3 Types Of Chutneys To Eat With Idli

South Indian dishes are most preferred not only in South Indian states but also in all over India. Idli is among the best south Indian dish and it is consumed with sambar as well as different kinds of chutneys. Various types of chutneys available can be used with Idli. South Indian chutney you would find in most Indian households for breakfasts and even for evening snacks with south Indian cuisine. Most of the chutneys can be made in a couple of minutes and if you make them in a cast iron pan, it tastes awesome. Here we look at three types of Chutneys to eat with idli.

TOMATO CHUTNEY.

Add tomatoes to the water and boil it. Make a slit at the back of the tomatoes and add to the water. Let it boil until the skin of the tomatoes separates. When skin peels off, remove skin and transfer to a blender jar and allow it to cool.

In a pan take oil and add mustard seed followed by urad dal, dry red chilies, tamarind, and hing. Cook until dal turns golden brown. Add this seasoning into a blender having boiled tomatoes and grind it to smooth paste. Your tomato chutney is ready to serve with idli.

COCONUT CHUTNEY.

Into the blender jar add coconut pieces, coriander leaves, tamarind or raw mango, chilies, chutney dal, hing as well as salt. Add little water and blend them into a chutney.

CORIANDER MINT CHUTNEY.

Coriander mint chutney is also a good option for chutney with idli. This is one of the fastest ways to make chutney. Take coriander and mint leaves, wash them properly, and cut them into pieces. Add to a jar and put tamarind, ginger, hing, and salt in the jar. Blend it to smooth paste adding little water at a time.

Those were three different varieties of chutneys to be consumed with idli. Though there are many options of chutneys available, this three are very common among all idli lovers.