South India especially Andhra is known for its spicy pickles and instant Indian chutneys. Andhra’s full meals are incomplete without chutney. Being grown in a Telugu home, I have seen my grandmom often preparing these in mortar and pestle. She says hand-ground pickles are tastier compared to the one done in a mixer grinder. Indeed it is true! hence they are also called Roti pachadi (Handground chutneys).
I cannot imagine my lunch without starting with a pickle or a spicy chutney. Do you know why we begin with a pickle or a chutney? because you can relish its’ taste when you have it with a piping hot rice and melted ghee!! The spices improve your appetite. These chutneys even go well with all your south Indian breakfasts like Idly, Dosa, Upma, Bajji, etc.
All Indian Chutney’s are tempered which holds the key to taste!
Yes, tempering is an important aspect of most dishes like Pickles, Indian Chutney, Sambar, Rasam and so on. Tempering appropriately adds great flavor to the dish, makes it look adorable and tempering also has health benefits. Tempering is done using mustard, turmeric, jeera, asafoetida, depending on the dish. All these spices have health benefits and aid in digestion.
How to do Tempering the authentic way:
In a small Kadai add one tablespoon of ghee or oil ( Preferably desi ghee!! For that amazing taste)
Once it is medium hot add the following ingredients
- First, add Mustard-1 tsp and let it splutter.
- Chana Dal-1 tsp
- Split urad dal-1tsp
- Curry Leaves-10 leaves
- Dried red Mirchi-1 No.
- Hing or asafoetida- a small pinch
Once it is done and gives out that nice aroma, add it over the chutney and mix it well.
Tempering is an important part of any chutney as it enhances the looks, taste, and aroma. Now I am providing you recipes of top 10 Mouth-watering and must-taste South Indian Chutneys. They are very easy to prepare. Don’t worry we need not prepare it hand-ground! It tastes good even with our mixer- grinder. And it easily lasts in the refrigerator for 3-5 days.
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You need to know this about Indian Chutney
Preparation time: It is just 10 mins and can be very helpful when unexpected guests arrive
Cooking Time: 20 mins or it can be even faster with practice.
Serving size: Approx 5-6 people because chutney is consumed as a side dish in small quantities.
Pro-Tips:
- If we add boiled and cooled water to grind our chutneys they last much longer.
- While preparing any chutney we have to bring a balance of Spice. (red or green chilies) and Tamarind. This brings out the best flavor. If one is less and the other is dominating your chutney may not taste good.Adjust accordingly.
1. Tomato Chutney – Must have of Andhra Thali
Tomato chutney is a crowd favorite and frequently done dish. Whenever we do garelu/Vada at home, we make tomato chutney for sure. This chutney easily lasts for 5 to 6 days.
Ingredients required for making tomato chutney:
- Tomatoes- 4 Nos
- Green Chillies – 6-8 Nos. ( Can be increased or decreased based on the spice level)
- Tamarind- 1 large lemon sized
- Cumin seeds (jeera)-1 tbsp
- garlic – 3 cloves
- Coriander leaves – 1tbsp (chopped)
- Salt-as per taste
- Oil- 1 tbsp
Easy Procedure of making Tomato Chutney
- Heat a Kadai and add half tbsp of oil and saute chopped tomatoes and till they are nicely cooked.
- Remove them and in the same Kadai add in another half tbsp oil and saute the chopped green chilies (be careful they may splutter), garlic and cumin
- Once tomatoes and chilies are cool transfer them to the mixie jar, add salt, and tamarind. Make a smooth paste.
- Garnish it with coriander and temper it. Coriander can also be fried if you want to store Chutney for long.
Enjoy the spicy tomato chutney with Hot rice or idly and dosa.
2. Groundnut Chutney or Peanut Chutney – Goes with every breakfast
Peanut chutney is the most common Indian chutney which you find in all tiffin centers in Andhra. Here is the easy recipe for the same.
Ingredients for peanut chutney:
- Groundnuts- ½ cup
- Green Chilies – 3-5 Nos. ( Can be increased or decreased based on the spice level)
- Roasted Chana dal- ¼ cup (Optional)
- Cumin seeds (jeera)-1 tbsp
- Garlic – 3 cloves
- Salt-as per taste
- Oil- 1 tbsp
Simple Procedure of Groundnut Chutney
- Heat a Kadai, add half tbsp of oil, add peanuts and roast them till they are slightly golden.
- Alternatively, you can dry roast them without oil but you have to remove the skin if you do this way.
- Next in the same kadai add in another half tbsp oil and fry the chopped green chillies, garlic and cumin.
- Once Peanuts and chilies are cool, transfer them to the mixie jar add the roasted chana dal ( this is optional but in all hotels recipe this is added). Make a smooth paste and temper it.
- Enjoy the peanut chutney with all your favorite south-Indian Breakfasts.
3. Coconut chutney – Best of all Chutneys
Ah!! Who doesn’t love coconut chutney, in many hotels instead of peanut chutney coconut chutney is made which is the most opted South Indian Chutney. Try to make this chutney with freshly grated coconut to get the best taste. Always make this chutney in small quantities sufficient for a day, it doesn’t taste good after a day or two.
