12/01/2026
Different chutneys for Dosa
4 New Must Try Chutney in 10 Mins
Ingredients
For Tomato and Coriander Chutney
• 4 big tomatoes
• 1 tablespoon oil
• 1 tablespoon roasted chana dal
• 1 tablespoon urad dal
• 1 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 dried red chilli
• 5-6 cloves garlic
• 3 green chillies
• salt to taste
• 1 cup fresh coriander
• 1 small piece tamarind
• 2 tablespoons grated coconut
• water as required
For Tadka
• 1 teaspoon oil
• 1 teaspoon mustard seeds/rai
• 1 teaspoon urad dal
• 1 pinch asafoetida/ hing
• 8-10 curry leaves
• 2 dried red chillies
Ingredients- Lauki Ki Chutney
• 2 tablespoons oil
• 2 tablespoon urad dal
• 2 tablespoon roasted chana dal
• 1 tablespoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 inch ginger
• 6-7 garlic cloves
• 4 dried red chilli
• 1 large onion sliced
• 1 large tomato roughly chopped
• salt to taste
• 1 cup lauki/ bottle guard
• 1 cup fresh coriander
• 1 lemon size tamarind
For Tadka
• 2 tablespoons oil
• 1 teaspoon mustard seeds/rai
• 1 teaspoon urad dal
• ¼ teaspoon asafoetida/ hing
• 8-10 curry leaves
• 2 dried red chillies
Ingredients
For Onion chutney
• 2 tablespoons oil
• 2 tablespoons roasted chana dal
• 2 teaspoons urad dal
• 1 teaspoon cumin seeds/jeera
• ¼ teaspoon fenugreek seeds/ methi dana
• 12-14 garlic cloves
• 5 medium onions
• salt to taste
• 12-14 Kashmiri dried red chillies
• 14-15 curry leaves
• 1 lemon size tamarind
For Tadka
• 2 tablespoons oil
• 1 teaspoon mustard seeds/rai
• 1 teaspoon urad dal
• ¼ teaspoon asafoetida/ hing
• 1 teaspoon jaggery
Ingredients
For Curry leave chutney
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 tablespoon roasted chana dal
• 2 tablespoons raw peanuts
• 1 pinch asafoetida/hing
• 4-5 garlic cloves
• 2 dried red chillies
• ½ cup shallots or 1 medium onion
• ¼ cup fresh coconut
• 1 lemon-size tamarind
• 2-3 green chillies
• 1½ cups curry leaves
• Salt to taste
For Tadka
• 1 teaspoon oil
• 1 teaspoon mustard seeds/rai
• 1 teaspoon urad dal
• 1 pinch asafoetida/ hing
• 8-10 curry leaves
• 2 dried red chillies
