3 Variety Chutneys
Author : 3 variety chutneys For dosa
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Yield : 4
4.0 Stars based on 291 : Reviews
Published On : July 25, 2013
Recipe Category : Pickles
Recipe Type : Break Fast
Total Time : 40 minutes
Ingredient : 3 variety chutneys For dosa

3 Variety Chutneys

Recipe of 3 Variety Chutneys

3 Variety Chutneys

Directions | How to make  3 Variety Chutneys



3 Variety Chutneys



Coriander Coconut Chutney:





Main Ingredients:

Tightly packed coriander leaves- 1 Cup

Fresh coconut- ¾ Cup grated

Green chili, chopped - 1

Inch ginger, chopped - ½

Chana dal  - 2 tbsp

Lemon juice - as required

Sugar - 1 tsp

Salt - as required

Mustard seeds -½ tsp

Urad dal - ¾ tsp   

Curry leaves - as required  

A pinch of asafoetida    

Oil- 1 tbsp



Grind all the ingredients mentioned under “main ingredients” with some water till smooth.

Taste the chutney and add more salt, sugar or lemon juice if required. stir well. heat oil in a small frying pan.

Add the mustard seed & urad dal.

Let the mustard seeds splutter and the urad dal get browned.

Add asafoetida and curry leaves.Fry for some seconds.

Pour this tempering mixture along with the oil, over the chutney and stir.

Serve coriander coconut chutney with idli, dosa or vada.



Red Chutney:





Roasted chana dal- 2 tbsp

Garlic - 4-5

Seedlees tamarind -1 tsp    

Onion roughly chopped   

Salt as required

Some water to grind the chutney

2-4 dry red chilies, soaked in warm water for 30-40 mins (adjust as per your taste preferences and depending on the type of chilies). For a hotter version add 3 to 4 dry red chilies.



Take all the ingredients in a small blender or chutney grinder.

Add very little water and grind to a smooth paste.

Serve the red chutney with mysore masala dosa or any dosa. This chutney keeps good in the refrigerator for 1-2 days.

The above recipe will give a small bowl of chutney that is enough to be used  a   spread for 8-9 dosas.



Pomegranate Chutney:






Dry pomegranate seeds/anardana -4 tsp

Medium sized onion (chopped) - 1 Cup

Fresh coriander leaves, chopped - ½ Cup

Fresh mint leaves, chopped - ¼ Cup

Cumin or cumin powder - ½ tsp

Green chili, chopped - 1

A few drops of lemon juice

Organic unrefined cane sugar - as required

Chaat masala -½ tsp

Water for grinding the chutney - 4 tbsp

Black salt - as required



Wash the dry pomegranate seeds well in water.

Add all the ingredients in a blender with some water.

Grind them till smooth and serve the pomegranate chutney as a dip with pakoras, fritters, samosa or tandoori snacks.

The chutney stays well for 3-4 days in the fridge.