Quick, easy, simple, and absolutely delicious South Indian Chutneys. These chutneys are a must for any South Indian recipe – masala dosa, ragi dosa, idli, appe, upma, etc. These chutneys make these dishes even tastier. I always make a batch of it and keep it in my refrigerator at all times since we both love south Indian recipes a lot. We make idli and upma almost every week.
South Indian Chutney Recipes:
- Coconut Peanut Chutney (click here for video)
- Tomato Onion Chutney (click here for video)
- Coconut Coriander Chutney (click here for video)
- Simple Coconut Chutney
How to store?
You can refrigerate these chutneys in air-tight containers for around two weeks or even more. So, make a batch and keep it in your refrigerator at all times and enjoy whenever you make any South Indian dish.
Are these recipes vegan?
Yes. Of course.
All the ingredients used in these chutney recipes are vegan and plant-based. Coconut Coriander chutney needs some curd or yogurt and you can use coconut curd if you are looking for vegan options. You can use plant-based curd but I prefer coconut curd since it is milk in taste and a little bit of coconut flavor doesn’t hurt in south Indian recipes. If you are not vegan, you can use any dairy curd.
Now grab all the ingredients because you are ready to make quick and easy chutney recipes at home. If you like these recipes, please share the photo of your creation on Instagram and tag us too @marriedfriends. We just love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa & Jatin
4 Tasty South Indian Chutneys
Quick. Easy. Delicious.
Servings
Prep Time
Cook Time
Rest Time
Ingredients
Coconut Peanut Chutney
- 1/2 cup Desiccated Coconut or fresh
- 1/4 cup Peanuts
- 1 tsp Chana Dal
- 1 tsp Cumin Seeds
- 7 to 8 Dry Red Chilli (whole)
- A Few Curry leaves fresh or dried
- Salt to taste
- Water as needed to blend
- 1 tsp Amchur Powder (Dry Mango Powder)
- 1 tbsp Cooking Oil
- 1/2 tsp Mustard Seeds
Tomato Onion Chutney
- 1 (large) Onion cut into big pieces
- 2 to 3 (large) Tomatoes cut into big pieces
- 4 Garlic Cloves peeled
- 2-Inch Piece Ginger cut
- 2 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A Few Curry leaves
- 2 Dry Red Chilli (whole)
- 1 tsp Red Chilli Powder
- A Pinch of Turmeric Powder
- Salt to taste
Coconut Coriander Chutney
- 1/4 cup Desiccated Coconut or fresh
- 15 g Fresh Coriander Leaves
- 2 to 4 Green Chillies cut
- 1-Inch Piece Ginger cut
- 2 to 3 tbsp Curd or Yogurt vegan or dairy
- Salt to taste
- Water if needed to blend
- 1 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1/2 tsp White Urad Dal
- A Few Curry Leaves fresh or dried
- 1 Dry Red Chilli (whole)
Simple Coconut Chutney
- 1/2 cup Desiccated Coconut or fresh
- 1-Inch Piece Ginger cut
- Water to blend
- Salt to taste
- 1 to 2 tbsp Cooking Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Chana Dal
- 1 tsp White Urad Dal
- A Few Curry Leaves
- 2 Dry Red Chilli (whole)
Steps
Coconut Peanut Chutney
- Heat a pan and add peanuts, 1/2 Tsp cumin seeds, and chana dal - dry roast them.
Peanuts should be well roasted and not feel raw to taste.
- Add 2 to 4 dry red chili and a few curry leaves to the same pan and roast for a few seconds. Let them cool before blending.
Add these later since they roast fast.
- In a blender, add the roasted mix, desiccated coconut, salt, amchoor powder, and salt to taste. Add water as needed to blend it well. Blend until smooth. Take it out in a bowl.
- For tempering, heat some oil in a tadka pan. Add mustard seeds and 1/2 tsp cumin seeds. Let them sizzle for a few seconds.
Mustard seeds may splutter. So, be careful.
- Switch off the flame and add curry leaves and 2 dry red chilies. Mix for 5 seconds. Pour this tempering over the prepared chutney. Mix well and serve.
Tomato Onion Chutney
- Heat 1 Tbsp of oil in a pan. Add onion, tomato, garlic, and ginger to it. Cook till tomatoes are soft and mushy. Let them cool before blending.
Cook on medium-high flame.
- Add them to a blender and blend until smooth.
- For tempering, heat 1 Tbsp oil in a pan. Add mustard seeds and cumin seeds. Let them sizzle for a few seconds.
- Add curry leaves and dry red chili. Saute for 5 to 10 seconds.
- Add the prepared tomato-onion paste to the same pan. Add red chili powder, turmeric powder, and salt to taste. Mix well. Cook for 5 to 7 minutes on medium flame or until moisture is slightly absorbed/evaporated.
The color of the chutney will become red on cooking. The tomatoes won't feel raw.
- Once the chutney is well cooked, switch off the flame and let it cool down completely before serving.
Coconut Coriander Chutney
- In a blender, add desiccated coconut, coriander leaves, green chili, ginger, curd, and salt. Blend until smooth.
Add water if needed to blend well.
- Take it out in a bowl and let's prepare the tempering.
- In a tadka pan, heat some oil. Add mustard seeds, urad dal, and let them sizzle for a few seconds till urad dal is slightly brown.
It burns fast. So, keep an eye.
- Switch off the flame and add curry leaves and dry red chili. Mix for 5 to 10 seconds and pour this tempering over prepared chutney. Mix well and serve.
It may splutter. So, be careful.
Simple Coconut Chutney
- Blend desiccated coconut, ginger, salt with some water. Blend well and take it out in a bowl.
Do not over blend. Coconut releases some oil and the mixture looks emulsified.
- For tempering, heat some oil in a tadke pan. Add cumin seeds, mustard seeds, chana dal, and urad dal. Let them sizzle for a few seconds till chana dal and urad dal are slightly brown.
- Switch off the flame and add curry leaves and dry red chili. Mix for 5 seconds and. Pour this tempering over the prepared chutney. Mix well and serve.