Chutney Recipes Archives - I camp in my kitchen

Jeegujje Sippe/Deegujje Sippe/Breadfruit Skin Chutney - Side dish for Idly/dosa

Priya_Srinivasan — Tue, 12 Apr 2016 14:55:00 +0000

I would name it exotic chutney recipe. Never in my wildest dream i thought i would make breadfruit peel chutney. Don't bother about the peel, i haven't cooked with breadfruit yet!!! As i said while discussing with PJ, about H alphabet recipes for today, she suggested breadfruit bajji, while looking for the bajji, i came across this exotic chutney here. Since i already bought the fruit for making the bajji, i immediately peeled the skin and tried the chutney. Though the look of the peels, might turn you off, i suggest you to try it.

The taste of the peel is as such bland, so you need to add good amount of spice to make it a good combo with your idly/dosa. Do give it a try and let me know how you liked it

Ingredients

2 cups of breadfruit skin or 2 medium sized breadfruit, skin peeled

3 nos green chilies

3 nos red chilies

1 cup freshly grated cocnut

a small marblesized tamarin, soaked in ½ cup water

½ teaspoon salt

a small piece of ginger

handful of fresh coriander leaves

Tempering

½ teaspoon gingely oil

¼ teaspoon mustard seeds

2 nos round red chilies

pinch of hing

a strand of curry leaf

Method

Wash the breadfruit well. Grease your hands with some oil, peel the breadfruit skin with a peeler or a paring knife, keep it immersed in water. Peeled breadfruit too should be kept in water as it turns color immediately.
After you are done with peeling and chopping the fruit, clean your hand well by first rubbing it with oil and then with plain water, soap if necessary. Extract tamarind juice.
Now take the peel along with tamarnd water and green chilies, pressure cook for 2-3 whistles. Take it off the stove, let the pressure release on its own.
Once done, drain the cooked skin. there won;t be much water left,as we added only ½-3/4 cup of water. Reserve the drained water to add while grinding the chutney.

Take the cooked skin, along with grated coconut, ginger, red chilies, and coriander leaves. Add salt and grind it to a fine chutney. If water is, required add the drained liquid..
Heat oil in a small tadka pan, splutter mustard seeds, add hing and curry leaves and chilies. Pour this sizzling tadka over the chutney. Serve it along idly/dosa. I served it with Jack fruit dosa/Halasinakai Dosa

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Capsicum chutney - Side dish for idly/dosa

Priya_Srinivasan — Wed, 17 Jan 2018 13:27:00 +0000

What chutney to make? is a big question in many south-indian households in the mornings. My kids are happy with Tomato chutney and peanut chutney. My elder one will be in bliss with idlypodi, it is me who needs a variety at home. I prefer different chutney everyday, i dont mind making it. So in my name, everyone at home enjoys different chutney atleast once a week.

I chose Dips and Chutney as this week's BM theme. Dips and chutneys is one of my favorite theme, as i don't have to think too much for it. I bring a simple, flavorsome chutney today, capsicum chutney. It takes hardy 15 minutes to make this, as you steam your idly or stack your dosas, you can make this on the other side in a jiffy.

There is no tamarind used in the chutney, the sour taste is take care by the lone tomato and mildly sauteed capsicums add a lovely taste. One can even try to roast the capsicum on open flame and grind it, i opted for the simple sauteing method. A regular chutney in our home, do try and let me know how you liked it.

Ingredients

2 nos medium onions

1 large tomatoes

2 no's medium sized green capsicums

2-3 no's red chilies. I use the long variety

1 teaspoon coriander seeds
1 teaspoon oil

Salt to taste

Tempering
½ teaspoon oil
¼ teaspoon mustard seeds
a pinch of hing/asafoetida
2-3 curry leaves
1 teaspoon urad dal

Method

Chop onions tomatoes and capsicums roughly. Heat a sauce pan, add oil, when it is hot, add the chopped onions sauté until the onions turn translucent.
Next add chopped tomatoes and red chilies. Sauté for a minute then add chopped capsicums, sauté for a minute again.
Now add ½ cup of water and cover and cook for 5-8 minutes. Take it off the stove. Let it cool. I normally use my hand blender, so i puree it when it is hot, but if you are going use your mixer-grinder/blender, please wait till it cools down.
Add salt to this and using a hand blender/blender/mixer blend it smooth by adding another ½ cup of water.
Now for tempering, heat oil in a small tadka pan, crackle mustard seeds, add hing, curry leaves and sauté for a minute, then add urad dal to it and sauté until

It turns golden brown. Pour this sizzling tadka over the chutney and serve it along Idly/dosa/kuzhipaniyaram.

