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chutney recipe | 5 chutney recipes| south indian breakfast | indian cooking |

Five chutney to pair for breakfast, when one feels bored of the usual one, make a different kind. Variety is the spice of life.

Chutney is a condiment from Indian cuisine made with varied kinds of ingredients. The main ingredients can be a simple coconut to vegetables, lentils or even peels of vegetables sometimes. The South Indian breakfast needs these five kinds of chutneys. You can serve any one or two of them as per your preference.

The chutney comes from a Hindi word."Chatna" which means to lick. It means a dish which is irrestibly tasty. It is paired with millet based breads, chapathi, idli, dosa and many others.
In the hotels of Tamil Nadu, Idlis are served with four kinds of chutney along with a sambar.

Tips to store the chutney :

Always store the chutney in a clean container with a lid in the refrigerator. Do not keep the one with the seasoning. Consume the chutney in two days as the flavour will not be the same. 

Coconut Chutney

Coconut Chutney is the most relished condiment with idli and dosa. Fresh coconut is used here along with green chillies, split dahlia, ginger, coriander and tamarind. Again, even a simple coconut chutney has many variations.

Ingredients:

• 1 cup fresh grated coconut
• ¼ cup dahlia or split gram
• 4 green chilli
• Heap of coriander
• Salt
• ½ tablespoon tamarind pulp
• Water for grinding
• 1 teaspoon oil

For the seasoning:

• 2 teaspoon oil
• ¼ teaspoon mustard
• A pinch of turmeric
• ¼ teaspoon asafoetida
• A few curry leaves

Method:

Take oil in a pan, add green chilli. After a few seconds, add in dahlia, coconut, coriander to it and roast for a minute. Turn off the flame. Once cool, grind the ingredients. Add some water, salt, tamarind pulp and run it again for a few seconds.
Make seasoning. To make the seasoning, take oil in a small pan dd mustard seeds, turmeric powder and asafoetida. Heat it, as it crackles, throw in the curry leaves and put it over the prepared chutney.

Kara Chutney

The second chutney is the Kara Chutney. It is made with lentils, onion and tomato. It is tasty and quite famous in Tamil Nadu.

Ingredients:

• 1 teaspoon oil
• 1 tablespoon urad dal
• 1 tablespoon bengal gram
• 1 teaspoon oil
• 2 onion
• 2 tomato
• 4 garlic
• 4 dry red chilli
• 1 teaspoon tamarind pulp
• Salt
• Water if needed

For seasoning:

• 2 teaspoon oil
• ¼ teaspoon mustard
• ¼ teaspoon asafoetida
• ¼ teaspoon turmeric powder
• 6 curry leaves

 

Method:

• Take a pan, add oil to it. Roast the lentils to a golden colour.
• Cut the onion and tomato into pieces.
• Take oil in a pan. Add garlic cloves and onion to it. Put tomato pieces and let it cook for sometime.
• Add the roasted lentils to it.
  Put salt and grind them together.
  Make seasoning. In a small pan, add a little oil, along with it put the mustard seeds, asafoetida and turmeric powder. As it crackles, tear a few curry leaves and throw in.
  
  

Mint Chutney

Ingredients

• 1cup mint leaves
• ½ cup coriander
• ½ cup fresh coconut
• 4 green chillies
• ½ teaspoon cumin
• ½ inch ginger
• Salt
• ½ teaspoon lemon juice

Seasoning:

• 2 teaspoon oil
• ¼ teaspoon asafoetida
• ½ teaspoon urad dal
• 1/8 teaspoon turmeric powder
• 6 curry leaves torn

Method:

• Pluck the mint leaves from the stalk and clean them. Wash the coriander leaves.
• Take a little oil in a pan, add cumin, green chilli and ginger.
• Put the mint leaves and coriander in it. Saute it for sometime.
• Finally, add the grated coconut and saute for a minute.
• Once it cools, grind with water. Add lemon juice to it and mix.
• Make the seasoning and put it.

Pottukadlai Chutney

Pottukadlai Chutney pairs well with any kind of idli and dosa.

Ingredients:

• 1 teaspoon oil
• 5 green chilli
• ½ inch ginger
• 6 curry leaves
• 1 onion cut into pieces
• ½ cup roasted gram
• A small piece of tamarind
• Salt
• Water

 

 

Seasoning:

• 2 teaspoon oil
• ¼ teaspoon asafoetida
• 6 curry leaves torn
• ¼ teaspoon turmeric powder
  Method:
• Take oil in a pan. Add green chilli and saute it.
• Put the curry leaves and the onion pieces to it.
• Saute it for sometime. Then, add the roasted gram and ginger to it. Continue to saute.
• Allow to cool.
• Put them in a jar and grind it.
• Add water and give a swirl. Put tamarind pulp and grind again.
• Put the seasoning and serve.

Peanut Chutney

It is popular in Andhra Pradesh, served with dosa and pesarittu.

Ingredients:
½ cup peanuts
½ teaspoon oil
3 green chilli
1 teaspoon tamarind pulp
A little water
Salt
Method:
Dry roast the peanuts for sometime, a few dark spots should be visible. Allow to cool
In a small pan, roast the chillies in oil.
Put them in a small jat and grind them
Add tamarind pulp, salt and water, grind again.
The consistency should be moderate, neither too thick or thin.


I hope you liked the chutney collection. Let me know which variety of chutney you would like to try in your kitchen. Follow @evergreendishes on Facebook and @foodiejayashree on Instagram.
 


(Disclosure : As an Amazon associate, I will get a small commission for qualifying purchases without no addition cost to you.)