Think Chutney for breakfast in most houses would be the Classic Coconut chutney or mint chutney. Think beyond the classic and check out these 20+ varieties of chutney you can make.
Most at vegan (plant based) and almost all are GF (if you skip the asafoetida). Almost all of them pair with breakfast Idli, Vada, Dosa , Pongal ,Dhokla, Upma while some are called Thogayals (a.k.a Thuvayal) which is a South Indian / Tamil style thick chutney that is eaten with hot steamed rice and some gravy. In Andhra cuisine, these chutneys are also called pachadi.
So, do let me know in the comments below which is your favourite and what are the other chutney varieties would you love to see on the blog ?
Thogayal / Thuvayals (thick South Indian Chutneys eaten with rice)
Tomato Thokku (Tomato Chutney) - this can be eaten with idli / dosa as well
Peerkangai Thuvayal (ridge gourd thuvayal)
Inji Thogayal (GInger chutney)
Paruppu thogayal (Lentils - Only chutney)
Karivepalai Thogayal (Curry leaves chutney)
For Chutneys served wit Idli/Dosa/Pongal/Upma, we have (in alphabetical order) :
Chow Chow Chutney (Chayote Squash Chutney)
Kollu Chutney (Horsegram chutney)
Mangai Kothamalli chutney (raw mango Coriander chutney)
Mooli Chutney / Mullangi Chutney (radish chutney) without coconut
Nellikai chutney (alma chutney)
Palll Perugu Chutney (Andhra style peanut + buttermilk chutney)
Palli Allam Chutney (ginger peanut Chutney)
Tangy Coriander / Dhaniya Chutney
Priya Iyer says
What a lovely collection, Kalyani! I'm forever looking for good side dishes for idli and dosa, and you have largely solved my problem. 🙂
Linsy Patel says
lovely collection of chutneys, love to try few with my dosa
Priya Vj says
This post has solved a major hassle of looking for different chutneys /thuvayals to make as part of day to day breakfast and lunch preps .the tangy dhaniya chutney is what is on my todo list ASAP.