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Peanut & Sesame Chutney | Breakfast Side-dish

Priya_Srinivasan — Mon, 04 Apr 2016 11:26:00 +0000

Peanut & sesame chutney, a delicious and flavorsome chutney. Serve it along with South-Indian breakfast dishes like idly/dosa or upma.

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What is Chutney
Varieties of Chutney
More Chutney Recipes
The Ingredients
Step by Step Instructions
Recipe
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What is Chutney

South-Indian breakfast dishes are incomplete without a chutney. A chutney is a saucy relish, originally from the Indian subcontinent. There is a wide variety of chutneys and believe me we can make chutney out of anything and everything.

Chutneys basically balances the flavor profile of the final dish served. Like Idly or dosai, which has nothing but salt is served with a spicy chutney and idly podi. A spicy paratha served with a mildly sweet chutney.

The word chutney has a broader classification. Relishes, dry powders, pickles all come under this broader classification. In India, a South-indian chutney is different from North-Indian Chutney.

Varieties of Chutney

Thogayal or thuvayal is a south-indian chutney made with lentils and spices. Thengai/Coconut thogayal being the most common in many house-hold.

Chutney can be made from simple ingredient like coconut to exotic ingredients like bread fruit skin or Orange peel thogayal . If you are looking for such exotic condiments, check this Orange peel pickle from Veena or this delicious orange peel relish from kalyani. Nothing goes waste in the Indian Kitchen. Peels and piths of most of the vegetables can be made into some condiment.

Peanut Chutney and coconut chutney are the common chutneys made to pair with idly/dosai. Green chutney and sweet chutney North-Indian style chutneys are preferred for chat, Indian street food.

There is no hard and fast rule when it comes to chutney and their pairings. For example, my little one loves this Sweet Tomato chutney with his paratha. As mentioned earlier chutneys balance the flavors of the final dish.

I always look to combine as much vegetables as possible into my regular chutneys. Like this delicious capsicum chutney and gooseberry chutney. Chutneys are an easy way to include vegetables in to our diet.

More Chutney Recipes

The Ingredients

Peanuts, the hero ingredient of the dish. I use normal peanuts with skin. You can also use skinned peanuts.
Sesame seeds, sesame seeds are rich in calcium, so try to include them as much as possible in to your regular diet. Apart from the health quotient they add a nice toasty flavor to the chutney.
Coconut, no South-Indian chutney is complete without a little bit of coconut in them. Thought optional, do not skip them, unless it is for some health reasons.
Spice, i have used red chilies to spice the chutney. They do add up to the color of the chutney.
Coriander leaves, add some freshness and color to the chutney. The chutney tends to get a green tinge when used more.
tamarind, adds the necessary sourness to the chutney.
Salt and tempering, Tempering/tadka with mustard seeds and urad dal is quintessential step in chutney making. It adds a nice flavor profile and also make it pleasing to the eyes.

Step by Step Instructions

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

In a kadai, add a drop of oil and roast the peanuts. When they are half done, add chilies, coconut and sesame seeds and roast to golden.
Towards the end, add tamarind to the mix and roast for a second. Take it off heat, let the ingredients cool down well.

Take the roasted ingredients together in a mixer, add a handful of coriander and salt to it. Grind it to a coarse paste first.
Add necessary water and grind it to a chutney. The consistency of the chutney depends on your preference. I have used around 1.5 cups to 2 cups water to grind the chutney.

Finally add a tempering of mustard seeds, hing, red chilies, and urad dal to the chutney.
Serve this delicious peanut & sesame chutney with your favorite south-indian breakfast dishes.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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Recipe

Peanut & Sesame Chutney | Breakfast Side-dish

Peanut & sesame chutney, a delicious and flavorsome chutney. Serve it along with South-Indian breakfast dishes like idly/dosa or upma.

