A collection of 11 favorite South Indian Chutney Recipes to spice up your favorite South Indian breakfasts like idli, dosa, vada, uttapam, pongal, minapa rotti etc.
Coconut chutney
Tomato-peanut chutney
Peanut or groundnut chutney
Onion chutney
Onion-coriander chutney
Ginger (adrak) chutney
Coriander chutney
Kundru/Tindora or Ivy Gourd chutney
Tomato-capsicum chutney
Tomato-coriander chutney
Peanut-curry leaves chutney
Let’s begin. Long page alert! Keep scrolling for all the yummy recipes.
Coconut Chutney (Kobbari pachadi) – for south Indian breakfast
Ingredients:
Coconut – ¼ cup (cut into pieces or grated)
Daaliya/Putnalu/roasted gram dal – ¼ cup
Green chili – 2
Salt – to taste
Curry leaves – 5
Mustard seeds – ½ tsp
Oil – 1 tsp
Asafoetida/hing – a pinch
Procedure:
In a blender, add the putnalu, chili, salt and blend to a smooth powder.
Then add the coconut, ¼ cup water and blend to a smooth chutney consistency. Add water accordingly.
Heat oil in a pan and once hot add the curry leaves, mustard and hing. Let it splutter.
Add this seasoning to the chutney, give a good mix and serve with any south Indian breakfast.
Tomato-peanut chutney
Ingredients:
Peanuts or groundnuts – 2 tbsp
Whole dry red chili – 2
Tomato – 3 big (roughly chopped)
Green chili – 2
Turmeric powder – ¼ tsp
Salt – to taste
Oil – 1 tsp
For tadka:
Mustard seeds – 1 tsp
Hing/asafoetida – ½ tsp
Coriander leaves – 1 tbsp (finely chopped)
Oil – 1 tsp
Tomato-peanut chutney
Procedure:
Dry roast the red chili and peanuts together till the peanuts fry up a bit and turn into golden brown color. Be careful not to burn them. Transfer to a bowl and set aside to cool.
In the same pan, heat oil and once hot, add the green chili and tomato pieces. Add some salt, cover with lid and let it cook till tomato gets mushy.
Remove from heat and let it cool.
Once all the ingredients have cooled, take a blender and first powder the roasted peanuts and red chili into a smooth powder.
To this add the cooked tomato mixture, add salt as required and blend to a chutney consistency.
Transfer to a serving bowl.
Prepare the tadka by heating a pan with oil. Once hot, add the mustard seeds, hing and coriander leaves. Once the seeds pop, pour this over the chutney and serve with any south Indian breakfast or even vada (garelu), pongal.
Note:
I normally prepare a lot of peanut and dry red chili powder and store it in an air-tight jar. This powder can be used in curries or even rice whenever desired.
You can use sesame in place of peanuts for this recipe.
Peanut or groundnut chutney
Peanuts or groundnuts – 1/3 cup
Tamarind pulp/extract – 1 tbsp
Dry red chili – 4
Turmeric powder – ½ tsp
Salt – to taste
For tadka:
Mustard seeds – 1 tsp
Hing/asafoetida – ½ tsp
Oil – 1 tsp
Procedure:
Dry roast the red chili and peanuts together till the peanuts fry up a bit and turn into darker color. Be careful not to burn them. Transfer to a bowl along with tamarind extract and set aside to cool.
In the same pan, heat oil and once hot, add the mustard seeds and hing and let them pop up. Remove from heat.
Transfer the peanut mixture into a blender; add the turmeric powder and salt. Add enough water and blend to a chutney consistency. Transfer to a bowl.
Into this, add the prepared tadka and mix well. Serve with idly or dosa.
Onion Chutney (Ullipaya Pachadi) – For idly/dosa
Ingredients:
Onion – 3, medium (roughly chopped)
Green chili – 2
Dry red chili – 3-4 (depending on your heat tolerance)
Urad dal/minappapu – 1/4 cup (a little less will do, but not more than 1/4)
Mustard seeds – 1 tsp
Cumin seeds/jeera – 1 tsp
Fenugreek seeds/menthulu – ¼ tsp
Tamarind pulp – 1 tbsp
Salt – to taste
Oil – 1 tsp
For tadka:
Mustard seeds – 1 tsp
Curry leaves – 5
Hing/asafoetida – ½ tsp
Oil – 1 tsp
Procedure:
Heat 1 tsp oil in a pan and add the urad dal, dry red chili, cumin seeds, mustard seeds and fenugreek seeds. Fry till the dal changes color. Transfer to a plate and set aside to cool.
