5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (2024)

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5 quick & easy chutney recipes for dosa, idli. A perfect accompaniment for South Indian Breakfast.

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.

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (1)

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.

Some chutneys are also used as a side dish along with steamed rice.

The texture of chutney varies from smooth to coarse or chunky, thick to watery. Some chutneys are cooked, while others are blended raw with fresh herbs.

In the olden days, chutneys were made using mortar and pestle or in large stone grinders. Nowadays, we use a mixie or mixer grinder or blender to make chutneys.

I can go on with a list of various chutney recipes and their variations prepared across India, but that would require a dedicated series of blog posts - therefore, I will defer. To those who are new to chutneys, these can be prepared with any of the following ingredients or their combinations - coconut, lentils, nuts, whole spices, coriander leaves, mint leaves (pudina), spinach, eggplant, cranberry, apple, dosakaayaa, ginger, garlic, tamarind, dates, mango, pear, tomato, onion, etc. The list is endless. Some also use cured meat and dried fish to make non-vegetarian chutneys.

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (2)

Today's post is about some of the simple, easy-to-make popular South Indian chutney recipes with coconut (thengai or nariyal) being the key ingredient. The best part about making chutney is it is ready in less than 5 minutes.

The chutneys below can be served with any South Indian Breakfast recipes from dosa to idli or with snacks like bhaji (bonda or pakora) or even as a spread with vada pav. And yes, these are also perfect accompaniments for jolada rotti, ragi rotti, chapati, puris, etc.

To be very honest, while making chutney, we don't measure or follow a standard recipe. According to taste buds and ingredients available in the pantry, we end up doing some variety of chutney. The consistency can also be varied as desired. Once you learn to make traditional coconut chutney, you can add additional ingredients and make your own variations. Almost on a daily basis, we try new recipes for chutney to serve with dosa and idli (our comfort food).

You can take this post as a guide for making some chutneys. I am sharing these as I got multiple requests after trying mySAMBAR POWDER&EASY SAMBAR RECIPEandMOMS SAMBAR RECIPEto share chutney for dosa and idli.

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Beginner & bachelor (bachelorette) cooks can easily make this recipe if you have a mixer or blender.

Grating coconut is easy for us as we have been doing it from our childhood. If you do not know how to grate coconuts, you can even chop them into pieces. Now, if you have no access to fresh coconut, use frozen or store-bought shredded or grated coconut to make chutney. You can also use desiccated coconut or coconut powder to prepare chutneys.

Chutney I

Ingredients for Coconut Chutney or Thengai Chutney

⅔ cup Coconut, grated
2 Green chilies
4 sprigs Cilantro or Coriander leaves
½ cup Water
¼ teaspoon Salt

How to make Coconut Chutney or Thengai Chutney

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.

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (4)

Chutney II

Ingredients for 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

How to make Green Chutney or Cilantro Chutney

In a mixie jar, add all the ingredients and blend it to smooth paste. Transfer this to a bowl, and add the tempering and mix. The ingredients may look similar for chutney I and chutney II, but the difference in taste lies in the amount of ingredients for each chutney.

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (5)

Chutney III

Ingredients for Red Chutney or Coriander Seeds Chutney

⅔ cup Grated coconut
1 tablespoon Coriander seeds
4 Dry red chilies
½ teaspoon Tamarind (or small ball)
¼ teaspoon Salt
½ cup Water

How to make Red Chutney or Coriander Seeds Chutney

In a mixer, add all the ingredients given in the list and blend to a smooth paste. Add the tempering. Transfer to a serving bowl.

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (6)

Chutney IV

Ingredients for 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

How to make Hotel-style Chutney or Restaurant-style Chutney

Add all the ingredients mentioned above to your mixer jar and blend it to a smooth paste. Transfer this to a bowl and add the tempering.

Serve with idli, dosa, and enjoy.

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (7)

Chutney V

Ingredients for 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 Puttani
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

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.

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (8)

Tempering for all chutney is the same (it is optional). But the addition of tempering will enhance the taste of the chutney.

1 tablespoon Oil (I prefer coconut oil)
1 teaspoon Mustard seeds
5 Curry leaves
1 Dry red chile, broken

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.

Tips that are worth reading 🙂
  • 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.
How to store coconut-based South Indian chutney?

Chutney tastes the best when prepared fresh and served. But if you have any leftovers, keep them in the refrigerator and use them in a day or 2. I would not recommend storing it beyond two days.

Another way to increase the shelf life of coconut-based chutney is to cook them. After the chutney is ground to a smooth paste, add it to a pan and bring it to a boil on medium flame. Then, add the tempering. Cooking ground coconut-based chutney will improve the shelf life of chutneys significantly.

What do you eat or serve with coconut-based chutney?

I can go on with the accompaniments for South Indian chutneys. These are some of my favorite.

