5 from 1 vote

Augment your dhokla experience with vibrant green, fiery red, and mildly spiced yellow chutneys.

These flavorful accompaniments, served with soft dhokla, promise a delightful blend of aromatic herbs, spices, and zesty undertones.

Explore the step-by-step guide to craft these delectable chutneys, elevating your dhokla into a gourmet delight.

Get ready to savor the perfect balance of spice and freshness in each bite.

KEY TAKEAWAYS

Dhokla chutney offers a trio of vibrant flavors – refreshing green, fiery red, and mildly spiced yellow – elevating your dhokla experience.

Packed with fresh herbs, spices, and zesty undertones, each chutney brings a burst of aromatic goodness to your palate.
Follow the straightforward steps to craft these delectable chutneys, transforming humble dhokla into a gourmet delight.
From classic dhokla to samosas, sandwiches, and more, these chutneys add a versatile touch to a variety of Indian dishes and snacks.

Store your homemade dhokla chutneys in the fridge in airtight containers and aim to consume them within a week for prolonged freshness and optimal taste.

How to Cook Dhokla Chutney? (Step by Step Guide with Images)

For Dhokla Green Chutney

To prepare the green chutney served with dhokla, these are the steps to follow:

Step 1: Take a clean grinder.

Step 2: Put 1 cup of fresh and green coriander leaves into the grinder.

Step 3: Then add ½ a cup of fresh and green mint (pudina) leaves to it.

(Expert tip: If you do not like mint leaves, you can skip them. However, adding mint leaves to the green dhokla chutney will give it a distinct taste).

Step 4: Now, add 2 pieces of 1-inch size fresh and deskinned ginger, cut into small pieces, in the grinder.

Step 5: Then add 6 cloves of fresh, deskinned garlic to the content in the grinder.

Step 6: Also add 4 pieces of fresh green chilies to the ingredients, each broken in half.

(Expert tip: You can alter the number of fresh green chilies according to your needs and preference of hotness).

Step 7: Now, add ½ tsp of regular table salt to the ingredients.

Step 8: Finally, follow it with 1 tsp of fresh lime juice.

(Expert tip: If you want your green dhokla chutney to be sweet, you can add 1 tbsp of normal sugar to the ingredients in the grinder at this point. You may also add 1 tbsp of peanut oil for added flavor).

Step 9: Grind the content into a coarser paste.

(Expert tip: If the paste is too thick, you may add a spoon of water to make it thinner and blend again).

Step 10: Now, add the 3 pieces of dhokla to the paste. Cut them into small pieces for seamless churning.

(Expert tip: Adding dhokla to the paste will add to the color, texture, and taste of the green chutney).

Step 11: Grind it once again to a finer paste.

Step 12: Check the consistency.

Step 13: If you are satisfied with it, transfer the paste to a plate or bowl from the grinder and the green chutney for dhokla is ready to be consumed.

For Dhokla Red Chutney

To prepare the red chutney served with dhokla, these are the steps to follow:

Step 1: Take a grinder and put about 10 to 12 cloves of fresh and deskinned garlic in it.

Step 2: Then add 5 pieces of fresh red chilies into the grinder.

Step 3: Follow it with 1 piece of fresh and deskinned ginger of about 1-inch size. You may cut it into small pieces.

Step 4: Next, add 2 tbsp of Kashmiri red chili powder to it.

(Expert tip: This is the main ingredient that will give the red color of the dhokla chutney. So, be generous with it).

Step 5: Now add ½ tsp of table salt to the ingredients.

Step 6: Then squeeze 1 tbsp of fresh lemon juice to the content in the grinder. One-half of a standard lemon should be enough for it.

Step 7: Follow it with 1 tbsp of peanut oil.

(Expert tip: You may use other varieties of oil for it, such as olive oil, but using peanut oil is better to have a better flavor and taste).

Step 8: Then add 1 piece of dhokla to the content. Make sure you slice it into small halves.

Step 9: Finally, add 2 tbsp of water to the ingredients in the grinder.

Step 10: Blend the ingredients nicely to get a fine paste.

Step 11: Transfer the paste from the grinder to a bowl and the red chutney for dhokla is ready to be served.

For Dhokla Yellow Chutney

To prepare the yellow chutney served with dhokla, these are the steps to follow:

Step 1: Take a grinder and put ½ cup of roasted peanuts, 6 to 8 pieces of fresh green chilies, each broken in half, and ½ tsp of normal table salt in it.

Step 2: Squeeze 1 tsp of fresh lemon juice to the ingredient. About ½ piece of a standard lemon will be enough for that. Keep the other half aside.

Step 3: Finally, add ½ tsp of turmeric powder to the content in the grinder.

(Expert tip: You may add 1 tbsp of sugar to the content if you want to add some sweetness to the chutney).

Step 4: Now grind the ingredients roughly.

