Dosa, a beloved South Indian dish, is known and loved worldwide for its crispy texture and delicious taste. While dosa is delightful on its own, it becomes even more special when enjoyed with a variety of flavorful chutneys. These instant chutneys are the perfect accompaniment, taking the dosa-eating experience to a whole new level.
In this easy-to-follow guide, we’ll explore several instant chutney recipes that will add magic to your dosa meals. Each chutney recipe has its special taste, from the spicy tomato chutney to the smooth coconut chutney. We’ll also discover other yummy chutneys like red chutney, onion chutney, peanut chutney, garlic chutney, and green instant chutney for dosa. It’s going to be a delightful experience for your taste buds! So, get excited to enjoy the deliciousness of these chutneys!
Step by Step Guide to Make Instant Chutney for Dosa
CHUTNEY 1 – Tomato Chutney
Tomato chutney is well-liked in various parts of India, and people have different ways of making it. Each family may have their own special recipe, customized to suit their preferences. While some chutneys are sweet and mild, this South Indian version stands out for its hot, tangy, and spicy taste, making it a favourite instant chutney for dosa and other south indian dishes in many homes.
Ingredients for Tomato Chutney
🔥 1 tablespoon Oil
🧄 6 Garlic cloves, roughly chopped
🌶️ 5 Dry red chilies
🍅 1 Tomato, cut into cubes
🥜 ¼ cup Peanuts or Groundnut
🌿 ½ teaspoon Cumin seeds
🌰 1 tablespoon Roasted Chana Daal
🍛 ¼ teaspoon Garam masala powder
🥥 ¼ cup Grated Coconut
💧 ½ cup Water
🧂 ¼ teaspoon Salt
Steps to Make Tomato Chutney
Here’s a simple step-by-step guide to make delicious instant chutney for dosa:
- To start the cooking process, apply moderate heat to a pan with small amount of oil.
- Then, add cumin seeds to the hot oil and let them splutter.
- Put in the dry red chilies and garlic, and sauté for a few seconds until they release a nice aroma.
- Combine the pan with the roasted chana dal and peanuts.
- Continue sautéing them on medium flame until they turn nicely roasted and give off a delightful fragrance.
- Put the roasted ingredients into a blender jar.
- Add grated coconut, diced tomatoes, water, and salt to the mixer jar.
- Grind all the ingredients into a smooth paste, ensuring a well-blended and creamy texture.
- Move the chutney to a serving bowl.
- Now, prepare the tempering by heating a small amount of oil in a separate pan.
- Once the oil reaches the desired temperature, add the mustard seeds and curry leaves.
- Allow the mustard seeds to crackle and the curry leaves to turn crisp.
- Add the flavored oil to the chutney and mix it well.
Your tasty and aromatic instant chutney is now ready to be enjoyed with dosa or any other South Indian dish you like. Serve it as you need and savor the burst of flavors it brings to your meal!
CHUTNEY 2 – Coconut Chutney
People love coconut chutney, a popular South Indian sauce created by blending fresh coconut with chillies, coriander leaves, roasted gram, ginger, and salt. It’s a delightful combination of flavors that brings a taste of tradition and innovation to your palate. If desired, you can add a special touch by tempering it with oil, mustard seeds, dried red chilies, asafoetida, and curry leaves.
Ingredients for Coconut Chutney
🌶️ 2 Green chilies
🌿 4 sprigs of Cilantro or Coriander leaves
🌴 ⅔ cup of Grated Coconut
💧 ½ cup of Water
🧂 ¼ teaspoon of Salt
🌽 2 tablespoons roasted gram
🧄 1 Garlic
🌿 Cumin Seeds
Steps to Make Coconut Chutney
- In a blender jar, add ⅔ cup coconut (fresh or frozen).
- You can use 1½ to 2 tablespoons of fried gram (roasted gram). Another option is to roast chana dal until golden and crunchy. Not using any of these may cause the chutney to separate later.
Put in ½ teaspoon of cumin seeds, ¼ teaspoon of salt, 1 to 2 green chilies, and a small piece of ginger (or 1 garlic clove). If you like, you can also add a handful of fresh coriander leaves with tender stalks. For tamarind, check the tips below.
