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

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

Can use 3/4 cup grated coconut + 1/4 cup roasted chana dal instead of 1 cup fresh grated coconut

for a spicy chutney, can add more green chilies.

use a neutral flavored oil for the tempering.

can make the chutney thick or a bit thin, by adjusting the water.

can use frozen coconut.

Can leave out asafoetida and curry leaves if you do not have it. The chutney still tastes good.

For a no garlic version, omit the garlic.

Nutrition