Idli Chutney | Dosa Chutney Recipe
Idli Chutney or Dosa Chutney is a simple South Indian condiment served with idli, dosa, medu vada and other tiffin snacks. It is typically made by blending coconut with herbs, spices and seasonings into a smooth chutney. There are many regional and household variations, each with its own combination of ingredients and texture. This easy version is made with coconut, green chilies, ginger, garlic and curry leaves, and is finished with a flavorful tempering.
About Idli Chutney Recipe
There are many variations of idli chutney made across South India. Some recipes include roasted chana dal, tamarind, onions or peanuts, while others rely on a handful of basic ingredients.
This idli chutney recipe is one of the simpler versions. Coconut is blended with green chilies, ginger, garlic, curry leaves, salt and water until smooth.
The chutney is then topped with a tempering of mustard seeds, cumin seeds, dried red chilies, asafoetida and curry leaves.
Since this dosa chutney recipe does not use roasted chana dal or tamarind, it is easy to make with everyday Indian ingredients. It pairs well with Idli, Dosa, Medu Vada and other South Indian tiffin dishes.
If you are looking for a traditional South Indian chutney made with coconut, roasted chana dal and other traditional ingredients, do check my classic Coconut Chutney recipe. This version here is simpler and has a more pronounced coconut flavor.
I have made this idli chutney with both fresh coconut and desiccated coconut. Fresh coconut gives the best flavor, but desiccated coconut also works well. When using desiccated coconut, grind it with warm water for a smoother texture.
Since fresh coconut is perishable, it is best to serve the dosa chutney soon after making it. Any leftovers can be refrigerated for a few hours.
More Chutney Recipes To Try With Idli & Dosa
How to Make Idli Chutney (Stepwise)
1. In a chutney grinder jar, take the below listed ingredients:
- 1 cup grated coconut
- 1 or 2 chopped green chilies
- ½ inch chopped ginger
- 1 or 2 chopped small to medium garlic cloves
- 4 to 5 curry leaves
- salt as required
Tip: For a spicier chutney, add more green chilies.
2. Add 4 to 5 tablespoons water and grind to a smooth chutney. If needed, add a little more water to get the desired consistency.
Transfer the chutney to a glass, ceramic or a steel bowl.
3. Heat 1 tablespoon oil in a tadka pan or small frying pan until medium-hot. Lower the heat. Add ½ teaspoon mustard seeds and let them crackle.
4. Next add ½ teaspoon cumin seeds.
5. Once the cumin seeds become aromatic and crackle, add 1 dried red chili (broken and seeds removed), a pinch of asafoetida and 4 to 5 curry leaves.
Stir and fry until the red chili changes color and the curry leaves become crisp. Take care not to burn the spices.
6. Pour the entire tempering mixture, including the oil, over the chutney.
7. Mix well and serve Idli Chutney with idli, dosa, medu vada, Uttapam, Rava Idli, Upma or Rava Dosa.
This Dosa chutney tastes best when served fresh. Store any leftovers in an airtight container in the refrigerator for a few hours.
Since coconut is highly perishable, avoid keeping the chutney at room temperature for long periods, especially during hot weather.
Helpful Tips
- Use fresh coconut for the best flavor and texture. Frozen coconut can also be used after thawing.
- If using desiccated coconut, grind it with warm water to help soften it and achieve a smoother consistency.
- Adjust the amount of green chilies according to your preferred spice level.
- Use less water for a thick dosa chutney and a little more for a thinner consistency.
- For the best flavor, add the tempering before serving. If you do not have curry leaves or asafoetida, simply omit them and make the tempering with the remaining ingredients.
- If you prefer, you can skip the tempering altogether. The idli chutney will still taste good, though the tempering adds more aroma and flavor.
- Fry the tempering ingredients on low heat and avoid burning the mustard seeds, cumin seeds or dried red chili, as this can make the chutney taste bitter.
- This idli chutney tastes best when served fresh. Since it contains coconut, refrigerate any leftovers promptly.
- Garlic can be omitted if you prefer a no-garlic version of the dosa chutney.
Step by Step Photo Guide Above
Idli Chutney | Dosa Chutney
Ingredients
Main Ingredients
- 1 cup coconut – freshly grated, can also use frozen coconut
- 1 to 2 green chilies or add more as per taste
- ½ inch ginger – peeled & chopped
- 1 to 2 small to medium-sized garlic cloves – peeled & chopped
- 4 to 5 curry leaves
- 4 to 5 tablespoons water – for grinding the chutney
- salt according to taste
Tempering Ingredients
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 red dry chili – torn or halved and seeds removed
- 1 pinch asafoetida (hing)
- 4 to 5 curry leaves
Instructions
Grinding Chutney Ingredients
- In a chutney grinder jar, take the grated coconut, green chilies, ginger, garlic and curry leaves.
- Add 4 to 5 tablespoons water and grind all the chutney ingredients to a smooth and fine consistency.
- Transfer the prepared chutney to a steel or glass bowl and set aside.
Tempering & Making Idli Chutney
- Heat oil in a tadka pan or small frying pan. Lower the heat.
- First add mustard seeds and allow them to crackle.
- Next add the cumin seeds.
- Let the cumin seeds also splutter.
- Next add the dry red chili, asafoetida and curry leaves. Mix with a small spoon.
- When the curry leaves become crisp and the red chili darkens in color, pour the tempered ingredients and the hot oil over the chutney.
- Mix well and serve Idli Chutney or Dosa Chutney with idli, dosa or vada.
Dassana’s Notes
- You can replace 1 cup grated coconut with ¾ cup grated coconut and ¼ cup roasted chana dal for a variation in flavor and texture.
- For a spicier chutney, add more green chilies according to your taste preferences.
- Use a neutral-flavored oil for the tempering.
- Adjust the water as needed to make a thick or slightly thin chutney.
- You can use frozen coconut in place of fresh coconut. Thaw it first and grind with warm water for a smoother chutney and to help prevent the coconut fat from separating.
- Fry the tempering ingredients on low heat and avoid burning them, as this can affect the flavor of the chutney.
- This chutney tastes best when served fresh. Store leftovers in an airtight container in the refrigerator for a few hours.