- Pour ¼ cup water and blend everything until it becomes a smooth chutney. Add more water if needed and scrape the sides of the blender.
- Taste the chutney and adjust salt or green chili according to your taste. Move the chutney into a serving bowl.
CHUTNEY 3 – Red Chutney
Discover a world of deliciousness with our Red Chutney, made just for you! No matter how you enjoy it – dipping, spreading, or marinating – every bite is filled with distinct flavors and a hint of spice.
Ingredients for Red Chutney
🌴 ⅔ cup of freshly grated Coconut
🌿 1 tablespoon of fragrant Coriander seeds
🌶️ 4 dried, fiery Red chillies
🟡 2 tablespoons roasted chana dal
🧅 ¼ cup roughly chopped onions
🍋 ½ teaspoon of tangy tamarind
🧂 ¼ teaspoon of Salt
💧 ½ cup of refreshing Water
Steps to Make Red Chutney
- Soak dried red chilies in warm or hot water for 20 to 30 minutes.
- Adjust the quantity of chilies based on preferred spiciness and the type of chilies used. Use 3 Kashmiri dried red chilies for a milder taste or opt for spicier Byadagi red chilies. Increase the count to 4 or 5 Kashmiri red chilies for a hotter chutney.
- Optional: Remove the seeds from the chilies before soaking, or skip the soaking step altogether.
- Gather soaked chilies and other chutney ingredients in a small blender or chutney grinder.
- Add about 3 tablespoons of water and blend until a smooth and thick consistency is achieved.
- For a balanced flavor, consider adding a bit of jaggery while blending.
- Transfer the finely ground chutney to a bowl.
- Serve the red chutney alongside Dosa for a delightful culinary experience.
CHUTNEY 4 – Onion Chutney
Try this tasty onion chutney recipe as a great substitute for coconut chutney when you don’t have coconut at hand. It only takes 20 minutes to make, and it goes perfectly with South Indian snacks like Idli, Dosa, or Uttapam.
Ingredients to Add in Onion Chutney
🧅 1 cup of finely chopped onions, equivalent to approximately 120 grams or 1 large onion.
🧄 ¼ to ½ cup of chopped garlic, which is approximately 1 to 2 small to medium garlic cloves.
🌶️ 2 to 3 Kashmiri red chilies.
🥄 2 teaspoons of oil (you can use sesame oil, sunflower oil, or peanut oil).
🟡 1 teaspoon of chana dal
⚫ ½ teaspoon of urad dal
🍅 small piece of tamarind
🧂 Salt, as required.
💧 ¼ cup of water or as needed for blending/grinding.
💧 An additional ¼ to ⅓ cup of water or as needed to be added later in the recipe.
Steps to Make Onion Chutney
- Start by washing and peeling two medium-sized onions. Chop or cube them into 1-inch pieces. Alternatively, you can use one cup of shallots as a substitute.
- Take one teaspoon of tamarind and soak it in half a cup of water. If the tamarind has any impurities, rinse it once before soaking. Alternatively, you can use tamarind directly if you prefer not to soak it.
- Heat 1½ to 2 tablespoons of oil in a pan. Make sure not to reduce the oil, as it is essential for proper frying of the onions.
- Add the following ingredients to the hot oil: ¾ tablespoon of chana dal, ¾ tablespoon of urad dal, 2 tablespoons of peanuts, and 3 to 4 dried red chilies.
- Fry the ingredients on medium heat until they turn lightly golden and release a pleasant aroma. Then, add 2 garlic cloves to the pan.
- Now, add the chopped onions with salt according to taste and fry them for 3 to 4 minutes over medium flame.
- Next, add curry leaves and ½ teaspoon of cumin seeds to the pan. You can skip the curry leaves if you prefer, but they add a healthy touch. Fry until the onions become completely wilted and soft, with a nice roasted flavour.
- Allow the fried ingredients to cool completely before adding them to the grinder.
- Squeeze the soaked tamarind with your fingers and pour it into the grinder. If you wish, you can pass it through a filter for a smoother texture.
- Taste it and add more salt and tamarind as needed. Adjust the consistency by adding more water to the soaked tamarind, and pour it into the chutney.Blend once more until you get the texture you want.