Course Condiments, Side Dish

Cuisine Asian, Indian, South-Indian

Keyword coconut chutney, Green chutney recipe, idly dosa chutney, Peanut chutney recipe, quick and easy chutney, Sesame seeds chutney, South indian style chutney recipe

Prep Time 15

Total Time 15

Servings

Calories

Equipment

Indian style mixie or any heavy blender

Ingredients

¾ cup peanuts
3 tablespoon sesame seeds
5 tablespoon freshly grated coconut
4 nos red chilies
¾ teaspoon salt or to taste
a small Indian lemon sized tamarind
handful of coriander leaves

Tempering

2 teaspoon oil any cooking oil
1 teaspoon mustard seeds
1 tsp urad dal
⅛ teaspoon hing/asafoetida
⅛ teaspoon turmeric powder optional
2 nos red chilies broken
few curry leaves

Instructions

In a kadai/pan, add a drop of oil, add peanuts and roast them in a medium flame to golden.
When the peanuts are half way through, add sesame seeds and coconut and roast them all together to golden. After a while the sesame seeds will start to splutter vigorously.
Finally towards the end add tamarind, saute it for a second or two and take it off the heat. Let all the ingredients cool well.
Take the well cooled ingredients in to a mixer jar, add coriander and salt to it and grind it to a coarser paste .
To this coarse paste add required amount of water and grind it to a chutney. The amount of water depends on the consistency you want for the chutney. I have used around 1.5 cups to 2 cups of water in this recipe
Transfer the ground chutney to another serving bowl. Heat a small tadka/tempering pan, heat oil, splutter mustard seeds, add curry leaves, hing, broken red chilies, hing, turmeric powder and urad dal.
When the urad dal turns golden brown, pour the sizzling tadka over the chutney and serve.
Any leftover chutney can be refrigerated upto a day and used.

Video

I served this delicious peanut & sesame seeds chutney with Oats adai, which i made recently. This chutney pairs pretty well with idly/dosa and upma too.

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Easy Tomato Chutney | No Onion, No Garlic Chutney

Priya_Srinivasan — Thu, 24 Apr 2025 18:47:23 +0000

Tomato chutney, a simple everyday condiment made with fresh tomatoes. Learn how to make no onion, no garlic tomato chutney.

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Coconut and Carrot Chutney - Side dish for idly/dosa

Priya_Srinivasan — Mon, 11 Sep 2017 11:18:00 +0000

Chutney's we have so many varieties, and can be made with any veggies, even with fruits. Though we have so many varieties, it is only some which gets repeated at home, mainly because the preps are simple and people at home are used to that taste, so we don't expect any tantrums at the table. I too was in a chutney routine, coconut chutney, peanut chutney, tomato chutney, these were in a repeat mode for many weeks.

But now, both my kids are ready for experiments and they love the chutney varieties i make with veggies at home. Beets thogayal, Carrot chutney and amla chutney are some of their favorites.

Today's recipe too joins that favorites list. Coconut and carrot chutney, they both together render a great taste and coriander seeds adds a great flavor to this chutney, so do not skip it.

This chutney stays good till afternoon when packed for breakfast/lunch. If keeping for long, store it in the refrigerator.

Ingredients
1 large carrot, chopped into roundels
2 medium sized onion, chopped roughly
1 large tomato, chopped roughly
3 tablespoon freshly grated coconut
½ teaspoon coriander seeds
½ salt
¼ teaspoon roasted white sesame seeds for garnish

Tempering
1 teaspoon oil
¼ teaspoon mustard seeds
a pinch of hing/asafoetida
2-3 nos curry leaves
2 nos long red chilies, broken

Method

In a pan, heat oil. splutter mustard seeds, add hing/asafoetida , curry leaves and red chilies. Saute for 30 seconds.
To this tempering, add chopped onions and saute until translucent. Next add chopped tomatoes and saute until they turn a bit mushy. To this now add chopped carrots, coconut and coriander seeds, cover and cook for 6-8 minutes in a low flame. If you feel the veggies are burning, add ¼ cup of water to it.

Take it off the stove, let it cool completely. Add salt and Blend the ingredients with ½ cup of water.
Check the consistencyof the chutney, we usually prefer thick chutneys for idlies and a little bit loose chutney for dosa.
The chutney usually doesn't need any tadka/tempering on top, if you prefer, add some roasted sesame seeds on top for an extra crunch.
Serve the chutney with idly/dosa/upma. The chutney stays good when packed for school/office lunchbox/breakfast.

Sending this vadai to Kids Delight - Hide & Seek with veggies, happening in my space, an event hosted by +srivalli jetti

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Ridgegourd peel & Mint leaves Sandwich Spread/Chutney

Priya_Srinivasan — Tue, 27 Sep 2016 05:45:00 +0000

For the second day, i came up with a savory spread with minimal ingredients i found in my refrigerator. Seriously, i didn't go for grocery shopping this week. i m yet to get fresh vegetables, all i had was 2 ridgegourds, i was thinking on making ridgegourd chutney or ridgegourd kootu. Then it struck i can make some savory spread for tomorrow's breakfast with the peels, so went ahead and make kootu/dal with the ridgegourd, and reserved the peels for this yumm spread.

