By Suprita Mitter
September 22, 2024
In Indian kitchens, condiments are made from fresh herbs, fruits, and spices. These chutneys balance flavours like sweet, tangy, spicy, and savoury, offering depth to meals. Ranging from smooth to chunky, chutneys are tasty accompaniments to meals.
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.
Ground peanuts are mixed with red chilli powder, cumin, and salt with red chilly and curry leaves, creating a slightly spicy, savoury condiment.
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.
Made from dry garlic, red chillies, and coconut, this chutney is dry and powdery. It’s the robust flavour of garlic combined with the sharp heat of red chillies that makes this chutney stand out.
This Chutney is made from freshly grated coconut, green chillies. It’s tempered with mustard seeds and curry leaves, which add a smoky aroma.
Roasted flaxseeds are ground with garlic, red chillies, and salt to form a powdery chutney with a slightly nutty taste.
Tamarind chutney is a sweet and tangy condiment made by simmering tamarind pulp with jaggery or sugar, and spices such as cumin and black salt.