I love South Indian Chutney, and you will not find a single South Indian meal without Chutneys accompanied with it. In South India you will find plethora of Chutney varieties that are being served with Rice/Idli/Dosa/Vada etc. I am in love with plain Coconut chutney and I can eat Dosa/Vada/Idli with it. Also, I quite like and make Peanut and Onion Chutney, which taste wonderful and goes very well with South as well as North Indian food. Presenting below, recipes of three basic South Indian Chutney that are great in taste and goes very well with any South Indian meal. However, if you are looking for North Indian Chutneys, do check out my post on Basic North Indian Chutney recipes over here .

South Indian Chutneys

South Indian Chutney #1 : Coconut Chutney

As a kid I use to just love this Chutney and my passion for South Indian food started with this condiment only. Be it a Vada or a Dosa or a humble Idli, one cannot imagine getting it served without this wonderful Chutney in any South Indian restaurant. My son also loves it, do try this very easy to make superb Coconut Chutney.

Coconut Chutney Ingredients:

1/2  cup of fresh grated Coconut

1 tablespoon of roasted Split Gram (Chana Dal or Daria Dal)

Salt as per taste

1 tablespoon Edible Coconut Oil (or any available refined Oil)

1/4 teaspoon Black gram skinned and split ( Dhuli Urad)

1/2 teaspoon of Mustard (Sasrson) seeds

1 whole red Chili ( or one can increase the quantity to 2 or 3, depending on taste buds)

1 sprig of fresh Curry leaves (Kadhi Patta)

Water as needed

Coconut Chutney Method:

1.  Place all the required ingredients at one place , which will make your Chutney making process easier and faster.

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2. Place fresh grated Coconut, roasted Split Gram (Chana Dal or Daria Dal) and Salt in a mixer/grinder and make a smooth paste of it. Add Water in between the process of grinding so that the mixture has smooth Chutney like consistency.

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3. Heat edible Coconut Oil (or any available refined Oil) for tempering the Coconut Chutney. Once heated put Mustard seeds, Black gram skinned and split ( Dhuli Urad) and allow them to splutter for few seconds. Then add Curry leaves and whole Red Chilies into it.

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4. Pour it over grinded Chutney paste and mix it well.

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Super easy and very tasty Basic Coconut Chutney is ready to be served. Have it with Vada, Dosa or Idli and it will surely make them more tasty and yum.

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South Indian Chutney #2: Peanut Onion Chutney

Its my favorite chutney, to my surprise when I made it for the first time, I realized how super easy it is to make in spite of having super delicious and complex flavor. I assure you, once you made this chutney my way, its going to become regular dish in your meals. Taste awesome with Parantha, Chilla, Toasted Bread and of course any type of South Indian meal. Do try!

Peanut Onion Chutney Ingredients:

1/2 cup pf Peanuts (Moonphali dana)

2 medium sized Onions, peeled, cleaned and roughly chopped

2 inch of Ginger cube, peeled, cleaned and roughly chopped

1 tablespoon of refined Oil ( I have used refined Sunflower Oil)

2 whole red Chilies

a sprig of fresh Curry leaves (Kadhi patta)

1/2 teaspoon of Mustard (Sarson) seeds

Salt as per taste

1/4 teaspoon of Asafoetida (Hing)

1 teaspoon of Tamarind (Imli) paste

1/4 teaspoon of Bengal Gram split and skinned (Chana daal)

1/4 teaspoon Black gram skinned and split ( Dhuli Urad)

4 tablespoon of Water

Peanut Onion Chutney Method:

1.  Place all the required ingredients at one place , which will make your Chutney making process easier and faster.

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2. Put Peanuts into a heated pan on a medium flame.

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3. Roast Peanuts over medium heat, stirring occasionally, until they are roasted with light brown patches on the Peanuts.

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4. Remove the skin of Peanuts by rubbing them between your hands (do this only when Peanuts cool down to room temperature).

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5. In a heated pan on medium heat with Oil in it, put Asafoetida (Hing), whole red Chilies and Bengal Gram split and skinned (Chana daal). Saute them for 10 seconds on medium flame or till lentils turn light Brown in color.

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6. Add chopped Onions into it and cook the mixture till Onions turn translucent, stirring occasionally.

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7. Add Salt (as per taste) and Tamarind (Imli) paste into it and mix all things together for 10 seconds.

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8. Place cooked mixture along with roasted Peanuts and 4 tablespoon of water into a mixer/grinder. 

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9. Make a smooth paste (Chutney like) of it. 

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10. Heat refined Oil for tempering the Peanut Onion Chutney. Once heated put Mustard seeds, Black gram skinned and split ( Dhuli Urad) and allow them to splutter for few seconds. 

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11. Then add Curry leaves into it.

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12. Pour it over Chutney paste and mix it well.

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Very easy and my absolute favorite Peanut Onion Chutney is ready to be served.

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South Indian Chutney #3 : Onion Tomato Chutney

This chutney is also super easy to make and can be prepared in 10 minutes. Goes very well with Vada, Idli, Dosa, Pakora etc. Below is my take on this wonderful South Indian recipe. Do try!

Onion Tomato Chutney Ingredients:

2 medium sized Tomatoes, roughly chopped (It will amount to about 1/2 cup of chopped Tomatoes)

2 medium sized Onions, peeled, cleaned and roughly chopped

A pinch of Asafoetida (Hing)

1/4 teaspoon Black gram skinned and split ( Dhuli Urad)

1/4 teaspoon of Bengal Gram split and skinned (Chana daal)

Salt as per taste

1/2 teaspoon of Mustard (Sarson) seeds

1 inch of Ginger cube, peeled, cleaned and roughly chopped

Two sprigs of fresh Curry leaves (Kadhi patta)

2 whole red Chilies

1 tablespoon of refined Oil ( I have used refined Sunflower Oil)

Onion Tomato Chutney Method:

1. Place all the required ingredients at one place , which will make your Onion Tomato Chutney making process easier and faster.

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2. In a heated pan on medium heat with Oil in it, put Asafoetida (Hing), whole red Chilies, Black gram skinned and split ( Dhuli Urad) and Bengal Gram split and skinned (Chana daal). Saute them for 10 seconds on medium flame or till lentils turn light Brown in color.

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3. Add chopped Onions into it and cook the mixture till Onions turn translucent, stirring occasionally.

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4. Add chopped Tomatoes into it and cook it for 60 seconds on high flame stirring continuously.

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5. Add Salt ( as per taste) into it and mix all things together for 30 seconds. Switch off the flame and place cooked mixture into a mixer/grinder. Make a smooth paste (Chutney like) of it.

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6. Heat refined Oil for tempering the Onion Tomato Chutney. Once heated put Mustard seeds and allow them to splutter for few seconds. Then add Curry leaves into it.

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7. Pour it over Chutney paste and mix it well.

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Simple and tangy Tomato Onion Chutney is ready to be served.

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So, above are the recipes of my all time favorite South Indian Chutneys.  Although my favorite list is very long and I will share some more interesting Chutney recipes from South in future, till then keep innovating and keep exploring great food.

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South Indian Chutneys

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