Popular Indian Chutney Recipes

1 South Indian Tomato Onion Chutney, Onion Tomato Chutney

tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe | with 18 amazing photos. onion tomato chutney is inspired from South Indian cuisine. It is made with tomatoes, onions and spices. The flavor is tangy, spicy and also has a nutty aroma. Traditionally tomato onion chutney is made in mortar and pestle but now a days no one uses those complex methods and instead use a food processor or a grinder. Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and dips and we show you how to make tomato onion chutney. As i said every household has their own style of making South Indian style tomato chutney using some of the basic ingredients used in every Indian household. We had made onion tomato chutney using tomatoes which are the base of the chutney and provide tanginess. Next we have used onions which balance the tanginess of tomatoes, further chana dal and urad dal which provide a nutty taste and aroma to the chutney, few green chillies for some spice, curry leaves for some freshness and we have cooked all these ingredients and blend them together to get a smooth paste. Thereafter we have tempered tomato onion chutney as South Indian chutney's are incomplete without tempering. We have only used mustard seeds and kashmiri red chillie for the tempering which perks up the flavor of the tomato onion chutney. South Indian style tomato chutney goes really well with idlis, dosas, vadas and appam. onion tomato chutney is my go to chutney on weekends for breakfast. It is extremely quick and easy to make and its my family's favorite chutney. Also, you can store tomato onion chutney the refrigerator for 10 days but you need to pack it in a air tight container. Enjoy tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe with detailed step by step photos and video below.

2 Green Chutney for Dhokla, Sandwiches, Indian Snacks

green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | with 15 amazing images green chutney for dhokla is made from a refreshing combination of coriander, coconut, green chillies, lemon juice, sugar and some water which is blended to a smooth paste. The green chutney goes well with dhoklas, Indian snacks, Tikkis and Chillas. I would like to share some important tips to make the perfect green chutney for dhokla. 1. Take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green colour with no signs of yellowing or browning. 2. Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds. 3. Furthermore, add the lemon juice. If you don’t add lemon juice, the green chutney for Indian snacks will lose its bright green colour and turn darker on oxidation. 4. You must add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon. In most cases, chaats are also laced with green chutney. In all, it is very versatile and can be used as an accompaniment. Enjoy how to make green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches with detailed step by step photos and video below.

3 Radish Chutney, Mooli Ki Chutney

radish chutney recipe | mooli ki chutney | healthy mooli chutney | with 21 amazing images. radish chutney recipe | mooli ki chutney | healthy mooli chutney is a unique chutney loaded with health benefits. Learn how to make mooli ki chutney. To make radish chutney, combine all the ingredients in a mixer and blend to a smooth mixture. Serve immediately or store refrigerated till use. Radish has a lingering flavour similar to other pungent ingredients like onion, ginger and garlic, but is surprisingly not commonly used to make chutneys. In mooli ki chutney, radish is combined with flavourful mint and coriander, and tangy curds, to make a chutney that is well-balanced in flavour, colour and texture. The radish in healthy mooli chutney has good amount of vitamin C in radishes is an antioxidant and possesses anti-inflammatory properties too. The mint is known for its cleansing effect, while coriander has antioxidants lutein and zeaxanthin which exhibit heart protective benefits. So whether you are a healthy individual or are suffering from diabetes or heart disease, you can include this chutney in your diet. This radish chutney makes a great accompaniment for all Indian starters, but can be innovatively used as a dressing for Salads, or a spread for multigrain bread and so on. Tips for radish chutney. 1. Do not add water for blending, as curd helps to get the necessary texture of the chutney. 2. Use this chutney within 2 days, else radish might release a strong odour. Enjoy radish chutney recipe | mooli ki chutney | healthy mooli chutney | with step by step photos.

4 Ridge Gourd Chutney

ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with 25 images. ridge gourd chutney is also known as turai chutney. Learn to make peerkangai chutney for Idlis, Dosas. To make ridge gourd chutney, in a mixer, add the sautéed ridge gourd, coriander, tamarind, coconut, green chillies, salt and ¼ cup of water and blend to a smooth paste and top with a tempering of dals and chillies. South Indians often combine roasted dals with sautéed veggies to make delicious chutneys like beerakaya pachadi, which go very well with idlis, dosas, puris and just about any snack. To enjoy these chutneys the traditional way, mix them with steaming hot rice topped with a dash of til oil or ghee, and relish with roasted urad papads. Here is how to use ridge gourd chutney in this fashion. ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence this ridge gourd chutney is diabetics friendly. Enjoy ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with step by step photos.

