Add a Twist To Your Meals With These Delish Chutneys
Simply delicious and fuss-free, these chutney recipes are a must-try
Chutneys are a staple in Indian homes. Much like pickle, they are one of the most important accompaniments to almost every meal—whether it’s breakfast, lunch or dinner.
Here is one red, one green and one white chutney recipe you can make using kitchen staples.
Sweet and Spicy Tomato Chutney
Made with fresh juicy tomatoes, nigella seeds (kalaunji) and jaggery, this sweet and tangy chutney goes well with just about anything, be it khichdi or a stuffed parantha.
How to: In a non-stick pan, add 1 teaspoon of oil. Now add 3 teaspoons of Nigella seeds, 1 whole red chilli and 1 teaspoon of fenugreek (methi) seeds. Stir for a few seconds till they start releasing an aroma. Add 4 cups of chopped tomatoes and stir. Then add 2 tablespoons of red chilli powder, 2 teaspoons of salt, 1 teaspoon of fennel powder (saunf) and 200 grams of jaggery powder. Mix well and let it simmer for about 25 minutes, remember to stir it occasionally. Once the tomatoes have turned pulpy and the chutney has become thick, remove from heat, add a tablespoon of lemon juice or vinegar. Mix well and store it in an air-tight jar in the refrigerator.
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Mint and Coriander Chutney
The perfect accompaniment for samosa, chila, pakora and just about any Indian snack, the quintessential spicy green chutney is an all-time favourite. You can even use this refreshing chutney as a sandwich spread or mix it in your curd to make a quick and delicious raita or a creamy dip.
How to: In a mixer grinder, add ½ cup of chopped coriander leaves, ½ cup of mint leaves, 1-inch ginger piece, 1 garlic clove, 2 chopped green chillies, 2 tablespoons of lemon juice, salt to taste, 1 teaspoon of chat masala, and ¼ cup of water. Grind till it becomes a smooth paste. Taste the chutney and add salt if needed. If you like your...
Chutneys are a staple in Indian homes. Much like pickle, they are one of the most important accompaniments to almost every meal—whether it’s breakfast, lunch or dinner.
Here is one red, one green and one white chutney recipe you can make using kitchen staples.
Sweet and Spicy Tomato Chutney
Made with fresh juicy tomatoes, nigella seeds (kalaunji) and jaggery, this sweet and tangy chutney goes well with just about anything, be it khichdi or a stuffed parantha.
How to: In a non-stick pan, add 1 teaspoon of oil. Now add 3 teaspoons of Nigella seeds, 1 whole red chilli and 1 teaspoon of fenugreek (methi) seeds. Stir for a few seconds till they start releasing an aroma. Add 4 cups of chopped tomatoes and stir. Then add 2 tablespoons of red chilli powder, 2 teaspoons of salt, 1 teaspoon of fennel powder (saunf) and 200 grams of jaggery powder. Mix well and let it simmer for about 25 minutes, remember to stir it occasionally. Once the tomatoes have turned pulpy and the chutney has become thick, remove from heat, add a tablespoon of lemon juice or vinegar. Mix well and store it in an air-tight jar in the refrigerator.
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Mint and Coriander Chutney
The perfect accompaniment for samosa, chila, pakora and just about any Indian snack, the quintessential spicy green chutney is an all-time favourite. You can even use this refreshing chutney as a sandwich spread or mix it in your curd to make a quick and delicious raita or a creamy dip.
How to: In a mixer grinder, add ½ cup of chopped coriander leaves, ½ cup of mint leaves, 1-inch ginger piece, 1 garlic clove, 2 chopped green chillies, 2 tablespoons of lemon juice, salt to taste, 1 teaspoon of chat masala, and ¼ cup of water. Grind till it becomes a smooth paste. Taste the chutney and add salt if needed. If you like your chutney spicy, add another green chilli and whizz till it becomes a smooth paste. (Add 2 tablespoons of chopped raw mango for extra tart if you like).
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Coconut and Peanut Chutney
A staple in many homes in southern India, this protein-packed chutney creamy and delicious. It complements South Indian cuisine, such as dosa, idli, uttapam and upma, but can go perfectly well with spice-roasted fish, or can be a dip for your papad, or a base sauce for a chicken dish.
How to: In a non-stick pan, heat 2 teaspoons of coconut oil and roast 2-3 whole red chilli. Remove from the heat and let it cool. In a mixer grinder, take ½ cup of roasted peanuts, ½ cup of grated coconut, roasted chillies with oil, 2 small cloves of garlic, 1 teaspoon of tamarind paste, and salt to taste. Grind without water first, then add enough water and grind till it becomes a smooth paste.Transfer the chutney to a bowl.
In a small pan, heat 1 teaspoon of coconut oil and add 1 teaspoon of mustard seeds (rai), 1 tablespoon of urad dal and 5-6 curry leaves. Let the seeds splutter. Remove from the heat and pour it over the chutney. Mix it before serving.
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