Quick Easy Indian Chutney Recipes Under 30 Mins-for Idli, Dosa, Rice, Vadai

I love chutneys and am always on the look out for new and interesting chutney recipes for dosa, idli, rice, adai, paniyaram, vadai, you name it. Chutneys are an integral side for many popular Indian dishes and they vary in ingredients, taste, texture, and method of cooking across the different states in India. South Indian chutneys are usually heavier on coconut and mildly spiced. They are mostly for immediate consumption with rice or with tiffin items. I don't have many North Indian chutney recipes on the site but will try to remedy that in the near future.

The chutneys I keep making regularly are the Onion Tomato Chutney, Coconut Coriander Chutney, and Basic South Indian Coconut Chutney and these remain my favourites over many other experiments and trials. If you have any chutney recipe requests, please leave a comment and I'll try to get to it.

Browse around, cook, and enjoy!

Onion Tomato Chutney - for dosa, idli - no coconut - 12 mins	Tomato Mint Chutney - for rice - no coconut - 20 mins	Andhra Peanut Chutney - for rice - no coconut - 15 mins	Spicy Red Chilli Chutney - for dosa, adai - no coconut - 15 mins
Onion Chutney - for dosa, idli - no coconut - 12 mins	Brinjal Chutney - for rice,pesarattu - no coconut - 25 mins	Green Chutney - for chaat - no cooking req - 10 mins	Sweet Chutney - for chaat - no coconut - 50 mins
Ridge Gourd Chutney - for dosa, rice - no coconut - 20 mins	Roasted Coriander Chutney - for rice - 20 mins	Curry Leaves Chutney - for dosa, rice - 20 mins	Coconut Chutney - for dosa, idli, vadai, pongal - 15 mins
Coconut Cilantro Chutney - for rice, and as a dip - 15 mins	Red Coconut Chutney - for dosa, idli, vadai, pongal - 15 mins	Chow Chow Chutney - for rice - no coconut - 30 mins	Hotel-Style Coconut Chutney - for dosa, idli, paniyaram - 20 mins
Paruppu Thogayal - for rice - 30 mins

Here's a full list of chutney recipes on Edible Garden.

Drumstick Rasam Recipe - Easy Andhra-Style Rasam with Drumsticks

Drumstick rasam is a beautiful thing, really. I have used freshly ground rasam powder to make it and very little else to keep the flavour solely focused on the drumsticks. The base of the recipe is an Andhra-style rasam the recipe of which came from a friend's mom.

There's a reason why I am posting the recipe for drumstick rasam today. I am going to terribly miss fresh drumsticks in my life because I just moved to Sydney. Yep, that's right. After 5 years and a few months of living in Sunny Singapore, TH and I took the plunge and took up this opportunity to relocate down under. We are very very excited and thrilled about it, especially about the 4 distinct seasons we will get to enjoy.

I have visited Sydney before and loved it each time which is one of the main reasons why we decided to just move. TH came along with me last time I was here on work and he really liked it too. We are both looking forward to exploring the city, finding a nice place to live, enjoying the amazing fresh food scene and outdoor activities here, and most of all, staying in one place for a few years now (an international relocation does take the wind out of you!).

Back to this gorgeous drumstick rasam I made during one of my last weeks in Singapore. I haven't cooked properly in many weeks now and towards the beginning of trying to clear off my fridge, I was especially desperate to use up all the coconut I had stashed away in the freezer. If you notice the picture above, all recipes in it use coconut ;)

I have quite a few easy rasam recipes in here but my all-time favourites now include this drumstick rasam, pepper rasam, tomato rasam, and Mysore rasam.

I paired the drumstick rasam with rice, keerai poriyal, and mint peanut chutney.

DRUMSTICK RASAM RECIPE

Preparation time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS:

• 1 lime-sized ball of tamarind, soaked in 1 cup warm water
• 1 drumstick, cut into 3" pieces
• A few curry leaves
• 1/4 tsp of turmeric powder
• A fat pinch of powdered jaggery or brown sugar

For roasting and grinding:

• 1 tsp of oil
• 1 tbsp of chana dal
• 1/2 tsp of jeera or cumin seeds
• 1 tbsp of coriander powder (or 2 tsp coriander seeds)
• 1/4 tsp of hing or asafoetida
• 1/2 tsp of whole black pepper
• 1-2 of dry ed chillies
• 1/4 cup of grated coconut (optional)

For tempering:

• 1 tsp of ghee or oil
• 1/2 tsp of black mustard seeds
• A few curry leaves
• 1-2 red chillies (optional - adapt according to spice levels preferred)

INSTRUCTIONS:

1. Heat 1/2 tsp oil in a pan and add chana dal, jeera, red chillies and pepper. Roast for a minute until fragrant.

2. Add the coriander powder and some hing next. Roast for a few seconds.

3. Add the coconut (if using)

And roast until it just starts to brown. Do not over-roast it or the flavour of the rasam will change. Set aside to cool.

4. Extract the juice from the tamarind and add 2 cups of water to it. Throw in the chopped drumstick pieces, turmeric, and some salt.

5. Bring this mixture to a boil.

6. Meanwhile, grind the roasted spices with some water to a coarse paste.

7. Once the tamarind water has reduced to about half its original quantity, add the ground spice paste to it.

8. Bring to a boil again, add the jaggery and more salt if needed. Remove from fire and set aside.

9. Heat the ghee or oil for tempering and add the rest of the ingredients.

When the mustard pops, dunk the entire contents into the rasam.