In the same add onions and fry till they change color slightly. Add the tamarind pulp and remove from heat. Set aside to cool.
First blend the dal mixture till it becomes a coarse powder, then add the onion mixture, green chili, salt to taste and enough water to make a chutney paste consistency. Transfer to a serving bowl.
For the tadka/seasoning, heat 1 tsp oil and add ingredients under ‘for tadka’. Fry till the seeds splutter. Pour over the chutney and mix well.
This goes well with South Indian breakfast recipes like dosa, idly, uttappam and even vada.
Onion-coriander chutney (for idly/dosa)
Coriander leaves – 2 cups (roughly chopped)
Onions – ½ cup (roughly chopped)
Urad dal/minappapu – ¼ cup
Dry red chili – 6 or 7
Tamarind pulp – 2 tbsp
Salt – to taste
Oil – 1 tbsp
For garnish
Mustard seeds – 1 tsp
Curry leaves – 5
Asafoetida/hing – a pinch
Oil – 1 tsp
Procedure:
Heat oil in a pan and add the urad dal and dry red chili. Fry till the dal changes color. Transfer to a blender.
Into the same pan, add the onions and fry till they turn translucent.
Then add the coriander leaves and fry for another minute. Transfer to a blender, add tamarind pulp and let it cool.
Add enough salt to the mixture in the blender and blend to a smooth paste. Add water accordingly. Transfer to a bowl.
For garnish, heat oil and add the mustard seeds, curry leaves and asafoetida. Fry till the mustard splutters.
Add this to the prepared chutney and serve with idly or dosa. Yummy!!
Ginger Chutney – for vada/dosa/idly
Ingredients:
Ginger – 2 tbsp (peeled and roughly chopped)
Jaggery/gur – 1 tbsp
Urad dal/minappapu – ¼ cup
Dry red chili – 3
Tamarind pulp – 2 tsp
Mustard seeds – ½ tsp
Asafoetida/hing – a pinch
Oil – 1 tsp
Salt – to taste
Procedure:
Heat ½ tsp oil in a pan and add the urad dal and dry red chili. Fry till the dal changes color. Transfer to a plate, add the tamarind pulp and set aside to cool.
In the same pan, add the ginger and fry till it changes color. Transfer to the dal mixture and set aside.
Once cooled, add the jaggery and salt to the ginger mixture and blend to a chutney consistency. Add water accordingly.
Transfer to a bowl.
Prepare the tadka by adding ½ tsp oil to the same pan used earlier and once hot, add the mustard seeds and hing. Fry till it pops up.
Add this to the chutney, give a mix and serve with any south Indian breakfast recipes.
Coriander Chutney (Kothimeera Pachadi)
Ingredients:
Coriander leaves – 2 cups (roughly chopped)
Urad dal/minappapu – ¼ cup
Dry red chili – 6 or 7
Cumin seeds/jeera – 2 tsp
Tamarind pulp – 2 tbsp
Salt – to taste
Oil – 1 tbsp
For garnish
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Dry red chili – 1
Asafoetida/hing – a pinch
Oil – 1 tsp
Procedure:
Heat oil in a pan and add the urad dal, dry red chili, cumin seeds and fry till the dal changes color. Transfer to a blender and let it cool for a while.
Into the same pan, add the coriander leaves and fry for about 2 minutes till it changes into darker color and shrinks in volume. Remove from heat and let cool.
Blend the dal mixture first into a fine powder.
Into this, add the tamarind pulp, coriander leaves, salt and about ¼ cup water and blend to a smooth paste. Transfer into a serving bowl.
For garnish, heat oil and add the mustard seeds, urad dal, dry red chili and asafoetida. Fry till the mustard splutters.
Add this to the prepared chutney and serve with idly or dosa. Yummy!!
