Buttermilk Chutney

Buttermilk Chutney - Plattershare - Recipes, food stories and food lovers
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. 
4 from 3 votes
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Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Served As: Breakfast, Dinner
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 200 ml Buttermilk
  • 2 spoons Chana Dal tea
  • 2 Green Chillies or chilli and red chilli
  • a piece Ginger of quarter
  • 1-2 tsp Salt or as per taste
  • 2 spoons Shallots finely chopped tb
  • leaves Curry
  • Mustard Seeds or urad, or seasoning and urad dal for seasoning
  • 2 spoons Oil tea


  • 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

Subhashni Venkatesh
Subhashni Venkatesh

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