By Suprita Mitter
July 14, 2024
Chutneys are versatile condiments that complement various dishes. From tangy tamarind-date to spicy mint and creamy coconut, these blends of herbs, spices, and fruits offer a burst of flavours. They're quick to make and make for delicious accompaniments to snacks such as samosas or dosas among many others.
A refreshing blend of fresh mint leaves, coriander, green chilies, and spices such as cumin and salt. It’s tangy with lemon juice and a touch of sweetness from sugar, perfect for snacks or as a dip.
Sweet and tangy, made from tamarind pulp, dates, jaggery, and spices such as cumin and ginger. It can be poured over chaats or eaten as a dip.
A South Indian favourite, combining grated coconut, green chilies, ginger, and tempered with mustard seeds, curry leaves, and urad dal. The mix is blended to a smooth texture with yoghurt or water.
Tangy and spicy, made from tomatoes, onions, garlic, and red chilies sautéed until soft, then blended. Tempered with mustard seeds and curry leaves for added flavour.
Fresh coriander leaves, green chilies, garlic, and a hint of lemon juice blended into a smooth paste. The chutney is tempered with mustard seeds and cumin for a zesty kick.
Roasted peanuts, coconut, green chilies, and tamarind blended with water until smooth. It is tempered with mustard seeds, curry leaves, and hing (asafoetida) for a nutty, spicy flavour.