5 Coriander Pachadi, South Indian Chutney

coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with 25 amazing images. coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney is a spicy and tasty South Indian side dish. Learn how to make South Indian coriander chutney. The coriander pachadi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one. Here, coriander pachadi shines even better with the support of pungent garlic and tangy tamarind. A good dose of green chillies brings the chutney a level of spice that makes you drool. You can, however, reduce the number of chillies if you want it less spicy. This coriander pachadi has a nice texture, with something to kind of bite into, like the roasted dals, garlic etc. It is a wonderful accompaniment for all kinds of tiffin, be it idlis, dosa or upma. It can also be served with rice preparations that have a soft flavour like dal khichdi, coconut rice or lemon rice. The spicy chutney complements mild flavours very well indeed. Enjoy coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with detailed step by step images.

6 Beetroot Chutney, How To Make Beetroot Chutney

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa | beetroot chutney is a unique quick fix Indian chutney which is equally famous in South India. Learn how to make beetroot pachadi. The beetroot pachadi is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney. Do not miss out on the tempering, as that is the most flavoursome boost in this chutney. To make beetroot chutney, heat the oil in a broad non-stick pan, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds. Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes. Remove from the flame and allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside. For the tempering, heat the oil in a small pan and add the mustard seeds. When the seeds crackle, pour the tempering over the beetroot chutney. Serve immediately or store in an airtight container. This beetroot coconut chutney is quick and easy to prepare and is also different from the usual chutneys. It is a Andhra style fare which is a perfect accompaniment to hot rice, idili or dosas . rice, Idlis or dosas . Beetroot in beetroot chutney for idli and dosa has an important colour pigment called betalain, which not only gives beet its deep red colour but also has powerful antioxidant, anti-inflammatory and fungicidal properties. This in simple terms means that beetroot is a good way to build your body’s defense against various diseases. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. A scrumptious and healthy awaits you. Try it out! Tips for beetroot chutney. 1. Select the perfect beetroot for the chutney. The beetroot should have a pale brown outer skin covering, should be smooth and free from any cuts, blemishes or other damage. Avoid large beets with hairy taproots. 2. This chutney stays fresh for 2 days in an air-tight container in the fridge. 3. As a healthy accompaniment, you can serve it with Oats Dosa. Enjoy beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa |

7 Dry Garlic Chutney

dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with 17 amazing images. dry garlic chutney recipe is a Maharashtrian style dry garlic chutney which is also known as sukha lehsun chutney. Ingredients for this Maharashtrian dry garlic chutney are easily available and consists of garlic, coconut oil, coconut and chilli powder. Dry garlic chutney is a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney. It is a 4 ingredient recipe and is prepared in a jiffy! Usually this chutney is sprinkled between vada pav, but people also enjoy have it along pakoras and samosa. A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the dry garlic chutney is a flavourful albeit strong value-add to many snacks and chaats. One cannot imagine Vada Pav without sukha lehsun chutney. For a change, you could try sprinkling some dry garlic chutney on an open sandwich too or use on pakoras and samosa. Dry garlic chutney is the magic ingredient that makes the Mumbai vada pav even special and tastier. I also prefer having it along my meal. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire! One very popular Maharashtrian combination is Maharashtrian bhakri with sukha lehsun chutney. Also do try other variations of garlic chutney like Fresh Coconut Garlic Chutney, Green Garlic Chutney, Coriander Green Garlic Chutney, Chilli Garlic Chutney, Garlic- Flaxseed Chutney, Carrot Garlic Chutney and Garlic Tomato Chutney. Enjoy dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with detailed step by step photos and video below.

8 Mysore Chutney, South Indian Mysore Chutney

Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore chutney, these ingredients come together with a combination of dals, tamarind and spices. This South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa. Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk. You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam. Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below.