Ingredients required for coconut chutney:
- Coconut-1 cup chopped
- Green Chillies – 4-5 Nos. ( Can be increased or decreased based on the spice level)
- Chana dal- ¼ cup (Optional)
- Cumin seeds (jeera)-1 tbsp
- garlic – 3 cloves
- Tamarind (soaked)-1 tsp
- Coriander-Chopped 1 tbsp (for garnishing)
- Salt-as per taste
- Oil- 1 tbsp
Coconut Chutney Making
- Heat a Kadai and add half tbsp of oil, add Chana dal and roast them till they are slightly golden brown and aromatic (Adding chana dal is optional, you can make it without it also).
- In the same Kadai add another half tbsp oil and fry the chopped green chilies, garlic, and cumin.
- Transfer them to the mixie jar once cooled add the chana dal and grated coconut (raw) and tamarind (even this is optional) make a smooth paste. Temper the same.
Enjoy this Indian Chutney with idly, Vada, Upma, Dosa or any south Indian breakfast.
4. Allam Pachadi or Ginger chutney – The Spiciest and Tastiest Indian Chutney
You would have noticed in any breakfast plate of idly or dosa along with a white chutney (either groundnut or coconut) there is one spicy red chutney. It is none other than our Allam pachadi. It is super spicy. Allam pachadi is a must whenever we prepare Pesarattu. Pesarattu is an Andhra specialty. So when you prepare it, do remember to add a generous amount of red chilies and ginger for that extra spice kick!
Ingredients required for Ginger Chutney
- Red chillies-15
- Tamarind-lemon sized (soaked)
- Ginger (chopped)- 2 tbsp
- Split urad dal-1 tsp
- Coriander seeds (Dhaniyalu)- 3 tbsp
- Garlic – 4 cloves
- cumin- 1 tsp
- Jaggery- 3 tbsp
- Oil- 1 tbsp
- Salt- as per taste
Making of Allam Pachadi
- In a Kadai add oil and roast red chilies, ginger, split urad dal, coriander seeds, garlic, and cumin seeds. Transfer them to the mixie jar and make a coarse powder.
- Now add tamarind, salt, jaggery and make a smooth paste with it. (Jaggery and tamarind can be adjusted according to your spice level). Tempering is not required for this chutney.
Pesarattu or Idly or dosa taste awesome with this Indian Chutney.
5. Beerakaya/ Ridgegourd Chutney – Chutney with Goodness of Veggies!
This spicy Indian chutney goes well with rice and also as a side dish. It has the goodness of Beerakaya and also the yummy taste of Andhra Spicy Chutney. A must try in my opinion.
Beerakaya Chutney
Ingredients for ridgegourd chutney:
- Beerakaya/ Ridgegourd-1 cup chopped (don’t peel the outer skin)
- Dry red chillies – 5-6 Nos. ( Can be increased or decreased based on the spice level)
- Chana dal- 1 tbsp
- Split urad dal-1tbsp
- Cumin seeds (jeera)-1 tbsp
- garlic – 3 cloves
- Tamarind (soaked)-1 tbsp
- Coriander-Chopped 1 tbsp (for garnishing)
- Salt-as per taste
- Oil- 1 tbsp
Making of Beerakaya Chutney
- Heat a Kadai and add half tbsp of oil. Add chopped dry red chillies, garlic, cumin, chana dal and split urad dal and roast them.
- In the same Kadai add chopped ridge gourd and cook them till they are slightly mush (Don’t overcook).
- Transfer everything to the mixie jar once cooled and add tamarind make a smooth paste.
- In the same kadai add ghee or oil and add all the ingredients under tempering once mustard splutters, add it to the chutney.
Enjoy this Indian Chutney, specially from Andhra Pradesh, with hot rice
Slight Variation: You can even make this chutney only with the outer peel also! Whenever we cook Rodgegourd curry, we save its’ peel and make this chutney. Don’t hesitate just give it a try.
6. Gongura Pachadi (Sorrel leaves chutney) – Andhra Special Spicy and Tangy side dish
There is a saying which goes like this – Andhra maatha (mother)- Avakaya; Andhra Pitha (Father)- Gongura. Tangy Sorrel leaves Gongura pachadi is a must-taste South Indian Chutney and this is an inseparable part of Andhra Thali. Apart from the one which we store for a year. Here is an instant recipe. Even this tastes equally good.
Ingredients for Gongura Chutney
- Gongura leaves -2 cups chopped
- Dry red chillies – 10-12 Nos. (Can be increased or decreased based on the spice level)
- Cumin seeds (jeera)-1 tbsp
- garlic – 3 cloves
- Coriander seeds-2 tbsp
- Onions chopped- 2 tbsps ( optional)
- Salt-as per taste
- Oil- 1 tbsp
Making of Gongura Chutney
- Heat a Kadai and add half tbsp of oil. Add chopped dry red chilies, garlic, coriander seeds, and cumin. Roast them slightly.
- In a different Kadai add washed Gongura leaves, pour half a cup of water and cook them till they change color.
- Transfer everything to the mixie jar once cooled and make a grainy paste.
