Indian Chutney is an essential part of the Indian Thali. This is part of the condiments or sauces in Indian cuisines. Each Indian state has its version of chutneys that are served for different meals in different ways. It can be a relish, a dip, a sauce. It can be made with lentils, Curds, and vegetables.
Indian Chutney Recipes
Chutney is the Indian version of the international “Dips.” It has a combination of various Indian condiments with the whole spices and the spice powders. You can add any type of vegetable, fruit, herb, sauce, and spice to make chutney of your favorite flavor and taste. The taste of the Indian chutney recipe is flexible and it can be either sweet, salty, spicy, mild, or tangy.
Each different ingredient has its flavors and integrates its color to the chutney. This gives us chutney of different tastes, textures, and colors. The small bowl of chutney occupies no space in the plate and thus can be tucked with food of all types of Cuisine.
The basic ingredients from which chutney can be made are herbs such as coriander leaves, curry leaves, fenugreek leaves, and cilantro leaves, mint leaves, fruits such as coconut, mango, pomegranate, and lemon, spices such as ginger, garlic, tamarind, red chili, green chili, cumin, Asafoetida, tamarind, date, and veggies like onions, tomatoes, etc.
1. Tamarind Dates Chutney
* ½ cup seedless tamarind / imli
* ½ cup seedless dates / khajoor
* 2 cups water (for thinner consistency add 3 cups water)
* ½ cup jaggery /gud
* ½ tsp fennel powder / saunf powder
* 1 tsp coriander powder / dhaniya powder
* ½ tsp cumin powder / jeera powder
* 1 tsp kashmiri red chili powder / lal mirch powder
* ½ tsp dry ginger powder / sonth- saunth powder
* salt to taste
1. Firstly, in a large Kadai take an equal proportion of tamarind, dates, and jaggery (½ cup each).
2. Further pour 2 cups of water.
3. Mix and boil the mixture for at least 10 minutes.
4. Also add ½ tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp Kashmiri red chili powder, ½ tsp dry ginger powder, and salt to taste.
mix and mash tamarind and dates.
5. Furthermore, simmer the mixture for 2 minutes.
6. Later allow the mixture to cool completely.
7. Now transfer the dates, tamarind mixture to the mixer and blend smooth puree.
further strain the puree.
8. Transfer the prepared khajoor imli Ki chutney into an airtight jar and store it in the refrigerator.
9. Finally, use the prepared tamarind date chutney in preparing sev puri, bhel puri, or pani puri.
2. Coconut Chutney
Coconut Chutney is a delightful South Indian condiment that pairs beautifully with breakfast and snack dishes like Idli, Dosa, Uthappam, and Medu Vada. Here I share two simple recipes – a classic recipe with spice tempering, as well as a quick, hotel-style recipe that skips tempering. This is also an Indian chutney recipe.
* ½ cup grated fresh or frozen coconut
* ¼ cup roasted Chana dal (roasted Bengal gram)
* ½ inch ginger – chopped
* 1 to 2 green chilies – chopped
* 15 to 20 curry leaves
* 2 teaspoons oil (coconut oil or sunflower oil)
* salt as required
* ¼ cup water or add as required
1. First heat 2 teaspoons oil (sunflower or coconut oil) in a frying pan. Keep the heat to a low. Then add 15 to 20 curry leaves.
Fry them stirring often till they become crisp and this takes just about 1 or 2 minutes. Remove the pan from the burner and set it aside. Let this curry leaves and oil mixture cool.
2. Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chilies, and salt (as required) along with the curry leaves and the oil mixture in a chutney grinder or small blender.
3. Add ¼ cup water or as required and grind to a smooth chutney. Do not add too much water. For a thicker consistency, add less water.
4: Serve the Hotel Style Coconut Chutney with plain dosa or rava dosa or rava idli or uthappam. Consume when fresh. At the most, you can freeze the chutney and use it for a couple of days.
In cold temperatures, the chutney will stay longer for a few hours in the refrigerator than in warmer or hotter climates.
3. Mint coriander chutney
This is an easy chutney recipe made only with four ingredients – which are easily available in your kitchen, like fresh mint leaves, coriander leaves, green chilies, and ginger. you can eat this chutney with Corn Pakoda.
1 cup freshly chopped mint leaves, chopped
1 cup freshly chopped mint leaves, chopped
1 or 2 green chilies
½ inch ginger, chopped
1 teaspoon cumin powder
1 to 2 tablespoons lemon juice
|salt or black salt|
|3 to 4 tablespoons water or as required|
1. In a mixer or blender grind all the above ingredients to a smooth paste using 3 to 4 tablespoons water.
2. Keep the chutney in an airtight container in the refrigerator.
3. You can serve this chutney with pakoras, samosas, chaat, chole, potato chips, or other snacks
4. Dry Garlic Chutney
This is a Traditional Indian Chutney of Maharashtrian recipe of dry garlic chutney also known as Lasun Khobar chutney or lassi. it takes about 15 to 20 minutes right from start to finish to make this chutney. So it’s very easy and less time-consuming.
|22 to 24 small garlic cloves or 1 tablespoon small garlic cloves|
|2 teaspoons jeera|
|½ cup desiccated coconut|
|1 tablespoon Kashmiri red chili powder or add as required|
|½ teaspoon salt or add as per taste|
1. Take a small mixer pot and add all the peanuts and grind them well.
2. Then add all the garlic cloves in it and grind them again.
3. After grinding add all the dry ingredients like jeera, chili powder, and salt in it and mix them very well.
4. Your Dry Lasun chutney is served, you can eat this chutney with anyone. Mostly I prefer this chutney with Vada pav it gives good texture and yummy taste.
5. Schezwan Sauce
Schezwan Sauce is a popular sauce made with dried red chilies and flavored with garlic, vinegar, and some dry spices! It’s the perfect sauce to add to rice and noodles or serve as a dip to snacks and appetizers. Here I am sharing an easy and best recipe for schezwan sauce that you can easily make at home.
It is the best combined with Chinese dishes like a spring roll, momos, and you can also add in noodles for better taste. This sauce is quite popular in Indo-Chinese cuisine have always been a huge fan of indo Chinese recipes particularly the street food varieties it has to offer.
1. 2 cups dried red chili
2. ¼ cup oil
3. ¼ cup garlic (finely chopped)
4. 2 tbsp. ginger (finely chopped)
5. ¼ cup water
6. ½ tsp pepper (crushed)
7. 2 tbsp. vinegar
8. 2 tbsp. soy sauce
9. 1 tbsp. sugar
10. 2 tbsp. tomato sauce
11. salt to taste