Cook tomato chutney with garlic, chili, and a mustard tadka. This South Indian thakkali chutney is the tangy side for dosa and idli.
Tag: gluten free
Peanut Chutney Recipe (Groundnut / Palli Chutney)
This Andhra peanut chutney blends roasted peanuts with garlic and tamarind. Serve it thick on dosa or loosen it over rice.
Onion Chutney Recipe (Ulli / Vengaya Chutney) for Dosa
Cook onion chutney with dry red chilli, tamarind, and jaggery until it turns deep mahogany. Sweet-hot ulli chutney for dosa and idli.
Sesame Chutney Recipe (Til / Nuvvula Chutney)
Blend roasted sesame chutney with dry red chilli, tamarind, and jaggery. This til chutney is a nutty South Indian dip for rice, roti, and millet rotlo.
Flax Seed Idli Podi Recipe (Flaxseed Chutney Powder)
Roast flax seed idli podi with dal, chilli, and tamarind. This flaxseed chutney powder is a small dry jar for idli, dosa, and rice.
Sing Daliya Chutney Recipe (Shing Daria / Dry Peanut Chutney)
This Gujarati sing daliya chutney is a dry peanut and roasted-gram powder. No onion, no garlic. Pinch it over khakhra, thepla, and leftover roti.
Persimmon Chutney (and 4 Ways to Use It)
Cook sweet-sour persimmon chutney with Fuyu fruit, then spoon it on thepla, crostini, a cheese board, or a sandwich.
Guava Chutney Recipe (Amrood / Jamfal Chutney)
Blend firm winter guava with cilantro, mint, and kala namak. This amrood chutney is a 10-minute dip for pakora and paratha.
Curry Leaf Podi Recipe (Karuveppilai / Karivepaku Powder)
Dry-roast curry leaf podi with dal and chilli. Sprinkle this karuveppilai powder on idli, dosa, and ghee rice.
Mango Chutney Recipe (Sweet & Spicy Indian)
Cook ripe mangoes with jaggery, ginger, and warm spices into a sweet-spicy Indian mango chutney. A small fridge jar for thepla, dal, and leftover rice.