Fast, Fresh and Flavourful – South Indian Chutneys You Can Make in 15 Minutes

Chutneys are quick, flavourful additions that bring any South Indian breakfast to life. Whether you’re pairing them with dosa or idli a good chutney can transform the entire dish. And the best part is you don’t need hours in the kitchen to make them. With just a few fresh ingredients and basic spices, you can whip up a delicious chutney in under 15 minutes. From spicy garlic chutney to cooling coconut or tangy tamarind, there’s a chutney for every taste. In this blog, let’s discover five easy, no-fuss chutney recipes that are perfect for busy days and rich with homemade flavour.

Raw Mango Chutney

Ingredients

  1. Grated Raw Mango – 1 cup
  2. Dry Red Chilies – 2 or 3
  3. Chana Dal – 1 tbsp
  4. Urad dal – 1 tbsp
  5. Garlic – 2 cloves
  6. Salt to taste
  7. Jaggery – 1 tbsp
  8. Oil – 1 tsp
  9. Mustard Seeds – 1tsp
  10. Curry Leaves – 1 sprig
  11. Hing – a pinch

Method

  1. Heat 1 tbsp oil. Add chana dal, urad dal, and red chilies. Saute till golden.
  2. Add grated raw mango and garlic. Cook for 3–4 minutes.
  3. Let it cool. Blend with jaggery, salt, and a little water to a smooth paste.
  4. Tempering – Heat 1 tsp oil, add mustard seeds, curry leaves, and hing. Pour over chutney.
  5. Enjoy with rice, dosa, or chapati.

Hotel Style Coconut Chutney

Method

  1. Add all the ingredients in a mixer grinder or blender.
  2. Grind the ingredients into a smooth paste with water.
  3. After checking consistency and salt, transfer the chutney to a bowl.
  4. Temper oil, mustard, hing and curry leaves in a separate pan and add it to the chutney.
  5. Serve with hot idlis or dosas.

Ingredients

  1. Coconut – 1 cup
  2. Roasted Chana Dal – 2 tbsp
  3. Fresh Coriander Leaves – 2 or 3 sprigs
  4. Fresh Mint Leaves – 5 to 7
  5. Ginger – 1 inch
  6. Garlic – 1 clove
  7. Green Chillies – 2
  8. Tamarind – Small ball
  9. Salt
  10. Oil – 1 tsp
  11. Mustard – 1 tsp
  12. Hing – a pinch
  13. Curry Leaves– 1 sprig

Onion Tamarind Chutney

Ingredients

  1. Seedless Tamarind – 1 small lemon size
  2. Onion – 1 or 2 (Diced)
  3. Red chillies – 4 or 5
  4. Oil -2 tbsp
  5. Mustard seeds – 1 tsp
  6. Curry Leaves – 1 sprig
  7. Salt
  8. Hing – a pinch

Method

  1. Soak tamarind in little water and bring it to boil for 2 minutes.
  2. In a pan, add oil, mustard seeds, curry leaves and saute.
  3. Add red chillies, diced onion and salt. Cover and cook for 2 to 3 minutes.
  4. Add the soaked tamarind pulp with the water and boil for 2 minutes.
  5. After cooling, grind the cooked ingredients into a smooth paste.
  6. Temper the chutney with oil, mustard seeds, curry leaves and a pinch of hing.
  7. Check consistency and salt. Serve hot with crispy dosas.

Chilli Garlic Chutney

Method

  1. Heat 1 tbsp oil in a pan. Add red chilies and fry until crisp. Remove and set aside.
  2. Add garlic and onion to the same pan. Saute until light golden
  3. Add tamarind and saute briefly. Cover and cook for 2 minutes.
  4. Let it cool. Blend everything with salt to a smooth paste. Add a splash of water if needed.
  5. Tempering – Heat 1 tsp oil, add mustard seeds, curry leaves, and hing. Pour over the chutney. Serve with hot idlis or dosas.

Ingredients

  1. Garlic Cloves – 10 to 15
  2. Red Chillies – 3 to 4
  3. Onion – 1 small
  4. Tamarind – 1 inch
  5. Oil – 1 tbsp
  6. Salt
  7. Mustard Seeds – 1 tsp
  8. Curry Leaves – 1 sprig
  9. Hing – a pinch

Spicy Tomato Chutney

Ingredients

  1. Oil – 2 tbsp
  2. Mustard – 1tsp
  3. Fenugreek – 1/4th tsp
  4. Hing – a pinch
  5. Curry Leaves – 1 sprig
  6. Garlic – 3 cloves
  7. Ginger – ½ inch
  8. Turmeric – 1/4th tsp
  9. Chilli Powder – 1 tsp
  10. Tomato – 500 grams (Chopped)
  11. Salt

Method

  1. Add all the ingredients one by one in the given order, and saute well.
  2. After adding tomatoes, saute them for 2 minutes until soft.
  3. Mash the tomatoes with the ladle and let them turn watery.
  4. Do not add water, the water in the tomatoes is enough to cook them.
  5. Let it boil for 5 minutes until the chutney turns thick.
  6. Serve hot with idlis or dosas.
  1. The Perfect Blender – Use Ultra Mixer Grinders for making your chutneys in the right consistency with the perfect flavour.
  2. Roast for Depth – Roasting the ingredients enhances the aroma and adds a special taste to the chutneys.
  3. Do not overwater – Add water gradually while grinding to maintain a thick consistency and rich taste.
  4. Tempering secret – A simple tempering gives a finishing touch and transforms the chutney’s flavour instantly.
  5. Do Not Skip the Hing – Just a tiny pinch of asafoetida while tempering adds depth and flavour to the chutney.

Tips for the perfect, flavourful chutney