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CHUTNEY RECIPES


Indian chutney is a common item that is found right from the hut to the star hotel. Indian chutneys are easy to make and they are a must in every meal. No Indian meal would be complete without a chutney. They give an extra taste to a meal and come as a perfect accompaniment.

Chutneys are packed with a punch and are healthy too. They come in all colors, come as dry or wet, and either sour or sweet and hot or cold. Traditional Indian chutneys like mango chutney, tamarind chutney, coriander chutney, tomato chutney, coconut chutney, etc are great side dishes for any Indian meal. Chutney is also known as thokku, thuvayal, pachadi, podi, dip or sauce in various Indian parlance.

COCONUT CHUTNEY - NORTH INDIAN (FRESH) vegetarian-Dish

Ingredients

  • 3 tbsp. coconut, shredded
  • 1 inch fresh ginger, chopped
  • 1 fresh green chili
  • 1/2 bunch cilantro with stems and root removed
  • fresh lemon juice
  • salt to taste
Coconut Chutney- North Indian

Method

  • In a food processor or blender add all ingredients into a pesto like sauce.

COCONUT CHUTNEY(THENGAI THOGAYAL)- SOUTH INDIAN(FRESH) vegetarian-Dish

Ingredients

  • 1 cup fresh coconut, shredded
  • 1/2 cup Toor dal dry
  • 1/4 cup Urad dal dry
  • 1/4 cup Channa dal dry
  • 1/4 tsp.tamarind concentrate
  • 1/4 tsp. asafetida
  • Whole red chilies as per taste upto 3
  • Salt to taste
  • 2 tsp. cooking oil
Coconut Chutney - South Indian

Method

  • Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil.
  • Grind this mixture in water into a thick paste.
  • Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste.
  • Serve with steamed rice or can be served with dosa (rice pancakes).

TAMARIND CHUTNEY(COOKED) vegetarian-Dish

Ingredients

  • 1 cup cleaned tamarind
  • 1/2 cup dates deseeded
  • 1/4 cup sugar
  • 2 cups water
  • 1/2 tsp. red chili powder
  • 1/2 crushed cumin seeds
  • 1 tsp. salt
  • 3/4 cup jaggery
Tamarind Chutney

Method

  • Wash the tamarind clean.
  • Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
  • Soak for a few minutes.
  • Put to boil for about 7-8 minutes.
  • Cool to room temperature.
  • Blend in a electric blender till smooth.
  • Strain and transfer to the pan again.
  • Boil till thick enough to coat the back of a spoon thinly.
  • Add the seasoning. Cool again.
  • Store in clean airtight bottles and refrigerate.

TOMATO CHUTNEY(COOKED) vegetarian-Dish

Ingredients

  • 2 Tbsp. Ghee
  • 1/4 tsp. red chilies
  • 1 tsp. cumin seeds
  • 1 inch ginger minced or pounded in a mortar and pestle
  • 1 inch of cinnamon stick
  • 2 cups coarsely fresh ripe tomatoes
  • 3 Tbsp. jaggery or brown sugar
  • Salt to taste
Tomato Chutney

Method

  • Heat ghee in a large sauce pan over moderate heat.
  • Add the cumin seeds and let sizzle and brown. 
  • Add red chilies, ginger and stir fry for a moment. 
  • Add the other ingredients. 
  • Cook on low for about 20 to 35 minutes.  
  • Serve with meals.

CASHEW NUT CHUTNEY (FRESH)vegetarian-Dish

Ingredients

      
  • 1 cup raw cashews bits or halves
  • 1/4 tsp. lemon juice
  • 1 teaspoon salt
  • 1/2-inch piece of peeled fresh ginger root,sliced 
  • 1-2 hot green chilies, seeded and chopped up to 1/3 cups water
  • 2 tablespoons chopped fresh coriander
Cashew Nut Chutney

Method

  • Combine the cashews,lemon juice,salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree.
  • Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days.

Note: This chutney thickens as it sits. Thin it with water to the desired consistency.

CILANTRO CHUTNEY (FRESH)vegetarian-Dish

Ingredients

  • 1 bunch cilantro, fresh
  • 1 or 2 small green chili, fresh, remove seeds
  • juice of one lime
  • salt to taste
  • 1/2 teaspoon cumin seeds, roasted, ground
  • 1 pinch of black pepper
  • 1 tbsp. coriander powder

Cilantro Chutney

Method

  • Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
  • Grind into powder.
  • Put all the ingredients into the blender and puree into a paste.
  • Use as little water as necessary.

ONION CHUTNEY (FRESH)vegetarian-Dish

Ingredients

  • 1 cup peeled onions chopped
  • 6 -7 cloves garlic
  • 2 tbs channa daal (Bengal Gram)
  • 5 red chilies or as per taste
  • Salt to taste
  • 1 tsp. mustard seeds
  • curry Leaves
  • 1/2 tsp.. tamarind paste
Onion Chutney

Method

  • Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
  • Grind with tamarind and salt.
  • Splutter mustard seeds and curry leaves, in oil and pour on top.

