Chutney is a popular condiment that originated in India and is enjoyed by people all over the world. It is a versatile sauce that can be used as a dip, spread, or marinade, and can be made using a variety of ingredients such as fruits, vegetables, herbs, and spices.
In this blog, we will take a deep dive into the world of chutneys, discussing their history and origin, different types of chutneys, and of course, sharing 10 amazing chutney recipes that you can make at home.
We will also provide you with information on chutney calories, tips, and tricks to help you make the perfect chutney every time.
Chutney History & Origin:
Chutney has been a part of Indian cuisine for thousands of years, with the first recorded mention of chutney dating back to 500 BC.
The word “chutney” comes from the Hindi word “chatni,” which means “to lick.” Chutneys were originally made using a stone mortar and pestle and were used as a way to preserve fruits and vegetables.
Over time, different regions in India developed their own unique styles of chutney, using locally available ingredients and spices.
Types of Chutneys:
Chutneys are a staple condiment in Indian cuisine and come in a variety of flavors and textures. Here are some of the most popular types of chutneys:
- Coconut Chutney: Made with fresh coconut, green chilies, ginger, and tempered with mustard seeds and curry leaves, this chutney is a classic accompaniment to South Indian dishes like dosa, idli, and vada.
- Mint Chutney: This tangy and refreshing chutney is made with fresh mint leaves, cilantro, green chilies, and lemon juice. It pairs well with kebabs, tandoori dishes, and as a dipping sauce for samosas.
- Tomato Chutney: This chutney is made with ripe tomatoes, onions, and a blend of spices like cumin, coriander, and red chili powder. It is a great complement to dishes like biryani, parathas, and grilled meats.
- Tamarind Chutney: Made with tamarind pulp, dates, jaggery, and spices, this chutney is sweet, tangy, and slightly sour. It is often used in chaat recipes like bhel puri, sev puri, and papdi chaat.
- Peanut Chutney: Made with roasted peanuts, garlic, and red chili powder, this chutney has a nutty flavor and pairs well with idlis, dosas, and other South Indian snacks.
- Onion Chutney: This chutney is made with caramelized onions, tamarind pulp, and red chili powder. It is often served with dosas, idlis, and vadas.
- Coriander Chutney: Made with fresh coriander leaves, green chilies, and lemon juice, this chutney has a bright, tangy flavor and pairs well with snacks like pakoras and samosas.
- Sesame Chutney: Made with sesame seeds, coconut, and a blend of spices, this chutney has a nutty, savory flavor and pairs well with South Indian breakfast items like dosas and uttapams.
- Ginger Chutney: Made with fresh ginger, green chilies, and tamarind pulp, this chutney has a spicy and tangy flavor that goes well with grilled meats and sandwiches.
- Mango Chutney: Made with ripe mangoes, vinegar, sugar, and spices, this chutney is sweet, tangy, and slightly spicy. It is a popular accompaniment to curries, grilled meats, and sandwiches.
These are just a few of the many types of chutneys that are popular in Indian cuisine. Each chutney has its unique flavor profile and can add an extra dimension of taste to any meal.
10 Amazing Chutney Recipes:
Now that we have discussed the history and types of chutneys, let’s dive into our list of 10 amazing chutney recipes that are sure to tantalize your taste buds.
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Coconut Chutney Recipe:
Here is a recipe for Coconut Chutney, a classic South Indian chutney that pairs well with dosa, idli, and vada:
Ingredients:
- 1 cup fresh grated coconut
- 2-3 green chilies, chopped
- 1/4 cup roasted chana dal (split roasted gram)
- 1/2 inch piece of ginger, peeled and chopped
- 1/2 tsp salt
- 1/2 cup water
- For tempering: 1 tbsp oil, 1 tsp mustard seeds, 1-2 dried red chilies, a few curry leaves
Instructions:
- In a blender or grinder, add the fresh grated coconut, green chilies, roasted chana dal, ginger, salt, and water. Grind until smooth.
- Transfer the chutney to a bowl or container.
- For the tempering, heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- Add dried red chilies and curry leaves and fry for a few seconds until fragrant.
- Pour the tempering over the chutney and mix well.
- Serve the coconut chutney with dosa, idli, or vada.