Step 5: Mix them nicely using a spoon and check the coarseness of the paste.

Step 6: Now, according to the coarseness of the paste and the fineness you want in it, add 3 to 4 tsp of water to the mixture.

Step 7: Finally, squeeze another teaspoon of fresh lime juice into the content. Use the other half of the lemon that you kept aside earlier.

Step 8: Blend them all nicely to get a fine paste.

Step 9: Transfer the paste from the grinder to a bowl and your yellow dhokla chutney is ready to be used.

Pro Tips for Cooking Dhokla Chutney

Freshness Boost: Opt for fresh coriander and mint leaves to enhance the chutney’s aromatic profile.

Spice Adjustment: Tailor the heat level by adjusting the number of green chilies in the green chutney.

Texture Mastery: If the chutney paste is too thick, gradually add water to achieve the desired consistency.

Flavor Elevation: Consider adding sugar for sweetness or peanut oil for an extra layer of flavor to the green chutney.

Color Brilliance: To achieve the vibrant red hue in the red chutney, be generous with Kashmiri red chili powder.

Oil Choices: Experiment with different oils; while peanut oil offers a distinct taste, olive oil is an alternative option.

Balancing Act: Achieve the perfect balance of sweetness and spiciness in the yellow chutney by adjusting lemon juice and sugar.

Dhokla Chutney Storing Tips

Refrigerate Promptly: After preparing, store your homemade dhokla chutneys in airtight containers in the refrigerator.

Prolonged Freshness: Airtight containers help retain the chutneys’ flavors and freshness for an extended period.

Avoid Temperature Fluctuations: Keep the chutneys away from temperature fluctuations to maintain their delicious taste over time.

How Does Dhokla Chutney Taste?

Green Chutney:

Refreshing with a kick of spice and a hint of citrus: The combination of fresh mint and coriander brings a refreshing zing, while the citrusy note from lemon juice adds a delightful twist.

Red Chutney:

Fiery and robust, with rich color and a zesty touch: The abundance of Kashmiri red chili powder not only imparts a bold red color but also delivers a spicy kick complemented by the zesty lemon juice.

Yellow Chutney:

Mellow and nutty, it boasts a perfect balance of flavors: The inclusion of roasted peanuts adds a subtle nuttiness and the harmonious blend of turmeric and lemon juice achieves a well-balanced taste with a mild undertone.

Dhokla Chutney Alternatives

There are hardly any exact alternatives to the dhokla chutneys. However, the following chutneys offer unique taste profiles that complement dhokla quite well and cater to different preferences.

Coconut Chutney: A South Indian favorite, coconut chutney is a blend of fresh coconut, green chilies, and roasted gram, offering a creamy texture and a mild spiciness.

Tamarind Chutney (Imli Chutney): A sweet and tangy alternative, tamarind chutney combines tamarind pulp with jaggery, spices, and a hint of roasted cumin, providing a flavorful and zesty accompaniment.

Mint Yogurt Chutney (Pudina Raita): A cooling option, mint yogurt chutney combines fresh mint, yogurt, and spices, delivering a refreshing and creamy dip that pairs well with dhokla.

Tomato Chutney: A tangy and savory choice, tomato chutney features tomatoes, onions, and spices cooked to perfection, offering a delightful balance of flavors.

What Dishes Can Dhokla Chutney Be Served with?

Dhokla (Steamed Chickpea Flour Cakes): Dhokla chutney is the perfect companion to the soft and spongy dhokla, enhancing its flavors with every bite.

Khandvi (Gram Flour Rolls): The tangy and zesty notes of dhokla chutney complement the delicate rolls of khandvi, creating a delightful combination.

Samosa: Dip crispy samosas into the chutney for a fusion of flavors, balancing the spiciness of the samosa with the freshness of the chutney.

Bhajiya (Fritters): Whether it’s onion bhajiya or potato fritters, dhokla chutney adds a refreshing element that cuts through the richness of the fried snacks.

Sandwiches: Spread dhokla chutney on sandwiches for an Indian-inspired twist, elevating the taste of both grilled and cold sandwiches.

Pakoras (Deep-fried Fritters): Drizzle or dip pakoras into dhokla chutney to experience a burst of flavors that enhance the spiced and fried goodness.

Pav Bhaji: Serve dhokla chutney alongside pav bhaji to add a refreshing contrast to the spicy and flavorful mixed vegetable curry.

Aloo Tikki (Potato Patties): Top aloo tikki with a dollop of dhokla chutney to introduce a tangy and herby element to the classic potato patties.

Vegetable Stir Fries: Use dhokla chutney as a side condiment for vegetable stir fries and even vegetable biryani, providing a refreshing break between bites of the aromatic rice dish.

Chaat: Drizzle dhokla chutney over various chaat items like sev puri, pani puri, or dahi puri to add a zesty kick to the street food experience.