South Indian Chutneys: 3 Easy Flavorful Chutneys

You’ll be surprised at how something so flavorful and delicious could come out of such a short list of pantry essentials. These South Indian chutneys take just a few minutes to whip up and can take any of your Indian food preparations to the next level.

Jump to:

• What Are South Indian Chutneys?
• What Does Tempering a Chutney Mean?
• What is Chana Dal?
• What Can I Use Instead of Asafoetida or Hing?
• Ingredients For Coconut Coriander Chutney
• Ingredients For Peanut Chutney
• Ingredients For Spicy Garlic Chutney
• Helpful Kitchen Tools
• How to Make Coconut Coriander Chutney
• How to Make Peanut Chutney
• How to Make Spicy Garlic Chutney
• South Indian Chutneys: 3 Easy Flavorful Chutneys
• How Do I Store Homemade Chutneys?

What Are South Indian Chutneys?

India is the land of flavorful foods, and their famous chutneys make anything taste better instantly. South Indian chutneys in specific, originated in the Southern part of India, and are mostly served alongside South Indian food items like idlis, dosas, and uttapams. 

But that truly doesn't mean you need to limit yourself to serving them with just South Indian food- you can pair them with almost anything you like- your parathas, your fried foods, and snacks or even enjoy them as a dip with your chips and nachos. That's how versatile they really are.

You might also want to check out these tasty Indian raita recipes while youa re making something to go along with your favorite curry!

What Does Tempering a Chutney Mean?

Tempering is often called "tadka" when using in Indian recipes. This process is just the addition of a flavored oil just before serving. It tends to be made from ghee or olive oil, and a variety of whole spices or seeds that are heated then added into the recipe.

This adds richer flavor and can sometimes be used as a way to prepare something without as much heat, then add the heat with the tempering ingredients only for those who like the spicier element in Indian cooking.

What is Chana Dal?

Chana dal is essentially split chickpea lentils. This is a commonly used item in Indian cooking and is a type of legume that doesn't require soaking before cooking.

If you cannot find chana dal in your local market, you can replace it with yellow lentils in this recipe. Just make sure that the lentils are cooked and tender before pulsing for the chutney.

Since you won't be using a lot of the dal in this recipe, you might want to check out the recipe for rice and lentil porridge or this Indian bonda soup with lentil fritters to use the additional dal.

What Can I Use Instead of Asafoetida or Hing?

Hing often called asafoetida in English, has a flavor that is often compared to onions or leeks, but with more floral notes. If you do not have hing on hand or can't locate it in a local Indian market, then I recommend replacing with onion powder in recipes.

Ingredients For Coconut Coriander Chutney

• Fresh chopped coconut
• Fresh coriander leaves
• Roasted chana dal (lentil)
• Fresh ginger
• Green chiles
• Salt
• Tamarind

For Tempering 

• Olive oil
• Mustard seeds
• Asafoetida/Hing
• Curry leaves
• Dry red chili

Ingredients For Peanut Chutney

• Roasted peanuts
• Fresh coriander leaves
• Tomato
• Garlic cloves
• Tamarind
• Salt

For Tempering 

• Olive oil
• Mustard seeds
• Asafoetida/Hing
• Curry leaves
• Dry red chili

Ingredients For Spicy Garlic Chutney

• Dry red chili
• Garlic cloves
• Cumin seeds
• Salt
• Sugar
• Lemon juice

Helpful Kitchen Tools

• Food processor or blender
• Measuring cups and spoons
• Small skillet
• Wooden spoon

How to Make Coconut Coriander Chutney

In a blender or food processor, pulse together the coconut, coriander, chana dal, ginger, and green chiles with 1 teaspoon water until smooth paste forms.

Add salt and tamarind to taste, then pulse again until smooth.

In a small skillet, over medium heat, add the oil, mustard seeds, curry leaves, asafoetida, and red chile. Stir, cooking for 1 minute until fragrant.

Pour the tempering oil over the chutney and stir before serving.

How to Make Peanut Chutney

Roast the peanuts lightly in a hot pan. Set aside.

In a small skillet, heat the tomato, coriander, and peeled garlic for 2 minutes until heated through and lightly charred on edges.

In a blender or food processor, pulse together the roasted peanuts, coriander, tomato, and garlic until smooth.

Add tamarind and salt to taste and pulse again until combined.

In a small skillet, over medium heat, add the oil, mustard seeds, curry leaves, asafoetida, and red chile. Stir, cooking for 1 minute until fragrant.

Pour the tempering oil over the chutney and stir before serving.

How to Make Spicy Garlic Chutney

In a food processor or blender, pulse the red chiles, garlic cloves, cumin seeds, salt, sugar, and lemon juice together until smooth.

Tips & Tricks to Nail the South Indian Chutneys

Ready to get started on those delicious chutneys? Here are some tips and tricks to make sure you nail the recipe, 

• For the coriander chutney, make sure you use fresh coriander to get that perfect pop of green color. To lend it an extra boost of flavor, you can also add in some mint leaves. 
• Want to reduce the spice element in the garlic chutney? Reduce the amount of garlic you’re putting in- not the red chilies. It may seem counterintuitive, but the spiciness and pungent flavor of garlic is much more than the dried red chillies. 
• Planning to whip up the garlic chutney quickly and don’t have the time to soak the dried red chillies? You can help them release their flavors more quickly by flash soaking them for a few minutes in some warm water. 
• To make the tomato chutney more flavorful, add in some sautéed and slightly browned onions before you blend it all into a smooth paste. You can use any kind of onions you like- white or red onions, shallots or even pearl onions. 
• Regardless of which chutney you’re making, remember to limit the amount of water you’re using to thin the consistency. It will cause the chutneys to lose their powerful flavors.  
• If your chutney turned more spicy than you would have wanted it to be, you can give it a blitz in the food processor once again with some fresh coconut, regardless of which chutney you're making. This will help give the chutney more volume and reduce the intensity of the spice.
• Another cool trick to reduce the spiciness of the chutney is to add in a couple of tablespoons of fresh yogurt into it.
• To give the peanut chutney a more intense and smoky flavor, you can also roast the tomatoes and then peel and grind them instead of directly using them for the chutney.

Serving Ideas & Suggestions 

These South Indian chutneys taste best when served with practically any South Indian food you’re making- idlis, medu vadas, or even the classic masala dosa. However, that doesn’t mean you can’t use it anywhere else. Here are a few other creative ways to use up those flavorful chutneys. 

• The peanut and tomato chutney can actually work wonderfully as a healthy, protein rich version of salsa. You can serve it with your sandwiches, or as a dip for any for any appetizer you’re making. 
• Making some Indian starters and snacks like sabudana vadas or aloo tikkis? These chutneys can pair nicely wit them too! 
• Whipping up some hot and crispy pakoras for your evening snack? Serve them with any of these South Indian chutneys to make them a winner!
• You can also serve any of these chutneys alongside your Indian breakfast of aloo parathas or even to jazz up those plain layered parathas.