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These authentic and tantalizing Indian chutney recipes are just what you need to elevate your meals. Check out this collection of 10+ popular chutney recipes that are perfect with Indian breakfast, snacks, and main course too!
Chutneys are an integral part of Indian cuisine. From breakfast to snacks, Indians love incorporating chutney into every meal for good reasons – they tickle your taste buds and instantly amp up the taste of any dish that it is served with.
What is a chutney?
Chutney is a paste made by blending fresh ingredients like herbs, fruits, and/or vegetables along with seasonings. Depending on the recipe, ingredients like green chilies, jaggery or sugar, lime or lemon juice, tamarind, tomatoes, etc., are also added to build in flavor.
The Indian subcontinent is known for its countless varieties of chutneys available, and it is hard to categorize Indian chutneys into one taste or texture. This is because they can be made –
- Thick like a spread (coconut chutney), flowy like a dipping sauce (tamarind date chutney), or as a dry, coarse powder (dry garlic chutney).
- With cooked or raw ingredients
- Tempered or not (some chutneys are finished with a tempering consisting of oil, spices like mustard seeds, and red chilies along with curry leaves).
- Spicy, if using green/red chilies, sweet by using jaggery or sugar, and tangy by using souring agents like lime juice, tamarind, tomatoes, etc.
Here’s the thing, though, when it comes to making chutneys, there are no hard and fast rules. Provided you balance the flavors, you can make a chutney out of anything – even vegetable peels.
Fun fact: The word chutney comes from the Sanskrit word ‘chatni’, which literally means to lick. The word was anglicized to the present form of chutney.
To make chutneys, you’ll need a blender, or if you want to make it the old-school way, a mortar, and pestle will work too.
Here are some of the most popular and easy chutney recipes that are a delicious accompaniment to Indian meals.
Coriander mint chutney
Coriander chutney or cilantro mint chutney has coriander leaves, mint leaves, and green chili as the main ingredients. It is a green, tangy, spicy dip that is often served as an accompaniment with samosas or papadums in Indian restaurants.
This green or hari chutney, as it is called in Hindi, makes a dynamic duo with the sweet tamarind chutney.
Coriander / Cilantro chutney
This is another version of the popular green chutney but without the mint leaves. This cilantro/coriander chutney goes well with Indian snacks, and we love using it as a spread in vegetable sandwiches too.
Tamarind date chutney
This tangy and sweet chutney made from tamarind paste and dates is one of the basic Indian chutneys that you’ll spot in Indian restaurants worldwide. It has a tantalizing taste, and that’s why it is drizzled over everything from street food to appetizers.
Most South Indian breakfasts and snacks can’t do without coconut chutney – a spread with freshly grated coconut and finished with a tempering of coconut oil with mustard seeds, red chilies, and curry leaves.
Red chili coconut chutney
This red chili coconut chutney, with its spicy, sweet, and tangy taste, will awaken your senses. Pair it with idlis or dosas for a wholesome breakfast.
Cilantro coconut chutney
Cilantro coconut chutney is a delightful twist to regular coconut chutney. Serve this South Indian chutney with idli, dosas, or any teatime snack.
This South Indian-style tomato chutney recipe is the perfect accompaniment to idli, dosa & vadas! It’s easy to make with basic kitchen ingredients!
Tomato and date chutney
Tomato Khejur Chutney (Tomato and Date Chutney) is a traditional Bengali sweet and sour chutney made with tomatoes, soft dates, and spices. It is a popular condiment in Bengali cuisine and goes well with rice, roti, or even dal.
Peanut chutney recipe
What you’ll love about this palli chutney recipe is that it doesn’t need a ton of ingredients and comes together in about 10 minutes. Since this chutney doesn’t have grated coconut, it can last in the refrigerator for about seven days without going bad or losing flavor.
Green mango chutney
This green mango chutney recipe made from raw mangoes is a perfect spicy and tangy Indian accompaniment for your everyday summer meals.
Made with four basic ingredients – garlic, dry grated coconut, chilies, and salt, this spicy and tangy dry chutney is what makes the popular Mumbai street food dish Vada Pav so appetizing.
Dry fish chutney
If you haven’t heard of dried fish (nungel meen) chutney before, it is a tangy and spicy chutney, made from dried fish, usually shrimp, mackerel, anchovies, or shark fish. Pair this meen chutney with yogurt rice (dahi rice) or ganji dish, and it will instantly add that extra bit of flavor to your meal, making it an absolute lip smacker.
What do you serve chutney with
Chutney is a versatile condiment. Here are some of the ways you can serve them
How to store chutneys
Chutneys are best consumed fresh. Refrigerate any leftover chutney and consume within 2-3 days. You can also freeze chutneys for up to a month.
Indian chutney vs. relish – are they the same?
To answer this question, let me share the subtle differences between chutney and relish –
- Cooked vs. uncooked – Relish is made from fruits or veggies that are always cooked, whereas chutneys can be made from uncooked as well as cooked ingredients.
- Preserving in vinegar – Indian chutneys are meant to be consumed fresh (usually in a day or two), whereas relishes are cooked in vinegar, so they last for months. Note: Anything that has vinegar in it and is meant to be preserved for a long time, we Indians usually label it as pickle rather than chutney.
- Texture – Relish is usually made from fruits or veggies that have been grated or chopped. It has a bit of texture to it. Most chutneys are ground to a fine paste and resemble a spread or a sauce, except if it is a dry chutney.
To summarize, relish is always a cooked and preserved condiment, whereas chutneys typically are not but with a few exceptions.
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