Chutney

Welcome to the Chutney section of our recipe website! Here, you will find a variety of recipes for delicious and flavorful condiments that are sure to elevate any dish.

Chutneys are a type of condiment that originated in the Indian subcontinent and are widely used in South Asian and Southeast Asian cuisine. These savory and tangy sauces are typically made by blending together a variety of ingredients, such as fruits, vegetables, herbs, spices, vinegar, and sugar.

The word "chutney" is derived from the Hindi word "chatni," which means to lick or eat with relish. Chutneys have a long history and have been an essential part of Indian cuisine for centuries, with different regions and communities having their own unique variations.

Some of the most popular types of chutneys include:

Mango chutney: Made with ripe mangoes, sugar, vinegar, and spices, this chutney has a sweet and tangy flavor and is a popular accompaniment to curry dishes.
Mint chutney: Made with fresh mint leaves, coriander, green chilies, and lemon juice, this chutney has a bright and refreshing flavor and pairs well with grilled meats and vegetables.
Tamarind chutney: Made with tamarind pulp, dates, jaggery (unrefined cane sugar), and spices, this chutney has a sweet and sour flavor and is often used as a dipping sauce for samosas and other Indian snacks.
Tomato chutney: Made with ripe tomatoes, onions, garlic, and spices, this chutney has a savory and slightly sweet flavor and is a great accompaniment to dosas (Indian crepes) and rice dishes.

We hope that you will enjoy exploring the many different flavors and varieties of chutneys available on our website and will find the perfect condiment to complement your favorite dishes.

Mint Chutney

Mint Chutney (Pudina Chutney)

Ingredients:

2 cups fresh mint leaves, washed and chopped
1 cup fresh coriander leaves, washed and chopped
2 green chillies, chopped
1 inch piece of ginger, peeled and chopped
2 cloves of garlic, chopped
Salt to taste
1 tsp sugar
1 tbsp lemon juice
Water as required

Instructions:

In a blender, add the mint leaves, coriander leaves, green chillies, ginger, garlic, salt, sugar, and lemon juice.
Blend the mixture until it becomes a smooth paste, adding water as required.
Once the chutney is blended, transfer it to a bowl and serve as a dip or a spread.

Tamarind Chutney

Tamarind Chutney (Imli Chutney)

Ingredients:

1 cup tamarind pulp
1 cup jaggery or sugar
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp red chilli powder
1 tsp ginger powder
Salt to taste
Water as required

Instructions:

In a saucepan, combine the tamarind pulp, jaggery or sugar, and water.
Cook the mixture on medium heat until the jaggery or sugar dissolves.
In a separate pan, dry roast the cumin seeds and coriander seeds until fragrant.
Grind the roasted seeds to a powder using a mortar and pestle or a spice grinder.
Add the ground spices, red chilli powder, ginger powder, and salt to the tamarind mixture.
Cook the mixture on medium heat, stirring occasionally, until it thickens and becomes a chutney consistency.
Let the chutney cool before serving as a dip or an accompaniment to chaat dishes.

Coconut Chutney

Ingredients:

1 cup grated coconut
1/2 cup roasted chana dal
2 green chillies, chopped
1 inch piece of ginger, peeled and chopped
Salt to taste
Water as required

For tempering:

1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
A few curry leaves

Instructions:

In a blender, add the grated coconut, roasted chana dal, green chillies, ginger, and salt.
Blend the mixture until it becomes a smooth paste, adding water as required.
Once the chutney is blended, transfer it to a serving bowl.
In a small pan, heat the oil for tempering.
Add the mustard seeds, urad dal, and curry leaves to the pan and let them splutter.
Pour the tempering over the chutney and serve with dosa, idli, or vada.

Tomato Chutney

Ingredients:

4 ripe tomatoes, chopped
1 onion, chopped
2 green chillies, chopped
1 inch piece of ginger, peeled and chopped
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
Salt to taste
1 tbsp oil

Instructions:

In a pan, heat the oil on medium heat.
Add the cumin seeds and mustard seeds to the pan and let them splutter.
Add the chopped onion, green chillies, and ginger to the pan and sauté until the onion turns translucent.
Add the chopped tomatoes, turmeric powder, and salt to the pan and mix well.

