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In North Indian cuisine, chutneys are the game changers. These tangy, spicy and sometimes sweet accompaniments not only add flavour to your food but also represent the region’s rich culinary legacy. From mint chutney with pakoras to tamarind chutney with chaat, every chutney has a story to tell of tradition and local flavours. Whether you are having a street food snack or a grand North Indian spread, chutneys are the magic that binds everything together.
In North India, chutneys are made with fresh ingredients like mint, coriander, tamarind and spices, and hence you get a wide range of textures and flavours. You will find chutneys with almost every dish, from samosas to parathas and even your favourite grilled kebabs. They are quick to make, versatile and can be customised to your taste.
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As you dig deeper into the world of chutneys, you will find that these zesty sides are more than just condiments; they are a representation of regional tastes and home-cooked traditions that have been passed down through generations. Ready to add some zing to your meal? So here are chutneys from different states of North India!
Mint-Coriander Chutney (Punjab)
A Punjabi classic, this fresh chutney is made with mint, coriander, green chillies and lemon juice. Its tangy flavour goes well with grilled dishes like Tandoori chicken or kebabs. Simply blend mint, coriander, green chillies, lemon juice and salt into a smooth paste. This chutney is a must-have with snacks like pakoras or samosas.
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Tamarind Chutney (Uttar Pradesh)
Known for its sweet and tangy taste, tamarind chutney is a street food favourite in Uttar Pradesh. Made by boiling tamarind pulp with jaggery and spices, this chutney adds a burst of flavour to chaats and dahi puri. Pair it with your favourite chaat or use it as a dipping sauce for samosas and kachoris.
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Also Read: 5 Punjabi Chutneys To Spice Up Your Meals
Imli And Saunth Chutney (Delhi)
A Delhi street food special, this chutney is a variation of tamarind chutney with the added richness of dried ginger (saunth). It has a thicker consistency and goes well with street food like golgappas or aloo tikkis. Boil tamarind pulp with saunth, jaggery and a mix of spices for a tangy, sweet finish.
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Bhang Ki Chutney (Uttarakhand)
From the hills of Uttarakhand comes this unique chutney made with roasted hemp seeds (bhang), garlic, cumin and green chilies. Its earthy, nutty flavour goes well with rice dishes and rotis. Roast hemp seeds, grind them with garlic, cumin, chilies and lemon juice, and enjoy with regional staples like mandua roti or aloo ke gutke.
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Lehsun Ki Chutney (Rajasthan)
This fiery Rajasthani chutney made with garlic, red chilies and spices is a great addition to any meal. Served with bajra roti, this chutney adds a punch to your meal. Grind garlic with red chilli powder, cumin and a bit of oil. It’s a great partner for dal baati churma and other Rajasthani dishes.
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Dhaniya Pudina Chutney (Haryana)
Haryana’s green chutney is a simple and flavourful mix of fresh coriander, mint, green chilies and lemon. This chutney is versatile and can be used as a dip for parathas or even with a basic dal-rice meal. Blend fresh coriander, mint, green chilies and a dash of lemon juice and blend all together.
