18 Spicy Dosa Chutney Recipes Delight

Spice up your dosa game with our fiery collection of 18 Spicy Dosa Chutney Recipes that promise to turn your breakfast into a flavor-packed feast! Whether you’re a fan of the classic red chutney or eager to experiment with bold new blends, these recipes are your ticket to a deliciously hot start. Dive in and discover your next favorite chutney that’ll make every bite unforgettable!

Coconut Chutney for Dosa

Great for pairing with crispy dosas, this coconut chutney brings a creamy texture and a burst of flavor. It’s quick to make and uses simple ingredients.

Ingredients

• For the chutney:
  • 1 cup grated coconut
  • 2 tbsp roasted chana dal
  • 1 green chili
  • 1/2 inch ginger
  • 1/2 cup water
• For tempering:
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 dried red chili
  • 5-6 curry leaves

Instructions

1. In a blender, combine grated coconut, roasted chana dal, green chili, ginger, and water. Blend until smooth. Tip: For a smoother texture, blend in intervals.
2. Transfer the blended mixture to a serving bowl.
3. Heat oil in a small pan over medium heat for tempering.
4. Add mustard seeds to the hot oil. Wait until they start to pop.
5. Add dried red chili and curry leaves to the pan. Sauté for 10 seconds. Tip: Be careful not to burn the tempering.
6. Pour the tempering over the blended chutney. Mix well. Tip: Serve immediately for the best flavor.

Velvety smooth with a hint of spice, this chutney elevates any dosa. Try it as a spread on sandwiches for a twist.

Tomato Chutney for Dosa

Whipping up a tangy Tomato Chutney for Dosa is simpler than you think. This recipe delivers a perfect balance of flavors to complement your dosa.

Ingredients

• For the chutney:
  • 4 medium tomatoes, chopped
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 2 dried red chilies
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • 1/4 cup water
• For the tempering:
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 dried red chili
  • 5 curry leaves

Instructions

1. Heat 2 tbsp oil in a pan over medium heat.
2. Add 1 tsp mustard seeds and wait until they pop.
3. Add 2 dried red chilies, 1 tbsp urad dal, and 1 tbsp chana dal. Fry until golden.
4. Stir in 4 chopped tomatoes, 1/2 tsp turmeric powder, and 1 tsp salt. Cook for 10 minutes until tomatoes soften.
5. Add 1/4 cup water and simmer for 5 minutes. Let it cool.
6. Blend the mixture into a smooth paste.
7. For tempering, heat 1 tbsp oil in a small pan.
8. Add 1/2 tsp mustard seeds, 1 dried red chili, and 5 curry leaves. Fry for 30 seconds.
9. Pour the tempering over the chutney and mix well.

Zesty and vibrant, this chutney pairs wonderfully with crispy dosas. Its smooth texture and spicy kick can also elevate sandwiches or grilled meats.

Peanut Chutney for Dosa

Tantalize your taste buds with this quick Peanut Chutney, a perfect companion for crispy dosas. This recipe is straightforward, requiring minimal ingredients for maximum flavor.

Ingredients

• For the chutney:
  • 1 cup roasted peanuts
  • 2 green chilies, chopped
  • 1/2 cup fresh cilantro
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup water
• For tempering:
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 dried red chili
  • 5-6 curry leaves

Instructions

1. Blend roasted peanuts, green chilies, cilantro, lemon juice, salt, and water into a smooth paste. Tip: Adjust water for desired consistency.
2. Heat oil in a small pan over medium heat for tempering.
3. Add mustard seeds, let them pop for about 30 seconds.
4. Add dried red chili and curry leaves, sauté for another 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning.
5. Pour the tempering over the blended chutney and mix well. Tip: Serve immediately for the best flavor.

You’ll love the creamy texture with a nutty, slightly spicy kick. Try it as a spread on sandwiches for a twist.

Mint Chutney for Dosa

Zesty and fresh, this mint chutney is the perfect accompaniment to dosa, adding a burst of flavor with every bite. Its vibrant green hue and tangy taste make it a must-try.

