Are you tired with the standard coconut chutney? Here are our top 10 chutney dosa recipes to spice up your meal. Later on, please thank us!
Here’s our list of 9 best chutney recipes for dosa –
Coconut Mint Chutney
When serving dosas, coconut chutney must be included. Add a few fresh mint leaves to the traditional recipe for a kick.
Ingredients:
- 1 cup grated coconut
- 1/2 cup fresh mint leaves
- 2-3 green chilies, chopped
- 1 small onion, chopped
- 2 tablespoons roasted chana dal (split Bengal gram)
- 1 tablespoon lemon juice
- Salt to taste
- Water, as needed
For tempering (optional):
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- A few curry leaves
HOW TO MAKE IT
- The grated coconut, mint leaves, green chilies, finely chopped onion, roasted chana dal, lemon juice, and salt should all be combined in a blender or food processor.
- The ingredients should be combined to form a thick paste. If you need to change the chutney’s consistency, gently add water. The chutney should be creamy but not too liquid.
- Put the chutney in a dish for serving.
- Heat oil in a small pan for tempering (optional). Then, add the mustard seeds and watch them pop. The curry leaves are then added and sautéed for a brief period until they get crispy.
- Mix thoroughly after adding the tempering to the chutney.
- Serve your Coconut Mint Chutney now! It complements dosa, idli, and vada, or can be served as a side dip for snacks.
Enjoy your flavorful Coconut Mint Chutney!
Garlic Chutney
This chutney is mouthwateringly hot and garlicky.
Ingredients of Garlic Chutney
- 100 gm garlic-peeled
- 25 gm dried whole red chillies-cut up and soaked in some vinegar
- Salt to taste
HOW TO MAKE IT
- Without using water, combine and blend all the components into a smooth paste.
Mango Mint Chutney
Aam Ki Chutney is a mango chutney recipe that is created with ambiya, mint, and garlic. This is the ideal side dish to serve with appetisers and even lunch courses and some rice. A summertime treat that may even be used to create a cold beverage.
Ingredients of Mango Chutney with Mint
- 1 raw mango, chopped
- 1 sprig mint leaves
- 4 green chillies
- 4-5 Garlic cloves
- 1 tsp black salt
- 1 piece ginger, chopped
- 2 tsp mango powder
- to taste Salt
- Water
HOW TO MAKE IT
1. Make a very fine paste by blending all the ingredients.
2. Chill before serving.
Curry Leaves Chutney
A unique chutney composed of tamarind pulp, onions, and curry leaves.
Ingredients of Curry Leaves Chutney
- 1 tsp mustard seeds
- 2 tsp curry leaves
- 1/4 cup chopped onions
- 2 tsp crushed garlic
- 1 tsp chopped green chillies
- 2 tsp tamarind pulp
- 1 tsp powdered sugar
HOW TO MAKE IT
- Make a fine paste by grinding the ingredients, then serve.
Tomato Chutney
Chutney recipe: In any Indian dinner, chutneys are a staple side dish. Chutney goes well with almost everything, from rice to rotis; it adds flavor to a wide variety of dishes. Here is a 20-minute tomato chutney recipe that is simple and incredibly quick to make. Serve this delicious red chutney, which is not only simple to make but also works with virtually anything. Consider serving it with some rice or paratha.
Ingredients of Tomato Chutney
- 1 Kg tomatoes (chopped), blanched
- 1 cup onions, chopped
- 2 tsp ginger-garlic paste
- 500 gms sugar
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp garam masala
- 2 tbsp vinegar
- 2 tbsp pil
HOW TO MAKE IT
1. Heat some oil, then add the brown onions and ginger-garlic paste. Cook until the onions are golden.
2. Combine tomatoes, sugar, salt, pepper, chili powder, and garam masala; boil until thick.
3. Stir in the vinegar and cook for about five minutes. Once cold, place in a hygienic airtight container and store.
Basil Chutney
About Basil Chutney Recipe: This zingy chutney will liven up your regular cuisine. a flavorful fusion of apples, basil, onions, ginger, and coriander.
Ingredients of Basil Chutney
- 150 gms basil leaves
- 100 gms coriander leaves
- 200 gms onion, chopped
- 250 gms apples (peeled and cored), chopped
- 1 Green chilli
- 1 tsp salt
- 50 gms ginger (peeled), chopped
- 2 tsp pomegranate mollases or tamarind paste.
HOW TO MAKE IT
1. Blend all items together in a blender.
2. Chill before serving.
Gongura Pachadi
A chutney made in the South with gongura leaves, tamarind, onions, and spices.
Ingredients of Gongura Pachadi
- 2 cups gongura leaves
- 1 tsp tamarind juice
- 1 tsp salt
- 1/4 tsp sugar
- 1 tsp oil
- 12 small onions – peeled
- 1/2 cup onion – chopped fine
- 20 dry red chillies
- Fry in oil and powder:
- 20 red chillies
- 1 tsp dhania – whole
- 2 Tbsp urad dal
- 1 Tbsp safed til
- 1/2 Tbsp jeera
HOW TO MAKE IT
1. Wash gongura leaves and cook them with a little oil in a pan. Cook for a bit while covering the pan with a lid.
Add the juice of the tamarind. Pound the cooked leaves in a pestle.
3. Stir in the powdered ingredients, salt, and 1/4 teaspoon of sugar.
4. Add onions and mustard to the seasoning.
5. Combine with a single cup of hot water. Serve
Mango Coconut Chutney
A tasty side dish that pairs well with rice and is acidic.
Ingredients of Mango-coconut chutney
- 1/2 cup of mangoes (raw) cut into small pieces
- 1 cup grated coconut
- 4 Smoked red chillies (roasted on direct fire)
- 1 tsp cumin seeds
- Salt to taste
- Coconut oil
HOW TO MAKE IT
1.Blend all the ingredients into a coarse mixture, excluding the oil.
2. Mangoes should be added last when grinding.
3. Add coconut oil, and use as a rice side dish.
Fig Chutney
Dip created with healthy dried figs with flavours of white vinegar, malt, chilies, and garlic.
Ingredients of Fig Chutney
- 2 Tbsp sunflower or vegetable oil
- 1 onion, finely chopped
- 2-3 garlic cloves, roughly chopped
- 500 gm dried figs, roughly chopped
- 1 Tbsp sugar
- 4 green chillies, roughly chopped
- 4 Tbsp malt vinegar
- 4 Tbsp white vinegar
HOW TO MAKE IT
1. In a small frying pan, heat the oil.
2. In the oil, fry the onion and garlic until they are golden brown. Place aside.
3. Combine the remaining ingredients in a blender together with the garlic and fried onions, and mix until a thick, smooth paste is formed.
4. Chill before serving for at least 30 minutes.
5. The chutney may be kept in the fridge for up to a month in an airtight, non-metallic container.
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