9 Guava Chutney, Amrood Chutney, Spicy Peru Chutney

This Guava Chutney is yet another yummy way to consume the wonderful yet humble guava. A dash of spiciness combined with the fruit’s natural sweetness makes this chutney a finger-licking treat. Mint gives the chutney an awesome aroma and refreshing flavour while ginger and green chillies contribute to the spiciness. Cumin seeds powder and lemon juice enhance the sweet and spicy notes making each flavour distinctly notable. This Guava Chutney is also very easy to make. You just need to put all the ingredients together and blend them in a mixer-grinder. You do not even have to deseed the guavas, just chop it along with the seeds. You can enjoy this easy but exciting Guava Chutney with snacks like Corn Pakodas and Sweet Corn Balls .

10 Garlic Chutney ( Gujarati Recipe)

Here is a fiery garlic chutney to excite your taste buds! traditionally, this chutney is made using a grinding stone, but it is quite convenient to make with modern mixers. This chutney is a superb combo for fried snacks like pakodas, bhajias, etc. It can be stored in the refrigerator for 10-15 days and used well to complement these, and other dished as well.

11 Horsegram Chutney, Kollu Thogiyal, Kollu Chutney

Horsegram is a special pulse, which imbibes a mind-blowing aroma and flavour when roasted. Here, horsegram is combined with other delicious ingredients like coconut, red chillies, onions and coriander to make a mouth-watering chutney, which is perfect to serve with idlis and dosas . You can also enjoy the Horsegram Chutney or Kollu Chutney mixed with hot rice and a little til oil.

12 Kacchi Keri Ni Chutney ( Gujarati Recipe)

kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with 16 amazing images. kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney is a summer special to be enjoyed when raw mangoes are in season. Learn how to make raw mango chutney. To make kachi keri ni chutney, combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp). Serve immediately or store refrigerated in an air-tight container. Come summer and gujaratis delve full-swing into making a variety of pickles using raw mangoes. Kachi keri ni chutney is one such famous recipe from the prosperous heartlands of india. Raw mango chutney has the perfect balance of sweet and tang together. The lemon juice helps to maintain the colour of the chutney. It can even be made in bulk and stored in the refrigerator for 2-3 days. In fact, any serving of snacks during the summer would be lacking in punch without this tangy accompaniment - Gujarati kachi keri chutney. Snacks like khatta dhokla and vatana na ghugra when served with this raw mango chutney will give you a burst of flavours in every bite. It’s an experience you should not miss! Tips for kachi keri ni chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. While selecting raw mangoes, ensure they have firm skin and give off tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 3. Also remember to discard the seed of raw mangoes while grating. 4. Use the chutney within 2 to 3 days. Enjoy kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with step by step photos.

13 Til Chutney

til chutney recipe | tilachi chutney | sesame seeds chutney powder | Maharashtrian til chutney | with 15 amazing images. Til chutney is a traditional chutney from the Indian state of Maharashtra. Learn how to make tilachi chutney. Til chutney, a Maharashtrian chutney made with sesame seeds, is also known as tilachi chutney in Maharashtra and sesame seeds chutney powder in some parts of India. To make til chutney, heat a non-stick pan, add the sesame seeds and dry roast on a medium flame for 2 minutes, stirring continuously while roasting.Remove from the flame and allow it to cool completely. In the same pan heat grated dry coconut and dry roast on a medium flame for 2 minutes, stirring continuously while roasting. Cool. Once cooled, combine the roasted sesame seeds, roasted grated dry coconut , chilli powder, and salt in a mixer and blend to a coarse powder. Store til chutney in an air-tight container and use as required. Main ingredients for til chutney. sesame seeds (til). These tiny white seeds are indeed a good source of protein. Half of the daily requirement of calcium is fulfilled by consuming ½ cup of sesame seeds. Sesame seeds are a storehouse of iron, folic acid and help to prevent iron deficiency anaemia and boost your energy. grated dry coconut (kopra). Dry coconut is a good source of medium chain fatty acids (MCTs), which are a type of fat that is easily digested and absorbed by the body. MCTs can help to boost metabolism and promote weight loss. chilli powder. Chilli powder adds heat and flavor to sesame chutney. It also helps to balance out the other flavors in the chutney, such as the sweetness of the coconut. Sesame seeds chutney powder is a favourite Maharashtrian accompaniment for chapatis, dashmi roti, nachni bhakri, chawal bhakri in Maharashtra, and is often prepared in the dry form and stored at room temperature for 4 days. We also show you how to make til chutney without coconut. Use 1/4 cup sesame seeds (til), 1 tbsp roughly chopped garlic (lehsun), 1 tsp chilli powder, 1/2 tsp sugar, 1/2 tsp cumin seeds (jeera). Look at the bottom of the recipe page on how to make til chutney without coconut. Pro tips for til chutney. 1. Dry roasting grated dry coconut enhances its nutty flavor and aroma. It also makes it crispier and gives it a slightly sweet taste. 2. Chilli powder adds heat and flavor to sesame chutney. It also helps to balance out the other flavors in the chutney, such as the sweetness of the coconut. 3. Roasting sesame seeds enhances their nutty flavor and aroma. It also makes them crispier. Enjoy til chutney recipe | tilachi chutney | sesame seeds chutney powder | Maharashtrian til chutney | with step by step photos.

