Tomato Chilli Chutney | Red Chutney For Idli/ Dosa


This spicy, tangy red chutney goes well with idli, dosa, appam, vada, pakoda, or even parathas and steamed rice. This is finger-licking good and an absolutely easy recipe to make. There are endless versions of Red Chutney for Idli-Dosa and this is one of them. Many recipes call for onion or capsicum too. Add your favorite tempering and serve.


Serves 2-3

Ingredients: (1 Cup = 250ml)

  • 5 Cup tomatoes, roughly chopped
  • ½ Cup red capsicum, chopped
  • 5 Dry whole red chilies, soaked in warm water for 30mins
  • 2 Garlic Cloves
  • 1inch Ginger
  • Salt as required
  •  2 Tbsp oil

For Tempering

  • 1 Tbsp oil
  • 1 Tsp mustard seeds
  • ½ Tsp cumin seeds
  • 1 Spring of curry leaves
  • A pinch of asafoetida
  • ¼ Tsp turmeric powder
  • ¼ Tsp Kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Tomato Chilli Chutney | Red Chutney For Idli/ Dosa


Step 1- Take chopped tomatoes, garlic cloves, ginger, soaked red chilies, and red capsicum to a grinder jar and grind to a smooth puree. Do not add water


Step 2- Heat 2tbsp oil in a pan or kadhai and add the puree. Let this simmer on medium-low flame for 15-18mins. Stir occasionally to avoid burn


Step 3- Turn the flame to high and cook until the water evaporates completely. Keep stirring to sticking at the bottom of the pan. Add required salt and turn off the flame


Step 4- Heat 1tbsp oil in a tadka pan. Add mustard seeds, cumin seeds, and curry leaves. When the seeds start to splutter, turn off the flame and add a pinch of asafoetida, turmeric powder, and Kashmiri red chili powder. Temper the chutney




Peanut Chutney Powder | Chutney Powder | Dry Chutney

The secret to blissful morning is fuss-free Breakfast. 😀 And that’s when instant recipes and this chutney powder comes to rescue. This chutney powder is really easy to make and you can store it for a whole month. Simple fuss free recipe and full of flavors that go well with many dishes. Compared to other chutney recipes which we generally serve with Idli and Dosa I find this peanut chutney powder easy.


Make this chutney powder in usable batches and stock it in your pantry. And serve as a side dish to Idli, Dosa, Idiyappam or sprinkle on upma, poha and enjoy the breakfast.

Serves 1.5 Cups


  • 1/3 Cup bengal gram dal/ chana dal
  • 1 Cup peanuts
  • 5-6 Dry red chili
  • 1 Tbsp cumin seeds
  • 2-3 Garlic cloves
  • Salt as required
  • 1 Tsp oil

Learn Step By Step Recipe With Pictures For Peanut Chutney Powder | Side Dish For Dosa, Idli, Rice And Many More


Step 1- Roast chana dal until crisp and remove in a plate. In the same pan roast peanuts, garlic cloves and cumin seeds until aromatic. Turn off the flame and set these aside to cool

Step 2- In the same pan add 1tsp oil and roast dry red chilies until crisp. Allow it to cool completely. Take all the ingredients in a jar and grind until fine powder

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Mint-Coriander Chutney

This Mint-Coriander Chutney is very quick and easy to make and is used mainly with fried/ grilled/ tandoori foods. You can include this in your any meal.



  • 1 Cup fresh coriander leaves
  • ½ Cup fresh mint leaves
  • 2-3 Garlic cloves, roughly chopped
  • ½  inch ginger, roughly chopped
  • 1 Tbsp lemon juice
  • Salt as required


Wash the mint and coriander leaves thoroughly. In a mixer, jar adds all the ingredients and 1tbsp of water or as required and grind to a fine smooth paste/puree.

Serve as a dip with your dishes. Or just before serving add 1Tbsp of thick curd to 4-5Tbsp of Mint-Coriander Chutney. That looks appealing and tastes awesome with any fried/grilled dish.

Momos Chutney


Serves 4-5


  • 1 Large tomato
  • 3-4 Dry red chilies (soak for 20mins in luke warm water)
  • 4-5 Garlic cloves
  • 1/2 Tsp sugar
  • 1 Tbsp vinegar
  • 1 Tsp soy sauce
  • Salt as required


Step 1- Boil 1 1/2 cups of water and add tomato and soaked red chilies. Boil for 10mins on high heat and then turn off the flame. Let it cool completely and then drain the water and peel the tomato

Step 2- In a mixer jar add peeled tomato, red chilies, garlic cloves, soy sauce, vinegar, sugar and salt. Grind to a smooth paste


Momos chutney is ready to be served. Serve with hot steamed momos of your choice 🙂


Coconut Chutney

Basic Coconut Chutney for Idli, Dosa,Vada,Pyaaz pakoda, Dhokla, Cheese balls, Sabudana Vada Uttapam or evening snacks like pakodas etc. This chutney goes well with many South-Indian dishes. This Chutney can be made using fresh or dessicated coconut. Play with the ingredients as per your choice. 😀


Serves 3-4


  • 1 Cup Fresh/ dessicated coconut
  • 2 Ginger slice
  • 2 Chopped green chilies
  • 2 Tbsp roasted chana dal
  • Salt as required

For Tempering

  • 1 Tsp mustard seeds
  • 1 Tsp cumin seeds
  • 1 Tbsp urad dal
  • 5-6 Curry leaves
  • 2 Dry red chilies
  • 2 Tbsp oil


Step 1- Grind coconut, ginger, green chilies and roasted chana dal to a smooth paste. Add salt as required and mix well

Step 2- Heat oil in a pan and add mustard seeds and let it splutter. Add cumin seeds and urad dal and fry till urad dal is golden brown

Step 3- Add dry red chilies and curry leaves. When the curry leaves become crisp turn off the flame

Step 4- Pour this tempering on coconut chutney immediately



Enjoy this Coconut Chutney with Pyaaz pakoda, Dhokla, Cheese balls, Sabudana Vada