chutney recipes. indian chutney recipes. Several Snacks and Starters like Sandwiches, dhoklas, tikkis and kebabs often seem incomplete when not accompanied by the right chutneys.
Each Indian state has some or the other special chutney made with indigenous ingredients which taste amazing especially with delights from that particular area.
Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Green Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.
Peppy, spicy delights like the Meetha Chutney and Kharjur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutney from Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav. You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.
Red Chutney, Indian Chilli Garlic Chutney Chutney Recipes
Most red chutneys are made using a combination of whole red chillies or chilly powder, garlic, lemon and spices in various proportions.
Indian chaat recipes like Geela Bhel, Sev Puri, Ragda Pattice are incomplete without the quintessential fiery red Chilli Garlic Chutney. The pungent, spicy chutney also provides a beautiful colour to the popular Mumbai roadside snack Pav Bhaji.
You can replace whole chillies with powdered red chilly and make a tongue-tickling Garlic Chutney that can accompany delectable snacks like bhajia, pakoda or simple dishes like bajra rotla. This versatile lehsun ki chutney can also be applied on rolls and sandwiches to intensify the taste.
Streetside foods like vada pav, samosa pav and bhajji pav are often stuffed with Dry Garlic Chutney. For all those who love garlic in any form, this chutney does wonders to any recipe.
Health conscious people can try their hands on recipes like Carrot Garlic Chutney which serves as an amazing accompaniment to many snacks and starters.
South Indian chutney recipes
Coconut is undoubtedly the most important ingredient of South Indian chutneys. Apart from that, a combination of different ingredients like onion, tomato, coriander and an aromatic tempering of mustard seeds, curry leaves, urad dal and chana dal helps in making an array of South Indian chutney. They can either be in a dry form or wet and serves as the perfect accompaniment to delights like dosa, idli, vada, appe.
While coconut chutney is the most common of all, you can simply perk this one by frying the coconut to make Fried coconut chutney or by adding garlic to make Fresh Coconut Garlic Chutney or some spices to make an aromatic, spicy blend the Coconut Thuvayal. Also, this Healthy Coconut Chutney is perfect for people suffering from obesity and heart disease.
Crispy dosa smeared with the Mysore Chutney and a potato bhaji is one of my favorite snack. If not that, you can even apply Milagai Podi and drizzle some ghee to make ghee podi dosa. Flaxseeds Dry Chutney, Karuveppilai Podi, Tomato Coconut Chutney are other popular South-Indian chutney.
Glance through our collection of 250 Chutney Recipes and choose from a range of options Green Chutney, Meetha Chutney, Mint Chutney, Peanut Curd Chutney as per your requirements.
Happy Cooking!
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