
5 Chutney Recipes for Idli, Dosa, and Uthappam/ Chutney recipes for south Indian Dishes

Today I will share 5 Chutney Recipes for Idli, Dosa, and Uthappam which are very easy to prepare in very less time. Chutney is served in India, mainly with South Indian foods like Idli, dosa, and Utappam, and also with some fritters, pakoda, and samosa. And the consistency of the chutney depends upon the food in which it is served. For example with Idli, which requires semi-liquid chutney that can solve the purpose of sambar? And the fritters pakoda require thick chutney.

Equipment requires
- Blender
- Frying pan
- Tadka pan
- Spatula
Ingredients
For Green Chutney
- Coconut ( cut into pieces)-1/2
- Green chilies-6
- Coriander leaves 10-15 sprigs
- Tamarind pulp-1/4 tbsp
- Ginger-1/2 inch
- Water as per the consistency
- Salt to taste
Ground Nut Chutney
- Peanut-1/2 cup
- Coconut (cut into pieces)-1/4th of a medium-sized coconut
- Garlic-4-5 Cloves
- Ginger-1/2 inch
- Salt to taste
- Red chili-3
- Fried coriander seeds-1/2 tbsp
- Water as per the consistency
Onion-Garlic Chutney
- Chana dal/Bengal gram-1 tbsp
- Urad Dal/Black gram- 1 tbsp
- Red chili-6
- Garlic-5 Cloves
- Onion-1(sliced)
- Salt
- Water as per the consistency
Red Chutney
- Black chickpeas-1/4th cup
- Red chili-5
- Coriander seeds-1 tbsp
- Coconut (cut into pieces)-1/4th of a medium-sized coconut
- Tomato (cut into pieces)-1
- Salt to taste
- Water as per the consistency
Commercial chutney/hotel/restaurant chutney
- Coconut ( cut into pieces)-1/2
- Green chilies – 5
- Tamarind – 1pinch
- Coriander leaves-4 to 5 sprigs
- Mint leaves-2(optional)
- Garlic-5 cloves
- Ginger slice-1/2 inch
- Salt
- Water as needed
5 Chutney Recipes for Idli, Dosa, and Uthappam
For Green Chutney
Take a blender jar and add Coconut and green chili

Then add ginger, coriander leaves, and salt

Make a smooth and fine paste

Ground Nut Chutney
Heat a tawa and add coconut, red chili, garlic, and peanuts

Roast them for 2 minutes in medium flame, transfer them to a plate and allow them to cool at room temperature

Then put them in a grinder jar along with ginger, tamarind, and salt

And make a smooth and fine paste

Onion-Garlic Chutney
Heat a tawa and add urad dal, chana dal, red chili, and garlic

Roast them for two minutes in medium flame and transfer them to a plate and allow them to cool at room temperature

In the same tawa add little oil and fry the sliced onions and transfer them to a plate and allow them to cool at room temperature


Put all the ingredients in a blender jar

And make a smooth paste

Red Chutney
Heat a tawa and red chili, coconut, and coriander seeds and roast them for a minute

Now add roasted chana

Add tomato slices and roast them for two minutes on medium flame transfer them to a plate and allow them to cool at room temperature

Put all the ingredients in a blender jar And make a smooth paste


Commercial chutney/hotel/restaurant chutney
- Put all the ingredients in a blender jar and make a smooth paste
Now for tempering
As tempering is the same for all 5 types of chutney, here I am showing a common tempering process
Ingredients
- Mustard seeds-1 tbsp
- Curry leaves-8-10
- Red chili-1
- Oil-1tbsp
How to Temper
Heat oil in a tadka pan
Add mustard seeds, then add the red chili and curry leaves, when they start spluttering, switch off the flame and spread over the chutney