This recipe makes about 1 cup of coconut chutney. You can adjust the amount of green chilies according to your spice preference. Enjoy!
2. Mint Chutney Recipe:
Here’s a recipe for Mint Chutney, a classic Indian chutney that is perfect for pairing with appetizers, sandwiches, and grilled meats:
Ingredients:
- 2 cups fresh mint leaves, washed and drained
- 1 cup fresh coriander leaves, washed and drained
- 2-3 green chilies, chopped
- 1/2 inch piece of ginger, peeled and chopped
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 cup water
- 1 tbsp lemon juice
Instructions:
- In a blender or grinder, add the fresh mint leaves, coriander leaves, green chilies, ginger, cumin powder, salt, water, and lemon juice. Grind until smooth.
- Transfer the chutney to a bowl or container.
- Taste and adjust seasoning if needed.
- Serve the mint chutney with appetizers like samosas, pakoras, or grilled meats like tandoori chicken or lamb.
This recipe makes about 1 cup of mint chutney. You can adjust the amount of green chilies according to your spice preference. Enjoy!
3. Tomato Chutney Recipe:
Here is a recipe for Tomato Chutney, a tangy and spicy chutney that pairs well with dosa, idli, and rice:
Ingredients:
- 4-5 ripe tomatoes, chopped
- 1 onion, chopped
- 3-4 garlic cloves, chopped
- 2-3 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (Use Mathania Red Chili Powder)
- 1 tsp salt
- 2 tbsp oil (Use Cold Pressed Mustard Oil)
- 1 tbsp chopped coriander leaves (optional)
Instructions:
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds and let them splutter.
- Add chopped garlic and green chilies and fry for a few seconds until fragrant.
- Add chopped onion and fry until it turns translucent.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well.
- Cover and cook for about 10-15 minutes until the tomatoes become soft and mushy.
- Remove from heat and let it cool down for a few minutes.
- Transfer the mixture to a blender or grinder and grind until smooth.
- Transfer the chutney to a bowl or container. Garnish with chopped coriander leaves if desired.
- Serve the tomato chutney with dosa, idli, or rice.
This recipe makes about 1 cup of tomato chutney. You can adjust the amount of green chilies and red chili powder according to your spice preference. Enjoy!
4. Tamarind Chutney Recipe:
Here’s a recipe for Tamarind Chutney, a sweet and tangy chutney that is commonly used in Indian chaat dishes:
Ingredients:
- 1 cup tamarind pulp
- 1 cup water
- 1 cup jaggery or brown sugar
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1 tsp salt
- 1/4 tsp black salt (optional)
- 1/2 tsp roasted cumin powder
- 1/2 tsp ginger powder
Instructions:
- In a pan, add tamarind pulp, water, jaggery or brown sugar, cumin powder, coriander powder, red chili powder, salt, and black salt (if using). Mix well.
- Cook the mixture over medium heat for about 10-15 minutes, stirring occasionally, until the jaggery or brown sugar has dissolved and the mixture has thickened.
- Let the mixture cool down for a few minutes.
- Transfer the mixture to a blender or grinder and grind until smooth.
- Add roasted cumin powder and ginger powder and mix well.
- Transfer the chutney to a bowl or container.
- Taste and adjust seasoning if needed.
- Serve the tamarind chutney with chaat dishes like samosas, papdi chaat, or dahi bhalla.
This recipe makes about 1 cup of tamarind chutney. You can adjust the amount of jaggery or brown sugar according to your sweetness preference. Enjoy!
5. Peanut Chutney Recipe:
Here’s a recipe for Peanut Chutney, a creamy and nutty chutney that goes well with dosa, idli, and vada:
Ingredients:
- 1 cup roasted peanuts
- 2-3 green chilies, chopped
- 1/2 inch piece of ginger, peeled and chopped
- 1 tbsp tamarind paste
- 1 tsp salt
- 1/2 cup water
- 1 tsp oil
- 1 tsp mustard seeds
- A pinch of hing (asafoetida)
- A few curry leaves (optional)
Instructions:
- In a blender or grinder, add the roasted peanuts, green chilies, ginger, tamarind paste, salt, and water. Grind until smooth.
- Transfer the chutney to a bowl or container.
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add a pinch of hing and curry leaves (if using) and fry for a few seconds.