Ingredients

• For the chutney:
  • 1 cup fresh mint leaves, tightly packed
  • 1/2 cup fresh cilantro leaves
  • 2 green chilies, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup water
• For tempering:
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1 dried red chili, broken into pieces

Instructions

1. Wash the mint and cilantro leaves thoroughly under running water. Pat them dry with a clean towel.
2. In a blender, combine the mint leaves, cilantro leaves, green chilies, lemon juice, salt, and water. Blend until smooth. Tip: For a smoother chutney, blend in intervals and scrape down the sides.
3. Heat oil in a small pan over medium heat. Add mustard seeds and let them pop.
4. Add urad dal and dried red chili. Fry until the dal turns golden brown. Tip: Keep the heat medium to prevent burning.
5. Pour the tempering over the blended chutney and mix well. Tip: The tempering adds a crunchy texture and enhances the flavor.

Perfectly balanced between spicy and tangy, this mint chutney pairs wonderfully with crispy dosas. Its smooth texture and aromatic tempering make it irresistible. Try serving it alongside idlis or as a sandwich spread for a twist.

Coriander Chutney for Dosa

Whip up this vibrant Coriander Chutney to elevate your dosa game. It’s fresh, tangy, and packs a punch.

Ingredients

• For the chutney:
  • 2 cups fresh coriander leaves, tightly packed
  • 1/2 cup grated coconut
  • 2 green chilies
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup water
• For tempering:
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 dried red chili
  • 1 pinch asafoetida

Instructions

1. Wash coriander leaves thoroughly. Pat dry to remove excess moisture.
2. In a blender, combine coriander leaves, grated coconut, green chilies, lemon juice, salt, and water. Blend until smooth.
3. Heat oil in a small pan over medium heat for tempering.
4. Add mustard seeds. Let them pop for 30 seconds.
5. Add dried red chili and asafoetida. Sauté for another 30 seconds until fragrant.
6. Pour the tempering over the blended chutney. Mix well.

Nowhere does simplicity meet flavor like in this chutney. Its creamy texture and bold taste make it a perfect dip or spread.

Ginger Chutney for Dosa

Nothing beats the tangy kick of ginger chutney paired with crispy dosa. This recipe delivers a bold flavor in minutes.

Ingredients

• For the chutney:
  • 1 cup fresh ginger, peeled and chopped
  • 1/2 cup roasted chana dal
  • 3-4 dried red chilies
  • 1 tbsp tamarind paste
  • 1/2 tsp salt
  • 1/2 cup water
• For tempering:
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 2-3 curry leaves

Instructions

1. Blend ginger, roasted chana dal, red chilies, tamarind paste, salt, and water into a smooth paste.
2. Heat oil in a pan on medium heat for tempering.
3. Add mustard seeds and let them pop for 30 seconds.
4. Add urad dal and fry until golden, about 1 minute.
5. Throw in curry leaves and sauté for 10 seconds to release aroma.
6. Pour the blended chutney into the pan and cook on low heat for 5 minutes, stirring occasionally.
7. Remove from heat once the chutney thickens to your desired consistency.

Lusciously thick with a fiery ginger punch, this chutney elevates any dosa. Try it as a spread for sandwiches or a dip for snacks.

Garlic Chutney for Dosa

Dive into the bold flavors of Garlic Chutney for Dosa, a spicy, aromatic condiment that elevates any meal. Perfect for those who love a kick, this chutney pairs wonderfully with dosas or as a sandwich spread.

Ingredients

• For the chutney:
  • 1 cup fresh grated coconut
  • 10 garlic cloves
  • 5 dried red chilies
  • 1 tbsp tamarind paste
  • 1 tsp salt
  • 1/2 cup water
• For tempering:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp asafoetida

Instructions

1. Blend grated coconut, garlic cloves, dried red chilies, tamarind paste, salt, and water into a smooth paste. Tip: Soak chilies in warm water for 10 minutes to soften.
2. Heat coconut oil in a small pan over medium heat for tempering.
3. Add mustard seeds to the hot oil. Wait until they pop, about 30 seconds.
4. Stir in asafoetida, then immediately pour the tempering over the chutney. Tip: Tempering enhances flavor, so don’t skip this step.
5. Mix well to combine all ingredients. Tip: Adjust water for desired consistency; thicker for spread, thinner for dipping.

Zesty and vibrant, this Garlic Chutney boasts a creamy texture with a fiery garlic punch. Try it as a bold dip for veggies or slather it on toast for a quick snack.

Onion Chutney for Dosa

Just like that, you can elevate your dosa game with this tangy onion chutney. It’s a simple yet flavorful addition that pairs perfectly with the crispiness of dosas.