  • Surnali Dosa
  • Sabudana Idli
  • Idli in Jackfruit leaves
  • Undi or Rice Dumplings
  • Banana Buns
Video recipe for 5 quick & easy chutney recipes for South Indian Breakfast in 10 minutes
Detailed step-by-step recipe for South Indian chutney recipes for Idli, Dosa, Buns, Pongal, etc.

Recipe card

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (9)

5 DIFFERENT QUICK & EASY CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY FOR SOUTH INDIAN BREAKFAST RECIPES

Kushi

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.

5 from 25 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 minutes mins

Course Breakfast

Cuisine Andhra Pradesh, Hyderabad, Indian, Kerala, South Indian, Tamil Nadu, Telangana

Servings 4

Ingredients

Chutney I - Coconut Chutney or Thengai Chutney

  • 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

  • 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

  • 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

  • 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.

Tried this recipe?Let us know how it was!

For more recent updates, follow me onPinterest,Instagram,andTwitter.

5 CHUTNEY RECIPES FOR DOSA, IDLI | HOW TO MAKE CHUTNEY - Cook with Kushi (2024)

FAQs

Does chutney have to be cooked? ›

Chutney is easier to make than jam as you don't have to worry about reaching a specific temperature for setting, but it does require a long simmer to get the correct consistency. When the chutney has cooked for long enough it should have reduced a bit in volume and be quite thick.

What is idli chutney made of? ›

Most commonly fried gram is used to make this chutney. However if you do not have fried gram, then dry roast peanuts or chana dal and use. Add chopped or grated coconut, fried gram, garlic, salt , chili and cumin to a blender jar. Blend well adding just 2 to 3 tbsps water.

Can I eat idli with chutney? ›

Eating idlis with coconut chutney can optimise glucose metabolism. That's because both foods have bioactive substances that can potentially promote insulin sensitivity and glucose absorption. Try to consume this duo in moderation as part of a balanced meal that includes protein, fibre and healthy fats.

Is chutney a style of cooking? ›

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

Can you cook with chutney? ›

But it can be used in sauces, stuffings, to make flavoured butters, stirred through hot or cold rice, as a marinade or cooking medium for braised meats and, even, to flavour mayonnaise – Coronation Chicken only comes to life when mango chutney is stirred through the mayonnaise-based sauce.

How many types of chutneys are there? ›

Raw Coconut chutney, fried Coconut chutney, coriander, mint, tomato, onion, ginger, garlic, peanut, sesame, curry leaf, green chilli, red chilli, radish, mango, mango leaf, Guva leaf, tamarind, green tamarind, tamarind flower, tamarind leaf, lentil chutneys, almost all vegetables and Indian herbs.

What is traditional chutney made from? ›

Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment. Chutneys from South Africa often include apricots, while British chutneys favor using apples.

Is dosa chutney healthy? ›

Well, it is not just for enhancing the taste, but coconut chutney has healthy minerals, vitamins, proteins, and fat, to improve your health's current condition. But, in case you are trying to lose some weight, make sure to go easy on the chutney. Then you might have to lower its consumption a bit.

Is idli healthier than dosa? ›

Dosa batter has less urad dal compared to an idli batter. One idli will provide 33 calories. Eating four idlis will give 132 calories which are still less than a plain dosa. Rice content in dosa batter is more, affecting your weight loss targets more than idlis.

Is it OK to eat idli everyday? ›

Moreover, since idli doesn't contain lipids, saturated fats, or cholesterol, it is very low on the calorie count. In fact, it only has 39 calories in each piece, against the recommended 2,000 calories per day. Idli is thus among the healthiest foods for your diet plan.

Does idli increase blood sugar? ›

Idli, made with grounded rice or rice flour, has a high glycemic index. Foods with carbohydrates have a glycemic index, determining their effect on glucose levels. Rice idli has a GI score of 80 which is considered to be high. Food with high GI can raise blood glucose levels within 15 mins of consumption.

What is chutney called in America? ›

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

What is the English name of chutney? ›

chutney. / (ˈtʃʌtnɪ) / noun. a pickle of Indian origin, made from fruit, vinegar, spices, sugar, etc: mango chutney. a type of music popular in the Caribbean Asian community, much influenced by calypso.

Is chutney supposed to be cold or hot? ›

Typically, you would serve chutney when it has been set to room temperature, this is where the condiment is the best performing. We now know that chutney does work well with hot food, but pairing it with cold food can satisfy pretty much anyone.

Can you eat chutney cold? ›

Absolutely, absolutely! (But don't rule out serving it with hot food!)

Can you eat chutney straight away? ›

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

Do you cook chutney before putting in jars? ›

Jams and chutneys are made by boiling the fruit and other ingrdients together until setting point is reached (for jams) or the mixture is suitably reduced (for chutneys). The warm mixture is then poured into warm sterilized jars and sealed either with a lid or wax paper plus a cellophane wrapper.

Can you eat freshly made chutney? ›

Cider vinegar and orange juice provide the liquid and the chutney is thickened by the apples and dried fruits as much as by the time spent cooking it. The smaller proportion of vinegar means that the chutney does not need time to mellow and can be eaten straight away.

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