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October 25, 2014

48 Chutney Recipes-Sidedish For Idli Dosa

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Chutney-recipe

Hi friends,today’s post is just a compilation of South Indian chutney recipes I have in my blog.Recently a reader requested me to share all the chutney recipes of my blog under one page for easy reference.Then I realized I had posted nearly 45+ varieties of chutneys as side dish for idli,dosa. Generally we Tamil people make idli, dosa thrice in a week.So whenever I make idli dosa for breakfast, i used to hit my head thinking about the side dish to prepare Time out. Basically I love making different & tasty side dish for idli and dosa.And my search ended up with 48 chutney recipes hereHappy.I have categorized varieties of chutney recipes as Coconut chutney recipes, Green chutney, Red chutney, Tomato chutney recipes, Onion chutney recipes, Spicy chutneys, Chutney without coconut, Andhra peanut chutney recipes, Quick & easy chutney recipes, Curry leaves chutney, mixed vegetable chutney recipe, Radish chutney, mango chutney recipe, Garlic chutney, Travel chutney recipes,Chat chutney, momo chutney, some thokku recipes like tomato thokkku, tomato onion thokku and few more for easy selection.Most of these recipes are easy to make in busy morning hours and can be prepared in less than 10 minutes.I have also shared my tips on how to make white colored coconut chutney, greenish mint & coriander chutneys and Bright reddish tomato chutneys based on my experience.I hope this post will be useful for beginners who look for varieties of side dish recipes for idli,dosa.Friends,do try these varieties of chutneys all through the month and take credits from your family members Happy.Ok,lets see the different types of chutney recipes below with tips.

TIPS TO MAKE CHUTNEYS
These are the tips i generally follow to make my chutneys easily & to look colorful.I hope these tips would be useful for beginners & bachelors.Experts,do share your tips in my comment section.It would be helpful for all of us.
How to slice coconut
  • During early or busy morning hours,the most noisy & irritating job is to grate coconut in large quantities for chutneys.U can buy grated coconut from the shops, freeze it in a zip lock bag & use them whenever needed.But some people don’t like the the taste of frozen coconut.Its the same in my house too.So what I do if I want to grind coconut without grating is, I slice  or chop the coconut using the back of a thick ladle.I remove it as thin,small slices for the mixer to grind easily.I don’t use knife as it is risky.So i use this ladle (shown in the picture ).This makes my job easier .But one thing, don’t follow this procedure everyday.Ur mixie jar blade may worn out/break soon.So try this option once in a while if u are in a hurry.
  • For some people,most of the time coconut chutney becomes watery & it separates from the chutney.To avoid this,first dry grind all the ingredients adding salt.U will get a wet coarse powder.Then add water little by little and grind it for more time.U will get a smooth thick chutney.( U can also use little milk to get white colored chutneys but its shelf life would be reduced)
  • During winter season,whenever u grind coconut for chutneys,u will find a layer of whitish oil separated from the chutney.Chutney won’t taste good.Use warm water to grind the chutney.The problem will be solved !!
DO’s & DONT’s TO MAKE WHITE COCONUT CHUTNEY
DO’s:
1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
3. Indian mixer or small jars are a must.
4. Use small green chillies and always use less green chillies for white color chutney and increase the spiciness by tempering with more red chillies.
DON’Ts:
1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't expect taste and color. Mostly yuck, pale white color with oily look.In that case,follow the above tip I mentioned for winter season.
2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.

TIPS TO MAKE COLORFUL RED & GREEN CHUTNEYS
Chillies
  • To get  a bright red colored tomato or onion chutneys,use Byadgi red chilli variety (crushed ones) as shown in the above picture.I usually mix byadgi & spicy red chilli varieties to make my chutneys look colorful as well as spicy.Try this tip.It works great.If using chilli powder,use Aashirvad or MTR Kashmiri chilli powder.It gives a nice color to gravies & chutneys.
  • Bright green chutneys are always appealing to our eyes.To get a bright green colored chutneys,follow this tip.Saute coriander leaves or mint leaves in little oil  for few seconds before grinding.Add a pinch of sugar while sauting & add a pinch of turmeric powder while grinding.If u don’t want to saute,just add a pinch of turmeric powder & sugar while grinding the chutney.It comes out in super green color.