- Pour the tempering over the chutney and mix well.
- Taste and adjust seasoning if needed.
- Serve the peanut chutney with dosa, idli, or vada.
This recipe makes about 1 cup of peanut chutney. You can adjust the amount of green chilies according to your spice preference. Enjoy!
6. Onion Chutney Recipe:
Here’s a recipe for Onion Chutney, a spicy and flavorful chutney that pairs well with dosa, idli, and paratha:
Ingredients:
- 2 onions, chopped
- 2-3 garlic cloves, chopped
- 2-3 dry red chilies
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- A pinch of hing (asafoetida)
- 1 tsp oil
- Salt to taste
- Water as needed
Instructions:
- Heat oil in a pan over medium heat. Add cumin seeds, mustard seeds, and dry red chilies. Fry for a few seconds.
- Add chopped onions and garlic and fry until the onions turn golden brown.
- Let the mixture cool down for a few minutes.
- Transfer the mixture to a blender or grinder and add salt and water as needed. Grind until smooth.
- Transfer the chutney to a bowl or container.
- Heat a little oil in a pan over medium heat. Add a pinch of hing and pour the tempering over the chutney.
- Mix well and serve the onion chutney with dosa, idli, or paratha.
This recipe makes about 1 cup of onion chutney. You can adjust the amount of dry red chilies according to your spice preference. Enjoy!
7. Coriander Chutney Recipe:
Here’s a recipe for Coriander Chutney, a refreshing and tangy chutney that pairs well with snacks, sandwiches, and chaat:
Ingredients:
- 1 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped (optional)
- 1-2 green chilies, chopped
- 1/2 inch piece of ginger, peeled and chopped
- 1 tbsp lemon juice
- 1 tsp sugar
- 1/2 tsp cumin seeds
- Salt to taste
- Water as needed
Instructions:
- In a blender or grinder, add coriander leaves, mint leaves (if using), green chilies, ginger, lemon juice, sugar, cumin seeds, salt, and a little water.
- Grind until smooth, adding more water if needed.
- Transfer the chutney to a bowl or container.
- Taste and adjust seasoning if needed.
- Serve the coriander chutney with snacks, sandwiches, or chaat.
This recipe makes about 1 cup of coriander chutney. You can adjust the amount of green chilies according to your spice preference. Enjoy!
8. Sesame Chutney Recipe:
Here’s a recipe for Sesame Chutney, a nutty and flavorful chutney that goes well with idli, dosa, and vada:
Ingredients:
- 1/2 cup white sesame seeds
- 2-3 dry red chilies
- 1/2 inch piece of ginger, peeled and chopped
- 1 garlic clove, chopped
- 1 tbsp tamarind paste
- 1 tsp salt
- Water as needed
- 1 tsp oil
- 1/2 tsp mustard seeds
- A pinch of hing (asafoetida)
- A few curry leaves (optional)
Instructions:
- Dry roast the sesame seeds in a pan over medium heat until golden brown. Let them cool down for a few minutes.
- In a blender or grinder, add the roasted sesame seeds, dry red chilies, ginger, garlic, tamarind paste, salt, and a little water.
- Grind until smooth, adding more water if needed.
- Transfer the chutney to a bowl or container.
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add a pinch of hing and curry leaves (if using) and fry for a few seconds.
- Pour the tempering over the chutney and mix well.
- Taste and adjust seasoning if needed.
- Serve the sesame chutney with idli, dosa, or vada.
This recipe makes about 1 cup of sesame chutney. You can adjust the amount of dry red chilies according to your spice preference. Enjoy!
9. Ginger Chutney:
Here’s a recipe for Ginger Chutney, a spicy and tangy chutney that can be used as a dip or spread:
Ingredients:
- 1 cup chopped ginger
- 1-2 green chilies, chopped
- 2 garlic cloves, chopped
- 1/4 cup tamarind pulp
- 1 tsp jaggery or sugar
- Salt to taste
- Water as needed
- 1 tsp oil
- 1/2 tsp mustard seeds
- A pinch of hing (asafoetida)
Instructions:
- In a blender or grinder, add chopped ginger, green chilies, garlic, tamarind pulp, jaggery or sugar, salt, and a little water.
