Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, Uncategorized

Vengaya Chutney (Ulli Vathakki Chammanthi)

A fiery tangy chutney ideal accompaniment for dosa and idli.


Shallots – 10-12
Garlic (optional) – 1 clove
Dry red chilies – 5
Cooking oil – 1 tsp + 1/2 tsp
Tamarind – a small marble size
Salt as needed
Mustard seeds – 1/4 tsp
Curry leaves – 1 sprig
Water – 2-3 tbsp

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes – 1 cup

Peel shallots and keep aside. If the shallots are bigger in size, cut them into smaller pieces.
In a deep pan, add a teaspoon of oil and saute the shallots along with garlic and dry red chilies. Saute in medium heat for 2-3 mins. When shallots turn translucent, add tamarind and salt. Switch off the flame.
Let this cool and then grind into a smooth paste in the mixer along with 2-3 tbsp of water.
Transfer to a serving bowl.
Heat half a tsp of oil. Add mustard seeds. When they crackle, add curry leaves, switch off the flame and add this tempering to the chutney.

1. You can skip tamarind if you do not like tangy taste.
2. You can use red onions to make this chutney but the taste will not be the same. Onions are sweeter and shallots are spicy.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, South Indian, Vegan

Mint & Coconut Chutney

Green chutneys are a great way to add raw greens in your diet. This mint/pudina chutney is simple to make, tangy, and flavorful. You can replace mint with coriander and make coriander coconut chutney also and add variety and different kinds of flavor and goodness to your diet.

Mint leaves/Pudina – 2 cups (tightly packed)
Grated coconut – 1 cup
Ginger – a small piece
Green chilies – 5-6
Lemon juice/Tamarind/Raw mango – half a lemon
Salt as needed

Preparation Time: 15 mins
Serves: 6

Grind all the ingredients to a smooth paste.
For tart you may add lemon juice, a small gooseberry sized tamarind ball, or use raw mango.
You may choose to add garlic if you prefer the raw garlic taste in the chutney. Adjust salt and sourness by adding more lemon juice.
Those who prefer to balance the tart can add a little bit of sugar powder.
Serve along with rice, dosa, idli, roti, or with snacks such as samosa and paniyaram.
Store in an airtight container and take out in small batches as necessary.

Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, South Indian, Vegan

Onion Tomato Chutney

If you are bored of the regular coconut green chutneys, try this tangy onion and tomato chutney, which can spice up the mundane idli. I usually make this chutney along with unfermented moringa leaves dosa, which makes it a yummy combo.

Onion – 1 big or 2 small
Tomato – 2 medium
Garlic – 1 clove
Urad dal (white or black husked gram) – 1 tsp
Dry red chillies – 3
Tamarind – a small piece
Oil (Coconut/sunflower) – 1 tsp
Salt as needed
Water – 2-3 spoons

For Tempering/Tadka (optional):
Oil (Coconut/sunflower) – 1/2 tsp
Mustard seeds – 1/2 tsp
Asafetida/Hing powder – a pinch
Curry leaves – 1 sprig

Preparation Time: 5 mins
Cooking Time: 10 mins
Serves 2

Method: Chop garlic, onions, and tomatoes and keep aside separately.
Pour a teaspoon of oil on a wok and add urad dal. Roast until golden brown. Add chopped garlic and dry red chillies and saute until they start changing color.
Add chopped onion. Cook until onion pieces turn pink and translucent. Add chopped tomato. Saute for at least 5 minutes in medium heat until the tomato skin starts to peel off.
Add salt and tamarind. Mix well and turn off.
Let this mixture cool and grind to a smooth paste in the mixer. You may add few spoons of water to get the smooth texture. You can grind without water also.

Heat a wok and pour half a teaspoon oil. Add mustard seeds. When they crackle, add hing powder and curry leaves and immediately turn off the fire. Add this tadka to the ground paste. Mix well and serve along with idli or dosa.

Notes: You may avoid the tadka. I personally prefer the aroma of curry leaves in this chutney.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, South Indian, Vegan

Dill Leaves Chutney

Dill chutney served with ragi dosaDill is an herb high in anti-oxidants and dietary fibers. It is rich in iron and helps reduce blood sugar and cholesterol levels. I have found this herb only in certain cities (Mumbai and Bangalore) where locals include it in various dishes, like akki roti, dal, dry subzi, roti, and so on.

Dill has a very distinct and strong flavor and taste, which is not liked by all. So, if your family members do not prefer dill, be careful about the quantity of dill you use for this chutney. Do not use more than a handful. I love this herb and include it in my diet at least twice in a week in the form of subzi or in akki roti. Chutney is a good way of consuming this wonder herb in the raw form and getting maximum benefit from it.

Dil leaves (Sabbasige soppu) – 1 cup
Green chillies – 3-4
Grated coconut – From one half of a coconut
Tamarind – 1 marble size
Ginger – 1 small piece

Preparation time: 5 mins
Cooking time: 5 mins
Yield:  2 cups

Grind all ingredients to a smooth paste. Serve with dosa or idli. Enjoy the flavor of dill and coconut with tanginess of tamarind.

You could add a tadka of mustard seeds in some oil for more flavor but I liked the flavor of the dill chutney as is.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Indian, Vegan

Red Capsicum Chutney

Great tasting chutney to go along with idli and dosa. Red capsicum gives it a slight sweet taste making it a very unique chutney. There are two versions of this chutney. Do try out both.


Red capsicum – 1
Onion – 2 medium sized
Garlic (optional) – 2-3 cloves
Dry red chilies – 4-5
Hing – a pinch
Oil – 1 tsp
Salt to taste

For Version 2 (Add these also along with the ingredients in the above list):
Roasted peanuts – a fistful
Tamarind – a marble size
Jaggery powder – 1/4 tsp

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 5-6 tablespoons

Roast the ingredientsMethod:
Peel and chop onion and garlic. Wash capsicum, remove the seeds and chop into medium sized pieces. Pour oil in an iron pan and saute onion and garlic until soft and pink. Add capsicum pieces and red chilies (cut to smaller sizes to aid in smooth grinding). Cook until capsicum turn a bit tender (5 mins). Add hing and salt. Add tamarind also along with this if you are trying out the second version. Turn off and let it cool. Grind using very minimal water to make a smooth paste.

If you are trying version 2, while grinding, add roasted peanuts and jaggery powder along with the cooked ingredients.

Serve along with idli or dosa. This chutney does not require seasoning.