Indian Chutney Recipes – collection of 15+ tasty chutney recipes which can be enjoyed with breakfast items like dosa, idli, upma and pongal.
Some of these chutney can also be served with appetizers or snacks like vada and pakora. Chutney’s which are made with vegetables can be served with rice or roti. It is also a great way of sneaking in vegetables in your kids diet.
Chutney is a condiment or sauce originated in India. One cannot imagine a Indian meal with out some kind of chutney served with it.
Chutney is generally made from dals (lentils), vegetables or fruits. Most of them are savory, while some can be sweet.
Some of the recipes you can serve these chutney with –
Dosa Varieties – Plain Cripy Dosa, Rice Flour Dosa, Green Moong Dal Dosa, Oats Dosa, Ragi Dosa, Instant Wheat Dosa.
Idli Varieties – Idli made with Idli Rava, Vermicelli Idli, Instant Oats Idli.
Roti Recipes – Oats Paratha, Ragi Roti, Jowar Rotti , Bajra Ragi Masala Rotti, Ragi Jowar Rotti , Oats Palak Paratha
Indian Chutney Recipes
Indian Chutney Recipes - collection of 15 tasty chutney recipes which can be enjoyed as a side for breakfast items like dosa, idli, upma, pongal, snacks and more.
Andhra Peanut Chutney |
Peanut Chutney also called as Palli chutney or Groundnut chutney is popular in Andhra. Served withe typical South Indian breakfast dishes like dosa, idli, vada and upma.
Onion Chutney (sweet, spicy & tangy)
South Indian Style Onion Chutney which is sweet, spicy and tangy. If you are looking for an alternative to the traditional Coconut Chutney, you will love this chutney.
Simple and easy South Indian style Coconut chutney made with freshly grated coconut. Don't have fresh coconut, frozen coconut works equally well.
Ginger Carrot Bell Pepper Chutney
A very tasty chutney made with ginger, green chili, carrots and bell pepper. Goes well with pretty much every breakfast, rice or roti.
Peanut Tomato Chutney
One of our favorite chutney, the addition of tomato makes this chutney so much more tasty.
Andhra style Egg Plant Chutney served with rice and a dollop of ghee.
Coriander Coconut Chutney
Karnataka special Coconut Chutney made with fresh coriander leaves.
Desiccated Coconut Chutney
Instant Coconut Chutney made with Desiccated Coconut. A great alternative recipe when you don’t have fresh or frozen coconut.
Tindora Chutney is a classic Andhra style chutney made with Ivy Gourd. In Andhra we call this chutney as Dondakaya Pachadi. Tastes best with rice and a dollop of ghee.
Carrot & Capsicum Chutney
Tasty chutney made with carrot and capsicum.
Bottle gourd (Doodhi) Chutney
Doodhi Chutney which can be enjoyed with roti or rice. A great way of incorporating veggies in kids diet.
Spicy chutney made with gongura, peanuts and red chili. Goes well with rice.
Bottle Gourd Peel Chutney
A clever way of using up the the peel of the Bottle gourd is by making chutney with it. Goes well with rice.
Ridge Gourd peel chutney
Delicious chutney which is packed with nutrients and fiber and is typically served with rice and ghee.
Sabudana Curd Chutney
Sabudana Chutney is a yogurt based chutney made with tapioca pearls and a tempering made of mustard, dals and green chili. A unique recipe from the coastal city of Andhra, is enjoyed with white rice. You can also consume this Dahi Sabudana during fasting or vrat season.
Ginger Chutney (and 14 more Indian Chutney recipes)
- 1 large white onion, diced
- 2 inch ginger, roughly chopped
- 2 teaspoons cumin seeds
- 2 tablespoons roasted chana dal
- 2-3 teaspoons tamarind paste
- 1-2 teaspoons red chili powder
- ½ teaspoon sugar
- salt to taste
- 3 teaspoons oil
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- few curry leaves
- 1 pinch asafoetida
- Heat 3 tsps oil in a pan and add the cumin seeds. Cook for 30 seconds and then add the onion and ginger. Cook till slightly soft and brown. Don't cook till super soft.. Add the red chili powder, tamarind, sugar and salt, Cook for a minute. Turn off the stove and cool the mixture.
- In a blender add the roasted chana dal and pulse it few times. Now add the sauteed onion-ginger mixture and grind it. Do not make a paste. Taste the chutney and adjust the salt.
- To do the tempering – heat oil and add the mustard seeds. Let the mustard pop and then add the urad dal and curry leaves. When the urad becomes light brown, add the asafoetida and switch off the flame. Add the tempering to the chutney and enjoy with moong dal dosa.
Tasty chutney super
Thank you. Hope you get to try some.