Share
While the podis of Tamil Nadu have gained popularity, world over, the chutneys of Tamil Nadu are as delectable. They are distinct for their balance of spice, tanginess, and, sometimes, sweetness, usually accentuated by the addition of tempered spices such as mustard seeds and curry leaves. They are typically made using simple, everyday ingredients that are ground together, often using a stone grinder, though the blender is a common feature in modern kitchens.
Video Credit: HomeCookingShow
The base ingredients commonly used include coconuts, lentils, tomatoes, herbs, and a variety of spices. These ingredients, combined with different tempering techniques, give each chutney its unique flavour. The tempering process, where mustard seeds, curry leaves, and dried red chilies are sizzled in hot oil, adds a depth of flavour and texture to the chutneys. Tamarind, a souring agent, is also often added to balance the richness of the base ingredients.
Tamil chutneys vary in consistency, with some being smooth and creamy, while others have a coarse texture, offering a slight crunch. Some are thinner, making them ideal dipping sauces. They are often served with traditional South Indian staples such as rice dishes, dosas, idlis, and vadas.
Coconut Chutney (Thengai Chutney)
Photo Credit: Wikiemedia Commons
Coconut chutney is one of the most popular and quintessential chutneys in Tamil Nadu. It is typically made from freshly grated coconut, green chillies, ginger, and roasted Bengal gram (chana dal) for texture. Tamarind or a dash of lemon juice is added for tang, while salt balances the flavours. The chutney is tempered with mustard seeds, curry leaves, and dried red chilies, giving it an aromatic and slightly crunchy texture. The freshness of the coconut combined with the spiciness of the chillies makes this chutney versatile and easy to pair with different foods.
Tomato Chutney (Thakkali Chutney)
Photo Credit: Wikimedia Commons
Tomato chutney is a tangy and spicy chutney made using ripe tomatoes, onions, garlic, and dried red chilies. The tomatoes are sautéed until soft, and then ground into a paste with the spices. The chutney has a vibrant red colour and a robust flavour. It is tempered with mustard seeds, urad dal, curry leaves, and a pinch of asafoetida (hing). The garlic and chillies give it a slightly spicy edge.
Mint Chutney (Pudina Thogayal)
Photo Credit: Wikimedia Commons
This is a refreshing and aromatic chutney made with fresh mint leaves, coriander leaves, green chilies, and tamarind. Sometimes, grated coconut is added to make the chutney richer and to balance the strong flavour of the mint. This chutney is usually ground into a fine paste and served without tempering, though some variations include tempering with mustard seeds and curry leaves. The tamarind provides tanginess that complements the slightly bitter taste of the mint, while the chillies give it a spicy kick.
Peanut Chutney (Verkadalai Thogayal)
Peanut chutney is a staple in Tamil households, especially in rural areas. Made from roasted peanuts, dried red chillies, garlic, and tamarind, this chutney is rich, nutty, and spicy. The peanuts give it a creamy texture, while the tamarind adds a bit of sourness to balance the flavours. The chutney is usually ground to a smooth consistency and tempered with mustard seeds, curry leaves, and sometimes cumin seeds. It is a favourite accompaniment for idli, dosa, and uttapam.
Ginger Chutney (Inji Thogayal)
Photo Credit: Wikimedia Commons
This chutney is known for its pungent and slightly sweet taste. It is made using fresh ginger, tamarind, jaggery and dried red chillies. This chutney is often served with dosa, idli, or curd rice, and is also enjoyed during festive meals. Ginger chutney is not only delicious but is also known for its digestive properties, making it a popular choice in many households.
Onion Chutney (Vengaya Thogayal)
Photo Credit: Wikimedia Commons
Onion chutney is a savoury and slightly sweet chutney made with onions, dried red chillies, and tamarind. The onions are caramelised to bring out their natural sweetness and blended with the tamarind and chilies. This gives the chutney a deep, rich flavour with a hint of spice and sourness. It is typically tempered with mustard seeds and curry leaves.
Tamarind Chutney (Puli Thogayal)
Tamarind chutney is tangy, spicy, and slightly sweet, made from tamarind pulp, jaggery, red chillies, and a blend of spices. The tamarind gives the chutney its characteristic sourness, while the jaggery adds sweetness to balance the tang. The chutney is usually thick in consistency and has a strong flavour, making it a great match for rice and snacks. This chutney can also be served as a dipping sauce for fried snacks like bajji or vada.
Coriander Chutney (Kothamalli Thogayal)
The vibrant, green chutney made from fresh coriander leaves, green chillies, ginger, and tamarind. The freshness of the coriander combined with the heat from the chillies and the tang from the tamarind creates a lively and refreshing chutney. This chutney is often made without tempering, though some versions include a tempering of mustard seeds and curry leaves. It is usually served with rice, dosa, idli, or as a dip for snacks like samosas and pakoras.
