By Garima Johar
March 14, 2024
The multi-coloured and flavourful chutneys are the backbone of Punjabi food. No dish is complete without a side of red and green chutney. Here are five chutneys that you can try to make at home.
Pudina or mint chutney is one of the most eaten green chutneys. You can make it with mint leaves, green chilly, and lemon juice.
Tamarind, or imli chutney, is a sweet and tangy chutney that is usually eaten with fried foods. It can be made with tamarind, sugar, and a mix of spices.
Aam or mango chutney is a popular summer sider in Punjabi households. Usually paired with paranthas, it is made with mangoes, sugar, a little vinegar, and spices.
Lehsun, or garlic chutney, is usually prepared with garlic, cloves, red chilli, and spices. It complements gravy-based dishes with naan.
Pyaaz or onion chutney pairs beautifully with parathas and chicken and can be made from onions, green chilli, and Punjabi spices.