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South Indian cuisine is renowned for its delicious and diverse range of dishes, from crispy dosas to fluffy idlis and everything in between. But like the cuisines from all over India, one of the most important components of a good, balanced, and wholesome meal is the condiment. Pappadums, chutneys, and pickles—these condiments help build a fulfilling meal. So, it is obvious that one of the key components that enhance the taste and experience of the main dishes like dosa, vada, uttapam, or idli is the assortment of chutneys that accompany them.
Chutneys that are enjoyed in the southern parts of India are again extremely diverse. From sweet to savoury and from spicy to tangy, you get all varieties of chutneys that will complement every kind of meal that you have. Here are six chutney varieties that you can pair with your food.
Kara Chutney:
Kara chutney, a flavourful red chutney, is a fiery accompaniment that adds a spicy kick to your South Indian meal. Made with a combination of red chilies, garlic, chana dal, urad dal, and onions, this chutney is a treat for spice enthusiasts. The chilies are roasted to enhance their smoky flavour, while the garlic and onions lend a rich and pungent aroma. Kara Chutney beautifully contrasts the mild tastes of dosas and idlis, making this one of the best combinations ever.
Palli Chutney:
Recipe - Hyderabadi Ruchulu
Palli chutney, or peanut chutney, brings a unique nutty twist to the South Indian chutney repertoire. Roasted peanuts are blended with red chillies, tamarind, and a touch of jaggery to create a creamy and slightly sweet chutney. The nutty taste of the peanuts balances the heat from the chillies, resulting in a well-rounded condiment. Palli Chutney pairs wonderfully with dosas, idlis, and uttapams, adding both texture and taste.
Spicy Coconut Chutney:
One of the most loved South Indian chutneys, this is a classic that graces the tables of every household. Freshly grated coconut is combined with red chillies, roasted chana dal, and, optionally, a hint of tamarind to create a smooth, spicy and luscious chutney. The tempering of mustard seeds, curry leaves, and urad dal infuses it with a final touch of tadka. From dosas to idlis to the humble upma, coconut chutney is simply the best.
Tomato-Coriander Chutney:
Recipe - Aarti Madan
The delicious taste and lovely colour of tomato-coriander chutney make it not just a treat for the palate but also a feast for the eyes. Ripe tomatoes are sautéed with onions, red chillies, and a bunch of fresh coriander leaves and then blended to form a lip-smacking chutney. The tanginess of the tomatoes mingles with the freshness of the coriander, creating an appetising taste that will linger on your tongue for days. This chutney's vibrant flavours are an excellent match for dosas, paddu, idlis, and even rice with sambar.
Onion Curry Leaves Chutney:
Onion and curry leaf chutney combines the rich, pungent flavour of onions with the aromatic touch of curry leaves. Sautéed onions are blended with roasted urad dal, red chillies, and a handful of roasted or fresh curry leaves. The result is a chutney that boasts layers of taste, from the sweetness of onions to the earthiness of dal and the fragrance of curry leaves. Try it, and it will become your go-to breakfast staple.
Gongura Pachadi:
Gongura pachadi, also known as sorrel leaf chutney, hails from Andhra Pradesh and brings a unique, tangy twist to the table. Gongura leaves are sautéed with spices like fenugreek seeds, mustard seeds, and red chillies, creating a chutney that is equal parts sour and spicy. The tart flavours of the gongura leaves are balanced by the warmth of the whole spices, and the chutney is perfect with rice, pesarattu, or appams as well.
The beauty of South Indian cuisine lies in its attention to detail and how perfectly the condiments are prepared to go with the main course. By pairing these six varieties of chutneys with your favourite South Indian dishes, you will have a wholesome, filling, and satisfying overall experience.