Ingredients

• For the chutney:
  • 2 cups chopped onions
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 2 dried red chilies
  • 1/2 tsp turmeric powder
  • Salt to taste
• For grinding:
  • 1/2 cup grated coconut
  • 1 tbsp tamarind paste

Instructions

1. Heat oil in a pan over medium heat (350°F).
2. Add mustard seeds and wait until they pop.
3. Add urad dal and dried red chilies. Fry until the dal turns golden brown.
4. Stir in chopped onions and sauté until translucent, about 5 minutes.
5. Sprinkle turmeric powder and salt. Mix well.
6. Remove from heat and let it cool to room temperature.
7. Transfer the mixture to a blender. Add grated coconut and tamarind paste.
8. Blend to a smooth paste, adding a little water if necessary.
9. Return the chutney to the pan and cook on low heat for 2 minutes, stirring constantly.

Kick your dosa experience up a notch with this chutney’s creamy texture and bold flavors. Try spreading it on your dosa before adding the filling for an extra layer of taste.

Tamarind Chutney for Dosa

Here’s how to make Tamarind Chutney for Dosa, a tangy and sweet condiment that elevates any dish.

Ingredients

• For the base:
  • 1/2 cup tamarind pulp
  • 1 cup water
• For seasoning:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 2 dried red chilies
• For flavor:
  • 1/4 cup jaggery, grated
  • 1 tsp salt
  • 1/2 tsp turmeric powder

Instructions

1. Soak tamarind pulp in 1 cup water for 30 minutes. Squeeze to extract thick pulp. Discard solids.
2. Heat oil in a pan over medium heat. Add mustard seeds. Wait until they pop.
3. Add asafoetida and dried red chilies. Sauté for 30 seconds until fragrant.
4. Pour in tamarind pulp. Stir well to combine with the seasoning.
5. Add jaggery, salt, and turmeric powder. Mix until jaggery dissolves completely.
6. Simmer on low heat for 10 minutes, stirring occasionally, until the chutney thickens.
7. Cool to room temperature before serving. Store in an airtight container for up to a week.

Velvety smooth with a perfect balance of sweet and sour, this chutney pairs wonderfully with dosa or as a dip for snacks.

Red Chili Chutney for Dosa

A bold and spicy condiment, this Red Chili Chutney is the perfect accompaniment to dosa, adding a fiery kick to every bite. Made with simple ingredients, it’s quick to prepare and packs a punch of flavor.

Ingredients

• For the chutney:
  • 10 dried red chilies
  • 1/2 cup roasted peanuts
  • 1 tbsp tamarind paste
  • 1 tsp salt
  • 1/2 cup water
• For tempering:
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 5 curry leaves

Instructions

1. Soak the dried red chilies in warm water for 10 minutes to soften them.
2. Drain the chilies and blend them with roasted peanuts, tamarind paste, salt, and water until smooth.
3. Heat vegetable oil in a small pan over medium heat for tempering.
4. Add mustard seeds and wait until they start to pop, about 30 seconds.
5. Stir in asafoetida and curry leaves, frying for another 10 seconds until fragrant.
6. Pour the tempering over the blended chutney and mix well.

Great for those who love heat, this chutney has a smooth texture with a crunchy tempering. Serve it alongside dosa or use it as a spread for sandwiches to add a spicy twist.

Green Chili Chutney for Dosa

Outrageously flavorful and easy to whip up, this Green Chili Chutney is the perfect accompaniment to dosa. Its vibrant color and spicy kick will elevate your meal instantly.

Ingredients

• For the chutney:
  • 10 green chilies, stems removed
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup roasted peanuts
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup water
• For tempering:
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida

Instructions

1. Blend green chilies, cilantro, peanuts, lemon juice, salt, and water until smooth. Tip: For a smoother consistency, add water one tablespoon at a time.
2. Heat coconut oil in a small pan over medium heat for 1 minute.
3. Add mustard seeds and asafoetida to the pan. Cook until the seeds pop, about 30 seconds. Tip: Keep a lid handy to avoid splatters.
4. Pour the tempering over the blended chutney. Stir well to combine. Tip: Let the chutney sit for 10 minutes before serving to enhance flavors.

Lusciously creamy with a fiery punch, this chutney pairs wonderfully with crispy dosas. Try spreading it on sandwiches for an unexpected twist.

Curry Leaves Chutney for Dosa

Aromatic and vibrant, this Curry Leaves Chutney for Dosa brings a burst of flavor to your breakfast table. It’s quick to make and pairs perfectly with crispy dosas.

