The humble dosa, a staple of South Indian cuisine, is elevated to new heights when paired with a delicious and tangy chutney. Whether you’re a fan of spicy or sweet, there’s a dosa chutney out there for everyone. From classic combinations like coconut and roasted gram, to bold flavors like ginger tamarind and red chili garlic, the options are endless.
In this article, we’ll explore 18 different dosa chutney recipes that are sure to tantalize your taste buds. Each recipe has been carefully curated to showcase a unique combination of ingredients and flavors that will take your dosa game to the next level. So, without further ado, let’s dive into the world of dosa chutneys!
Coconut Chutney with Roasted Gram
This chutney is a perfect blend of sweet and tangy, made with roasted gram (chickpea flour) and coconut. It’s a great accompaniment to Indian flatbreads, rice dishes, or as a dip for snacks.
Ingredients:
– 1 cup roasted gram (chickpea flour)
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon cumin seeds
– Salt, to taste
– 1/4 cup water
– Lemon juice, for serving (optional)
Instructions:
1. In a blender or food processor, combine roasted gram, coconut, onion, garlic, and cumin seeds.
2. Blend until smooth, adding water as needed to achieve the desired consistency.
3. Transfer the mixture to a pan and cook over medium heat, stirring constantly, until the chutney thickens slightly (about 5-7 minutes).
4. Season with salt to taste.
5. Serve warm or at room temperature, with a squeeze of lemon juice if desired.
Cooking Time: 10-12 minutes
Tomato Onion Chutney
This sweet and tangy chutney is a perfect accompaniment to Indian flatbreads, naan, or even as a dip for snacks. Made with just a few ingredients, it’s easy to prepare and can be stored in the fridge for up to 2 weeks.
Ingredients:
– 3 large ripe tomatoes, diced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1/4 cup brown sugar
– 1 tablespoon apple cider vinegar
– Salt, to taste
Instructions:
1. In a medium saucepan, combine the diced tomatoes, thinly sliced onions, and minced garlic.
2. Add the brown sugar, apple cider vinegar, and salt. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the chutney has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Store in an airtight container in the fridge for up to 2 weeks.
Cooking Time: 20-25 minutes
Mint Coriander Chutney
Experience the refreshing flavors of India with this simple and flavorful mint coriander chutney. Perfect as a condiment for your favorite dishes or as a dip for snacks.
Ingredients:
– 1 cup fresh mint leaves
– 1/2 cup fresh coriander leaves (cilantro)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt, to taste
– Water, as needed
Instructions:
1. In a blender or food processor, combine mint leaves, coriander leaves, onion, and garlic.
2. Blend until the mixture is smooth and well combined.
3. Add lemon juice and salt. Blend until the chutney reaches your desired consistency.
4. Taste and adjust seasoning as needed.
5. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 10 minutes
Peanut Chutney with Garlic
This creamy and aromatic chutney is a perfect accompaniment to Indian dishes, sandwiches, or even as a dip. With the addition of garlic, it takes on an extra layer of depth and complexity.
Ingredients:
– 1 cup raw peanuts
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt, to taste
– 1/4 cup water
Instructions:
1. In a blender or food processor, grind the peanuts until coarsely chopped.
2. Add the minced garlic, cilantro, lemon juice, and cumin. Blend until smooth.
3. Season with salt to taste.
4. With the machine running, slowly add the water and continue blending until the desired consistency is achieved (thicker or thinner).
5. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None, as this is a raw chutney recipe.
Ginger Tamarind Chutney
This sweet and tangy chutney is a perfect accompaniment to Indian dishes like naan, tandoori chicken, or as a dip for snacks. The combination of ginger and tamarind creates a unique flavor profile that will tantalize your taste buds.
Ingredients:
– 1 cup fresh ginger, peeled and chopped
– 1/2 cup tamarind paste
– 1 cup sugar
– 1 cup water
– 1 tablespoon mustard oil or vegetable oil
– Salt, to taste
Instructions:
1. In a blender, combine the chopped ginger, tamarind paste, sugar, and water.
2. Blend until smooth, adding more water if needed to achieve desired consistency.
3. Heat the oil in a pan over medium heat.
4. Add the blended mixture and stir for about 5 minutes or until it thickens slightly.
5. Remove from heat and season with salt.
6. Let it cool before transferring to an airtight container.
Cooking Time: 10-12 minutes
Red Chili Garlic Chutney
This aromatic chutney adds a burst of flavor to any meal. With its perfect balance of spices, this recipe is sure to please even the most discerning palates.
Ingredients:
– 2 cups fresh red chilies
– 3 cloves garlic, peeled and minced
– 1/4 cup vegetable oil
– 2 tablespoons lemon juice
– 1 teaspoon cumin seeds
– Salt, to taste
Instructions:
1. Roast the red chilies in a preheated oven at 400°F (200°C) for about 10 minutes, or until they turn dark red and slightly charred.
2. Remove from the oven and let cool down. Peel off the skin and chop into small pieces.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 1 minute.
