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213 Quick Chutney Recipes, Quick Indian Chutney Recipes

Accompaniments like chutneys have the capacity to enhance even a simple dish into a wonderful meal. Imagine chomping into a Batata Vada or a Samosa dipped into Green Chutney! Breakfast recipes like Rava Idli or Mysore Masala Dosa accompanied by South Indian Chutney is a perfect start to the day. The famous vada pav, samosa pav and bhajji pav are surely incomplete without smothering them with some spicy sukhi lehsun chutney.

All over India, a wide range of chutneys are prepared, to accompany snacks and main course dishes, as well as to be used in the preparation of other dishes. There are dry as well as wet chutneys, and some chutneys can even be prepared in bulk and stored. Gujaratis and Maharashtrians observe fasts on auspicious Hindu festivals like Navratri, Ganesh Chaturthi and consume fasting food made with specific ingredients like potato, sago, peanuts etc. Peanut Curd Chutney is a spicy, crunchy and tangy accompaniment that goes well with deep-fried snacks.

South-Indian chutney recipes

Chutney Podi is one such dry powder, which can be mixed with ghee or til oil and enjoyed with idlis or dosas. South Indian cooking offers a wide range of chutneys that just require a handful of easily available ingredients like coconut, tamarind, tomato, onions and tempering made of aromatic ingredients like curry leaves, urad dal, chana dal, whole red chillies. Whip up lip-smacking side dish like the Mysore Chutney, Red Garlic Chutney, Tomato Coconut Chutney, Spicy Onion Chutney which are popular chutney recipes for dosa. South-Indian food, be it from restaurant or roadside stalls is incomplete without Coconut chutney, Onion Tomato Chutney and Sambhar as accompaniments to the food.

Quick Indian Chutney Recipes

The ingredients used to make chutney is not limited to just vegetables, you can even make Fruit Chutney, that is chunky and acts more like a dip. Pineapple and Raisin Chutney made with tangy pineapple and sweet raisin is more like a spread and can be eaten along with bread and Chapatis to snacks. Also, you can use raw mangoes to make tongue-tickling Raw Mango and Onion Chutney or Kacchi Keri Ni Chutney in summer.

If you are looking for a sweet and spicy accompaniment to crunchy bhajias and pakoda, farsaans like dhokla , kachori then this Instant Khatti Meethi Chutney and Garlic Chutney is what you must try making! Chutneys like Khajur Imli Chutney and Chilli Garlic Chutney (red chutney) are used in the preparation of chaats like Bhel Puri, Sev Puri and the Mumbai roadside famous Pav bhaji. It can be deep-frozen and stored for several months. This section introduces you to a range of Quick Chutneys whose recipes duration is not more than 20 minutes, which can be made easily and quickly. They can be the ‘magic spell’ that transforms your meal into an extraordinary one. Also, dishes like dal pakwan, kebabs or cutlets taste amazing with tangy Mint Chutney made by combining fresh coriander and mint leaves.

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milagai podi recipe | malgapodi powder | South Indian gun powder | with 20 amazing images. milagai podi recipe | malgapodi powder | South Indian gun powder is a basic dry chutney powder which has its presence in all South Indian homes. Learn how to make malgapodi powder. To make milagai podi, heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool. Add the red chillies in the same pan and dry roast it for 30 seconds. Add the curry leaves to it and dry roast on a medium flame for 1 minute. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder. Store in an air-tight container and use as required. Milagai podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue-tickling treat. A perfect proportion of urad dal to chana dal, with Kashmiri chillies for bright red colour and curry leaves for an added flavour boost is the secret of this South Indian gun powder. Malgapodi powder is mixed with til oil or ghee and enjoyed like a chutney with idli and dosa . It can also be sprinkled on Uttapa to give it a special taste and hue. You can store this powder in an air-tight jar for a month or even more. Tips for milagai podi. 1. While making this powder, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring. 2. Use a broad pan for uniform roasting of ingredients. 3. We have made use of Kashmiri red chillies to make milagai podi, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. Enjoy milagai podi recipe | malgapodi powder | South Indian gun powder | with step by step photos.

khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney | with amazing 16 images. khajur imli ki chutney is also known as date and tamarind chutney. Can't imagine a chaat without this khajur imli ki chutney as it adds its unique sweet and sour taste and makes it flavourful. khajur imli ki chutney is a sweet and tangy condiment or chutney had with Indian chaats. It is made with Seedless Dates, Jaggery and Tamarind. pressure cooked meethi chutney is super quick and easy to make as we have cooked everything together in a pressure cooker. You can use seedless tamarind to make the process even quicker. You can also make date and tamarind chutney in a saucepan if you do not wish to make it in a pressure cooker. It is used in most Indian chaat recipes like Bhel Puri, Sev Puri, papdi chaat and ragda pattice. The sweetness to the chaat comes from khajur imli ki chutney, it balances the spice, which results in chaat to be sweet and spicy. Deep fried Indian snacks like pakodas, samosa, batata vada use Khajur imli chutney as a dip. Our Khajur imli chutney is easy and quick to make as we have used deseeded dates and tamarind and then pressure cooked it. We even get ready made chutney’s in the market but the homemade meetha chutney tastes excellent!! So make it at home and you can store khajur imli chutney in an air-tight container in the refrigerator, and freeze it. Make this Khajur imli chutney in bulk. This chutney is perfect for an Indian freezer recipe which stays good for 3 months. Learn to make khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney with detailed step by step photos below.

turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with 23 amazing images. turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney is a unique accompaniment with a mild sour taste. Learn how to make ridge gourd chutney. To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft. Allow to cool completely and purée to a fine paste in a blender. Serve immediately or store refrigerated for upto 2 days. South Indian turai chutney is absolutely delicious. Being classified under chutneys, it teams up well with idli to rava dosa and even onion tomato uttapam. But this chutney is often eaten with plain hot rice drizzled with a few drops of melted ghee and it makes a meal by itself. When you have no time to make sabzi, you can carry this chutney with roti in your tiffin box too! Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty Andhra style beerakaya chutney. Many South Indians use the peel of ridge gourd to make the chutney too! You can use gingelly or sesame oil in this ridge gourd chutney to enhance its South Indian flavours. Tips for turai chutney. 1. Store ridge gourd chutney refrigerated for upto 2 days. 2. Serve turai chutney with roti. 3. South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee. 4. Turai chutney goes well with idli and dosas. Enjoy turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with step by step photos.

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.

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.

tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with amazing 14 images. tomato coconut chutney recipe is a South Indian tomato coconut chutney which is a popular dosai chutney served in Tamil Nadu. Very few ingredients like tomatoes, grated coconut, shallots, chana dal, urad dal and Indian spices goes into making coconut tomato chutney. Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and we show you how to make tomato onion coconut chutney recipe. To make tomato coconut chutney recipe we have started by heating oil and further adding and roasting chana dal and urad dal. Both the dals will give unique and nutty taste to our chutney. Next, we have added red chili and curry leaves, cooked everything together. Further, add tomatoes, use nice ripe ones. Followed by addition of shallots and grated coconut. Cook and mix well. Once cooked and cool, transfer to a blender and blend until smooth. Your tomato coconut chutney is ready. South Indian style tomato coconut chutney goes really well with Idlis, dosas, vadas and appam. Coconut 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 coconut chutney the refrigerator for 2 days but you need to pack it in a air tight container. It is best when freshly prepared. Enjoy tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with detailed step by step recipe photos below.

tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with 18 amazing images The tomato chutney is a tongue-tickling accompaniment that is perfect to have with idlis and dosas. Although it takes a few minutes to prepare, many people prefer to make quick tomato chutney often because it is faster than grating a coconut, plus it has a holistic flavour that eliminates the need for sambhar also to be served alongside the chutney. With myriad flavour enhancers like curry leaves, onions and green chillies supporting the tanginess of tomatoes, the tomato chutney for idlis, dosas, uttapas has a really peppy flavour that goes perfectly with plain idlis, dosas, uttapas and appe as well. Interestingly, many South Indian love to have this with chapatis and puris too. Enjoy tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with detailed step by step photos.

