Chutneys are a must have in almost all south Indian homes and breakfasts are incomplete without them. I have given the recipe of four types of chutneys which are often made at home. They taste great with idly, dosa, pashte’, bajji, bonda, etc.



4 tomatoes chopped

1 onion chopped

1 tsp garlic paste

2 tbsp oil

½ tsp mustard seeds

¼ tsp fenugreek seeds

1 ½ tbsp chana dal

¼ tsp asafoetida

1 tsp red chilli powder

½ tsp salt


Heat oil in a pan; add mustard seeds, fenugreek seeds, chana dal and asafoetida. Mix well and cook for a minute. Then add onions and garlic and sauté till onions turn golden. Now add the tomatoes, red chilli powder and salt. Mix well and cook till the tomatoes turn soft and oil separates. Switch off the gas, and allow it to cool. Grind it into a fine paste and serve. You can refrigerate this for later use and heat when necessary.



1 cup roasted groundnuts

5 to 6 cloves of garlic

½ tsp red chilli powder

¼ tsp salt

½ tsp Mustard seeds

A pinch of asafoetida

2 tbsp oil


First take a dry jar and add the roasted groundnuts. Grind for about a minute. Then add garlic cloves, red chilli powder, and salt and sprinkle some water. Grind to a fine paste and set aside in a bowl.

Then for the seasoning, heat oil in a pan and add mustard seeds and asafoetida. When mustard seeds crackle, switch off the gas and add this seasoning to the bowl. Groundnut chutney is now ready. It tastes great with idly, roti, chapathi, pashte, etc. If you want to use it later, refrigerate it and use whenever necessary. This chutney cannot be heated. Hence it is better to consume on that day itself.



½  a coconut cut into small pieces

1 green chilli

1/8 tsp asafoetida

1 ½ to 2 tsp roasted gram dal

2 tbsp curd

¼ tsp salt


First Take all the ingredients except curd and water in a dry jar and grind it to a coarse powder. Then add curd and grind it to a paste. If necessary, add some water and grind. The consistency should neither be too thick nor too thin. Transfer to a bowl and serve. If you want, you can season it with oil and mustard seeds and serve. This chutney also cannot be heated and has to be refrigerated for later use.



1 ½ cups mint leaves

1 ½ cups coriander leaves

1 small ball of tamarind

4 green chillies

1 ½ tsp roasted chana dal

1/3 tsp salt


Take the washed and cleaned leaves along with green chillies, washed tamarind, roasted chana dal and salt in the jar and grind it into a fine paste. Add water if necessary. Transfer to a bowl and serve. This also cannot be heated hence consume it on that day itself or refrigerate.


  1. Lovely post with so many chutneys...yummy yum!!

  2. What a recipe,Display of wonderful chutneys with recipes.Luv it and Ur yumm blog.

  3. Wow that's great to find all the chutneys in one post.

  4. What a lovely collection of delicious chutneys! If only I could dip a dosa directly on the screen ;)

  5. Colorful n tempting chutneys...Nice recipes.

  6. Lovely array of delicious chutneys, thanks for visiting my space..

  7. Hey,I have an award waiting for you at my space..please collect it dear:-)

  8. nice post dear...
    love all the chutney's :)

  9. wonderful post with all the chutneys in one place..all the chutneys are so delicious n yum..

  10. Assortment of chutneys. Very colourful and flavorful.


  11. hi amina, i like your chutney recipes, simple and flavorful ingredients.. never heard of roasted dhall before, would love to try out especially the mint chutney.
    Congrats, I got an award for you, please come over thanks. . I have disabled copy on my blog contents. You can do a right click on the award pic and then click SAVE AS…, it will be downloaded. If you have problems with this please email me at: and I will email it 2u. thanks.

  12. nice description Amina. lovely space, following you now :)

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