14 Onion Pudina Chutney, Pudina Chutney with Onion Punjabi Style

onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney | with 20 amazing images. onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney is a perfect accompaniment to any Indian snack. Learn how to make pudina chutney with onion Punjabi style. To make onion pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using approx. ¼ cup of water. Serve the onion pudina chutney immediately or store in an air-tight container in the fridge for 2 to 3 days or in the freezer for a month. A sprightly and light chutney made with a combination of aromatic mint and coriander leaves, green chillies, ginger and onions, the onion mint chutney is an invaluable tool for the Indian chef. The addition of onions is perhaps the master stroke in this pudina chutney with onion Punjabi style, that enhances the flavour of all the other ingredients. Further, the use of lemon juice balances the use of sugar well. This handy mint onion chutney for Indian snacks can be used in the preparation of several recipes including chaat, sandwiches and even parathas, apart from being served as a delightful accompaniment to many quick evening snacks. Similar to onion pudina chutney we suggest you look at our collection of 265 chutney recipes. Tips for onion pudina chutney. 1. Prefer to remove thick stems of the mint leaves as they tend to make the chutney bitter. 2. Do not wash or chop mint leaves in advance. They tend to discolour fast. 3. Lemon juice is a must to maintain the colour of the chutney. So do not skip it. 4. Health conscious people can avoid the use of sugar. If you do so, then reduce the lemon juice to 2 tsp. 5. This chutney stays fresh in an air-tight container in the fridge for 2 to 3 days and in the freezer for a month. Enjoy onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney | with step by step photos.

15 Chilli Garlic Chutney

chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney | with 15 amazing images Quick and easy though it is, the Chilli Garlic Chutney has a vibrant flavour that makes its presence felt in any recipe! Just a few ingredients and a few minutes are all it takes to make this dynamic chilli garlic chutney, which combines the fieriness of dry Kashmiri red chillies and the pungency of garlic. Use the red garlic chutney to make delicious chaat recipes like bhel puri, sev puri and ragda patties. Chilli garlic chutney is good for heart and extremely healthy to have. Zero sugar. Garlic does lower cholesterol and thin the blood, which helps to prevent stroke, high blood pressure and heart disease. You can store red garlic chutney in an airtight container in the fridge for at least a week, and use it to make delicious snacks like budijaw (Burmese doodhi snack) and oats spinach pancake. Enjoy how to make chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney with detailed step by step photos and video below.

16 Coconut Chutney ( Idlis and Dosas)

coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa . If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp. When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner. We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney. Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos.

17 Khajur Imli ki Chutney, Sweet Tamarind Chutney

khajur imli chutney recipe | date tamarind chutney | meetha chutney for chaats | sweet tamarind chutney | with amazing 8 images. khajur imli chutney has a sweet and sour chutney blend which spruces up almost all chaat recipes. Date tamarind chutney is a very famous condiment used in chaats and also as a dip. Making this khajur imli chutney is super easy! I learned meetha chutney for chaats watching my mother make it. We have de-seeded the khajur and combined them with jaggery, imli, hing and red chili powder and simmered it for 20-25 minutes, you can also pressure cooker if you wish to. Further, we have strained it and our meetha chutney for chaats is ready for use. The addition of jaggery makes the khajur imli chutney sweeter, but you may omit it if you prefer a more tangy flavour. An essential accompaniment to most chaats, this khajur imli chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months. Check out our huge collection of more than 250+ chutney recipes to make varieties of homemade chutney. Enjoy khajur imli chutney recipe | date tamarind chutney | meetha chutney for chaats | sweet tamarind chutney | with detailed step by step photos below.