Five Easy breakfast chutneys | side dish for idli Dosa poori chapati

five easy breakfast chutney, side dish for pooris, chapati, dosa, idli , rice
breakfast chutneys

What chutney do i prepare for idlis today ? , or for dosa, chapati is a constant question that keeps bothering us especially during morning rush when you dont want to repeat the same old coconut chutney or peanut chutney .

At any given time we usually come up with one or two varieties and keep repeating the same , but consider adding interesting vegetables to your chutney and feel a refreshing change from the ususal . My particular favourite is the green tomatoes chutney and the green bell pepper chutney . I also use all the bell pepper variety , red and yellow too .

Adding some vegetables to your chutney not only makes it nutritious , it also enhances taste, gives more thickness to the chutney . You will also need very little coconut , if you want to add them to the chutney .Here i have picked just a few varieties and there are several such variety of chutneys in my blog , do check them out .

Green bell pepper chutney

bell pepper chutney , chutney varieties
easy breakfast chutney recipes
bell pepper chutney

 Green bell pepper chutney 

Recipe Ingredients:

1 green bell pepper chopped to small pieces
2-3 green chillies
1 tbsp ginger
1 small nut size tamrind
1/2 cup fresh grated coconut
salt as needed
1 -2 tsp oil for tempering

Method

1 tbsp oil for sauteeing chopped capsicums, green chilliessome curry leaves to grind with other ingredients ..( optional  though )

Sautee the chopped bell peppers with some green chillies and ginger till the peppers look almost roasted . You can also pan roast or microwave .Remove and keep aside to cool .grind to a smooth texture with coconut, salt , ginger, tamrind and no water . As bell peppers release lot of water on grinding .Tempering with a tsp oil , splutter mustard seeds, some split udad dal, curry leaves and 2-3 red dry chillies .A pinch of asafoetida may be added .Pour this tempering over ground chutney and enjoy with idlis , dosas  and even curd rice.

2. Green tomatoes chutney ( raw tomatoes )

chutney recipes
green tomatoes chutney

Ingredients

1 cup raw tomatoes chopped
15 shallots or finely chopped onions
3-4 green chillies
curry leaves
2 tbsp peanuts
salt as needed
a small piece of jaggery
1-2 tbsp fried gram ( pottukadalai )optional
2 tbsp grated coconut

handful of fresh green coriander leaves
a tiny piece of tamrind about size of betel nut
2 tbsp sesame oil
for seasoning
1 tsp sesame oil
1/2 tsp mustard seeds
1/2 tsp chana dal
2 red chillies
pinch of asafoetida powder
curry leaves

Method

In  a pan , add sesame oil , add green chillies , when oil is heated, add the shallots .toss well and add chopped green tomatoes, curry leaves, coriander leaves, piece of tamrind , and cook till tomatoes and shallots appear softened .Cool this sauteed mixture on a plate .add some peanuts , about 2 tbsp, grated fresh coconut and grind everything in a mixie jar till it is paste . Do not add water if you want to keep chutney for long. AS green tomatoes release lot of water , there is no need to add more while grinding .The green tomatoes chutney is ready and can be deasoned with sesame oil, spluttering mustard seeds, curry leaves, adding 2 red chillies, chana dal or udad dal,Serve this Delicious tangy spicy chutney with idlis, dosa, chapatis, jowar bhakris .

3. Chow chow chutney ( chayote )

chow chow chutney , breakfast chutney
chow chow chutney

Ingredients

10-12 shallots
2 tsp sesame oil

1 cup chayote peeled and chopped
some curry leaves
1 chopped tomato
1 tbsp fried gram
4 red chillies
nut size tamrind
salt
asafoetida powder

Method
in a pan add sesame oil , add red chillies , add about 10 to 12 shallots and sautee well .
add fried gram , add 1 cup chopped chayote pieces, 1 tomato chopped , sautee all these well .
add tamrind bit , curry leaves , asasfoetida powder ,
sautee vegetables well , allow to cool , grind to a smooth paste , do not add water while grinding as chayote, onions and tomatoes have enough water content .

temper with sesame oil , mustard seeds, chana dal, 1-2 red dry chillies broken , some curry leaves .