CHUTNEY 5 – Peanut Chutney
Peanut Chutney, also known as Palli Chutney, is a popular traditional condiment from Andhra Cuisine. Among non-natives, it is referred to as Groundnut Chutney, as groundnut is just another term for peanuts.
Ingredients for Peanut Chutney
🥜 Peanuts
🌶️ Green chilies
🍋 Tamarind
🧄 Garlic
🍃 Curry Leaves
🟡 Channa/Urad Dal
Steps to Make Peanut Chutney
- Dry roast the peanuts in a pan on medium flame until they turn a golden brown hue. Allow them to cool down. Alternatively, you can use an air fryer for roasting.
- In the same pan, heat oil and add cumin (jeera) seeds and split urad dal. Saute them until the dal turns light brown.
- Now, add onion/shallots, garlic, and dried red chilies to the pan. Saute until the onions become soft and light brown, which usually takes around 2-3 minutes. Turn the heat off and wait for it to cool down completely.
- Take a blender jar and add the roasted peanuts and the sautéed onion-garlic mixture along with tamarind, salt, and water. Blend them to your desired consistency, whether coarse or smooth.
- In a small pan, heat coconut oil and add mustard seeds, urad dal, dry red chili, curry leaves, and hing. Cook on high heat for a few moments until the dal takes on a light brown color.
- Transfer the prepared tempering to the bowl with the groundnut chutney.
- Enjoy the delightful groundnut chutney by serving it with Idli, dosa, paniyaram, or roti. Alternatively, use it as a delectable spread in sandwiches for an extra burst of flavor.
CHUTNEY 6 – Garlic Chutney
Explore the incredible “Instant Garlic Chutney for Dosa,” also known as Gujarati Lasan Ni Chutney or Lasun Ki Chutney. This spicy garlic chutney is a must-have for many Indian dishes. The best part? You can make it in only 5 minutes, and there’s no need to cook!
Ingredients for Garlic Chutney
🧄 Gather 25 cloves of garlic (around 75g).
🧂 ½ tsp of salt for flavor.
🌶️ 3 tbsp of red chili powder for spiciness (lal mirch).
🟤 1 tsp of cumin powder (jeera powder).
🍬 1 tsp of sugar to balance the flavors.
🍋 1½ tbsp of lemon juice for tanginess.
Steps to Make Garlic Chutney
- Start by adding garlic cloves and various spices along with water.
- Blend everything together and check the texture.
- If you want the chutney to be thicker, add a tablespoon of water at a time and mix well.
- Repeat this step until you achieve your desired consistency.
CHUTNEY 7 – Green Chutney
Want to make your dishes more exciting? Try our Instant Green Chutney Receipe ! It’s like a burst of green magic with fresh herbs and a zesty kick. Use it on sandwiches, samosas, and anything you like to add extra flavor.
Ingredients for Green Chutney
🌿 Coriander leaves
🌶️ 2 chopped green chilies
🧈 ½ inch chopped ginger
🟤 ½ teaspoon of cumin powder to elevate the flavors
🍽️ ½ teaspoon of chaat masala powder
🍋 For a zesty twist, drizzle ¼ to ½ teaspoon of lemon juice or lime juice
🧂 Pinch of salt to taste
Steps to Make Green Chutney
- Start by washing the coriander and mint leaves thoroughly, repeating the process 2-3 times until they are clean.
- Place the green chilies, coriander leaves, mint leaves, lime juice, black salt, ginger, garlic, roasted cumin powder, and two ice cubes into a blender jar.Combine all of them together until they are well mixed.
- Blend the ingredients together with 2-3 tablespoons of cold water (or as needed) until you achieve a thick and smooth paste. Enjoy the burst of flavors!
Conclusion
In conclusion, these recipes to make instant chutney for dosa bring a variety of delicious flavors to enhance your dosa experience. Whether you prefer the spiciness of garlic chutney or the nuttiness of groundnut chutney, there’s a chutney to suit everyone’s taste. With options like tangy tamarind or fresh mint and coriander, these instant chutneys are not only perfect for dosa but also great with other Indian snacks or sandwiches.
So, gather your ingredients, fire up your blender to create these amazing chutneys. They will add a burst of flavor to your dosa and make your taste buds really happy. So, let’s get started and enjoy the delicious journey of flavors!