4 Types Of Chutney Recipes For Idli/Dosa | Chutney Recipes | South Indian Breakfast Chutney Recipes

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4 Types Of Chutney Recipes For Idli & Dosa | Easy & Quick Chutney Recipes | South Indian Breakfast Chutney Recipes | Vanga Samaikalam

Ingredients:
Talipu Recipe (Infused Spice Oil For Chutneys):
Oil – As Required
Mustard Seeds – 1 Tsp
Ulunthu (Urad Dhal White) – 1 Tsp
Cumin Seeds – 1 Tsp
Dried Chili – 2-3 Pcs, Roughly Cut
Curry Leaves – 1-2 Stalks

Tomato Chutney (Thakkali Chutney):
Oil – As Required
Mix Spices - 1 Tsp
Onion – 1/2 Large Onion, Half Rings
Garlic – 5-6 Cloves
Dried Chili – 3-4 Pcs
Curry Leaves – A Handful
Green Chili – 2 Pcs, Split & Cut In Half
Tomato – 2 Tomato.Large Sized, Cut Into Chunks
Add Water Accordingly
Chili Powder – 1 Tbsp
Salt – As Required To Taste

Kara Chutney:
Grated Coconut – 1 Cup
Lightly fried Dried Chili – 6-7 Pcs
Garlic – 4-5 Cloves
Onion – 1/2 Medium Sized,Half Rings
Add Water Accordingly
Salt – As Required To Taste
Talipu (Infused Spice Oil For Chutneys) – Pour On Top And Lightly Mix

White Chutney (Coconut Chutney):
Grated Coconut – 1 Cup
Garlic – 3-4 Cloves
Pottukadalai (Roasted Gram Dhal)– 1 Tbsp
Onion – 1/2 Medium Sized,Half Rings
Green Chili – 1-2 Pcs
Bird’s Eye Chili – 5-6 Pcs
Add Water Accordingly (Typically White Chutney Will be Watery A Bit)
Salt – As Required To Taste
Talipu (Infused Spice Oil For Chutneys) – Pour On Top And Lightly Mix

Mint Chutney (Pudina Chutney:
Oil – As Required
Grated Coconut – 1 Cup
Garlic – 3 Cloves
Ginger – 1 Inch In Size
Bird’s Eye Chili – 5-6 Pcs Or Green Chili – 1-2 Pcs
Pudina (Mint Leaves) – A Bunch/ Roughly About A Big Handful
Add Water Accordingly
Salt – As Required To Taste
Talipu (Infused Spice Oil For Chutneys) – Pour On Top And Lightly Mix

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