- In a small Kadai add ghee or oil and add all the ingredients under tempering once mustard splutters, add it to the chutney.
- Add chopped raw onions and mix it to the chutney ( this is completely optional, my family loves Gongura Pachadi with onions.)
This Indian Chutney is generally relished with hot rice and sumptuous serving of ghee!
7. Karappodi/ Idly Karampodi – Spicy Andhra Gun Powder
My friends would always ask me to bring Gunpowder whenever I say I’m from Andhra. It is called Karappodi ( literal translation spicy powder) or idly karam. This is a must with our idly. Even if there are two chutney and sambar, I will just go grab Karappodi to go with my idly. I also love to add this Karappodi on my uthappam and egg dosas too. They are yum!!
Ingredients Required for Karappodi
- Dry Red chillies- 25 Nos.
- Curry leaves- a handful
- Tamarind- lemon sized (dry)
- Coriander seeds ( Dhaniyalu)- 3 tbsp
- Garlic- 4 cloves
- cumin- 1 tsp
- Split urad dal-1 tsp
- Chana dal- 1 tsp
- Salt- As per taste
- Oil-1tbsp
Procedure of Making Karappodi
- In a Kadai add oil and roast red chilies, curry leaves, coriander seeds, garlic, cumin, chana dal, and urad dal.
- Transfer them to the mixie jar and dry grind them coarsely (Don’t add water)
- Now add tamarind Powder or Tamarind concentrate and make a fine powder.
Enjoy it with idly or hot rice along with melted ghee or groundnut oil instead of ghee. It gives an awesome taste.
8. Dosakaya Chutney /Yellow cucumber chutney – For a Perfect Andhra Thali
In most Andhra weddings dosakaya pachadi is a must. It is a very unique Andhra specialty that has grabbed fans all over south India. This Indian Chutney has the goodness of vegetable and spicy too!
Ingredients for Dosakaya Chutney
- Yellow cucumber-1 No.
- Green Chillies – 4-5 Nos. (Can be increased or decreased based on the spice level)
- Cumin -1 tbsp
- Garlic – 3 cloves
- Tamarind (soaked)-1 tbsp
- Salt-as per taste
- Oil- 1 tbsp
Procedure for Dosakaya Pachadi
- Chop the yellow cucumber (Don’t forget to taste them, they could be bitter) and make two equal portions. One half we are going to grind, while the other we shall chop and add to the chutney.
- In a Kadai add oil and add chilies, cumin, and garlic and one portion of cucumber.
- Don’t roast them much it should be sauteed only for a minute. Add everything to the mixie jar and add in tamarind. Make a smooth paste and adjust salt according to your taste.
- Now add finely chopped raw cucumber to the chutney and mix them.
- Temper the chutney and enjoy with hot rice and ghee.
Alternatively, we can make tomato chutney and add raw cucumber pieces to it. Believe me, even this will be awesome!
9. Pudina or Mint Chutney – Goodness of Chutney and Pudina combined!
We make pudina chutney as a side dish for our kababs. The recipe I am providing here is a variation of the regular one. This is spicy and we eat them with rice and breakfast.
Ingredients of Pudina Chutney
- Pudina leaves-1 cup
- Coriander leaves-¾ cup
- Red Chillies – 6-8 Nos. (Can be increased or decreased based on the spice level)
- Cumin -1 tbsp
- Garlic – 3 cloves
- Coriander seeds- 1tbsp ( optional)
- Tamarind (soaked)-1 tbsp
- Salt-as per taste
- Oil- 1 tbsp
Procedure for making Mint Chutney
- In a Kadai add oil and saute mint and coriander leaves for a minute
- In the same Kadai add oil and roast chilies, coriander seeds, garlic, cumin
- Now make a smooth paste of everything and temper it.
This goes well with all your breakfast items and of course rice.
10. Kalchina Vankaya Pachadi- Roasted Brinjal chutney – Feast for the Taste Buds
Ah!! I have saved the best for the last!! Vankaya or brinjal burnt on the stove is used to do this Vankaya pachadi or Brinjal chutney (similar to baingan bharta). Even a person who doesn’t eat brinjal curry will just drool for this smokey brinjal chutney. This is my personal favorite too….
Ingredients for Vankaya Pachadi
- Brinjal ( medim size)-6 Nos.
- Red Chillies or Green chillies – 6-8 Nos. (can be increased or decreased based on the spice level)
- Cumin -1 tbsp
- Garlic – 3 cloves
- Tamarind (soaked)-1 tbsp
- Salt- as per taste
- Oil- 1 tbsp
Making of Brinjal Chutney
- Similar to baingan bharta, roast the brinjals directly on the stove once nicely roasted remove the burnt skin and set aside. (alternatively, you can just saute it in a Kadai which will also be good)
- Now saute Mirchi, jeera, and garlic.
- Make a coarse paste of everything along with tamarind and temper it.
Enjoy this Indian Chutney with hot rice and ghee. This is the best way to start your meal.
So I have given you the recipe of top 10 South Indian chutneys Please try them and let me know your opinion about the same. You can also suggest variations which you tried in the comments.