Kundru/Ivy Gourd/Dondakaya/Tindora Chutney
Ingredients:
Kundru/Tindora/dondakaya – 250gms
Tamarind pulp – 1 tsp
Coriander leaves – 1/8 cup (roughly chopped)
Green chili – 2
Turmeric powder – ½ tsp
Salt – to taste
For Tadka – mustard seeds, hing and red chili
Procedure:
Heat a tsp of oil in a pan and add the green chili and tindora pieces to this.
Add the turmeric powder and a pinch of salt and cook covered in medium low flame till the tindora is well cooked. Let it cool.
Blend together the tindora, tamarind pulp, coriander leaves and salt to get a smooth chutney.
Add a simple tadka with mustard seeds, hing and red chili and serve hot as a side for dosas and idly.
Tomato-Bell Pepper(Capsicum) Chutney
Ingredients:
Tomato – 1.5 cups (roughly chopped)
Bell Pepper (Capsicum), green – ½ cup
Green chilli – 4 or 5 (slit lengthwise)
Coriander leaves – ½ cup (roughly chopped)
Turmeric powder – ½ tsp
Salt – to taste
Oil – 1 tbsp
To tadka:
Mustard seeds – 1 tsp
Curry leaves – 4 or 5
Asafoetida/Hing – a pinch
Oil – 1 tbsp
Procedure:
Heat oil in a pan and add the turmeric powder, chilli, tomato, bell peppers, coriander leaves and salt. Cover with lid and let it cook for about 10 mins or until the tomato is cooked well.
Remove from heat and let it cool.
In another pan, heat oil and add the mustard seeds, curry leaves and hing. Let the mustard seeds splutter and remove from heat.
Blend the tomato-bell pepper mixture into a smooth puree and season with salt if required.
Remove into a serving bowl and garnish with the prepared tadka on top. Simple and yummy tomato-bell pepper chutney is ready. Serve with idli, dosa or even upma.
Note: You may use red or yellow bell peppers as well instead of green peppers.
Tomato-coriander chutney
Ingredients:
Toamto – 5-6 (roughly chopped)
Coriander leaves – 1 cup (roughly chopped)
Green chilli – 6-7 (roughly chopped)
Salt – to taste
Mustard seeds – 1 tsp
Jeera/cumin seeds – 1 tsp
Curry leaves – 1 tbsp
Hing/asafoetida – ½ tsp
Procedure:
Heat 1 tbsp oil in a pan and add the tomato, coriander and green chilli along with a pinch of salt.
Cover with lid and let it cook for about 10 minutes or until the tomatoes become mushy.
Remove from heat and let it cool.
For garnish, heat 1 tbsp oil in a pan and add the mustard seeds, cumin seeds, curry leaves and hing.
Let the seeds splutter and then remove from heat, keep aside.
Blend the tomato mixture into a coarse paste. Add some water and salt to taste, if needed.
Finally add the garnish and serve as side dish with dosas, idly or even rice.
Groundnut and curry leaves chutney
Ingredients:
Peanuts or groundnuts – ¼ cup
Whole dry red chili – 3-4
Curry leaves – 1/8 cup (about 10-15 leaves)
Tamarind pulp – 1 tbsp
Salt – to taste
For tadka:
Mustard seeds – 1 tsp
Hing/asafoetida – ½ tsp
Oil – 1 tsp
Procedure:
Heat a pan and add groundnuts. Fry them till they start changing color.
Add the dry red chili and curry leaves.
Fry till they are well roasted. Remove from heat and set aside to cool.
Once it reaches room temperature, transfer the roasted ingredients to a blender along with salt and tamarind.
Add enough water and blend to a smooth chutney.
For the tadka, heat oil and then add the mustard seeds and asafetida. Let them pop.
Add the tadka to the chutney, give a good mix.
Serve this chutney with any of your favorite south Indian breakfast.t cook for about 10 minutes or until the tomatoes become mushy.
Remove from heat and let it cool.
For garnish, heat 1 tbsp oil in a pan and add the mustard seeds, cumin seeds, curry leaves and hing.
Let the seeds splutter and then remove from heat, keep aside.
Blend the tomato mixture into a coarse paste. Add some water and salt to taste, if needed.
Finally add the garnish and serve as side dish with dosas, idly or even rice.
Original Recipes by PK’s Kitchen Equations
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