Idlis with Tricolor Chutneys

Being a typical south indian my idea of a scrumptious breakfast would undoubtedly be the age old idlis. There is nothing that beats it when it is served steaming hot, all white, soft and spongy with many chutneys on a banana leaf. No matter wherever you go and whatever you taste, in a tiniest part of your heart you always get to feel “Nothing like Namma Ooru idli and chutney”.

Idlis with chutneys


If these Mallipoo idlis were served with tri color chutneys and sambar everyday to me without me having to cook of course, would make my life bliss. If you have the idli batter on hand which I’m sure everybody makes a batch every week, making your breakfast fit for a king is such a breeze.


As I have already given the recipes for idli batter, Onion Tomato Chutney and Hotel Coconut Chutney, I’m giving below the recipe for Coriander-Mint Chutney aka Green Chutney.

Coriander-Mint Chutney

You’ll need:

Coriander leaves 1 bunch
Mint leaves 1/2 bunch
Green Chillies 6-8
Ginger 1 inch piece
Lemon Juice 2 – 3 tsp
Salt to taste



Clean and wash both the leaves well. Roughly chop them. In a Mixie jar place the leaves, green chillies, ginger, lemon juice and salt and grind together finely using little water.

You can prepare the tempering by heating a spoon of oil in a pan and adding the mustard seeds to it. Once it splutters add it to the chutney and mix well. I have not done it here.

Transfer to a serving bowl and enjoy with steaming idlis or crispy dosas.



Using lemon juice maintains the greenish tinge of the chutney. The upper layer may though darken due to oxidization. Mix well and you can see the green of the chutney.

In case you do not have lemons replace with a piece of tamarind.


These steaming hot idlis with chutneys are off to

My Let’s Cook: Scrumptious breakfasts

Krithi and Denny’s Serve it Steamed

Nayna’s Flavors of South

Shilpa’s Life is Green

Jaya’s B2B: Chutneys

Akheela’s Food Palette Series: Rainbow Colors

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