South Indian Chutney
There isn’t a single south Indian meal that isn’t accompanied by chutneys from the region. In the southern states of India, a wide variety of popular and tasty south Indian chutney are eaten with rice, idli, dosa, vada, and other dishes.
The addition of chutneys, which are generally served alongside south Indian delicacies, enhances the gastronomic experience. Some of the most common are coriander, mint, and tomato and the most popular south Indian coconut chutney.
These are the ideal accompaniments to South Indian cuisine. The intriguing thing is that while all of these chutneys are made with coconut, each one has its own distinct and powerful flavor that further enhances the delicate flavors of the divine south Indian delicacies.
Below are recipes for four basic south Indian chutneys that are delicious and go well with any south Indian cuisine.
South Indian coconut chutney is the most basic and often used south Indian chutney. It’s produced by combining shredded coconut (fresh or frozen), green chilies, ginger, cumin seeds, and either a small piece of tamarind or lime juice for sourness in a food processor. After blending the chutney, rapidly make a tadka (seasoning) in oil using mustard seeds, dried red chilies, dal, curry leaves, and shallots, and pour the hot seasoning mix over the chutney. And that’s it…the first chutney is ready in less than 5 minutes! You may modify this chutney by adding more ingredients or making substitutions as needed.
If you don’t have any fresh green chilies, you may use dried red chilies or a small teaspoon of chili powder (the color will be a reddish-orange). Along with the coconut, some people like to add some roasted gram dal (pottukadalai). To add sourness to the chutney, some can use a dollop of thick yogurt instead of tamarind. So, in general, there are a variety of options.
This is one south Indian chutney that is likely to elicit strong feelings in individuals; either you love it or you despise it. People have learned to adore this chutney over time and prepare it in a variety of ways. Red onions, tomatoes, garlic, and chiles are commonly used. The ingredients are usually briefly sautéed in oil so that the chutney may be stored in the fridge for many days. If you don’t sauté the ingredients first, the chutney will smell and taste like raw onion.
To make this south Indian chutney recipe:
1. Peel the onion skin and slice it into medium-sized pieces. The tomato should be washed and chopped into tiny pieces. Remove the peel off the garlic flakes as well.
2. Take 2 tablespoons of oil in a small kadhai. Remove the red chilies from the kadhai after a few seconds of frying. Fry the garlic flakes in the same kadhai until they change color slightly. Next, add the finely chopped onions to the kadhai and cook for a few more minutes. Toss in the tomato chunks and the tamarind.
3. Fry until the tomatoes are fully mashed. Allow cooling before placing all of the fried foods in a mixie jar with salt. Make a coarse paste out of it. It’s finished with a dash of mustard. Your delectable chutney is ready to eat.
This tomato chutney is delicious and pairs nicely with South Indian snacks like Idli, Dosa, Vada, and Uttapam.
Imli chutney is another name for tamarind chutney (Imli is the Hindi word for tamarind). This south Indian chutney is a spicy, sweet, and tangy condiment that goes well with Indian chaat and other south Indian snacks like idli, dahi vada, dosa, and others. This imli chutney has a little thick consistency and a silky texture. The tamarind’s sourness is countered by the sweetness of the jaggery (unrefined sugar derived from sugarcane juice in India) and the earthiness and moderate heat of the dry ginger powder, cumin, and red chili powder. If you reside outside of India, you may get tamarind online or in an Asian or Indian grocery shop.
To make this:
1. Soak the tamarind in a bowl for 4 to 5 hours and then squeeze the pulp out of the tamarind, drain the pulp, and set it aside.
2. In a small pan, heat the oil. Fry the cumin seeds before adding the spice powders: dry ginger powder, asafoetida (hing), and red chili powder. Toss in the tamarind pulp that has been squeezed. Cook for 2–3 minutes. Add the jaggery and salt and continue to cook for another 4 to 5 minutes, or until the consistency thickens and turn off the stove.
3. After the imli chutney has cooled, keep it in an airtight dry jar or container. This imli ki meethi chutney keeps well in an airtight bottle in the refrigerator for 4-5months.
Green Chutney (Ginger Coriander Chutney)
Dhania chutney (coriander chutney) is a popular south Indian chutney used in Indian cooking. This is also one of the most popular and simple chutneys to prepare. The aroma of freshly grounded green chutney with ginger is divine.
To make this chutney:
1. Soak the coriander leaves and their tender stems for 2 to 3 minutes in a dish of clean water with vinegar and a pinch of baking soda to remove any pesticide residue. Rinse them multiple times in fresh clean water. The ginger should be washed, the skin scraped off and then sliced into little pieces.
2. Take the oil in a small kadhai and add the ginger pieces. Fry till it turns a light brown color. Add the green chilies and tamarind to this and cook for a few more seconds. Turn off the heat and whisk in the coriander leaves well along with the mixture. Toss the above-mentioned fried foods with salt and crush the mixture to a fine paste.
Your tasty south Indian chutney is now ready to serve with any food!