Easy South Indian Chutney Recipes
Author: 
Recipe type: Accompaniment, Condiment
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
This trio of fresh chutney recipes are a must-have at South Indian breakfasts. Get recipes for coconut chutney, tomato chutney, and green chutney (coriander-mint chutney).
You will need:
For Coconut Chutney,
  • Shredded coconut (fresh) - 1 cup
  • Green chili - 1-2
  • Ginger - 1" piece
  • Cumin seeds - ½ tsp
  • Roasted gram dal - 1 tbsp
  • Tamarind - a dime-sized ball (or use ½ tsp tamarind paste)
  • Salt - to taste
For Tomato Chutney,
  • Oil - 2 tbsp
  • Red onions - 1 small, roughly chopped
  • Tomato - 2 large, roughly chopped
  • Garlic - 1 clove
  • Ginger - ½" piece
  • Red chili powder - 1-2 tsp
  • Sugar - a pinch
  • Salt - to taste
For Green Chutney,
  • Shredded coconut (fresh) - 1 cup
  • Green chili - 1-2
  • Ginger - 1" piece
  • Cumin seeds - ½ tsp
  • Roasted gram dal - 1 tbsp
  • Tamarind - a dime-sized ball (or use ½ tsp tamarind paste)
  • Coriander leaves - ½ cup, packed
  • Mint leaves - 8-10
  • Salt - to taste
For tadka seasoning,
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1½ tbsp
  • Roasted gram dal - 2 tbsp
  • Dried red chilies - 6
  • Curry leaves - 1 sprig (optional)
  • Shallots - 2 tbsp, thinly sliced (optional)
How to:
  1. Coconut chutney: Grind all the ingredients together adding very little water as needed. If required, you can thin the chutney after grinding with more water. Do not add a lot of water at the beginning or you will not be able to grind the ingredients properly. Remove chutney to a bowl.
  2. Tomato chutney: Heat oil in a skillet. Add the onions, ginger, garlic and chilies. Saute until onions are soft. Then add the tomatoes and red chili powder, and cook until tomatoes are soft and mushy.
  3. Cool this mixture slightly and blend with a pinch of sugar and salt to taste. Remove to a bowl.
  4. Green chutney: Grind all the ingredients together adding very little water as needed. If required, you can thin the chutney after grinding with more water. Do not add a lot of water at the beginning or you will not be able to grind the ingredients properly. Remove chutney to a bowl.
  5. Tadka/Seasoning: Heat oil in a small saucepan. Add tadka ingredients and fry until the mustard seeds pop, the urad dal becomes reddish brown, and the shallots are golden brown. Divide the prepared tadka and pour over the three prepared chutneys before serving. Serve chutneys with idlis, dosa, upma, and other breakfast/tiffin dishes.
  6. Store leftover chutneys covered in the fridge for 1-2 days, though the tomato chutney may keep for a couple more days.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/04/11/easy-south-indian-chutney-recipes/