Traditional chutneys in Maharashtra are prepared using methods passed down through generations. Many are made using a stone grinder (silbatta) to maintain the coarseness and authentic texture, unlike the smooth results from modern blenders. Roasting and dry-frying of ingredients like peanuts, sesame seeds, and spices enhance their flavours before they are ground into chutneys. Fresh herbs, spices, and coconut are often used to create a balance of flavours. This process ensures the chutneys retain their bold, rustic taste.
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Spicy, tangy, sweet Maharashtrian food includes all kinds of chutneys. They offer different tastes and flavours. Typically made from a combination of local ingredients such as peanuts, sesame seeds, coconut, chillies, some are dry and powdery, while others are moist or coarsely ground, making them versatile additions to various meals. Can you imagine the Vada Pav without the bright orange dry chutney that is spread in between the soft pav and the fried, hot bata vada? Here are some traditional Maharshtrian chutneys that can be easily prepared at home using simple, everyday ingredients and some patience.
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Thecha
A fiery green chutney, Thecha is a staple in rural Maharashtra. Made from fresh green chillies, garlic, and peanuts, this chutney is coarsely pounded rather than blended, which gives it a rustic texture. The heat from the chillies is balanced by the nutty flavour of roasted peanuts, while the garlic adds a punchy aroma. Traditionally served with bhakri (flatbread) and pithla (gram flour curry), Thecha adds intense spice to the simplest meals. It is usually made in small batches using a mortar and pestle, preserving its raw, smoky flavour.
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Danyachi Chutney
Danyachi Chutney, also known as peanut chutney, is a dry, roasted peanut powder that offers a delightful blend of nuttiness and spice. Ground peanuts are mixed with red chilli powder, cumin, and salt, creating a slightly spicy, savoury condiment. Unlike wet chutneys, Danyachi Chutney is usually dry and crumbly, making it perfect to sprinkle over vada pav, or to pair with poha and bhakri. Its high protein content also makes it a nutritious addition to the meal.
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Kairi Chutney
Maharashtrian summers are incomplete without the tangy, refreshing Kairi (raw mango) Chutney. Made from grated raw mangoes, green chilies, and fresh coriander, this chutney is a burst of flavours. The sourness of the raw mango pairs well with the heat from the chillies, while coriander gives it a fresh note. It’s typically served as a side with rice and curries, offering a sharp contrast to more mellow dishes. Kairi Chutney is especially popular during mango season.
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Lasun Chutney
One of the spiciest chutneys in Maharashtrian cuisine, Lasun Chutney (garlic chutney) is not for the faint-hearted. Made from dry garlic, red chillies, and coconut, this chutney is a fiery accompaniment to vada pav and misal. The dry, powdery texture of Lasun Chutney makes it ideal for sprinkling over snacks or mixing into curries. It’s the robust flavour of garlic combined with the sharp heat of red chillies that makes this chutney stand out.
Coconut Chutney
Coconut is a common ingredient in coastal Maharashtrian cuisine, and the coconut chutney reflects that influence. Made from freshly grated coconut, green chillies, and a touch of tamarind, this chutney has a creamy, smooth texture. It’s tempered with mustard seeds and curry leaves, which add a smoky aroma.
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Dry Coconut Chutney
Dry Coconut Chutney, also called khobra chutney, is made by grinding dry coconut, red chilies, and garlic. The dry coconut gives this chutney a slightly crunchy texture and a toasty flavour. It's usually served with snacks or as an accompaniment to bhakri and pithla, adding a warm, nutty flavour to the dish. The use of dry coconut makes this chutney long-lasting, and it can be stored for weeks.
Sesame Chutney
Tilgul, or sesame seeds and jaggery, are celebrated during Makar Sankranti, and this chutney brings together the nutty richness of roasted sesame seeds with the sweetness of jaggery. While traditionally associated with sweets, sesame seeds are used in savoury chutneys as well. The tilgul chutney has a slightly sweet flavour, with a crumbly texture, making it a delicious spread for rotis or dosas. The sesame seeds also provide a slight bitterness, which is beautifully offset by the sweetness of jaggery.
Flaxseed Chutney
Maharashtrian cuisine has also embraced the health benefits of flaxseeds, creating a nutritious and flavorful chutney. Roasted flaxseeds are ground with garlic, red chillies, and salt to form a powdery chutney with a slightly nutty taste. Flaxseeds are known for their high omega-3 content, making this chutney not just flavorful but also a healthy addition to the diet. It’s often served with bhakri or chapati, offering both flavour and nutrition.