Cook the mixture on medium heat until the tomatoes become soft and mushy.
Once the mixture has cooled, blend it in a blender to a smooth paste.
Serve the tomato chutney as an accompaniment to dosa, idli, or rice.

Coriander Chutney

Coriander Chutney (Dhania Chutney)

Ingredients:

2 cups fresh coriander leaves, washed and chopped
2 green chillies, chopped
1 inch piece of ginger, peeled and chopped
2 cloves of garlic, chopped
1 tsp cumin seeds
Salt to taste
1 tbsp lemon juice
Water as required

Instructions:

In a blender, add the coriander leaves, green chillies, ginger, garlic, cumin seeds, salt, and lemon juice.
Blend the mixture until it becomes a smooth paste, adding water as required.
Once the chutney is blended, transfer it to a bowl and serve as a dip or a spread.

Peanut Chutney

Ingredients:

1 cup roasted peanuts, unsalted
2 green chillies, chopped
1 inch piece of ginger, peeled and chopped
2 cloves of garlic, chopped
Salt to taste
Water as required

For tempering:

1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
A few curry leaves

Instructions:

In a blender, add the roasted peanuts, green chillies, ginger, garlic, and salt.
Blend the mixture until it becomes a smooth paste, adding water as required.
Once the chutney is blended, transfer it to a serving bowl.
In a small pan, heat the oil for tempering.
Add the mustard seeds, urad dal, and curry leaves to the pan and let them splutter.
Pour the tempering over the chutney and serve with dosa, idli, or vada.

Onion Chutney

Ingredients:

2 onions, chopped
2-3 red chillies, chopped
1 inch piece of ginger, peeled and chopped
2 cloves of garlic, chopped
Salt to taste
1 tbsp oil

Instructions:

In a pan, heat the oil on medium heat.
Add the chopped onions, red chillies, ginger, garlic, and salt to the pan and mix well.
Sauté the mixture until the onions turn golden brown.
Once the mixture has cooled, blend it in a blender to a smooth paste.
Serve the onion chutney as an accompaniment to dosa, idli, or rice.

Garlic Chutney

Ingredients:

1/2 cup garlic cloves, peeled
4-5 red chillies, chopped
Salt to taste
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp oil

Instructions:

In a pan, dry roast the cumin seeds and coriander seeds until fragrant.
Grind the roasted seeds to a powder using a mortar and pestle or a spice grinder.
In a blender, add the garlic cloves, red chillies, salt, and ground spice powder.
Blend the mixture until it becomes a smooth paste, adding water as required.
In a small pan, heat the oil and add the blended chutney to the pan.

6. Cook the chutney on medium heat for a few minutes, stirring occasionally, until the raw garlic taste disappears.

Serve the garlic chutney as a spread for sandwiches or as a dip for snacks.

Mango Chutney

Ingredients:

2 ripe mangoes, peeled and chopped
1 onion, chopped
2-3 green chillies, chopped
1 inch piece of ginger, peeled and chopped
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
Salt to taste
1/2 cup sugar
1/2 cup vinegar
1 tbsp oil

Instructions:

In a pan, heat the oil on medium heat.
Add the cumin seeds and mustard seeds to the pan and let them splutter.
Add the chopped onion, green chillies, and ginger to the pan and sauté until the onion turns translucent.
Add the chopped mangoes, turmeric powder, salt, sugar, and vinegar to the pan and mix well.
Cook the mixture on medium heat, stirring occasionally, until the mangoes become soft and mushy.
Once the chutney has thickened and the mangoes are cooked, let it cool.
Serve the mango chutney as an accompaniment to Indian meals or as a dip for snacks.

Note: For a chunkier texture, you can leave some of the mangoes in bigger pieces or chop them to your preferred size.