5 DIFFERENT QUICK & EASY CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY FOR SOUTH INDIAN BREAKFAST RECIPES
Chutney is a popular spicy or savory condiment or a dip from Indian cuisine that can be served from breakfast to lunch, snack, or dinner as an accompaniment with almost anything.In India, chutneys are served with dosa, idli, vada, buns, chapati, puri, upma, pongal, poha, etc., for breakfast. These can also be served as a dip with snacks like pakora (bhaji or fritters). It can also be used as a spread for sandwiches, vada pav, chapati rolls, kati rolls, etc. Some chutneys used for preparing chaats are sweet.
Servings: 4
Ingredients
Chutney I - Coconut Chutney or Thengai Chutney
- ⅔ cup Coconut, grated
- 2 Green chilies
- 4 sprigs Cilantro or Coriander leaves
- ½ cup Water
- ¼ teaspoon Salt
Chutney II - Green Chutney or Cilantro Chutney
- ⅔ cup Coconut, grated
- 2 Green chilies
- 20 sprigs Coriander leaves or Cilantro
- ¼ teaspoon Salt
- ½ teaspoon Tamarind (or small ball)
- ½ cup Water
Chutney III - Red Chutney or Coriander Seeds Chutney
- ⅔ cup Coconut, grated
- 1 tablespoon Coriander seeds
- 4 Dry red chillies
- ½ teaspoon Tamarind (or small ball)
- ¼ teaspoon Salt
- ½ cup Water
Chutney IV - Hotel-style Chutney or Restaurant-style Chutney
- ⅔ cup Coconut, grated
- 4 to 5 sprigs Coriander leaves
- 6 Mint leaves
- 2 Green chilies
- 2 Garlic cloves
- 1 inch Ginger slice
- ½ cup Water
- ¼ teaspoon Salt
Chutney V - Tomato Peanut Chutney
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- 5 Dry red chilies
- 6 Garlic cloves, chopped roughly
- 1 tablespoon Dalia or Hurigadale or Putani
- ¼ cup Peanuts or Groundnut
- ¼ cup Coconut , grated or chopped
- 1 Tomato, cut into cubes
- ½ cup Water
- ¼ teaspoon Garam masala powder
- ¼ teaspoon Salt
Tempering for all chutney is the same (it is optional). But adding will enhance the taste.
- 1 tablespoon Oil (I prefer coconut oil)
- 1 teaspoon Mustard seeds
- 5 Curry leaves
- 1 Dry red chile, broken
Instructions
FOR CHUTNEY I, II, III, IV
- In a mixie jar, add all the ingredients and blend to a smooth paste. You can adjust water and salt as desired. Transfer this to a bowl and temper it with the ingredients given below in the tempering.
HOW TO MAKE TOMATO PEANUT CHUTNEY
- In a pan on medium heat, add oil. To this, add cumin seeds. When they splutter, add dry red chilies, garlic and saute for a few seconds.
- Next, add dalia, peanuts, and saute until roasted on medium flame.
- Add this to the mixer jar along with coconut, tomato, water, salt, and grind it to a smooth paste. Transfer it to a bowl. Add tempering and mix. Serve as needed.
TEMPERING FOR ALL CHUTNEY IS THE SAME
- In a pan on medium heat, add oil. Once hot, add mustard seeds. When they start to splutter, add red chilies, curry leaves, and saute for a few seconds. Switch off the flame. Add it to the chutney and mix.
Notes
- Fresh coconut tastes the best. But if you can’t find fresh coconut, you can use frozen or dry shredded coconut, and it still tastes great.
- To make the chutney rich and creamy, you can use dalia (hurigadale or roasted gram or putani) or cashews in all the chutney recipes.
- Adjust water to get the desired consistency. Little watery is best to be served with idli and thick ones with dosa.
- I have mentioned ¼ teaspoon salt, and it was perfect for the amount here. If you increase the amount of water, you may have to adjust salt.
- You can add a pinch of hing (asafoetida) for all the chutney tempering for additional flavor.