Ingredients

For the chutney:

• 1 cup fresh curry leaves, tightly packed
• 1/2 cup grated coconut
• 2 green chilies, chopped
• 1 tbsp tamarind paste
• 1/2 tsp salt
• 1/2 cup water

For tempering:

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1 dried red chili, broken into pieces
• 1 pinch asafoetida

Instructions

1. Wash the curry leaves thoroughly and pat them dry to remove excess moisture.
2. In a blender, combine the curry leaves, grated coconut, green chilies, tamarind paste, salt, and water. Blend until smooth. Tip: Add water gradually to achieve the desired consistency.
3. Heat coconut oil in a small pan over medium heat for the tempering.
4. Add mustard seeds and let them pop, about 30 seconds.
5. Add urad dal and fry until golden brown, about 1 minute. Tip: Keep the heat medium to prevent burning.
6. Add the dried red chili pieces and asafoetida, stir for 10 seconds.
7. Pour the tempering over the blended chutney and mix well. Tip: Tempering enhances the flavor, so don’t skip this step.

Bright and tangy, this chutney has a smooth texture with a hint of crunch from the tempering. Serve it alongside dosas or use it as a spread for sandwiches for an extra kick.

Pudina Chutney for Dosa

Get ready to elevate your dosa game with this vibrant Pudina Chutney. Great for a quick breakfast or snack, it’s packed with fresh flavors.

Ingredients

• For the chutney:
• 1 cup fresh mint leaves, tightly packed
• 1/2 cup fresh cilantro leaves
• 2 green chilies, roughly chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup water
• For tempering:
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1 dried red chili, broken into pieces
• 1 pinch asafoetida

Instructions

1. Wash the mint and cilantro leaves thoroughly under cold running water. Pat dry with a clean towel.
2. In a blender, combine the mint leaves, cilantro leaves, green chilies, lemon juice, salt, and water. Blend until smooth. Tip: For a smoother chutney, blend in intervals and scrape down the sides.
3. Heat coconut oil in a small pan over medium heat for tempering.
4. Add mustard seeds and let them pop. Then add urad dal, dried red chili, and asafoetida. Fry until the dal turns golden brown. Tip: Keep the heat medium to prevent burning.
5. Pour the tempering over the blended chutney and mix well. Tip: Let the tempering cool slightly to retain the crunch.

Kickstart your meal with this Pudina Chutney’s refreshing taste and creamy texture. Perfect alongside crispy dosas or as a spread for sandwiches.

Brinjal Chutney for Dosa

Brinjal chutney brings a smoky, tangy kick to your dosa, blending roasted eggplant with spices for a bold condiment.

Ingredients

• For roasting:
  • 1 large brinjal (eggplant)
  • 2 tbsp vegetable oil
• For the chutney:
  • 1/2 cup roasted brinjal, peeled and chopped
  • 1/4 cup roasted peanuts
  • 2 green chilies
  • 1 tbsp tamarind paste
  • 1 tsp salt
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp water
• For tempering:
  • 1 tbsp vegetable oil
  • 1/2 tsp mustard seeds
  • 1 dried red chili
  • 5 curry leaves

Instructions

1. Preheat oven to 400°F. Pierce brinjal with a fork, rub with 2 tbsp oil, and roast for 30 minutes until skin is charred and flesh is soft.
2. Cool the brinjal, peel, and chop 1/2 cup for the chutney. Tip: Roasting enhances the smoky flavor.
3. In a blender, combine roasted brinjal, peanuts, green chilies, tamarind paste, salt, mustard seeds, cumin seeds, and water. Blend to a smooth paste. Tip: Add water gradually to achieve desired consistency.
4. Heat 1 tbsp oil in a pan. Add mustard seeds, dried red chili, and curry leaves. Fry for 30 seconds until seeds pop.
5. Pour the tempering over the chutney and mix well. Tip: Tempering adds a crunchy texture and aromatic flavor.

Flavorful and versatile, this chutney pairs perfectly with dosa or as a spread on sandwiches. Its creamy texture and spicy kick will elevate any meal.

Carrot Chutney for Dosa

A carrot chutney adds a vibrant, sweet-spicy kick to your dosa. This version balances flavors perfectly and comes together in minutes.

