13 Chutney recipes that you can pair with South Indian Breakfasts
South Indian breakfasts like Idli, Dosa, Vada, Uttapam, Upma, and Pongal are usually served with chutney and sambar. Some chutneys are spicy and tangy, and the others are milder.
The two most popular chutneys served in restaurants are coconut chutney and tomato chutney. However, at home, you can make many more. You can experiment with various vegetables and different species, nuts and seeds. For adding heat, you can play around with fresh and dried chillies; for tanginess, you can experiment with lemon, tamarind, etc.
The Right Mixer for making Chutneys:
Making chutney at home is easy if you have a good mixer grinder. Over the years, I have tried many mixer grinders, but I have found the Preethi Steele Supreme Mixer Grinder the best. It is just perfect for the Indian kitchen, and I would highly recommend it. It is sturdy and suitable for both dry and wet grinding.
If you live in India, you can buy Preethi Steele Supreme Mixer Grinder here. If, like me, you also live in Germany, you can check it out here. But please note that this mixer is far more expensive in Germany. So, it may be a good idea to buy it in India and bring it to Germany. It easily fits inside a large suitcase. Alternatively, if you wish to buy a good mixer in Germany, you can also consider WMF Kultpro Multifunctional Mixer. It is suitable for making chutneys as well as Idli/Dosa Batter.
Apart from the mixer, you will need baking kitchen equipment such as a pan, knives, cutting board, etc.
Now, let’s get on with the Chutney Recipes.
Today, I am listing down 13 Chutney Recipes that are easy to make and are absolutely delicious. You can pair them with most South Indian breakfasts. So, let us start.
- Coconut Chutney with Green Chillies
Coconut Chutney is the first that comes to anyone’s mind when they think about chutneys that go with South Indian breakfast. Made in many different ways, the most commonly used recipe is the simplest and the most delicious. Grated coconut, some green chillies, and a good tempering bring out an unmatched flavour and taste. It can be made in under 10 minutes and is my go-to chutney. Check out the recipe here. - Coconut chutney with Red Chillies and Garlic
This chutney also has coconut as the main ingredient. However, other ingredients such as red chilli and garlic make it spicier and give this chutney its characteristic flavour. Check out the recipe here. - Coconut Coriander Chutney
This chutney is a perfect accompaniment for any South Indian breakfast. It combines coconut and fresh herbs such as coriander and mint. Check out the recipe here. - Coriander Mint Chutney (Recipe 1)
If you have fresh coriander and mint leaves in your fridge, don’t miss making this tangy chutney. The combination of mint and coriander with tamarind gives it its characteristic taste. Coconut balances the flavours, providing the chutney with a rich flavour and helping bring all the ingredients together, resulting in a smooth texture. Check out the recipe for this delicious chutney here. - Mint Coriander Chutney (Recipe 2)
Although slightly different from Recipe 1, this chutney recipe has a distinguishable taste and flavour. Dry roasted lentils give this chutney a unique aroma. Check out this recipe here. - Red Capsicum Chutney
This is one of my favourites. This bright red chutney -thanks to red capsicum and Kashmiri red chillies- is a treat for the eyes and the taste buds. It is slightly sour and tangy and is a perfect accompaniment for idlis. Check out the recipe here. - Tomato Onion Capsicum Chutney
Tomato Onion Capsicum chutney is another tangy chutney that perfectly accompanies any South Indian breakfast. It has a mild sourness from tomatoes and capsicums, balanced by coconut and a rich tempering with curry leaves, dry red chillies and asafoetida. Check out the recipe here. - Tomato Peanut Chutney–Recipe 1
This chutney combines the tanginess of tomatoes with the nuttiness of peanuts. In addition, I have added chives to the chutney, which gives yet another dimension to the taste of the chutney. The addition of roasted peanuts at the end gives different textures. Try this non-conventional chutney. It is sure to become your favourite. Check out the recipe here. - Tomato Peanut Chutney-Recipe 2
This is a Karnataka-style tangy tomato chutney. The combination of garlic, peanuts and red chillies gives it a unique taste. The tanginess comes from sour tomatoes, the richness from the peanuts, and the bright orange colour comes from red chillies and tomatoes. It is a must-try recipe. Check it out here. - Tomato Ginger Chutney
In this recipe, the tanginess of tomatoes and tamarind, the sweetness of jaggery and the peppery spiciness of ginger come together to make a flavorful chutney. Check out the recipe here. - Tomato Onion Chutney
Tomato Onion Chutney is a tangy chutney made with tomatoes, onions and some basic Indian spices. This chutney is a perfect companion for Idli, dosa and other South Indian breakfasts. Check out its recipe here. - Onion Peanut Chutney
Onion Peanut chutney is a tangy chutney made with onions, peanuts and some everyday Indian spices. Check out its recipe here. - Mixed Vegetable Chutney
Made with onions, tomatoes, carrots and capsicum, this mixed vegetable is a must-try when you have a little of everything in your fridge. Check out its recipe here.
Check out other recipes from my kitchen here.
If you try out these recipes in your kitchen, do share your experience.
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