Top 21 Chutney Varieties Tamil Recipes

Chutney is what turns a plain tiffin into a meal, and Tamil kitchens rarely repeat the same one two days running. The template stays constant — a base ingredient, roasted dal for body, chilli for heat, tamarind or tomato for sourness, and a mustard and curry leaf tempering poured on top — but the base can be anything: coconut, tomato, onion, coriander, mint, peanut, sesame, ridge gourd skin, coriander stems, even leftover vegetable peels. This collection gathers dozens of them, each with grinding consistency notes so the chutney matches the dish it accompanies: thicker for dosai, looser for idli, and thinner still for pongal. Shelf life and refrigeration guidance appear on every page. Learn four bases well and you can send out a different tiffin plate every morning of the week without repeating yourself.

தேங்காய், தக்காளி, கொத்தமல்லி உள்ளிட்ட சட்னி வகைகள்.