If you thought coconut chutney was the beginning and end of the idli-dosa universe, 2025 is here to prove you wrong deliciously. Across India’s bustling kitchens and hidden culinary lanes, an explosion of regional chutneys is transforming the way we enjoy our beloved South Indian staples.

This year, it’s all about embracing hyperlocal delicacies—and your dosa deserves more than the usual white, red, and green trio. With Foodism, are you ready to explore chutneys you’ve probably never heard of but will never forget?

Coconut Chutney (Nariyal Chutney)

Coconut chutney is a classic South Indian side dish served with idlis and dosas. This coconut chutney recipe uses freshly grated coconut and is tempered for enhanced flavour.

Ingredients for Coconut Chutney:

• 1 cup grated fresh coconut
• 2 tbsp roasted chana dal (daliya)
• 1 small green chilli
• 1/2-inch ginger piece
• Salt to taste
• 1/4 cup water (adjust for consistency)

For tempering Coconut Chutney:

• 1 tsp coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 6-8 curry leaves
• A pinch of hing (asafoetida)

Method for Coconut Chutney:

1. To make coconut chutney, add grated coconut, roasted chana dal, green chilli, ginger, salt, and water in a blender jar.
2. Blend all ingredients into a smooth paste to make the coconut chutney base.
3. Pour the coconut chutney into a serving bowl.
4. For tempering coconut chutney, heat coconut oil in a small pan, add mustard seeds, urad dal, curry leaves, and hing. Let them splutter.
5. Pour the tempering over the coconut chutney and mix well.

Pairing: Coconut chutney is best served with hot dosa, ghee roast, idlis, and rava idlis.

Pro Tip: Always use cold water while grinding coconut chutney to retain its fresh colour and taste.

Tomato Chutney 

Tomato chutney is a spicy, tangy, and vibrant accompaniment for dosa and idlis. This tomato chutney recipe is made using ripe tomatoes and aromatic spices.

Ingredients for Tomato Chutney:

• 3 ripe tomatoes, chopped
• 1 medium onion (optional)
• 5 dry red chillies
• 5 garlic cloves
• Salt to taste
• 1 tbsp oil

For tempering Tomato Chutney:

• 1 tsp mustard seeds
• 1/2 tsp urad dal
• 1 tsp oil
• 6 curry leaves

Method for Tomato Chutney:

1. Heat oil in a pan and sauté red chillies and garlic until aromatic.
2. Add tomatoes (and onion if using), and cook until mushy.
3. Cool the mixture and grind it into a smooth paste to make tomato chutney.
4. Heat oil in a tadka pan, splutter mustard seeds, urad dal, and curry leaves.
5. Add this tempering to the tomato chutney and mix well.

Pairing: Tomato chutney goes excellently with dosa, masala dosa, soft idlis, and even vada.

Pro Tip: Add a small piece of tamarind while sautéing tomatoes to enhance the tanginess of tomato chutney.

Peanut Chutney (Groundnut Chutney)

Peanut chutney or groundnut chutney is a creamy, nutty accompaniment perfect for idlis and dosas. This peanut chutney recipe is simple and coconut-free.

Ingredients for Peanut Chutney:

• 1/2 cup roasted peanuts (without skin)
• 1-2 green chillies
• 2 garlic cloves
• Salt to taste
• Water as required

For tempering Peanut Chutney:

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 6-8 curry leaves

Method for Peanut Chutney:

1. In a blender, add roasted peanuts, green chillies, garlic, salt, and water.
2. Blend to a smooth or slightly coarse paste to prepare peanut chutney.
3. Pour peanut chutney into a bowl.
4. Heat oil and splutter mustard seeds, urad dal, and curry leaves.
5. Add tempering to the peanut chutney and mix well.

Pairing: Peanut chutney pairs beautifully with ragi dosa, onion dosa, and steamed idlis.

Pro Tip: Add a few drops of lemon juice to peanut chutney for added freshness.

Kara Chutney 

Kara chutney is a spicy red chutney from Tamil Nadu made primarily with onions and dry red chillies. This kara chutney recipe is ideal for spicy food lovers.

Ingredients for Kara Chutney:

• 2 large onions, sliced
• 5 dry red chillies
• 3 garlic cloves
• 1 tbsp oil
• Salt to taste
• 1 tsp tamarind paste

Method for Kara Chutney:

1. Heat oil and sauté onions until translucent.
2. Add red chillies and garlic, cook until soft.
3. Add tamarind paste and salt, cook for a minute.
4. Blend everything into a thick paste to make kara chutney.
5. No tempering is necessary for this kara chutney.

Pairing: Kara chutney pairs best with kal dosa, set dosa, and mini idlis.

Pro Tip: Use small onions (shallots) for a sweeter and richer kara chutney flavour.

Mint Coriander Chutney (Pudina Chutney)

Pudina chutney, also known as mint coriander chutney, is a refreshing green chutney that complements dosa and idlis perfectly. This pudina chutney recipe uses fresh herbs and basic spices.

