Simple, practical, and full of everyday flavour, Idli Chutney Recipe | Hotel Style Idli Chatni is a vegetarian karnataka chutney made with oil, peanut, and putani / roasted gram dal in about 8 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 3 minutes
- Total time: 8 minutes
- Yield: 5 Servings
- Category: chutney
- Cuisine: karnataka
Ingredients
- 2 tbsp oil
- ¾ cup peanut (roasted)
- ¼ cup putani / roasted gram dal
- 5 chilli
- 2 tbsp pudina / mint
- 1 inch ginger
- 1 cup coconut (grated)
- small piece tamarind
- ½ tsp salt
- water (for grinding)
- ½ cup coriander
For tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 3 dried red chilli
- pinch hing
- few curry leaves
Method
- Firstly, in a pan heat 2 tbsp oil and roast ¾ cup peanut, ¼ cup putani.
- Roast until the roasted gram dal changes colour.
- Add 5 chilli, 2 tbsp pudina, 1 inch ginger and roast slightly.
- Cool completely, and transfer to the mixer jar.
- Add 1 cup coconut, a small piece tamarind, ½ tsp salt and 1 cup water.
- Grind to smooth paste adding water as required.
- Now add ½ cup coriander, ½ cup water. Pulse and grind to get a good texture of coriander.
- Now transfer to a large bowl.
- Add water to the mixer jar and pour the water into the chutney adjusting the consistency.
- Mix well making sure everything is well combined.
- To prepare the tempering, heat 2 tbsp oil. Splutter, 1 tsp mustard, ½ tsp urad dal, 3 dried red chilli, pinch hing and few curry leaves.
- Splutter the tempering and pour over the chutney. Mix well.
- Finally, enjoy the Idli Chutney Recipe with hot steamed idli.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