None will believe it is made of peel, just add the right ingredeints together and you have yet another spread for your roti/bread.

Do not reduce the green chilies here, the spread will turn out bland. If you want a astringent taste to the spread, then add juice of half lemon after blending. I liked it as such and it tasted yumm with the toast along with Garlic mint butter and i also had it with roti's for my breakfast, loved it totally!!

Ingredients

peels from 2 ridgegourds, approximtely ¾ cup, tightly packed

½ cup mint leaves

3 green chilies

3 cloves of garlic

3 tablespoon freshly grated coconut

salt to taste

Method

Wash the peel well in running water. Heat a pan with 2 teaspoon of oil. When it is hot, add garlic andgreen chilies to it, saute for 2-3 seconds.Next add the washed peels and saute until they wilt a bit. Take abotu 8-10 minutes in simmer flame.
Take it off the stove, add mint leaves and coconut to this hot pan. Let it cook for 10 minutes.

Take all the sauteed ingredients in a mixer jar, add salt and blend well. Add 2 tablespoon of water and blend. Do not add too much water. The mixer might get stuck because of the peels. Be patient, open the mixer, use a spoon and mix it well, and blend again.
Transfer the spread to a serving bowl. Serve along with toasted bread or make a Cutney cheese sandwich.

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Vallarai Keerai Chutney/Brahmi Leaves Chutney - Side Dish for Idly/Dosa

Priya_Srinivasan — Thu, 28 Apr 2016 14:09:00 +0000

I didn't have anything planned for X. When i made Varagu Arisi Idly/dosa, i made this chutney. Before hitting the publish button the other day, i thought, why not keep this post for X. So, i kept it all ready to be published today.

Vallarai Keerai/Brahmi leaves are known for its nutritional benefit. My aunt used to get us candies made of brahmi leaves from near her office,saying it would improve our memory power. Amma used to make kootu for us.

Recently our nearby grocery shops started stocking these greens from SriLanka. We get these Brahmi leaves/Vallarai Keerai along with Ponangkanni/Dwarf Copperleaf. I get them every 2 weeks. The only trouble is cleaning ponangkanni/dwarf copperleaf, even brahmi is easy to clean and pluck.

I buy a bunch of both the greens, clean and freeze them in small ziploc pouches. One bunch can be cooked thrice in a month, it is such a huge bunch. These brahmi/vallarai leaves were bought last week, cleaned and stocked for later use.

Now,i regret not clicking them fresh. anyway, next time i will try to click fresh brahmi leaves. Coming to the recipe, you need to add enough spice to make it chatpata/lip-smacking. The pair well with idly/dosa and taste even better with rice.

Ingredients
1 teaspoon oil
1.5 teaspoon urad dal
1 tight cup vallarai keerai/Brahmi leaves
5 nos shallots/small onions
6-8 nos red chilies
1 teaspoon coriander seeds
a pinch of hing
¼ teaspoon cumin seeds
handful of curry leaves
¼ cup of freshly grated coconut
a small marble-sized tamarind
Salt to taste

Method

In a pan heat oil, crackle cumin,add urad dal and saute until they turn golden brown. Next add shallots and saute until translucent. followed by red chilies, coriander seeds, hing and curry leaves. Saute until coriander releases a nice aroma.

Now add brahmi leaves and saute until the leaves wilt. Once the leaves wilt, take it off the stove. Let it cool completely. To this add coconut and tamarind.
Take all the ingredients in a mixie, add salt and ¼ cup of water and grind it to a fine chutney.

Serve the chutney along with idly/dosa or even with rice. I served it along Varagu arisi Idly/dosa.

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Thakkali curry/Nadan Thakkali Curry/Tomato curry with coconut

Priya_Srinivasan — Sat, 23 Apr 2016 14:07:00 +0000

A simple tomato sides using ground coconut and chili paste. The recipe doesn't use any chili powder, the spice comes from the green chilies. Quick to make side, pairs well with idly,dosa and rice too. I served it along dosa for our dinner and paired it with rice for our lunch.

