Chutneys are an essential part of South Indian cooking, adding freshness, heat, and balance to everyday meals like idli, dosa, vada, and rice. Each chutney has its own role, some cooling, some spicy, some deeply savoury, and the texture matters just as much as the flavour. Using a dependable TTK Prestige mixer grinder helps achieve the right consistency, whether the chutney is meant to be coarse, smooth, or slightly chunky.
Fresh coconut is ground with roasted chana dal, green chilli and ginger, then tempered with mustard seeds and curry leaves. This chutney is mild, creamy and pairs well with idli and dosa.
Ripe tomatoes are sautéed with garlic, dried red chillies and onions before being ground into a tangy, slightly spicy chutney. It works well with pesarattu and uttapam.
Slow-cooked onions blended with tamarind and red chillies create a deep, sweet-spicy chutney. It is traditionally served with rava dosa.
Roasted peanuts are ground with garlic and chillies to make a thick, nutty chutney that is filling and protein-rich.
Fresh coriander and mint are blended with green chillies and lemon juice for a bright, herbaceous chutney that cuts through richer dishes.