Idli Chutney | Dosa Chutney - Dassana's Veg Recipes

Idli chutney or dosa chutney with soft dosa on a plate.

5 from 4 votes

Idli Chutney | Dosa Chutney

Idli Chutney or Dosa Chutney is an easy South Indian condiment made with coconut, green chilies, ginger, garlic and curry leaves. The ingredients are blended to a smooth consistency and finished with a tempering of mustard seeds, cumin seeds, dried red chilies and curry leaves. Made without roasted chana dal or tamarind, this simple chutney pairs well with idli, dosa, medu vada and other tiffin snacks.

Prep Time10

Cook Time5

Total Time15

Course: Condiment

Cuisine: South Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 148kcal

Author: Dassana Amit

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

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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.

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.

Nutrition