By Krati Purwar
July 1, 2024
While most people beyond South India think coconut chutney is the ultimate side dish served with delicacies, regional cuisines have more recipes for pachadi than one can count. Here is your guide to chutneys from the southern parts of India.
Inji or ginger chutney is made by grinding the star ingredient with tamarind, red chillies, and jaggery. It is tempered with mustard seeds and curry leaves.
To make this chutney, grind coriander leaves, mint leaves, coconut, and green chillies together. Temper it with urad dal and mustard seeds for the crunch.
Made with peanuts, this chutney is a delicious accompaniment with vada and idli. It contains red chillies, garlic, and tamarind making it a flavour bomb.
Puli chutney is tangy because tamarind is the star ingredient in its recipe. It also comprises jaggery, red chillies, curry leaves, and mustard seeds.
Vengaya chutney is made by sauteing onions, tamarind, red chillies, and jaggery. The tempering of curry leaves and mustard seeds amplifies its flavours.
Made with curry leaves, green chillies, tamarind, and coconut, this chutney recipe is one-of-a-kind. It tastes delicious with dosa and idli.
Kothamalli chutney has coriander leaves as the star ingredient. It is made using green chillies, tamarind, and coconut. It is perfect to serve with South Indian breakfast recipes.