Everything You Need To Know About The Best Chutneys In India

In India, chutneys are commonly served during breakfast along with dosas, idlis, upma, or pongal. The chutney has a lot of different spices and a little jaggery and lime or lemon to make it sweet, and can make even the most basic dish taste like a gourmet creation.

Chennai has some of the best chutneys in India

In Chennai, chutney is an essential part of the Tamil and South Indian diet and are a common accompaniment for street food. Whether you're looking for a spicy condiment or a mild condiment, you're bound to find it here. Tamarind, coconut, mint, and onion chutneys are some of the most common.

Some of the stalls selling chutneys in Chennai have been there for more than 20 years. Jannal Kadai, a bhajji stall in Mylapore, is a must-visit when in Chennai because of the tangy chutney served with the bhajjis. Customers have been coming to this stand for nearly 20 years because of the excellent bhajjis they serve. Some of India's finest chutneys are listed below.

Til chutney

Til chutney is widely considered to be one of the best chutneys in India, and it adds an extraordinary dimension of flavor to a wide variety of dishes. Roasted sesame seeds, garlic, and subtle spices go into making this chutney. Garlic's additional benefits include a reduction in cholesterol and blood pressure.

Til chutney is a popular condiment in Haryana, and unlike most chutneys, it doesn't require onions. 

Here’s what you need to make a quick and easy til chutney:

Ingredients:

  • One whole head of garlic
  • Four dried red chilies
  • Some cumin seeds
  • Some tomatoes
  •  some red chili powder
  • Some grated coconut

Method:

Just sauté some chopped tomato and onion in oil and some chili powder. Add a touch of sesame oil at the end, and you’re done!

Til chutney is also one of the simplest condiments to make and can be stored for several days in the fridge. It has a shelf life of about a month, depending on the freshness of the ingredients used.

Mint chutney

Commonly used as a condiment in Indian cuisine, mint chutney (or pudina in Hindi) has many different preparations. Not only is this dish delicious, but it also has many health benefits, is nutritionally sound, versatile, and goes well with many different dishes.

Chutneys made with mint are versatile condiments that go well with Indian food, sandwiches, and even as a dipping sauce.

Method:

  • Combine 3 to 4 tablespoons of fresh curd 
  • 1 teaspoon of cumin powder 
  • Some chaat masala
  • Dry mango powder 
  • Add 2 to 3 tablespoons of water
  • Blend the ingredients until it forms a smooth paste

Although an airtight container will keep your mint chutney fresh for up to four days, it's best when it's served right away. Not only does it provide numerous health benefits, mint is both a digestive aid and a heavy metal cleanser, high in antioxidants.

Many popular dishes from India's street food scene feature mint chutney because of how well it complements a wide variety of traditional South Indian dishes and how little fat it contains. Like yoghurt, mint chutney is full of healthy probiotic bacteria and antioxidant flavonoids.

Coconut chutney

Coconut chutney is a classic South Indian condiment that pairs well with dosas, idlis, and the like. Traditional coconut chutney calls for a variety of ground spices and herbs, including coconut, curry leaves, ginger, and tamarind paste.

Coconut chutney is a good source of potassium and loaded with beneficial nutrients like fibre and vitamins. It also aids in lowering cholesterol levels.

The best ingredients to use are fresh ginger, freshly grated coconut, and coconut flakes (either frozen or desiccated). The amount of green or red chilies used is purely a matter of personal preference.

Onion chutney

One of the most common and useful condiments for a wide variety of Indian cuisines is onion chutney. You can use any kind of onion, small or large, coarse or smooth, to make this sour condiment.

To whip up a yummy onion chutney:

The ingredients required are mustard seeds, urad dal, cumin seeds, and curry leaves. This is the base for the onion chutney.

•    Heat the oil for about 5 minutes

•    Give the seasonings 15 seconds to cook before adding the chopped onions and stirring thoroughly till the onions are caramelized

•    Dry red chilies can be added for extra spiciness 

•    Cook the onions until their raw flavor is gone 

•    Then add other ingredients such as tomatoes or tamarind

Once done, transfer the chutney to an airtight container and place it in the fridge to cool. Remember to use a clean spoon whenever you're working with chutney, and if you prefer a thinner consistency, just use less lentils or dal.