Idli Chutney Recipe | Hotel Style Idli Chatni with detailed photo and video recipe. A simple and easy coconut and roasted chana dal-based chutney made specifically for idli. The consistency of the chutney is key here and is made watery compared to others. Having said that this can also be served with other South Indian breakfasts like Dosa, Upma, and even Pongal.
Idli Chutney Recipe | Hotel Style Idli Chatni with step-by-step photo and video recipe. Chutney recipes are mandatory for most South Indian breakfast recipes. Most of the chutney recipes are made with coconut with an additional ingredient that defines its purpose. One such easy and simple purpose-based chutney recipe is idli chutney which is known for its liquid consistency.
As I mentioned previously, idli chutney is known for its consistency which is more liquidy as compared to traditional coconut-based chutneys. There is a reason for its consistency. Generally, the idli’s are semi-solid and you need some liquid condiment like sambar to be easily served with it. Having said that, some prefer just chutney without multiple condiments to be served with idli. Moreover, it is not feasible to prepare 2-3 condiments during the busy hours of morning breakfast. Hence the idea of the chutney recipe evolved with a sambar consistency, and the idlis are dipped and soaked and served with it.
Furthermore, some easy and important tips and suggestions for a perfect idli chutney recipe. Firstly, because of the liquid consistency, you have to add extra spice, salt, and sourness to balance it. In addition, you may have to add more roasted chana dal which adds a smooth consistency. Secondly, once the chutney is prepared it may soon thicken due to the roasted chana dal absorbing moisture. Hence you may need to add water and bring it to desired consistency before serving. Lastly, I have used tamarind in this recipe for the sourness. This can be easily replaced with sour raw mangoes that add vibrant flavor.
Finally, I request you to check my other simple and easy Chutney Recipe Collection with this post of idli chutney recipe. It includes recipes like dosa chutney, coconut chutney, kara chutney, onion chutney, mint chutney, tomato chutney, and mango chutney recipe. in addition, do visit my other related recipes collection,
About Idli Chutney
This is a classical adaptation of the simple coconut chutney which carries a unique and Idli-friendly texture and taste. In other words, Idli chutney has a more watery texture which acts like sambar and makes it easy to consume the soft and moist idli. Having said that the chutney is not limited to it. It can also be used for other South Indian breakfast recipes too. Particularly, it can also be an ideal choice for dosa, paddu, appam, and even for Idiyappam rice noodles.
There are different ways to make this simple chutney, but the common ingredient used is coconut. Depending upon the region and the additional ingredient used, the taste and consistency changes to this Idli Chutney. The most common ingredient used is roasted channa dal, but it can also take roasted peanuts. Also for the sourness, you can add raw mangoes in place of tamarind.
Video Recipe
Recipe Card for Idli Chutney
Idli Chutney Recipe | Hotel Style Idli Chatni
Ingredients
- 2 tbsp oil
- ¾ cup peanut, roasted
- ¼ cup putani / roasted gram dal
- 5 chilli
- 2 tbsp pudina / mint
- 1 inch ginger
- 1 cup coconut, grated
- small piece tamarind
- ½ tsp salt
- water, for grinding
- ½ cup coriander
For tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 3 dried red chilli
- pinch hing
- few curry leaves
Instructions
- Firstly, in a pan heat 2 tbsp oil and roast ¾ cup peanut, ¼ cup putani.
- Roast until the roasted gram dal changes colour.
- Add 5 chilli, 2 tbsp pudina, 1 inch ginger and roast slightly.
- Cool completely, and transfer to the mixer jar.
- Add 1 cup coconut, a small piece tamarind, ½ tsp salt and 1 cup water.
- Grind to smooth paste adding water as required.
- Now add ½ cup coriander, ½ cup water. Pulse and grind to get a good texture of coriander.
- Now transfer to a large bowl.
- Add water to the mixer jar and pour the water into the chutney adjusting the consistency.
- Mix well making sure everything is well combined.
- To prepare the tempering, heat 2 tbsp oil. Splutter, 1 tsp mustard, ½ tsp urad dal, 3 dried red chilli, pinch hing and few curry leaves.
- Splutter the tempering and pour over the chutney. Mix well.
- Finally, enjoy the Idli Chutney Recipe with hot steamed idli.
Nutrition
How To Make Idli Chutney with Step-by-step Photos
- Firstly, in a pan heat 2 tbsp oil and roast ¾ cup peanut, ¼ cup putani.
- Roast until the roasted gram dal changes colour.
- Add 5 chilli, 2 tbsp pudina, 1 inch ginger and roast slightly.
- Cool completely, and transfer to the mixer jar.
- Add 1 cup coconut, a small piece tamarind, ½ tsp salt and 1 cup water.
- Grind to smooth paste adding water as required.
- Now add ½ cup coriander, ½ cup water. Pulse and grind to get a good texture of coriander.
- Now transfer to a large bowl.
- Add water to the mixer jar and pour the water into the chutney adjusting the consistency.
- Mix well making sure everything is well combined.
- To prepare the tempering, heat 2 tbsp oil. Splutter, 1 tsp mustard, ½ tsp urad dal, 3 dried red chilli, pinch hing and few curry leaves.
- Splutter the tempering and pour over the chutney. Mix well.
- Finally, enjoy the Idli Chutney Recipe with hot steamed idli.
Notes
- Firstly, make sure to roast the peanut and putani well. Else the chutney tastes raw.
- Also, adjust the consistency of the chutney according to your choice. The chutney thickens after some time.
- Additionally, add water to adjust the consistency once the chutney is ground smooth.
- Finally, Idli Chutney Recipe tastes great when prepared slightly spicy.