These 3 essential breakfast chutney and most popular chutney recipe that you need to make your South Indian breakfast plate complete and satisfying. Try it and you’ll agree!
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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.
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.
Coconut chutney recipe
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: Do not add too much water when you grind coconut chutney. 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.
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.
Tomato chutney recipe
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 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 (mint chutney)
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.
How to store chutney?
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.
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3 Breakfast Chutney Recipe
Ingredients
Coconut Chutney
- 5 tablespoon grated coconut
- 1.5 tablespoon fried bengal gram dal
- 2 green chilies
- 1 garlic clove
- Salt to taste
- 1 teaspoon water
Onion-tomato chutney
- 1 onion
- 1.5 to mato
- 2 dried red chilies
- 1.5 teaspoon oil
- Salt to taste
Mint Chutney
- 1 cup mint leaves
- 0.5 cup coriander leaves
- 3 green chilies
- 4 garlic cloves
- 1 inch ginger
- A small ball of tamarind
- 0.25 cup grated coconut
- 1.5 teaspoon oil
- Salt to taste
- 1 teaspoon water
Instructions
Coconut chutney
- Grind all the ingredients together in a grinder until smooth.
Onion-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.
Mint 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.
- Serve these chutney with breakfast dishes like idli, dosa, uttapam, pongal, upma.
Comments & Reviews
Shweta Pandey says
WOW! I am in love with chutneys. I can eat idli all day without getting bored. It’s my favourite to have idli with all this variety of chutneys.
Jyothi Rajesh says
Glad you like the recipe. Chutney is my favorite too
Surekha Sonawane says
Can we preserve these chutneys ?If yes how long
Amilya says
I’ve tried all three, including your raw mango chutney and they are so delicious. My family loved it. Can you show us how you make chutney pudi? I’d love to try your version.
jyothirajesh says
Thank you Amilya. SO glad you and your family loved them all. I have a recipe for chutney podi from my mom, will share that soon as I can.