Ingredients for Pudina Chutney:

• 1 cup mint leaves (pudina)
• 1/2 cup coriander leaves
• 1 green chilli
• 1 garlic clove
• Salt to taste
• 1/2 tsp lemon juice
• 2 tbsp grated coconut (optional)
• Water as needed

Method for Pudina Chutney:

1. Wash and roughly chop mint and coriander leaves.
2. Add mint, coriander, green chilli, garlic, salt, lemon juice, and coconut to a blender.
3. Blend with water to a smooth consistency to prepare pudina chutney.
4. Serve pudina chutney chilled or at room temperature.

Pairing: Pudina chutney is ideal for dosa, idli, pesarattu, and also as a spread for sandwiches.

Pro Tip: To keep pudina chutney green and fresh, use cold water and avoid over-blending.

Onion Chutney 

Onion chutney is a spicy and tangy condiment made with caramelized onions. This onion chutney recipe is great for enhancing the flavour of plain dosa and idlis.

Ingredients for Onion Chutney:

• 2 large onions, sliced
• 4 dry red chillies
• 2 garlic cloves
• 1 tsp tamarind paste
• Salt to taste
• 1 tbsp oil

Method for Onion Chutney:

1. Heat oil and sauté onions till golden brown.
2. Add red chillies and garlic; cook until softened.
3. Add tamarind and salt.
4. Cool and blend the mixture to a smooth paste to make onion chutney.

Pairing: Onion chutney is excellent with idlis, dosa, uttapam, and medu vada.

Pro Tip: Use pearl onions for a more intense onion chutney flavour.

Curry Leaves Chutney (Karuveppilai Chutney)

Curry leaves chutney, or karuveppilai chutney, is a flavorful South Indian chutney made with fresh curry leaves, coconut, and spices.

Ingredients for Curry Leaves Chutney:

• 1 cup curry leaves
• 1/2 cup grated coconut
• 2 tbsp roasted chana dal
• 2 garlic cloves
• 2 dry red chillies
• Tamarind (small piece)
• Salt to taste
• Water as required

For tempering Curry Leaves Chutney:

• 1 tsp oil
• 1/2 tsp mustard seeds
• 6 curry leaves

Method for Curry Leaves Chutney:

1. Wash curry leaves thoroughly.
2. Blend curry leaves, coconut, roasted chana dal, garlic, red chillies, tamarind, salt, and water to a smooth paste.
3. Heat oil, splutter mustard seeds and curry leaves, and pour over the curry leaves chutney.

Pairing: Curry leaves chutney goes well with dosa, idli, chapati, and curd rice.

Pro Tip: Slightly roast the curry leaves before blending for a deeper flavour.

Red Capsicum Chutney 

Red capsicum chutney is a vibrant, mildly sweet, and spicy chutney made using red bell peppers. This red capsicum chutney recipe is quick and flavorful.

Ingredients for Red Capsicum Chutney:

• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 dry red chillies
• 2 garlic cloves
• 1 tsp tamarind paste
• Salt to taste
• 1 tbsp oil

For tempering Red Capsicum Chutney:

• 1 tsp oil
• 1/2 tsp mustard seeds
• 6 curry leaves

Method for Red Capsicum Chutney:

1. Heat oil and sauté garlic and red chillies.
2. Add onion and cook until soft. Add chopped red bell pepper.
3. Sauté until capsicum is cooked.
4. Add tamarind paste and salt. Cool and blend into a smooth paste.
5. Temper with mustard seeds and curry leaves, then add to the chutney.

Pairing: Red capsicum chutney goes well with dosa, idli, and even as a sandwich spread.

Pro Tip: Roast the capsicum for a smoky red capsicum chutney flavour

Green Chilli Chutney 

Green chilli chutney is a fiery and bold chutney ideal for spice lovers. This green chilli chutney recipe is made with sautéed chillies and garlic for an intense flavour.

Ingredients for Green Chilli Chutney:

• 8 green chillies, chopped
• 2 garlic cloves
• 1 tbsp oil
• Salt to taste
• A few drops of lemon juice

Method for Green Chilli Chutney:

1. Heat oil and sauté green chillies and garlic until soft.
2. Let the mixture cool slightly.
3. Blend with salt and lemon juice into a smooth paste.
4. No tempering is needed for this green chilli chutney.

Pairing: Green chilli chutney pairs beautifully with plain dosa, set dosa, and uttapam.

Pro Tip: Adjust the spice by mixing green chillies with 1 tsp roasted chana dal for balance.

Ginger Chutney (Allam Pachadi)

Ginger chutney, or allam pachadi, is a tangy and spicy Andhra chutney made with fresh ginger and tamarind.

Ingredients for Ginger Chutney:

• 1/2 cup chopped fresh ginger
• 1 tbsp tamarind paste
• 1 tbsp jaggery
• 3 dry red chillies
• 1 tbsp oil
• Salt to taste

Method for Ginger Chutney:

1. Heat oil and sauté ginger and red chillies till aromatic.
2. Let it cool, then blend with tamarind, jaggery, and salt to a smooth paste.
3. Optionally temper with mustard seeds and curry leaves.

