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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.
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