Buttermilk Chutney

4 from 3 votes

Very different chutney that tastes delicious and goes very well with South Indian tiffin items like Upma, Dosa, Adai, Idiyappam, Aapam and Idli. An instant chutney without coconut and a different one from the usual chutney varieties. 
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Served AsBreakfast, Dinner
Servings 4


  • Buttermilk 200 ml
  • Chana dal 2 tea spoons
  • Green chillies 2 and Red chilli 2
  • Ginger a small piece of quarter inch
  • Salt
  • Finely chopped shallots 2 tb spoons
  • Curry leaves
  • Mustard seeds and urad dal for seasoning
  • Oil 2 tea spoons


  • Soak chana dal in water for 15 to 30 minutes. Then drain the water.
  • Add the the chillies, ginger and required salt to it and grind to smooth paste with water and mix it with the butter milk and keep aside.
  • Heat a kadai with oil. Saute it with mustard seeds, urad dal and curry leaves. Add a pinch of hing powder. 
  • After they splutter fry the shallots in it for a while. After they become soft add the buttermilk mix and stir well.
  • In two minutes it will thicken and stars to give out bubbles. Switch off the stove.

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4 from 3 votes

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Subhashni Venkatesh
Subhashni Venkatesh

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