3 Breakfast Chutney Recipe

Last updated May 12, 2019. Originally posted August 8, 2017 By Jyothi Rajesh 8 Comments

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These 3 basic and most popular breakfast chutney recipe will make your breakfast plate complete and satisfying. Try it and you’ll agree!

South Indian breakfast dishes needs chutney for accompaniment. Idli, dosa, paniyaram, pongal, uttapam, upma – all these dishes are not complete without chutney on it’s side.

We all know breakfast is the most important meal of the day. And it is definitely a good habit to eat breakfast in the morning, right on time so you break 12 hours fast from previous night. And eating a filling and wholesome breakfast makes a good eating habit.

Also, isn’t it so much nicer to start a day early in the morning and spend some quality time with people you love or with a good magazine and some music, and eat a healthy hearty breakfast!

Any South Indian house, mornings mostly start with idli, dosa or upma. And to accompany these healthy dish chutney is always seen on the side of the breakfast plate.

There are so many chutney varieties that pairs so well with South Indian breakfast. We are presenting to you today 3 very basic but the most popular and most essential chutney varieties –

Coconut Chutney Recipe
Tomato Chutney Recipe
Pudina Chutney Recipe

All 3 of these chutney’s are insanely easy to make and delicious! It pairs best with idli, dosa, upma, pongal, paniyaram, uttapam – almost any South Indian breakfast you can think of.

These insanely easy and delicious chutney recipes will make a great Sunday morning treat for your idli chutney or dosa chutney, whatever you plan to make.

How To Make Coconut Chutney

This is by for one of the easiest idli chutney recipe or dosa chutney recipe. When you are pressed of time and you want to make something quick in the morning or for dinner, you’ll find in any South Indian house there’s coconut chutney made to pair with idli or dosa.

To make coconut chutney recipe simply blend fresh grated coconut, fried Bengal gram dal, green chilies, garlic clove, salt to taste and little water. Make it as thin or as thick by adding water accordingly.

Pro-Tip: I don’t recommend you make coconut chutney too thin. The thicker consistency of coconut chutney, the better it is. Ask any South Indian about idli chutney recipe, they’ll say, it’s got to be THICK.

The next important step is adding tempering to chutney. Chutney is not complete without tempering.

To do the temper for chutney recipe – heat little oil, add mustard seeds and allow it to crackle. Add ½ teaspoon of urad dal and 1 sprig curry leaves. Add it to ground coconut chutney and serve it with idli, dosa or any breakfast dish.

How To Make Tomato Chutney

My personal favorite is this spicy, tangy tomato chutney. Whenever coconut chutney recipe becomes boring for the family, tomato chutney comes to rescues. It’s got a wonderful balance of spice from dried red chilies, tang from tomatoes and a very mild hint of sweetness from onions. Overall, a great dosa chutney if you ask me.

To make tomato chutney, heat oil in pan. Fry dried red chilies for 5 seconds. Add onions and fry for 2 minutes. Next add tomatoes and saute until tomatoes turn mushy. Add salt to taste. Mix. Cool and grind into smooth chutney.

Pro-Tip : You can make so many variations of tomato chutney. I personally like to add –

To the basic tomato chutney recipe mentioned below, add few mint leaves when cooking onions and tomatoes in a pan. It adds to much flavor and taste to the dish.
Another option would be to add 10-12 peanuts in the beginning to hot oil along with dried red chilies. Peanuts adds a sort of creaminess to the chutney. Peanuts and mint leaves together is something my kids always demand for. Creaminess, flavors, everything prefect!
Instead of peanuts, use 1 tablespoon chana dal, ½ tablespoon urad dal in hot oil along with dried red chilies and one clove of garlic along with rest of the ingredients.

Don’t forget to add temper to the chutney in the last before serving.

Pudina Chutney Recipe

Pudina chutney is unique but very popular to be served with idli or dosa in any restaurant in Tamil Nadu. It’s fresh, aromatic, spicy and very tasty.

To make pudina chutney, heat oil in pan. Saute garlic and ginger. Add green chilies and saute for a minute. Add tamarind ball and cook for a minute more. Add mint leaves and cook for 30 seconds. Add coriander leaves and saute for a minute. Add salt to taste and grated coconut and saute for some time. Cool and grind with little water into smooth chutney.

In the end add temper to the chutney and serve.

Can I Store Chutney Longer?

You can refrigerate chutney covered in stainless steel bowl or glass bowl for upto 3-4 days. While tomato chutney and mint chutney can be stored that long, I don’t recommend coconut chutney to be stored longer than 2 days.

You can also freeze the chutney in air tight containers for about 2 months.

NOTE : Refrigerated or frozen chutney definitely won’t have the same taste as fresh chutney.

CONSIDER TRYING THESE OTHER BREAKFAST RECIPES –

No-Fail Soft Fluffy Idli

Vegetable Idli

Instant Oats Masala Idli

Kanchivaram Idli

Idli Upma

Semiya Upma

Instant Rava Vada

Ven Pongal

Tomato Dosa

Paneer-Chili Dosa

Aval Dosa

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WATCH HOW TO MAKE TO CHUTNEY RECIPE VIDEO

Click play to watch video or you can scroll down to recipe card if you want written recipe.