South Indian Chutney Recipes | Chutney recipes for Idlis & Dosa |

We have a large collection of different types of South Indian Chutney Recipes. Yes, it's clearly evident that South Indian Chutneys and the different types of South Indian Chutney recipes are super popular not only in South India but all across our lovely country.

South Indian cooking offers a wide range of chutneys and pickles ranging from rich to simple, preserved and fresh. Flavours too vary from spicy to tangy and sweet-and-sour, so you can pick what you want depending on the other items being served in the meal.

South Indian Chutney Recipes, Coconut Chutney Options

The Coconut Chutney has a well-rounded flavour that goes well with most variants of Idli and Sada Dosa. If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast.

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Tomato Coonut Chutney is a popular dosai chutney served in Tamil Nadu. This cooked chutney stays well for upto 2 days in an air-tight container in the fridge, but it is best when freshly prepared.

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A classic South Indian accompaniment, the Coconut Thuvayal is a slightly spicier coconut chutney made by blending coconut with roasted dals and spices. A dash of asafoetida boosts the aroma of this chutney while tamarind gives it an appetizing tang.

Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney

South Indian Chutney Recipes, Healthy Chutneys

The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contributes to the nice consistency and mouth-feel of this chutney. Chana dal and curds are both super foods.

Roasted Chana Dal Chutney, Healthy Chutney

Capsicum Chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the appetizing taste of sesame seeds and the spicy flavour of red chillies. A good dose of coconut helps to hold the chutney together and also balances all the flavours.

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South Indian Chutneys, strong chutney options

Ginger Chutney. The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat.

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Red Garlic Chutney might end up stealing the thunder out of the main course! serve with relatively bland main course dishes such as idlis, dosas and lemon rice.

Another strong sweet, sour and spicy chutney is Ginger Pachdi, which combines the pungency of ginger with the tanginess of tamarind and the rustic sweetness of jaggery.

South Indian Chutney Recipes used as spreads

Mysore Chutney chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa.

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South Indian Dry Chutney Recipes

Looking for a dry chutney, then we have the super Curry Leaves Chutney powder which can be made real fast. Malgapodi is a lip-smacking chutney powder made of roasted urad and red chillies combined with a little sesame for aroma and jaggery to highlight the flavours.