Quick & Easy Buttermilk Chutney Recipe (South Indian Style)
25 minutes
654 reads
About Quick & Easy Buttermilk Chutney Recipe (South Indian Style)
Spice up your South Indian breakfast or dinner with this vibrant Buttermilk Chutney! A refreshing change from traditional chutneys, this recipe boasts a creamy tang, subtle heat, and earthy undertones. It's incredibly quick to make and pairs perfectly with idli, dosa, vada, and more.Unlike coconut-based chutneys, this version uses buttermilk for a unique, lighter texture. The blend of chana dal, green chilies, and ginger creates a complex flavor profile that's both exciting and familiar. Get ready to elevate your everyday meals!This recipe is perfect for busy weeknights or when you crave a flavorful side dish that's ready in minutes. The creamy texture and zesty flavor will become a new favorite!
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Recipe Time & More
Prep20 minutes
Cook5 minutes
Total25 minutes
Ingredients
For the Chutney Paste
- 200 ml Buttermilk
- 1/4 cup Split Chickpea split chickpeas; also known as split bengal gram
- 2 Chili adjust to your spice preference; or use a combination of green and red chilies, green
- 1 inch Ginger
- 1.5 tsp Salt or to taste
For the Tempering
- 2 tbsp Shallots finely chopped
- 10 Curry Leaves
- 1 tsp Mustard Seeds rai; you can also add 1/2 tsp urad dal (split black lentils) for extra flavor
- 2 tbsp Oil vegetable or coconut oil
- 1/4 tsp Asafoetida hing, optional, but adds a wonderful aroma
Instructions
Prepare the Chutney Paste
- Soak the chana dal in water for 15-30 minutes. Drain well.
- Combine the soaked chana dal, green chilies, ginger, and salt in a blender. Add a little water as needed to achieve a smooth paste.
- Mix the prepared paste with the buttermilk and set aside.
Make the Tempering
- Heat the oil in a small pan or kadai.
- Add the mustard seeds and asafoetida (if using). Once the mustard seeds begin to splutter, add the urad dal (if using) and curry leaves. Sauté briefly until fragrant.
- Add the finely chopped shallots and sauté until softened, about 2-3 minutes.
Combine and Finish
- Pour the buttermilk and chana dal mixture into the pan with the tempering. Stir well to combine.
- Cook for 2 minutes, or until the chutney slightly thickens and bubbles begin to form. Remove from heat.
- Serve warm or at room temperature with your favorite South Indian dishes.
Recipe Notes
Expert Tips for the Best Buttermilk Chutney
- For a smoother chutney, strain the paste after blending to remove any skins or bits of dal.
- Adjust the amount of green chilies according to your preferred level of spiciness.
- If you don't have shallots, you can substitute with finely chopped red onion.
- For a richer flavor, you can roast the chana dal lightly in a dry pan before soaking.
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Recipe Nutrition
Calories: 970kcalCarbohydrates: 30gProtein: 12gFat: 91gSaturated Fat: 8gPolyunsaturated Fat: 24.9gMonounsaturated Fat: 49.8gSodium: 855mgFiber: 8gSugar: 1g
Subhashni Venkatesh
Articles: 165
4 Comments
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Absolutely delicious! Can’t wait to try it.
Such a tempting dish! Thank you.
Looks so good! Can’t wait to try it.
This is so inspiring! Can’t wait to cook it.