water at a time.

Street style Chutney / Chilli Chutney

• In the blender jar add in the chillies, garlic, coconut, hing and salt. Blend to a smooth paste using a little water at a time.

For the Seasoning.

• Heat in the oil. Add mustard seeds and allow to pop. In goes Urad dal. Mix until dal turns golden brown. Add a tsp to two on each chutney.

Did you make this recipe?Tag me @spicesandflavors to get featured on my FB and Insta pages

Notes:

1. To know how much tamarind and ginger to use just have a look in my video you will get an idea.
2. For the seasoning of coconut chutney do include curry leaves and red chillies

I hope you enjoyed these chutney recipes. You can have it with idlis, dosas, pesartu or even phulkas.

Let me know which one is your favourite by tagging me, tweeting me or instagram me. I would love to connect with you.

Pin it for later

I will see you soon with yet another recipe

Until then,
Hugs
Sushma