Chutneys for breakfast recipes

Allam Pachadi / Ginger Chutney


Andhra’s famous chutney, Allam Pachadi/Ginger chutney is a spicy and popular accompaniment that goes well with the breakfast dishes like Idli, Vada, Dosa and Pesarattu. Allam means ginger and Pachadi means chutney in Telugu. Allam pachadi is served with the classic and popular breakfast of Andhra, Pesarattu.


Thengai pottukadalai chutney / Coconut and roasted gram chutney


Coconut and roasted gram chutney is a south Indian chutney, which is served with idli and dosa or any south Indian breakfast/snack. The roasted gram is also called roasted chanadal, split gram, putanae/putanalu in Telugu and pottukadalai in Tamil. This coconut and roasted gram chutney (thengai pottukadalai chutney) is quick and easy to prepare and is common in south India. I have used fresh grated coconut, which goes well with the roasted gram.


Pottukadalai chutney / Roasted gram chutney


Pottukadalai or roasted gram chutney is a very simple and easy south Indian chutney. The roasted gram is also called roasted chanadal, split gram, putanae/putanalu in Telugu and pottukadalai in Tamil. We call roasted chana dal as putanae at home and always when I ask mom which chutney, she says putanae ki chutney. It can be made with either dry coconut or dry chillies or fresh coconut. This chutney can be made in minutes and hence can be made any time and when you need to make one urgently.


Ginger and mint chutney


Ginger and mint chutney has a very different taste and goes well with idli and dosa. This chutney is quite hot not because of chillies but also because of ginger. There are varieties of ginger chutney, with which you can make, you can add onions, dry chillies and other ingredients, which I will share the recipe with you soon. This chutney has a very pungent taste, as per me. In this you have to roast all the ingredients and then make a paste and then cook for few minutes.


South Indian style mint chutney


Mint chutney (pudina chutney) is a south Indian side dish for idli and dosa. This chutney tastes mustardy, nutty, sour and spicy. It also has a creamy texture without coconut, which makes it different from other south Indian chutneys. You can also make coriander chutney in a similar fashion. This mint chutney is a perfect accompaniment for idli and dosa.


South Indian style coriander chutney


Coriander chutney (kothamalli chutney in Tamil) is a good accompaniment for idli and dosa. This chutney tastes mustardy, nutty, sour and spicy. The chutney also has a creamy texture without coconut, which makes it different from other south Indian chutneys. This coriander chutney is a perfect side dish for idli and dosa. Sometimes, I use this chutney to smear inside the dosa while making masala dosa.


Urad dal ki chutney


This urad dal ki chutney goes well with idli and dosa. This chutney is different from other chutneys as curd is added in this. In this the ingredients are roasted then grounded to a smooth paste then seasoning is done with curd and added to it. This chutney is thick not thin like other chutneys.


Hot dry chillies chutney


This is a very hot chutney and goes well with idli, dosa, uthapam, masala, dosa, snacks like fried dumplings (bajji or pakodas) or with other breakfast of your choice. It is very spicy and tangy.


Tomato chutney (with tinned tomatoes)


This chutney is spicy and sour, it gives a different taste. it can be eaten with rice also. My mother she always prepares this chutney when we have aloo ka paratha, guntapanalu, idli and dosa. This chutney is different from other chutneys , as in this roasting is not done but it is cooked like any gravy or curry.


Curry leaves chutney with dry coconut


Curry leaves chutney is one of my favourite chutneys, which goes well with hot plain rice and ghee. The combination of both with the curry leaves chutney is awesome. Curry leaves play an important part in tempering (tadka), in South India and other dishes, including north India. Curry leaves has a nutty flavour and as soon as it is fried you can feel the aroma.


Brinjal chutney


This brinjal chutney goes well with idli, dosa, upma or any other breakfast. There are different varieties of brinjal chutney. Brinjal is roasted or boileed and then ground with the other ingredients. This chutney is spicy, sour and delicious.


Chana dal and dry chillies chutney


Chana dal and dry chillies chutney goes well with idli and dosa and other south Indian breakfast. In this chutney I have added dry chilles, if you want can try with fresh green or red chillies, but the taste can differ. In this chutney no garlic and onion is added.


Raw onion and dry chillies chutney


This is my childhood favourite chutney, eaten especially with masala dosa , I always call it as pyaz ki chutney (onion chutney). While making masala dosa, chutney is applied in the middle of dosa and then stuffed with potato masala. This onion chutney is very spicy. I always change it according to my taste; sometimes I add chilli powder, instead of dry chillies.


Spicy tomato chutney


This chutney is spicy and sour, it gives a different taste. it can be eaten with rice also. My mother she always prepares this chutney when we have aloo ka paratha, guntapanalu, idli and dosa. This chutney is different from other chutneys , as in this roasting is not done but it is cooked like any gravy or curry.


Phalli ki chutney (ground nut chutney)


Ground nut chutney (peanut chutney) is very popular in our family, in every break fast this chutney is prepared and served. This chutney we call it as phalli ki chutney (hindi and urdu). In each house it is prepared differently. In my home, mother she adds only greenchilli, where as my grandmother she adds dry chillies also and in my auntys house even tomato is added, which gives different taste and I like it very much.


Curry leaves chutney with fresh grated coconut


Curry leaves chutney one of my favourite chutney which goes well with hot plain rice and ghee. This chutney is very easy and simple to prepare. This curry leaves chutney is specially eaten with rice and ghee, it’s so delicious. Curry leaves play an important part in tempering (tadka), in South India. Curry leaves has a nutty flavour and as soon as it is fried you can feel the aroma.