4. Add garlic, roasted chilies, lemon juice, and salt. Stir well to combine.
5. Cook for an additional 2-3 minutes or until the mixture thickens slightly.
6. Remove from heat and let cool to room temperature before serving.
Cooking Time: 15 minutes
Curry Leaves Chutney
A flavorful condiment originating from South Indian cuisine, Curry Leaves Chutney is a perfect accompaniment to dosas, idlis, and vadas. This tangy and aromatic chutney is made with the pungent flavor of curry leaves, which pairs well with a variety of dishes.
Ingredients:
– 1 cup fresh curry leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon grated ginger
– 1/4 teaspoon red chili flakes (optional)
– Salt, to taste
– 1/4 cup oil or ghee
Instructions:
1. Heat oil/ghee in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and grated ginger; sauté for another minute.
4. Add curry leaves, salt, and red chili flakes (if using). Stir well.
5. Reduce heat to low and simmer for 10-15 minutes or until the mixture thickens.
6. Remove from heat and let it cool.
7. Store in an airtight container in the refrigerator.
Cooking Time: 20 minutes
Pudina (Mint) Chutney with Yogurt
Experience the refreshing flavors of India with this easy-to-make Pudina (Mint) Chutney with a twist of yogurt. This cool and creamy condiment is perfect for hot summer days or as a unique accompaniment to your favorite Indian dishes.
Ingredients:
– 1 cup fresh mint leaves
– 1/2 cup plain yogurt
– 1/4 cup chopped green chilies
– 1 small onion, finely chopped
– Salt, to taste
– Lemon juice, to taste
Instructions:
1. In a blender or food processor, combine mint leaves, yogurt, green chilies, and onion.
2. Blend until the mixture is smooth and well combined.
3. Add salt and lemon juice to taste, and blend again.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (includes blending and chilling time)
Sweet and Spicy Mango Chutney
Elevate your mealtime with this tangy and flavorful condiment, perfect for topping naan bread, using as a dip, or adding to sandwiches. This sweet and spicy mango chutney is a game-changer for anyone looking to add a burst of flavor to their dishes.
Ingredients:
– 2 ripe mangos, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1-2 dried red chilies, crushed or 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. In a large saucepan, combine mango, onion, garlic, brown sugar, apple cider vinegar, ginger, cumin, smoked paprika, salt, and pepper.
2. Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer for 30-40 minutes or until the chutney has thickened slightly.
3. If desired, add crushed red chilies or cayenne pepper during the last 10 minutes of cooking.
4. Remove from heat and let cool to room temperature.
Cooking Time: 30-40 minutes
Onion Tomato Garlic Chutney
This sweet and tangy chutney is a perfect accompaniment to your favorite Indian dishes or as a dip for snacks.
Ingredients:
– 2 large onions, finely chopped
– 3 medium tomatoes, diced
– 4 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1/4 cup water
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onions and sauté until they are translucent and slightly caramelized (about 8 minutes).
3. Add the diced tomatoes, minced garlic, cumin, garam masala powder, and salt. Stir well to combine.
4. Reduce heat to low and simmer, uncovered, for 20-25 minutes or until the chutney thickens and the flavors meld together.
5. Remove from heat and let cool slightly.
6. Use an immersion blender or a regular blender to puree the chutney to your desired consistency.
Cooking Time: 25-30 minutes
Roasted Eggplant Chutney
Roasted Eggplant Chutney Recipe
Eggplant chutney is a flavorful and aromatic condiment perfect for accompanying Indian-inspired dishes, such as naan bread, rice bowls, or grilled meats. This recipe combines roasted eggplant with onions, garlic, and spices to create a rich and tangy spread.
Ingredients:
– 2 large eggplants
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplant for 30-40 minutes, or until tender and lightly charred.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the chopped onion and cook until softened, about 5-7 minutes.
6. Add the minced garlic and cook for an additional minute.
7. Stir in cumin, coriander, and cayenne pepper (if using). Cook for 1 minute.
8. Remove from heat and let cool slightly.
9. Peel the roasted eggplant and add it to the skillet with the onion mixture.
10. Blend until smooth, then season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Green Chili Coconut Chutney
This vibrant chutney combines the warmth of green chili peppers with the creaminess of coconut, perfect for adding a kick to your favorite snacks or dishes. With just a few ingredients and simple preparation, you can enjoy this flavorful condiment in no time.
Ingredients:
– 1 cup fresh green chili peppers, seeded and chopped
– 1/2 cup unsweetened shredded coconut
– 1/4 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 small onion, finely chopped
– Salt to taste
– Water, as needed
Instructions:
1. In a blender or food processor, combine green chilies, coconut, yogurt, lemon juice, and onion.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. Season with salt to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (including preparation)
Carrot Ginger Chutney
This sweet and spicy chutney is a perfect accompaniment to your favorite Indian dishes, snacks, or as a dip for crackers. Made with roasted carrots, fresh ginger, and spices, this recipe is easy to make and packed with flavor.
