If I may be pardoned, the non-use of bread with chutneys is a bit of mindset matter.
Of course the yeast's CO2 sourish fermentation smell factor, the milkbread's sweetishness are the off-putting elements in the bread-chutney combo development. Add to it the soggyish [vs.idly] noncrisp [compared to dosa,paratha] and the case gets closed.
With the advent of toasted sandwiches and the like this has been mitigated a bit.
Still, the fluffy steaming idly, and the crisp hot dosa, vada -even softy pongal upma with the spicy fumes intoxicating you, attract the chutneys and sambar as a proverbial duck to the water.
Nowadays, with the multigrain breads and with the old sandwich bread thinly sliced and goldentoasted to a crisp crunch, the use of a ginger-tamarind-red/green chilly salted seasoned paste at a stand-on the finger cosistency goes well.
So does the well-soaked-in-ghee-dalpowder (chick pea, moong dal roasted and ground with asafoetida salt chillypowder), the pure fire kaarampodi, with the smouldering roasted ground coriander,cummin, chilly, salt with a touch of tamarind and drenched in ghee does spice up the bland wimpy bread into ferocious fighting cock.
And, of course, the gatti chutney (meaning the chutney without the extra flowing consistency) made of coconut or peanut or onion-ginger-garlic-chilly serves as a good blood thinner wakeup for the deserving wodgs too (western oriented desi gent)
Try and visit a whole new world of westernised breakfast accompaniment.