> ## Documentation Index > Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt > Use this file to discover all available pages before exploring further. # Idli Chutney Recipe

| | | | -------------- | ---------- | | **Prep time** | 5 min | | **Cook time** | 3 min | | **Total time** | 8 min | | **Serves** | 5 servings | Per servings. | Nutrient | Amount | | ------------- | -------- | | Calories | 369 kcal | | Carbohydrates | 23 g | | Protein | 13 g | | Fat | 29 g | | Saturated fat | 7 g | | Sodium | 307 mg | | Potassium | 1441 mg | | Fiber | 7 g | | Sugar | 5 g | | Vitamin A | 1916 IU | | Vitamin C | 200 mg | | Calcium | 333 mg | | Iron | 12 mg | ## About This is a classical adaptation of the simple coconut chutney which carries a unique and Idli-friendly texture and taste. In other words, **Idli chutney** has a more watery texture which acts like sambar and makes it easy to consume the soft and moist idli. Having said that the chutney is not limited to it. It can also be used for other South Indian breakfast recipes too. Particularly, it can also be an ideal choice for dosa, paddu, appam, and even for Idiyappam rice noodles. There are different ways to make this simple chutney, but the common ingredient used is coconut. Depending upon the region and the additional ingredient used, the taste and consistency changes to this **Idli Chutney**. The most common ingredient used is roasted channa dal, but it can also take roasted peanuts. Also for the sourness, you can add raw mangoes in place of tamarind. ## 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 ## Instructions 1. Firstly, in a pan heat 2 tbsp oil and roast ¾ cup peanut, ¼ cup putani. 2. Roast until the roasted gram dal changes colour. 3. Add 5 chilli, 2 tbsp pudina, 1 inch ginger and roast slightly. 4. Cool completely, and transfer to the mixer jar. 5. Add 1 cup coconut, a small piece tamarind, ½ tsp salt and 1 cup water. 6. Grind to smooth paste adding water as required. 7. Now add ½ cup coriander, ½ cup water. Pulse and grind to get a good texture of coriander. 8. Now transfer to a large bowl. 9. Add water to the mixer jar and pour the water into the chutney adjusting the consistency. 10. Mix well making sure everything is well combined. 11. 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. 12. Splutter the tempering and pour over the chutney. Mix well. 13. Finally, enjoy the Idli Chutney Recipe with hot steamed idli. ## Step-by-step Firstly, in a pan heat 2 tbsp oil and roast ¾ cup peanut, ¼ cup putani.