Chutney recipes for idli,dosa

Chutney recipes for idli,dosa Easy chutney recipes for breakfast/Dinner - Side dish for idli,dosa and pongal
Cuisine: Indian
Category: Chutney
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS
Major ingredients used in all chutneys
  • Coconut
  • Tomato
  • Onion
  • Mixed vegetables
  • Chillies
  • Ginger,garlic
  • Tempering ingredients

COCONUT CHUTNEY RECIPES

    

    

  

GARLIC CHUTNEY RECIPES
 Easy side dish for chapathi-Tomato garlic chutney  Garlic chutney Momos chutney
 Kara chutney recipe  

PEANUT CHUTNEY RECIPES
    Andhra Tomato peanut chutney 

TOMATO CHUTNEY RECIPES
  

  

   

VEGETABLE CHUTNEY RECIPES
   

  

 Radish chutney/Mullangi chutney
ONION CHUTNEY RECIPES

  

SPICY CHUTNEY RECIPES
  

   
 
  OTHER CHUTNEYS & THOKKU RECIPES


   

 Onion tomato thokku  Easy tomato thokku Recipe  Tomato thokku - My mom's style

Chat chutney recipe



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39 comments :

  1. Most beautiful array of chutneys.. Iam feeling so hungry seeing these clicks. and very new and useful tips.. for we south indians largely live on chutneys! :)

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  2. loved your super collection chitra!!

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  3. Documenting all your chutneys in one place is a great idea. Very helpful hints.

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  4. OH My, Love the spread of delectable chutneys here!

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  5. Dear Chitra,
    I am a beginner to the world of chutneys and I was amazed to see so many varieties on your blog. I will try all of them for sure. Thank you for your wonderful blog and the very helpful tips.

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  6. Thank u.Try them n leave ur feedback :)

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  7. Hai iam always using ur web it's very good and ur looking like my daughter, and iam staying in kumbakonam, and where r u staying ur recipes r very nice, how much children r u have 1 or 2 don't think bad iam like ur mom, ok thank you.

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    Replies
    1. Thank u ma.Iam in bangalore.I have a daughter :)

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  8. Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Spices Online

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  9. Is it possible?...Wow! lot of chatni vaieties there.I will try soon. http://sangeetha.com.hk/

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  10. Ingredients created Indian food a lot of special and delicious. i feel these ingredients create it a lot of ancient, I simply love Indian Restaurant Food and Recipes.

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  11. Hai today i made this chutney and i mied karuvapalai rompa superb ,nnanraka iruinthathu i following ur recipes always, iam58 year lady and iam staying in kumbakonam. ok thank you.

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    Replies
    1. Thank u so much Amma.Unga comment padikka romba santhoshamaa irukku ma :) Keep visiting !

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  12. How can I keep chutney for 7days....

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  13. Hello Shruti,
    For storing any chutneys,you should saute the chutneys in gingely oil till it becomes very thick without moisture content.After its cooled,u can store in an air tight box and no need to refrigerate.You can store tomato based chutney recipes and Garlic chutneys by this way.Generally any chutney can be stored in an air tight box and refrigerated for 2-3 days.Use a clean spoon everytime.

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  14. Chutney is most widely known condiment which was originated in India. The concept spread world wide and mutated to suit local needs as most foods do. It usually consists of mixed chopped sugar, spices and vinegar cooked in a chunky spread.

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  15. No one has ever made this clear !! hand off to u :-)

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  16. Hi... chitra my 3 year daughter started loving dosa and idlli bcoz of ur chutney. .hats off. ..and thank u so much...

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    Replies
    1. Thank u so much Reghana.I am happy to know this :)

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  17. For using coconut I will warm the water in a bowl put coconut pieces into for about 2 minutes wash and grind your blender won't worn soon. ...

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  18. For using coconut I will warm the water in a bowl put coconut pieces into for about 2 minutes wash and grind your blender won't worn soon. ...

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    Replies
    1. Thank you.This is a nice tip.I will follow this :)

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  19. Excellent post. WWW.unnatisilks.com

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  20. Hi please share recipe for radish chutney.. all your recipes are yummy..

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    Replies
    1. Thanks.I will try to share the recipe soon :)

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    2. I have shared Radish chutney recipe link above. Please check it.

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  21. Hi! What a great collection of kanchipuram Idli and tomato chutney. I like the recipe. This post is nice. You have inspired me to go and try them. Thanks for sharing. To Know More: http://bit.ly/1TL0iXF

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