4. Onion Tomato chutney

five easy breakfast chutneys
Onion tomato chutney

Ingredients to be roasted and ground to powder 

2 tsp chana dal

1 tsp cumin seeds

4 red chillies

2 tsp sesame oil

small piece of tamrind

2. to be ground to paste with above 

10-12 shallots

1 tomato chopped

curry leaves

1 tbsp sesame oil

salt as needed .

For tempering:

1 tsp sesame oil

1/2 tsp mustard seeds

1/2 tsp chana dal

2 red chillies

curry leaves .

Method 

In a pan , add the oil and roast all ingredients till fragrant , grind to powder along with a small piece of tamrind. Keep aside .In the same pan , add a tbsp of sesame oil , add shallots, sautee well till onions are shiny, add tomatoes, add curry leaves, soften them.keep aside to cool .Grind the mixture along with the above roasted ground powder .Temper with oil , mustard seeds, chana dal, red chillies and some curry leaves .

5. Tomato Onion ( another way )

breakfast chutney , tomato onion chutney
Tomato onion chutney

Ingredients:

10-15 shallots
1 tomato chopped
a small piece of tamrind
some curry leaves
salt as needed
1-2 tbsp sesame oil
for tempering
1 tsp sesame oil1/2 tsp mustard seedscurry leaves
2 red chillies

Method

Take a mixie jar, add shallots, chopped tomatoes, red chillies, salt and tamrind.Grind without adding water.In a pan add some sesame oil about a tbsp, add the mustard seeds for spluttering , 1-2 red chillies , curry leaves , add the ground paste .Allow to cook till there is no raw smell of the ground paste .The mixture may splatter while cooking, so use a lid to cover the pan ,The chutney is ready when the mixture is thickened and no trace of raw smell of the ground paste .Serve with idlis, dosas, curd rice .

Check out this useful video below for the method ..Do subscribe to my channel for regular uploads

sponge idlis, kushboo idlis, green chutney hotel style
Kushboo idlis

I have added one more chutney which i prepare very often the recipe is given below

6. coconut mint coriander chutney :

1/2 cup grated cocnut
4 tbsp fried gram
3-4 green chillies
salt as needed
1 small piece of tamrind
1/4 tsp jeera / cumin seeds
some curry leaves
few mint leaves
pinch of asafoetida powder
some coriander leaves

for tempering

1 tsp oil
1/2 tsp mustard seeds
1/2 tsp udad da;
1-2 red chilies

method

grind to a little coarse paste all ingredients mentioned above, keeping some mint and coriander leaves aside , after the chutney is ground well, add the coriander and mint leaves that we kept aside and pulse the mixie just once or twice so that the leaves are not ground smooth but will have green specks in the chutney . you would have seen this kind of chutney in many Bangalore hotels .
temper with ingredients mentioned. add salt, dilute chutney for serving with idlis, so that the spongy idlis will absorb the chutney. This kind of plain green watery chutney is seen commonly in many Bangalore eateries, which is quite watery too .

coconut mint coriander chutney

7 Another delicious chutney that i added recently is the Coconut onion chutney

coconut onion chutney
coconut onion chutney
coconut onion chutney
coconut onion chutney with set dosa

coconut onion chutney
coconut onion chutney

Recipe:

Ingredients :

3-4 medium size onions chopped
1/4 cup grated coconut
1/4 cup fried gram ( pottukadalai )
pinch of turmeric powder
3-4 kashmiri red chillies
few cury leaves
some coriander leaves
a betel nut size tamrind
salt to taste
2 tbsp oil for sauteeing onions

For tempering

1 tsp oil
1/2 tsp mustard seeds
1/2 tsp split udad dal
2 red dry chillies broken
few curry leaves

Method

Take a pan , add 2 tbsp sesame oil , red chillies, curry leaves, chopped onions, tamrind bit, pinch of turmeric powder , pinch of salt ,
and sautee all these till onions look softened .

Cool these and grind to a paste first with fried gram, coconut
adjust salt, sauteed onions and red chillies with curry leaves.
When the chutney is almost ground well, add in the chopped coriander leaves and allow to run the mixie for one or two turns only so that you get the green speckles of coriander leaves ion the chutney .

this is optional, you can also grind all ingredients together also .
I love to add the coriander leaves in the end in the way i mentioned as the specks of coriander leaves in the chutney
not only looks appealing but also tastes good
. Temper with ingredients mentioned by spluttering mustard seeds, adding split udad dal, red chillies and some curry leaves .

This chutney goes well with most tiffin dishes .

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