on Mar 15, 2021 I’m so excited coz with this recipe, I’ve completed the holy trinity of Idli Dosa Batter, Sambar and now Chutney for Idli Dosa! If you’ve ever visited a breakfast joint in Bangalore, I’m sure you fell in love with the colourful trio of chutneys that are served with idlis and dosas. These three varieties of chutney are popular all over south India, in hotels and households alike. They’re super super easy to make. You can make them ahead or even freeze them for later use! I’ve recreated a trio of chutneys in this recipe –
Coconut Chutney or White ChutneyCoriander Coconut Chutney or Green ChutneyTomato Chutney or Red Chutney
They look so colourful and inviting on the plate, and each chutney has its own distinct flavour. You can make just one or all three depending on your mood!
Coconut Chutney or White Chutney
This is the classic and most-frequently-made south Indian accompaniment for Idlis and dosas. There are so many variations of this chutney, and our version is a fresh, slightly tangy chutney. You can refrigerate it and it’ll last you upto 2-3 days.
Coriander Chutney or Green Chutney
Meet the more versatile cousin of the white chutney. It’s a beautiful green in colour and bursting with flavours of freshly ground coriander and mint leaves. To get that fresh green colour, lightly saute the herbs before you grind it. Make a batch and use it in 2-3 days. You can also freeze this for later use! Pro Tip: Apart from dunking idlis and dosas into it, you can also jazz up your breakfast by smearing some on the dosa (while it’s still on the tava), or use it as a sandwich spread!
Tomato Chutney or Red Chutney
This red chutney is tangy, sweet and sour in taste. Made with tomatoes and onions, it’s lightly spiced and a treat for the taste buds. The chopped tomatoes and onions are cooked before grinding them into a chutney, so there is no raw taste at all!
Tempering for Chutney
Chutney tempering is more or less similar across most variants. We’ve used a common tempering for all the chutneys, just to simplify things. This adds a new dimension of flavour and the crunchy dal and curry leaves add so much texture. We’ve used these ingredients for tempering (in that order):
Mustard seedsUrad dal or split and skinned black gramChana dal or split Bengal gramCurry leavesDry red chillies
What Mixer/Blender to Use For Chutney
To make these chutneys, I’ve used the Sujata Dynamix Mixer Grinder (affiliate link). It’s a fast, powerful mixer grinder and you can easily control the texture you want by running it for shorter or a longer time.These chutneys go really well with:
IdlisRava idlisPlain dosasMasala dosasLemon RiceVermicelliPohaSandwiches
Try this colourful trio of chutneys today! And do leave me a comment with your thoughts 🙂
More Delicious South Indian Fare
Easy Lemon RiceEasy Coconut RiceMushroom Pepper FrySouth Indian Egg CurryMangalorean Ripe Mango CurryChicken Kori RottiRava Pomfret Fish Fry
