6 chutneys that can be enjoyed with Idli and Dosa

In India, each region offers a unique palette of flavours and ingredients. While North Indian cuisine often pairs its dishes with achaar or raitas, South Indian cuisine shines through its array of chutneys. These vibrant, flavorful condiments are the perfect companions to classic dishes like Idli, Dosa, and Vada, elevating the entire dining experience.

Here’s a delicious range of

chutneys

and how they enhance these beloved dishes.

Coconut Chutney
To prepare this chutney, some of the basic ingredients used are – fresh coconut, chana dal (roasted), green chillies, fresh ginger, water and salt. Now, grate the fresh coconut and add it to the mixer jar along with 3-4 green chillies, 1-inch fresh ginger, salt to taste and a little water. Grind it well to a thick chutney and keep it aside. Now, for tempering the chutney, put 1-2 tbsp coconut oil in a tadka pan and quickly add 1 tsp mustard seeds, 1 tsp urad dal, and 1-2 red chillies. Once fried, add a pinch of asafoetida and curry leaves in the oil and pour over the chutney. This chutney is ready to use.

Coconut & Coriander Chutney
In the coconut chutney, while grinding the ingredients, add a bunch of fresh coriander leaves and grind to a fine paste. In this paste, you can add the tempering of mustard seeds, urad dal, chana dal, and red chillies. Once the dals are golden enough, add curry leaves in the end and enjoy.

Tomato Onion Chutney
This is one of the basic chutney recipes that can be enjoyed with Idli and Dosa. For this recipe, put a pan over medium flame and heat oil in it. Once hot, fry 2-3 red chillies along with a tbsp of urad dal and chana dal. Fry them until dal is golden enough. Next, add 5-6 garlic cloves, 1 big onion roughly chopped and a handful of curry leaves. Mix well and cook until the onion is translucent. Then, add roughly chopped 2-3 tomatoes along with a pinch of turmeric and salt to taste. Cook until the tomatoes are mushy enough. Once done, turn the flame off and add 1 tbsp jaggery along with 1 tsp tamarind and mix well. Finally, when the mixture is cool enough, grind to make a fine paste and transfer to a bowl. Finally, temper the urad dal, mustard seeds, and red chillies in coconut oil and when they are golden, add a pinch of asafoetida and curry leaves and pour over the chutney, and it is ready.

Peanut Chutney
For this recipe, fry 1 onion garlic cloves, and red chillies along with cumin seeds, and urad dal and when done, let the mixture cool down. Add this mixture to a grinder jar, along with roasted peanuts, 1 tsp tamarind paste, and salt to taste. Grind to make it a fine paste. Then, temper the chutney with hing, urad dal, dry red chillies, mustard seeds, and curry leaves. Enjoy this chutney.

Tamarind Chutney
To make tamarind chutney, soak 1 cup of tamarind in warm water for 30 minutes, then squeeze and strain the pulp. In a pan, heat 1 tablespoon of oil and add 1 teaspoon of cumin seeds. Once they crackle, add the tamarind pulp, 1 cup of jaggery, 1 teaspoon of red chilli powder, and 1/2 teaspoon of black salt. Stir and cook on medium heat until the jaggery melts and the mixture thickens. Adjust the sweetness and tanginess to taste. Let it cool and store it in an airtight jar. This chutney pairs perfectly with snacks like samosas and pakoras.
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Green Tomato Chutney
For this chutney, start by sauteing 2-3 chopped green tomatoes with a teaspoon of coconut oil, cumin seeds, and a few curry leaves. Add chopped green chillies, garlic, and ginger. Cook until tomatoes soften. Blend the mixture with salt, a pinch of sugar, and a bit of tamarind paste. This chutney can also be tempered with the same mustard seeds, curry leaves, asafoetida, urad dal and dry red chillies.

(Images courtesy: Canva)