Set aside for about 30 mins to an hour for the flavours to mingle before serving.

Hot and delicious drumstick rasam is now ready!

Palak Aloo Tikki - Aloo Palak Tikki - Quick & Easy Snack Recipes

I love aloo tikki more so for its simplicity than the fact that tikkis in general are so delicious. I often make aloo tikki with grated potato which makes it so much quicker since you don't have to boil the potatoes first but my mom in law recently introduced me to this lovely aloo tikki with palak or spinach which bowled me over. You do need to boil the aloo and do a bit of saut�ing and mixing but oh it's definitely worth it.

We actually made two kinds of tikkis (or koftas or cutlets,they were kinda similar), one with aloo and palak and one with raw banana. The raw banana one was more like a kebab and a tad more time consuming while these aloo palak tikkis came together in a jiffy especially since we boiled the potatoes ahead of time.

More quick and easy tikki or cutlet recipes:
Aloo Paneer Kofta
Potato Tikki
Vegetable Cutlets
Soya Chunks Cutlets
Paneer Cutlets

PALAK ALOO TIKKI RECIPE

Preparation time: 15 minutes
Cooking time: 10 minutes
Makes ~10-12 tikkis
Recipe source: Mom-in-law

INGREDIENTS:

• 2 cups of boiled and mashed potatoes (aloo)
• 1 cup of packed chopped spinach (palak)
• 1 tsp of minced ginger
• 1 green chill, chopped
• 1/2 tsp of powdered jeera or cumin
• 1 tbsp of rice flour
• 2 tbsp of besan or gram flour (adjust as required)
• To taste: of salt
• 1 tsp of oil + more for deep frying

INSTRUCTIONS:

1. Heat 1 tsp oil in a pan and add the ginger and green chillies.

2. Saute for a minute and add the chopped spinach.

3. Once the spinach has wilted and is semi-cooked (about 2-3 mins), add to the mashed potato.

4. Add rice flour, besan, salt, and jeera to this.

5. Mix well to form a thick tikki dough that's not very moist. If it seems sticky, add more besan.

6. Make lime-sized balls with the tikki dough and set aside.

7. Heat the oil for deep frying. Fry the tikkis until golden brown turning them in the oil at regular intervals.

Serve aloo palak tikkis hot with green chutney or tomato ketchup.

Mysore Rasam Recipe - South Indian Recipe for Rasam with Coconut

Mysore Rasam is a delicious rasam recipe with coconut in the fresh rasam powder. I had been meaning to try my mom in law's Mysore rasam for a while and she had even passed on the recipe to me long back but I never ended up doing it so I did what any self-respecting food blogger would do. I made her cook Mysore rasam and stood around taking pictures!

My mom in law makes amazing rasam so it's no surprise that the Mysore rasam was really amazing. She used freshly roasted rasam powder for it so the flavours were great and it was just the right amount of spicy vs sour. I really shouldn't have waited this long to get on board the Mysore rasam fan club.

Other rasam recipes I love - Pepper Rasam, Instant Tomato Rasam, Coconut Milk Rasam, and of course, Lemon Rasam.

MYSORE RASAM RECIPE

Preparation time: 5 minutes
Cooking time: 25 minutes
Serves 4
Recipe Source: Mom-in-Law

INGREDIENTS:

• 1 lime-sized ball of tamarind
• 1/2 cup of chopped tomato
• 1/2 tsp of turmeric powder
• 1/4 tsp of hing or asafoetida
• A few curry leaves
• 2 tsp of ghee or oil
• 1/2 tsp of black mustard seeds
• 1/2 cup of cooked and mashed toor dal

To Roast and Grind:

• 1 tbsp of coriander seeds
• 2 tbsp of channa dal or kadala paruppu
• 2-3 dry red chillies
• 1 tsp of jeera or cumin seeds
• 1/2 tsp of whole black pepper
• 1/3 cup of grated coconut
• 1/2 tsp of oil

INSTRUCTIONS:

0. Soak the tamarind in 1 cup warm water for 10 mins. Extract juice by adding 1 more cup as you go and discard the seeds and pulp.

1. Heat oil in a pan and roast the ingredients listed under "to roast and grind". Make sure the dal turns a golden brown.

2. Turn off flame and add the coconut, stirring well to make sure it mixes uniformly with the rest of the roasted spices. Set aside to cool.

3. Meanwhile, add 1 more cup of water to the 2 cups tamarind juice and let it come to boil. To this, add the chopped tomato, turmeric, some salt, and the hing.

4. Once it has come to a boil, simmer for about 10-15 mins until the mixture is almost half its quantity and the tomatoes are soft.

5. Meanwhile, grind the roasted spices + coconut mixture using no water. This is the base of Mysore rasam or Mysore rasam powder.

6. Add about 4-5 tbsp of the Mysore rasam powder to the simmering tamarind water.

7. Let it come to boil and immediately add the cooked and mashed toor dal. Mix well and adjust salt or rasam powder if required.

8. Add the curry leaves and simmer for another minute but not for too long, otherwise the flavour or the rasam will go down.

9. For tempering, heat the ghee in a small pan and add the mustard seeds. Whey they pop, dunk into the prepared Mysore rasam.

Serve Mysore Rasam hot with rice and any side dish like simple potato roast, beans mezhukkupuratti, vazhakka podimas, etc.