- Grind until smooth, adding more water if needed.
- Transfer the chutney to a bowl or container.
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add a pinch of hing and fry for a few seconds.
- Pour the tempering over the chutney and mix well.
- Taste and adjust seasoning if needed.
- Serve the ginger chutney as a dip or spread.
This recipe makes about 1 cup of ginger chutney. You can adjust the amount of green chilies according to your spice preference. Enjoy!
10. Mango Chutney:
Here’s a recipe for Mango Chutney, a sweet and tangy chutney that is perfect as a condiment with Indian dishes or as a spread:
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1/4 cup chopped onion
- 1-2 green chilies, chopped
- 1-inch piece of ginger, peeled and grated
- 2 garlic cloves, chopped
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- 1/4 tsp garam masala powder
- 1 tbsp oil
Instructions:
- Heat oil in a pan over medium heat. Add chopped onion and fry until translucent.
- Add chopped green chilies, grated ginger, and chopped garlic. Fry for a few more minutes.
- Add diced mangoes and cook until they are soft and pulpy.
- Add white vinegar, sugar, salt, cumin powder, coriander powder, red chili powder, and garam masala powder. Mix well.
- Cook the mixture for about 10-15 minutes, stirring occasionally, until the chutney thickens and the flavors are well combined.
- Turn off the heat and let the chutney cool down.
- Transfer the chutney to a blender or grinder and blend until smooth.
- Transfer the chutney to a bowl or container and refrigerate until ready to serve.
This recipe makes about 1 cup of mango chutney. You can adjust the amount of sugar and green chilies according to your taste preference. Enjoy!
Chutney Calories:
Chutneys are generally low in calories as they are made with fresh ingredients and do not contain any added fats or oils.
Here is the approximate calorie count for 1 serving of each of the 10 amazing chutney recipes:
- Coconut Chutney – 50 calories
- Mint Chutney – 15 calories
- Tomato Chutney – 20 calories
- Tamarind Chutney – 30 calories
- Peanut Chutney – 75 calories
- Onion Chutney – 30 calories
- Coriander Chutney – 20 calories
- Sesame Chutney – 70 calories
- Ginger Chutney – 25 calories
- Mango Chutney – 50 calories
Please note that the calorie count may vary depending on the specific ingredients and quantities used in each recipe. These values are approximate and are based on a single serving size. Additionally, the calorie count may change depending on the serving size and the way the chutney is consumed (as a dip, spread, or condiment).
Chutney Tips & Tricks:
Here are some tips and tricks to help you make the perfect chutney every time:
- Use fresh ingredients: Fresh ingredients like herbs, spices, and fruits can make a big difference in the taste and quality of your chutney. Use fresh ingredients whenever possible for best results.
- Balance the flavors: Chutney should have a balance of sweet, sour, and spicy flavors. Taste as you go and adjust the ingredients accordingly until you achieve the desired balance of flavors.
- Adjust the consistency: The consistency of chutney can vary from thin and runny to thick and chunky. Adjust the consistency based on how you plan to use the chutney. For example, a thinner consistency is better for dipping while a thicker consistency is better for spreading.
- Use the right equipment: A food processor or blender can be helpful for making smooth and even-textured chutneys. A mortar and pestle or hand grinder can also be used for a coarser texture.
- Store properly: Chutneys can be stored in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Be sure to label and date the containers for easy identification.
- Experiment with different ingredients: Chutneys are versatile and can be made with a wide range of ingredients. Don’t be afraid to experiment with different combinations of fruits, vegetables, herbs, and spices to create unique and flavorful chutneys.
- Add a tempering or tadka: A tadka or tempering of spices and aromatics can be added to chutneys to enhance their flavor. Heat some oil in a pan, add spices like mustard seeds, cumin seeds, and curry leaves, and fry until fragrant. Pour the tempering over the chutney and mix well.
By following these tips and tricks, you can create delicious and flavorful chutneys that complement a wide variety of dishes.
Conclusion:
Chutneys are a delicious and versatile condiment that can add flavor and excitement to any meal. Whether you prefer sweet, tangy, or spicy flavors, there’s a chutney out there for everyone. With these 10 amazing chutney recipes and our tips and tricks, you’ll be able to create flavorful and delicious chutneys in no time!