MINT CHUTNEYvegetarian-Dish

Ingredients

  • one bunch of Mint leaves
  • garlic 3 cloves
  • fresh green chillies 3 - 4
  • tamarind paste 1/2 tsp.
  • sugar 1 1/2 tsp.
  • water 1-2 tsp. (if needed)
  • salt as per taste
Mint Chutney

Method

  • Wash and clean the mint leaves, then pluck it from its soft stem.
  • Put this leaves in the mixer and half gind it and then softly squeeze out the juice.
  • Again put these half squeezed leaves in the mixer and add all the other remaining Ingredients.
  • Grind it till chutney turns smooth.

PEANUT CHUTNEYvegetarian-Dish

Ingredients

  • 1/2 cup peanut
  • 3-4 green chilies
  • few coriander leaves
  • 1 tsp. cumin powder
  • Salt To Taste
  • sugar or jaggery as per taste
Peanut Chutney

Method

  • Soak peanuts in little water for half an hour.
  • Shell them and keep aside.
  • Chop the green chilies.
  • Blend the peanuts and chilies.
  • Add salt, sugar or jaggery and cumin powder and mix again.
  • When serving add lemon juice.

DATE CHUTNEYvegetarian-Dish

Ingredients

  • 1/2 kilo Dates (Khajoor)
  • 2 teaspoon fresh Ginger (Adrak), cut into thin long strips
  • 4 teaspoons Salt (Namak) (level)
  • 1 cup Sugar (Cheeni)
  • 6 teaspoons Raisins (Kishmish)
  • 1 1/2 cups or 2 cups Vinegar (Sirka)
  • 1/4 cup blanched Almonds (Badam)
  • 2 Cloves (Lavang)
  • 2 big Cardamoms (Elaichi Moti)
  • 1/4 teaspoon ground Cinnamon (Dalchini)
  • 1/4 teaspoon Red chili pepper (Lal Mirchi)
Date Chutney

Method

  • Stone the dates and cut them in halves.
  • Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
  • Now add sugar and cook until the mixture thickens.
  • Remove from the fire, add raisins, almonds slit into halves and stir well.
  • While the chutney is hot pour into clean jars and cork tightly.
  • Serve after 4 days.

GARLIC CHUTNEYvegetarian-Dish

Ingredients

  • 4 garlic pods
  • 20 red chillies, roasted
  • 2 cups grated coconut
  • 4 tsp. oil
  • a little tamarind
  • Salt To Taste
Garlic Chutney

Method

  • Saut the garlic, coconut in oil.
  • Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
  • Then grind the saute mixture with roasted red chillies and tamarind pulp.
  • Add the garlic and salt and grind once again to a smooth paste.

MANGO CHUTNEYvegetarian-Dish

Ingredients

  • 100 grams sultanas (dried golden raisins)
  • 8 peeled and diced small mangoes (firm fleshed)
  • 400 grams brown sugar
  • 1 liter brown vinegar
  • 4 small onions, finely chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 4 cloves
  • 1 teaspoon ground ginger
Dried Fruit Chutney

Method

  • Place all ingredients into a stainless steel pot.
  • Bring to the boil, stirring constantly.
  • On a low heat, allow the mixture to simmer uncovered for around two hours, or until the mixture thickens.
  • Stir occasionally.
  • Allow to cool, then pour into clean glass jars.
  • Allow to cool and then seal.

DRIED FRUIT CHUTNEYvegetarian-Dish

Ingredients

  • 1 cup dried pears, chopped
  • 1 cup dried apricots, chopped
  • 1 cup dates, chopped
  • 1 cup dried apples chopped
  • 1 cup sultanas (golden raisins)
  • 1 liter water
  • 1 liter cider vinegar
  • 1 cup brown sugar
  • generous pinch of chili powder
  • pinch of turmeric
  • pinch of freshly grated nutmeg
  • pinch of ground ginger
  • 3 cloves garlic, crushed
Dried Fruit Chutney

Method

  • Place the fruit in a large bowl and cover with the water.
  • Cover the bowl and leave it overnight.
  • Do not drain, transfer the fruit mixture and add the remaining ingredients in a large saucepan.
  • Bring to the boil, stirring all the while until the sugar dissolves.
  • Simmer uncovered over a low heat for about 2 hours or until thick, stirring occasionally.
  • Decant into clean glass jars and allow to cool, then seal the jars.
  • Serve with curry dishes.
  • How to Sterilize and Seal Glass Jars:
  • Wash the jars and lids in hot, soapy water.
  • Place the damp jars upside down in a cold oven and turn it to 160 Celsius.
  • Allow the oven to heat up and leave the jars in for a few miewes.
  • The heat will sterilize the jars. In the meantime, place the lids in a small saucepan of water and bring to the boil.
  • Boil for 5 minutes, after which the lids are ready to use.