Idli Chutney | Dosa Chutney

Name: Idli Chutney | Dosa Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Ingredients: 1 cup coconut (– freshly grated, can also use frozen coconut); 1–2 green chilies (or add more as per taste); ½ inch ginger (– peeled & chopped); 1–2 small to medium-sized garlic cloves (– peeled & chopped); 4–5 curry leaves; 4–5 tbsp water (– for grinding the chutney); salt (according to taste); 1 tbsp oil; ½ tsp mustard seeds; ½ tsp cumin seeds; 1 red dry chili (– torn or halved and seeds removed); 1 pinch asafoetida ((hing)); 4–5 curry leaves

By Dassana Amit · VegrecipesofindiaPublic

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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: 10 min
Cook: 5 min
Total: 15 min
Servings: 3

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Recipe source

This recipe was taken from Idli Chutney | Dosa Chutney · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

1 cupcoconut (– freshly grated, can also use frozen coconut)
1–2green chilies (or add more as per taste)
½inch ginger (– peeled & chopped)
1–2small to medium-sized garlic cloves (– peeled & chopped)
4–5curry leaves
4–5 tbspwater (– for grinding the chutney)
—salt (according to taste)
1 tbspoil
0.5 tspmustard seeds
0.5 tspcumin seeds
1red dry chili (– torn or halved and seeds removed)
1 pinchasafoetida ((hing))
4–5curry leaves

Steps

1
In a chutney grinder jar, take the grated coconut, green chilies, ginger, garlic and curry leaves.
2
Add 4 to 5 tablespoons water and grind all the chutney ingredients to a smooth and fine consistency.
3
Transfer the prepared chutney to a steel or glass bowl and set aside.
4
Heat oil in a tadka pan or small frying pan. Lower the heat.
5
First add mustard seeds and allow them to crackle.
6
Next add the cumin seeds.
7
Let the cumin seeds also splutter.
8
Next add the dry red chili, asafoetida and curry leaves. Mix with a small spoon.
9
When the curry leaves become crisp and the red chili darkens in color, pour the tempered ingredients and the hot oil over the chutney.
10
Mix well and serve Idli Chutney or Dosa Chutney with idli, dosa or vada.

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Per portion

Calories: ~44 kcal
Protein: ~0.2 g
Fat: ~4.5 g
Carbs: ~1.5 g
Fiber: ~0.2 g
Sodium: ~1.3 mg

5 ingredients still need USDA food links. coconut (– freshly grated, can also use frozen coconut), small to medium-sized garlic cloves (– peeled & chopped), mustard seeds, cumin seeds are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

Approximate — includes amount ranges.

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