Pairing: Ginger chutney pairs well with dosa, pesarattu, idli, and even rice.

Pro Tip: Soak jaggery in a spoonful of water before blending for smoother texture and balance.

Tomato Onion Chutney 

Tomato onion chutney combines the sweetness of onions and the tanginess of tomatoes. This tomato onion chutney recipe is simple and flavorful.

Ingredients for Tomato Onion Chutney:

• 2 medium tomatoes, chopped
• 1 large onion, chopped
• 3 dry red chillies
• 2 garlic cloves
• Salt to taste
• 1 tbsp oil

For tempering:

• 1/2 tsp mustard seeds
• 6 curry leaves
• 1 tsp oil

Method for Tomato Onion Chutney:

1. Heat oil, sauté garlic, chillies, onion, and tomatoes until soft.
2. Cool and blend with salt into a smooth chutney.
3. Temper with mustard seeds and curry leaves.

Pairing: Tomato onion chutney is ideal for idlis, dosa, onion dosa, and rava dosa.

Pro Tip: Add a few roasted peanuts for a creamy tomato onion chutney.

Flaxseed Chutney/Podi (Alsi Chutney)

Flaxseed chutney is a healthy, nutty chutney rich in omega-3. This flaxseed chutney recipe is dry and pairs great with ghee dosa or idlis.

Ingredients for Flaxseed Chutney:

• 3 tbsp flaxseeds (also)
• 1 tbsp sesame seeds
• 2 dry red chillies
• 2 garlic cloves
• Salt to taste

Method for Flaxseed Chutney:

1. Dry roast flaxseeds, sesame, and red chillies till aromatic.
2. Cool and grind with garlic and salt to a coarse powder.
3. Store in an airtight jar and serve dry or mixed with sesame oil.

Pairing: Flaxseed chutney is perfect with ghee dosa, idli, and chapati.

Pro Tip: Always grind flaxseed chutney in small batches to retain freshness.

Curry Leaf Peanut Chutney 

Curry leaf peanut chutney combines nutty peanuts with aromatic curry leaves. This curry leaf peanut chutney recipe is unique and flavorful.

Ingredients for Curry Leaf Peanut Chutney:

• 1/2 cup roasted peanuts
• 1/2 cup fresh curry leaves
• 2 garlic cloves
• 2 dry red chillies
• Salt to taste
• Tamarind (small piece)
• Water as needed

For tempering:

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 6 curry leaves

Method for Curry Leaf Peanut Chutney:

1. Dry roast curry leaves for 1–2 minutes until crisp.
2. Blend with roasted peanuts, garlic, red chillies, tamarind, and salt.
3. Add water as needed and blend to a smooth chutney.
4. Temper with mustard seeds, urad dal, and curry leaves.

Pairing: Curry leaf peanut chutney pairs wonderfully with dosa, idli, and pongal.

Pro Tip: Store curry leaf peanut chutney in the fridge and use within 3 days.

Ridge Gourd Chutney (Beerakaya Pachadi)

Ridge gourd chutney, also called beerakaya pachadi, is a wonderful way to use the peel or flesh of ridge gourd for a nutrient-dense dish.

Ingredients for Ridge Gourd Chutney:

• 1 medium ridge gourd (peeled and chopped)
• 2 tbsp chana dal
• 1 tbsp urad dal
• 3-4 dry red chillies
• 4 garlic cloves
• Small piece of tamarind
• Salt to taste
• 1 tsp oil

For tempering Ridge Gourd Chutney:

• 1 tsp mustard seeds
• 1/2 tsp urad dal
• 6 curry leaves
• A pinch of hing

Method for Ridge Gourd Chutney:

1. Heat oil and roast chana dal, urad dal, red chillies, and garlic until golden.
2. Add chopped ridge gourd and cook until soft and the moisture evaporates.
3. Add tamarind and salt; cool and blend into a coarse paste to make ridge gourd chutney.
4. Heat oil and splutter mustard seeds, urad dal, curry leaves, and hing.
5. Pour this tempering over the ridge gourd chutney and mix well.

Pairing: Ridge gourd chutney is excellent with dosa, idli, steamed rice, and even chapatis.

Pro Tip: You can use only the ridge gourd peels for a more intense and traditional version of ridge gourd chutney.

As 2025 redefines our plates with authenticity and innovation, these regional chutneys remind us that the simplest meals—idli and dosa—can become unforgettable experiences with the right companion on the side. So the next time you steam a batch of fluffy idlis or flip a crisp golden dosa, ditch the routine and dip into something wildly regional, deeply rooted, and incredibly fresh. Because in the world of chutneys, the lesser-known often deliver the most unforgettable flavour.

Which one will you try first? Download Foodism today and share your creation. 

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