Ingredients

1 large Onion, Chopped fine

3 medium sized tomatoes, chopped fine

To grind

1 cup freshly grated coconut

3 green chilies

½ tap. Cumin seeds

3 -4 shallots/small onions

Tempering

1 teaspoon oil

¼ tap mustard seeds

1 green chili chopped

⅛ teaspoon tumeric powder

A pinch of hing

A strand of curry leaf

Method

Heat oil given under 'Tempering', splutter mustard seeds, add green chili, curry leaves, hing and turmeric powder. Add chopped onions and saute until translucent.
Now next add chopped tomatoes, add ¼ cup of water, cover and cook until tomatoes turn soft. While the tomatoes are cooking, take grated coconut, chilies, shallots and cumin given under 'To grind' and grind it to a fine paste using ¼ cup of water.
After 10 minutes, when the tomateos are cooked, add the ground paste, and salt to it. Let it cook for another 10 minutes for the flavors to mingle.

Take it off the stove, and serve it warm alongside rice or even with idly/dosa/roti. I served with rice and also with dosa.

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Fenugreek leaves Pachadi/Menthi koora pachadi/venthayakeerai chutney

Priya_Srinivasan — Thu, 07 Apr 2016 15:30:00 +0000

If you came looking for a dosa recipe today, sorry to disappoint you!!! I couldn't abuse my brain further looking for a dosa recipe, instead i made an interesting chutney and paired with another interesting dosa that will be up for tomorrow.

I seriously didn't know spinach leaves can also be made as chutney, after this fenugreek leaves, it is going to color-color chutney with every possible vegetable and green leaves.

There is a very mild bitterness in this chutney, but that actually gives a nice flavor. We loved this chutney like the others, it is a match made in heaven, when paired with steaming hot rice and gingely oil.

My elder one loved this and Beerakaya Pachadi, more with rice, than with dosa. Do try it and let me know how you liked it.

Ingredients

1 bunch fenugreek leaves

¼ cup freshly grated coconut

1 large onion

2 fat cloves of garlic

3 nos red chilies

2 nos green chilies

Handful of curry leaves

Handful of fresh coriander leaves

a teaspoon of oil for sauteing

Method

Clean the fenugreek leaves bunch, remove the leaves separately. Discard the stalk. Wash the leaves in water to remove the dirt and sand. Drain and keep aside.
Heat a pan, add a teaspoon of oil. Add chopped onions, red and green chilies, curry leaves, garlic cloves, and sauté until onions turn translucent
Next add drained methi leaves and sauté until the leaves wilt, takes around 5-8 minutes.

Take it off the stove and let it cool completely. Once cooled, take the sauteed leaves in a mixer, add coriander leaves, coconut, salt and tamarind to this and grind it to a smooth paste adding ¼ of water.
Remove the chutney to a clean bowl. Serve it along idly/dosa or even with rice with ghee/gingely oil.

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Dhaniya Chutney/Coriander Chutney/Green Chutney

Priya_Srinivasan — Wed, 09 Sep 2015 14:31:00 +0000

Again this chutney/combination was something i came to know from the magazine. It was a superb combo. I have never come across a chutney with oil added to it. It paired so well with the dhuska and i m sure it will make a yumm combo with our own idly/dosa also.

Inspired from Biharirasoi
Ingredients

1 cup loosely packed coriander leaves

3 nos green chilies

2 tablespoon chopped onions

5-6 cloves of garlic

juice from ½ a lemon

1 teaspoon mustard oil

salt to taste

Method

Take all the ingredients in a mixer and blitz together adding 2-3 tablespoon of water. Transfer it to a serving bowl.
Serve it along with hot Dhuska and enjoy.

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Chutney Recipes Archives - I camp in my kitchen

Jeegujje Sippe/Deegujje Sippe/Breadfruit Skin Chutney - Side dish for Idly/dosa

Capsicum chutney - Side dish for idly/dosa

Peanut & Sesame Chutney | Breakfast Side-dish

Table of contents

What is Chutney

Varieties of Chutney

More Chutney Recipes

The Ingredients

Step by Step Instructions

Recipe

Peanut & Sesame Chutney | Breakfast Side-dish

Equipment

Ingredients

Tempering

Instructions

Video

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Easy Tomato Chutney | No Onion, No Garlic Chutney

Coconut and Carrot Chutney - Side dish for idly/dosa

Ridgegourd peel & Mint leaves Sandwich Spread/Chutney

Vallarai Keerai Chutney/Brahmi Leaves Chutney - Side Dish for Idly/Dosa

Thakkali curry/Nadan Thakkali Curry/Tomato curry with coconut

Fenugreek leaves Pachadi/Menthi koora pachadi/venthayakeerai chutney

Dhaniya Chutney/Coriander Chutney/Green Chutney

Ridgegourd peel & Mint leaves Sandwich Spread/Chutney