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
5 Chutney Recipes for Idli, Dosa, and Uthappam
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) 1/4thof 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