5 Chutney Recipes for Idli, Dosa, and Uthappam

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

1. Blender
2. Frying pan
3. Tadka pan
4. Spatula

Ingredients

For Green Chutney

1. Coconut ( cut into pieces)-1/2
2. Green chilies-6
3. Coriander leaves 10-15 sprigs
4. Tamarind pulp-1/4  tbsp
5. Ginger-1/2 inch
6. Water as per the consistency
7. Salt to taste

Ground Nut Chutney

1. Peanut-1/2 cup
2. Coconut (cut into pieces)-1/4^th of a medium-sized coconut
3. Garlic-4-5 Cloves
4. Ginger-1/2 inch
5. Salt to taste
6. Red chili-3
7. Fried coriander seeds-1/2 tbsp
8. Water as per the consistency

Onion-Garlic Chutney

1. Chana dal/Bengal gram-1 tbsp
2. Urad Dal/Black gram- 1 tbsp
3. Red chili-6
4. Garlic-5 Cloves
5. Onion-1(sliced)
6. Salt
7. Water as per the consistency

Red Chutney

1. Black chickpeas-1/4th cup
2. Red chili-5
3. Coriander seeds-1 tbsp
4. Coconut (cut into pieces)-1/4th of a medium-sized coconut
5. Tomato (cut into pieces)-1
6. Salt to taste
7. Water as per the consistency

Commercial chutney/hotel/restaurant chutney

1. Coconut ( cut into pieces)-1/2
2. Green chilies – 5
3. Tamarind – 1pinch
4. Coriander leaves-4 to 5 sprigs
5. Mint leaves-2(optional)
6. Garlic-5 cloves
7. Ginger slice-1/2 inch
8. Salt
9. 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

1. Mustard seeds-1 tbsp
2. Curry leaves-8-10
3. Red chili-1
4. 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

5 Chutney Recipes for Idli, Dosa, and Uthappam

Chutney is served in India, mainly with South Indian foodslike 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 thepurpose of sambar? And the fritters pakoda require thick chutney.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Chutney

Cuisine Indian, south Indian

Servings 4

Calories

Equipment

• blender
• tadka pan
• Spatula
• fry pan

Ingredients

  

For Green Chutney

• 1/2 Coconut ( cut into pieces)
• 6 green chili
• 10 spring coriander leaves
• 1/4 tbsp tamarind pulp
• 1/2 inch ginger
• water
• salt

Ground Nut Chutney

• 1/4 Coconut (cut into pieces) 1/4^thof a medium sized coconut
• 1/2 cup peanut
• 1/2 inch ginger
• 5 cloves garlic
• 1/2 tbsp Fried coriander seeds
• 3 red chili
•  Water as perconsistency
• salt

Onion-Garlic Chutney

• 1 tbsp Chana dal/Bengal gram
• 1 tbsp  urad dal/black gram
• 6 red chili
• 5 cloves garlic
• 1 Onion (sliced)
• salt
• water

Red Chutney

• 1/4 cup Black chickpeas(roasted
• 5 red chili
• 1 tbsp coriander seeds
• 1/4 Coconut (cut intopieces)-1/4th of a medium sized coconut
• 1 tomato(cut into pieces)-
• salt
• water

Commercial chutney/hotel/restaurant chutney

• 1/2 Coconut ( cut into pieces)
• 5 green chili
• 5 spring coriander leaves
• 1 pinch tamarind pulp
• 2 mint leaves
• 5 cloves garlic
• 1/2 inch ginger
• salt
• water

Now for tempering

• 1 tbsp mustard seeds
• 1 red chili
• 10 curry leaves
• 1 tbsp oil

Instructions

 

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 pea nuts
• Roast them for 2 minutes in medium flame, and transfer them to a plate and allow them to cool in 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 andgarlic
• Roast them for two minutes in medium flame and transfer themto a plate and allow them to cool in 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 in room temperature
• Put all the ingredients in blender jar
• And make a smooth paste

Red Chutney

• Heat a tawa and red chili, coconut and coriander seeds androast them for a minute
• Now add roasted chana
• Add tomato slices and roast them for two minutes in mediumflame and transfer them to a plate and allow them to cool in room temperature
• Put all the ingredients in blender jar
• And make a smooth paste

Commercial chutney/hotel/restaurant chutney

• Put all the ingredients in a blender jar and make a smoothpaste

Now for tempering

• 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