Easy South Indian Chutney Recipes

This trio of fresh chutney recipes are a must-have at South Indian breakfasts. Get recipes for coconut chutney, tomato chutney, and green chutney (coriander-mint chutney).

So… I promised you guys in my epic Idli/Dosa post that I would post the recipes for common South Indian chutney recipes soon. I had actually shot the chutney pics along with the idli/dosa post, but somehow it slipped my mind that I had to actually make a separate blog post…oops!

But as they say, better late than never, right? So, here are my easy chutney recipes that go well with a traditional South Indian breakfast. Apart from idlis and dosas, you can serve these chutneys with rava upma, vermicelli upma, ven pongal, medhu vada, etc.

Coconut Chutney

The most basic and most common chutney is the coconut chutney. It is made by grinding together shredded coconut (use fresh coconut or thaw and use frozen coconut), green chilies, ginger, cumin seeds and either a small piece of tamarind or lime juice for sourness. Once the chutney is made in the blender, quickly prepare a tadka (seasoning) of mustard seeds, dried red chilies, dal, curry leaves and shallots in oil, and pour the hot seasoning mix over the chutney. And boom…the first chutney is done in under 5 minutes!

You can play around with this chutney and add some extra ingredients or make substitutions as needed. For example, if you do not have fresh green chilies, use dried red chilies or a scant teaspoon of chili powder (the color will be a reddish orange). I also like to add some roasted gram dal (pottukadalai) along with the coconut. I have also seen a friend use a spoonful of thick yogurt instead of tamarind to add sourness to the chutney. So basically, there are several variations possible, but the recipe given below is a basic, foolproof version of coconut chutney.

Tomato Chutney

This is one chutney that probably evokes strong emotions in people; you either love it or hate it. I have grown to love this chutney over the years and make it several different ways. I usually make tomato chutney with red onions, tomatoes, garlic and chilies. I lightly sauté the ingredients in oil so that the chutney can be kept for several days in the fridge. If you do not saute the ingredients, you will have the smell and taste of raw onion in the chutney. It’s fine for a quick meal, but the chutney cannot be stored for later.

Sometimes, I improve upon the tomato chutney and add a roasted bell pepper too. It adds a lovely flavor to the chutney, and I also use it as a marinade or over grilled meat and vegetables.

Green Chutney (Coriander Mint Chutney)

This is my absolute favorite chutney. I adore the smell of freshly ground green chutney. It is basically a coconut chutney with fresh coriander (cilantro) and mint leaves added to it. Bonus points to you if the herbs are plucked straight from your kitchen garden! That is a luxury afforded to me in the summer months, so I love to make this herb chutney then. Once the chutney is done, don’t forget the tadka. Personally, I love the smell and flavor of seasoning in my chutneys.

Here are the easy recipes for common South Indian Chutneys.

Easy South Indian Chutney Recipes

 

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Prep time

10 mins

Cook time

3 mins

Total time

13 mins

 

This trio of fresh chutney recipes are a must-have at South Indian breakfasts. Get recipes for coconut chutney, tomato chutney, and green chutney (coriander-mint chutney).

Author: Anjana Devasahayam

Recipe type: Accompaniment, Condiment

Cuisine: Indian

Serves: 3-4

You will need:

For Coconut Chutney,

• Shredded coconut (fresh) - 1 cup
• Green chili - 1-2
• Ginger - 1" piece
• Cumin seeds - ½ tsp
• Roasted gram dal - 1 tbsp
• Tamarind - a dime-sized ball (or use ½ tsp tamarind paste)
• Salt - to taste

For Tomato Chutney,

• Oil - 2 tbsp
• Red onions - 1 small, roughly chopped
• Tomato - 2 large, roughly chopped
• Garlic - 1 clove
• Ginger - ½" piece
• Red chili powder - 1-2 tsp
• Sugar - a pinch
• Salt - to taste

For Green Chutney,

• Shredded coconut (fresh) - 1 cup
• Green chili - 1-2
• Ginger - 1" piece
• Cumin seeds - ½ tsp
• Roasted gram dal - 1 tbsp
• Tamarind - a dime-sized ball (or use ½ tsp tamarind paste)
• Coriander leaves - ½ cup, packed
• Mint leaves - 8-10
• Salt - to taste

For tadka seasoning,

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 1½ tbsp
• Roasted gram dal - 2 tbsp
• Dried red chilies - 6
• Curry leaves - 1 sprig (optional)
• Shallots - 2 tbsp, thinly sliced (optional)

How to:

1. Coconut chutney: Grind all the ingredients together adding very little water as needed. If required, you can thin the chutney after grinding with more water. Do not add a lot of water at the beginning or you will not be able to grind the ingredients properly. Remove chutney to a bowl.
2. Tomato chutney: Heat oil in a skillet. Add the onions, ginger, garlic and chilies. Saute until onions are soft. Then add the tomatoes and red chili powder, and cook until tomatoes are soft and mushy.
3. Cool this mixture slightly and blend with a pinch of sugar and salt to taste. Remove to a bowl.
4. Green chutney: Grind all the ingredients together adding very little water as needed. If required, you can thin the chutney after grinding with more water. Do not add a lot of water at the beginning or you will not be able to grind the ingredients properly. Remove chutney to a bowl.
5. Tadka/Seasoning: Heat oil in a small saucepan. Add tadka ingredients and fry until the mustard seeds pop, the urad dal becomes reddish brown, and the shallots are golden brown. Divide the prepared tadka and pour over the three prepared chutneys before serving. Serve chutneys with idlis, dosa, upma, and other breakfast/tiffin dishes.
6. Store leftover chutneys covered in the fridge for 1-2 days, though the tomato chutney may keep for a couple more days.

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What is your favorite chutney to eat with idlis and dosa? Have you tried any of these recipes? Do try these chutney recipes for idli and dosa and let me know how you like it.

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