6 Easy Quick South Indian Chutneys Recipe
Something about chutneys makes you feel at home.
No breakfast dish is complete without at least one (or two, or three) chutneys on the side, as anyone who grew up in India or even simply visited South India knows. When served with a spicy chutney, any dish—idli, dosa, vada, upma, pongal, or even just plain hot rice—tastes twice as fantastic.
Now, don’t worry if you live in the US, UK, or Canada and suddenly crave the crisp taste of curry leaves, coconut, and toasted spices. You don’t need a lot of time or a grinder from your grandmother’s kitchen. These six chutneys are easy to make, call for very few ingredients, and will taste just like home.
Traditional coconut chutney
It’s chilled, creamy, and perfectly spicy, making it the perfect accompaniment to idli and dosa.
What you will require: Green chiles, roasted chana dal, ginger, salt, water, and either fresh or frozen grated coconut (yes, frozen works just as well overseas).
Mustard seeds, curry leaves, dried red chile, and oil are needed for tempering.
With a small amount of water, blend the coconut, ginger, green chilies, roasted chana dal, and salt until smooth. Then add the red chile, curry leaves, mustard seeds, and heated oil, and then pour that sizzling magic on top. Completed!
Pro tip: The frozen packs from Indian/Asian stores taste very authentic if you’re in the US or Canada and have trouble finding fresh coconut.
Chutney made from tomatoes
The hot cousin of coconut chutney, tomato chutney is tangy, spicy, and a little smokey. Ideal if you want something more spicy or run out of coconut.
What you will require: Salt, oil, ripe tomatoes, onion, garlic, and fresh or dried red chiles
Curry leaves, mustard seeds, and tempering
In a small amount of oil, sauté the red chilies, onion, and garlic until aromatic. Cook the diced tomatoes until they are tender. Make a smooth paste out of it. Add curry leaves and mustard seeds and temper. That’s all.
Chutney made with peanuts
It’s nutty, creamy, and has a pleasant earthy flavor, so it’s perfect for peanut butter aficionados. Additionally, peanuts are far less expensive and more readily available overseas than coconut.
You’ll need the following: salt, green chilies or dried red chilies, garlic, raw peanuts (unsalted, skin-on, or off—you may choose), and tamarind (optional, but adds tang).
Curry leaves, mustard seeds, and tempering
After dry roasting until golden, let the peanuts cool. Add water until smooth and blend with salt, tamarind, garlic, and chiles. Pour over and temper.
Chutney with onions
If you enjoy chutneys with a bit of a kick, this onion chutney is for you. It goes well with dosa and has a strong, spicy, and slightly sweet taste.
What you will require: Salt, oil, tamarind, garlic (optional but advised), red chiles, onions (red onions work best for sweetness), and
Add the tamarind and red chilies, cook down, and then add the oil and sauté the onions until they are caramelized. Turn into a paste. It is already bold enough without any moderation.
Chutney with mint and coriander
This one is essentially a green flavor explosion—fresh, zesty, and herbaceous. Consider it the salsa verde of South India.
Fresh mint leaves, fresh coriander leaves, ginger, tamarind, green chilies, and salt are required.
Tempering (optional): Mustard seeds, curry leaves,
To make a smooth chutney, blend everything together with a little water. It tastes great without tempering, but if you want that real thing, add it.
