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4 MUST-TRY Hotel Style Chutneys for Idli & Dosa | These 4 Easy Homemade Chutneys BROKE the Internet

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3 recipes
veganplant-basedgluten-freenut-freesoy-free

Tomato onion chutney is a popular condiment in Indian cuisine, often served with dosa, idli, or as a side with rice.

Ingredients

  • 4 medium tomatoes, chopped
  • 1 large onion, chopped
  • 2 green chilies, chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 2 tbsp oil
  • 1 tbsp vinegar
  • 1/4 cup fresh coriander leaves, chopped

Instructions

  1. 1Heat oil in a pan over medium heat.
  2. 2Add mustard seeds and cumin seeds; let them splutter.
  3. 3Add chopped onions and green chilies; sauté until onions are translucent.
  4. 4Stir in chopped tomatoes, turmeric powder, and salt; cook until tomatoes are soft.
  5. 5Add vinegar and mix well; cook for another 2-3 minutes.
  6. 6Remove from heat and let it cool slightly.
  7. 7Blend the mixture into a smooth paste or leave it chunky, as preferred.
  8. 8Stir in chopped coriander leaves.
  9. 9Transfer to a serving bowl and serve with snacks or meals.

Equipment

panblenderserving bowl
🌶️🌶️🌶️Low
veganplant-basedgluten-freesoy-free

Peanut chutney is a popular condiment in South Indian cuisine, often served with dosas and idlis. Its nutty flavor and spicy kick make it a beloved accompaniment for breakfast and snacks. This chutney reflects the region's love for peanuts, which are used in various dishes. Today, it has gained popularity across India and beyond, with variations that include different spices and herbs.

Ingredients

  • peanuts
  • green chilies
  • ginger
  • garlic
  • coriander leaves
  • lemon juice
  • salt
  • water

Instructions

  1. 1Roast peanuts in a dry skillet over medium heat until golden, about 5-7 minutes.
  2. 2Allow peanuts to cool slightly before transferring to a blender.
  3. 3Add green chilies, ginger, and garlic to the blender with the peanuts.
  4. 4Blend until a coarse paste forms, adding water gradually as needed.
  5. 5Add coriander leaves and lemon juice to the mixture.
  6. 6Blend again until smooth, adjusting consistency with more water if necessary.
  7. 7Season with salt to taste and blend briefly to combine.
  8. 8Transfer chutney to a serving bowl and garnish with extra coriander leaves if desired.

Ingredient Alternatives

peanuts

Healthier: sunflower seeds

Cheaper: roasted chickpeas

Sunflower seeds provide a similar crunch and flavor.

green chilies

Healthier: jalapeños

Cheaper: bell peppers

Jalapeños add heat without adding calories.

lemon juice

Healthier: lime juice

Cheaper: vinegar

Lime juice offers a similar acidity.

Techniques

blendingroasting

Equipment

skilletblenderserving bowl
🌶️🌶️🌶️Hotpeanuts

Also Known As

Groundnut ChutneyMoongphali Chutney
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-freepaleo

Pottukadalai chutney is a popular South Indian condiment made from roasted chana dal, often served with breakfast items like idli and dosa.

Ingredients

  • 1 cup pottukadalai (roasted chana dal)
  • 2-3 green chilies
  • 1/2 inch ginger
  • 1/4 cup grated coconut
  • 1/2 tsp salt
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1-2 dried red chilies
  • a few curry leaves

Instructions

  1. 1In a blender, combine pottukadalai, green chilies, ginger, grated coconut, and salt.
  2. 2Add a little water to the blender and blend the mixture to a smooth paste.
  3. 3Transfer the chutney to a serving bowl.
  4. 4In a small pan, heat oil over medium heat.
  5. 5Add mustard seeds and let them splutter.
  6. 6Add urad dal, dried red chilies, and curry leaves to the pan and sauté for a minute until fragrant.
  7. 7Pour the tempering over the chutney and mix well.
  8. 8Serve the chutney with idli, dosa, or any snack of your choice.

Equipment

blendersmall panserving bowl
🌶️🌶️🌶️Low

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