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South Indian Chutney recipes


Last Updated : Feb 19,2018



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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.

Whether it is a mellow Coconut Chutney, a peppy Coriander Chutney or a tangy Tomato Chutney, the perfect accompaniment can boost the appeal of dishes like idlis, dosas and vadas. Likewise, Mango Pickle, Drumstick Pickle and other tongue-tickling delights can add more josh to any meal.

The Coconut Chutney has a well-rounded flavour that goes well with most variants of Idli / Sada Dosa / Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi 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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Happy Cooking!

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Recipe# 1653
31 May 18

  This recipe has an associated video
 by Tarla Dalal
The Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or
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Recipe# 42364
24 May 18

  This recipe has an associated video
 by Tarla Dalal
Here’s a chutney that will tickle your taste buds and perk up any dish it is served with. An apt accompaniment for idli, dosa and hot steamed rice, the Capsicum Chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the ....
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Recipe# 42451
07 Apr 18

 
 by Tarla Dalal
This South Indian chutney, replete with the nutty flavour of chana dal and the peppy flavour of spices, is sure to add a flavourful dimension to any dish it’s served with. The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contr ....
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Recipe# 1654
05 Apr 18

 
 by Tarla Dalal
The Tomato Chutney is a tongue-tickling accompaniment that is perfect to have with idlis and dosas. Although it takes a few minutes to prepare, many people prefer to make it often because it is faster than grating a coconut, plus it has a holistic flavour that eliminates the need for sambhar a ....
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Recipe# 32880
20 Aug 13

 
 
by Tarla Dalal
No reviews
A simple but tasteful recipe that is extremely popular,espeacially in kerala,tamilnadu and some areas of karnataka,served with curd rice. Remember to choose tender raw mangoes,and leave the stem on, so that the pickle lasts for longer. Thick-skinned,bitter varieties are usually not preferred for thi ....
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Recipe# 42171
07 Apr 18

 
 by Tarla Dalal
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. The ....
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Recipe# 32898
20 Aug 13

  This recipe has an associated video
 by Tarla Dalal
Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this Ginger Chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering ....
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Recipe# 1657
19 Apr 18

  This recipe has an associated video
 by Tarla Dalal
Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore Chutney, these ingredients come together with a combination of dals, tamarind and spices. This chutney can be spread on the inner side of
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Recipe# 38615
20 Aug 13

 
 by Tarla Dalal
There is just one thing to fear about this chutney recipe – it might end up stealing the thunder out of the main course! serve with relatively bland main course dishes such as idlis, dosas, lemon rice, etc.
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Recipe# 1655
31 Jul 17

 
 
by Tarla Dalal
Both coriander and onion have a strong flavour and aroma, that come together well in this chutney. Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the Coriander Onion Chutney really kindles your gastronomic juices. Serve with
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Recipe# 32901
07 Apr 18

 
 by Tarla Dalal
This is a chutney that is gifted with good taste and good looks! the aesthetic green colour of this side dish adds an element of beauty to the thali, while the aromatic and flavourful nature of coriander doesn’t fail to please the taste buds.
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Recipe# 3409
07 Apr 18

  This recipe has an associated video
 by Tarla Dalal
Easy and quick to prepare. Almost all South Indian snacks are served with a variety of chutneys on the side. This 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, b ....
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Recipe# 41460
03 Feb 17

 
 by Tarla Dalal
Ginger Pachdi is an appetizing South Indian accompaniment that combines the pungency of ginger with the tanginess of tamarind and the rustic sweetness of jaggery. Being sweet, sour and spicy, this chutney-like accompaniment is sure to make you eat an
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Recipe# 1660
07 Apr 18

 
 
by Tarla Dalal
Chutney powders such as this Curry Leaves Chutney Powder, made with spices, daria and curry leaves, really come in handy on days when you do not have time to prepare chutney or sambhar to accompany your idlis and dosas. You can serve the chutney powder as it is, or mix it with til oil, to make ....
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