South Indian dishes such as idli, dosa and uttapam are becoming the go-to foods for both breakfast and dinner in many parts of India for their light nature and rich flavours. If you’re a fan of this cuisine, you must know that it is incomplete without its condiments of sambhar and chutneys. The natural and tangy chutneys are the perfect addition to the savoury flavours of idli and dosa.
You may have tried common chutneys such as coconut and coriander with your idlis and dosa, but do you know many different chutneys can elevate your meal experience? If you are looking for an interesting chutney recipe to try with your idli and dosa, these 5 options are worth considering.
Let’s dive into the delicious range of chutneys and discover how they enhance your favourite South Indian dishes:
Peanut Chutney
A nutty chutney made with roasted peanuts, garlic and green chillies is the perfect option to try with your savoury dosa and idli. For this recipe, fry garlic cloves, red chillies, cumin seeds and urad dal. When done, let the mixture cool down and add it to a grinder jar, along with roasted peanuts, 1 teaspoon tamarind paste and salt to taste. Grind to make it a fine paste and temper the chutney with hing, urad dal, dry red chillies, mustard seeds and curry leaves.
Raw Mango Chutney
This sweet and tangy chutney is made with raw mangoes, green chillies, grated coconut and water. To prepare this yummy chutney, blend all the ingredients in a mixer jar into a paste. Take a pan and pour some coconut oil. Add mustard seeds, curry leaves, dried red chillies, urad dal and the mango-coconut paste. And voila, the mango chutney is ready to be served with idli, dosa, or uttapam. It also tastes good with rice.
Onion Chutney
A tangy chutney made with chopped onions, green chillies, salt and tamarind pulp. In a blender, combine onion, green chillies, salt and tamarind pulp. Temper the paste with curry leaves, urad dal, and mustard seeds to serve with South Indian food.
Tamarind Chutney
To make tamarind chutney, squeeze and strain the tamarind pulp. Heat 1 tablespoon of oil in a pan and add cumin seeds to it. Once they crackle, add the tamarind pulp, red chilli powder, pinch of black salt and jaggery. Stir and cook on medium flame until the jaggery melts and the mixture thickens. Let it cool and serve it with the cuisine. Also, store it in an airtight jar and pair this chutney with snacks such as uttapam, samosas and pakoras.
Coconut Chutney
This good old chutney is made with grated coconut, roasted chana dal, green chillies, fresh ginger and a pinch of salt, this creamy chutney is tasty and easy to make. The ingredients are grinded to a thick paste and then tempered with mustard seeds and curry leaves.Combined with sambar and idli, this combination is a true classic.
Combine your favourite South Indian dishes with these earthy and nutritious chutneys and elevate your idli and dosa experience!
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