Ingredients:
– 2 large carrots, peeled and chopped
– 1-inch piece of fresh ginger, grated
– 1/4 cup green chilies, seeded and chopped
– 1/4 cup brown sugar
– 1 tablespoon lemon juice
– 1/2 teaspoon ground cumin
– Salt, to taste
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the carrots for 20-25 minutes, or until tender.
3. In a blender or food processor, combine roasted carrots, ginger, green chilies, brown sugar, lemon juice, cumin, and salt.
4. Blend until smooth, adding water as needed to achieve desired consistency.
5. Cook the chutney over medium heat for 10-15 minutes, stirring occasionally.
Cooking Time: 40-50 minutes
Beetroot Chutney with Peanuts
This sweet and tangy chutney is a perfect blend of flavors, made with roasted beetroot, peanuts, and spices. Serve it as a condiment with snacks or use it as a topping for sandwiches and wraps.
Ingredients:
– 2 large beetroot, peeled and chopped
– 1/4 cup peanuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper (optional)
– Salt, to taste
– 1/4 cup sugar
– 2 tablespoons vinegar (apple cider or white wine)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the beetroot for about 45 minutes, or until tender.
2. In a blender or food processor, combine roasted beetroot, peanuts, onion, garlic, ginger, cumin, and cayenne pepper (if using). Blend until smooth.
3. Heat the sugar, vinegar, and salt in a saucepan over medium heat, stirring until dissolved.
4. Add the blended beetroot mixture to the saucepan and simmer for about 10 minutes, or until the chutney thickens slightly.
5. Remove from heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: About 1 hour
Lemon Coriander Chutney
Brighten up your snacks or meals with this refreshing Lemon Coriander Chutney, a perfect blend of citrusy and earthy flavors. This condiment is great as a dip for crackers or veggies, or as a topping for sandwiches or curries.
Ingredients:
– 1 cup fresh coriander leaves (cilantro)
– 1/2 cup freshly squeezed lemon juice
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt, to taste
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. In a blender or food processor, combine coriander leaves, lemon juice, onion, garlic, and ginger.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. Transfer the mixture to a saucepan and add salt and cayenne pepper (if using).
4. Simmer over medium heat for 5-7 minutes or until the chutney thickens slightly.
5. Remove from heat and let cool.
Cooking Time: 10-12 minutes
Garlic Sesame Chutney
Elevate your meals with this flavorful and aromatic chutney that combines the pungency of garlic with the nutty taste of sesame. This easy-to-make condiment is perfect for accompanying grilled meats, naan bread, or as a dip.
Ingredients:
– 1/2 cup fresh garlic, peeled and minced
– 1/4 cup sesame seeds
– 1/4 cup vegetable oil
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/4 teaspoon red chili flakes (optional)
Instructions:
1. In a blender or food processor, combine garlic, sesame seeds, and salt. Blend until smooth.
2. Heat the oil in a pan over medium heat. Add the blended mixture and stir constantly for about 5 minutes or until the chutney thickens slightly.
3. Remove from heat and stir in lemon juice and red chili flakes (if using). Let cool to room temperature.
4. Store in an airtight container at room temperature for up to 1 week.
Cooking Time: 10-15 minutes
Pineapple Coconut Chutney
A sweet and tangy condiment perfect for topping yogurt, naan bread, or using as a dip.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/2 cup coconut cream
– 1/4 cup brown sugar
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1/4 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. In a blender or food processor, combine pineapple, coconut cream, brown sugar, honey, ginger, and cinnamon.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or spice level to your liking.
4. Transfer chutney to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This recipe is ready in just a few minutes of blending.
Spinach Almond Chutney
Add a burst of flavor to your meals with this Spinach Almond Chutney recipe, perfect for serving alongside grilled meats, naan bread, or as a dip. This chutney’s creamy texture and nutty aroma come from the combination of cooked spinach, roasted almonds, and aromatic spices.
Ingredients:
– 1 cup fresh spinach leaves
– 1/2 cup roasted almonds
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon lemon juice
– 1/4 teaspoon cumin powder
– Salt, to taste
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine spinach, almonds, onion, garlic, and ginger.
2. Blend until smooth, adding lemon juice, cumin powder, and salt as needed.
3. With the blender running, slowly add the water and continue blending until desired consistency is reached.
4. Cook over low heat for 5-7 minutes, stirring occasionally, or until heated through.
Cooking Time: 10-12 minutes
Summary
Discover the rich flavors of South Indian cuisine with these 18 delicious dosa chutney recipes! From spicy and tangy to sweet and savory, this collection offers a variety of chutneys to elevate your dosas, idlis, and vadas. Recipes include Coconut Chutney with Roasted Gram, Tomato Onion Chutney, Mint Coriander Chutney, and many more. With ingredients like peanuts, garlic, ginger, and tamarind, these chutneys are sure to tantalize your taste buds. Whether you’re a foodie or a busy home cook, this article has something for everyone.
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