green chutney | hara chutney | coriander and mint chutney | Indian green chutney | 4 varieties of green chutney | with 20 amazing images. Green chutney is a flavorful condiment made with mint leaves, coriander leaves, lemon juice for tanginess and green chillies for some spice and ginger. All the ingredients are blend together and the chutney is made. Hara chutney is amazing and elevates the taste and flavour of Indian snacks. Make the Indian green chutney in advance and store it in the refrigerator. It can be stored for minimum of 15 days. I would like to share some important tips to make the perfect Indian green chutney. 1. Add the lemon juice to the hara chutney as this will help maintain the colour. If you don’t add lemon juice, the green chutney will keep on getting darker. 2. Add roughly chopped green chillies to the blender for spice. You can increase or reduce the chillies according to your preference. 3. Blend coriander and mint chutney into a smooth paste. You will have to stir it once or twice in between to get a smooth paste. It is a perfect pair to Popular Indian Snacks. My favourite snacks which are had as with green chutney are Grilled Sandwich, Sev Puri, Khatta Dhokla, Cauliflower and Oats Tikki and Bajra, Carrot and Onion Uttapa. The green chutney is a simple and easy recipe that has no unhealthy or calorie-laden ingredients like sugar. This hari chutney also provides antioxidants like vitamin A and Vitamin C. These substances which help reduce inflammation in the body and ward off free radicals which otherwise can lead to chronic diseases. There are a lot of variations to green chutney. We have given below the recipes for green chutney for chaats, faral green chutney, low calories green chutney and green chutney Mumbai style. Enjoy green chutney | hara chutney | coriander and mint chutney | Indian green chutney | 4 varieties of green chutney with detailed step by step photos.

curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi | with amazing 13 images. Chutney powders such as this Curry Leaves Chutney Powder, made with spices, daria and curry leaves, really come in handy on days when you do not have time to prepare chutney or Sambhar to accompany your Idlis and dosas.It is also known as karibevu chutney powder, Kari bevu chutney pudi, karuveppilai podi, karivepaku podi. Ensure the curry leaves are fresh, dark green and mature to get aromatic and fragrant curry leaves chutney powder. You can also add roasted peanuts to make curry leaves powder more nutty and tasty. You can serve the South-Indian curry leave chutney powder as it is, or mix it with til oil, to make a tongue-tickling and aromatic accompaniment! Not only that, the karuveppilai podi also comes in handy when you want to transform your idli or dosa into a dry, one-meal snack to carry to work, school or on a journey. You just need to coat your cooked idlis with til oil mixed with Curry Leaves Chutney Powder, or sprinkle some powder on the semi-cooked dosa before turning it around, to make a self-sufficient snack! Serve curry leaves powder immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days. karivepaku podi can be eaten with rice, upma, idli, Pongal, etc. You can mix the kari bevu chutney pudi with ghee or coconut oil before eating. See detailed step by step photos and video curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi | recipe below.

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.

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.

green chilli thecha recipe | Maharashtrian hirvi mirchi thecha | with 12 amazing images A classic Maharashtrian accompaniment, the Green Chilli Thecha goes best with Chawal Bhakri, Whole Wheat Bhakri and Jowar Bhakri and can be made in small batches and stored in the fridge for 2 to 3 days. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal! A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! I would like to share some tips to make the perfect green chilli thecha. 1. Roasting the peanuts enhances the flavour of the peanuts in green chilli thecha. 2. Add the chopped green chillies, mix well. If you want little less spiciness use the light green variety of chillies or else use the dark green one’s for a very spicy taste. Enjoy how to make green chilli thecha recipe | Maharashtrian hirvi mirchi thecha | with detailed step by step photos and video below.

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.

A fruitilicious chutney that goes great with finger foods of all kinds! with the goodness of pineapples, pears, apples and grapes, this fruit chutney is further perked up with tamarind and spice powders. The black salt however is the secret ingredient, which enhances the flavour of the fruits.

A spiky and pungent chutney, perfect to spread on a roti before rolling it up with interesting fillings. Made with minimal ingredients, the Chilli Garlic Chutney can be prepared within minutes, to be used immediately or stored in the refrigerator for later use.
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