Ingredients

– For the chutney: 2 cups chopped carrots, 1/2 cup grated coconut, 2 green chilies, 1 tbsp tamarind paste, 1 tsp salt, 1/2 cup water – For tempering: 2 tbsp oil, 1 tsp mustard seeds, 1/2 tsp urad dal, 1 dried red chili, 10 curry leaves

Instructions

1. Combine carrots, coconut, green chilies, tamarind paste, salt, and water in a blender. Blend until smooth. Tip: Add water gradually to achieve desired consistency. 2. Heat oil in a small pan over medium heat for tempering. 3. Add mustard seeds and let them pop for 30 seconds. 4. Stir in urad dal and fry until golden, about 1 minute. 5. Toss in dried red chili and curry leaves, sauté for another 30 seconds until fragrant. Tip: Keep the heat medium to prevent burning. 6. Pour the tempering over the blended chutney and mix well. Tip: Let the chutney sit for 10 minutes to allow flavors to meld. Great with dosa, this chutney boasts a creamy texture with a hint of crunch from the tempering. Its sweet-spicy profile makes it a versatile condiment for sandwiches or grilled meats too.

Beetroot Chutney for Dosa

Gather around for a vibrant twist to your dosa with this Beetroot Chutney. It’s a colorful, tangy accompaniment that’s as nutritious as it is delicious.

Ingredients

• For the chutney:
  • 2 medium beetroots, peeled and diced
  • 1/2 cup grated coconut
  • 2 green chilies
  • 1 tbsp tamarind paste
  • 1 tsp salt
• For tempering:
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal
  • 2 dried red chilies
  • 5 curry leaves

Instructions

1. In a blender, combine diced beetroots, grated coconut, green chilies, tamarind paste, and salt. Blend to a smooth paste with 1/4 cup water.
2. Heat coconut oil in a pan over medium heat for tempering.
3. Add mustard seeds and let them pop for 30 seconds.
4. Add urad dal and fry until golden, about 1 minute.
5. Throw in dried red chilies and curry leaves, sauté for another 30 seconds.
6. Pour the blended chutney into the pan. Cook on low heat for 5 minutes, stirring occasionally.
7. Remove from heat once the chutney thickens to your desired consistency.

Serve this chutney chilled or at room temperature with crispy dosas. Its earthy sweetness pairs perfectly with the savory crepes. Try spreading it on sandwiches for a colorful kick.

Spinach Chutney for Dosa

Kickstart your morning with a vibrant Spinach Chutney, perfect for slathering on crispy dosas. This recipe packs a punch with minimal effort.

Ingredients

• For the chutney:
• 2 cups fresh spinach, tightly packed
• 1/2 cup grated coconut
• 2 green chilies
• 1 tbsp lemon juice
• 1/2 tsp salt
• For tempering:
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1 dried red chili

Instructions

1. Wash the spinach thoroughly under running water. Pat dry with a clean towel.
2. In a blender, combine spinach, grated coconut, green chilies, lemon juice, and salt. Blend to a smooth paste without adding water.
3. Heat coconut oil in a small pan over medium heat for tempering.
4. Add mustard seeds to the hot oil. Wait until they pop.
5. Add asafoetida and dried red chili. Sauté for 10 seconds until fragrant.
6. Pour the tempering over the blended chutney. Mix well.

Oozing with freshness, this chutney boasts a creamy texture with a tangy kick. Serve it alongside dosas or as a dip for veggie sticks.

Lemon Chutney for Dosa

A tangy lemon chutney pairs perfectly with crispy dosa, offering a burst of flavor in every bite. This recipe is straightforward, ensuring a delicious result every time.

Ingredients

• For the chutney:
  • 2 lemons, juiced
  • 1 cup fresh cilantro, chopped
  • 2 green chilies, chopped
  • 1 tbsp ginger, minced
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder

Instructions

1. Heat 1 tbsp oil in a pan over medium heat (350°F).
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Wait until they pop.
3. Add 2 green chilies and 1 tbsp minced ginger. Sauté for 1 minute.
4. Mix in 1/2 tsp turmeric powder. Stir quickly to avoid burning.
5. Pour in the juice of 2 lemons. Add 1 tsp salt and 1 tbsp sugar. Stir well.
6. Let the mixture simmer for 5 minutes on low heat (250°F).
7. Turn off the heat. Add 1 cup chopped cilantro. Mix thoroughly.
8. Cool the chutney before serving to allow flavors to meld.

Fresh and zesty, this lemon chutney has a smooth texture with a hint of crunch from the seeds. Serve it alongside dosa for a refreshing contrast or use it as a vibrant spread for sandwiches.

Conclusion

We hope these 18 spicy dosa chutney recipes inspire your next kitchen adventure! Each one offers a unique twist to elevate your dosa experience. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for fellow spice lovers. Happy cooking!