7 Delicious Indian Chutney Recipes to Make

When it comes to Indian chutney, it can be used to enhance a whole dish rather than being tucked away on the corner of a plate.

It has long been a popular condiment within Indian cuisine or it is used as part of an appetiser before the main meal.

It is the nearest thing to table sauces or dips used in the west, such as tomato ketchup, brown sauce, salsa, guacamole, mustard, tahini and so forth.

Chutney is typically served with Indian snacks such as dosa, samosa, pakora and many others. It adds richness and flavour to these types of foods.

Chutneys also come with a range of flavours. Some can be spicy while others can be sweet. Whatever the choice is, they are a favourite to complete the meal.

They can be made with fruits, vegetables, herbs or spices. One ingredient usually stands out and that is how they’re named.

Since chutney is a popular accompaniment among food lovers, we have a selection of chutney recipes which you can make.

These recipes will guide you in creating different types of authentic Indian chutney, which is full of flavour and individual taste.

Mint Chutney (Pudina)

Mint chutney is the most traditional type of Indian chutney. It is very popular in Punjabi British Asian households and is eaten frequently as it is easy to make.

It is a chutney which goes well with a lot of different foods.

While it does taste great with various Indian foods and snacks, it is best served with spicy foods.

The refreshing and cooling mint flavour offsets the intense spice for a perfect balance. The added lemon provides some acidity to break down any strong tastes to prevent it from becoming overpowered.

Taking approximately 15 minutes to make, it is a fairly quick and simple chutney recipe to make.

Ingredients

• 70g fresh mint leaves
• 2 Green chillies, chopped
• ½ tsp chaat masala
• ½ tsp lemon juice
• 1 tsp chopped ginger
• Salt, to taste
• 2 tbsp water

Method

1. Rinse the mint leaves with water. Also, rinse the green chillies and ginger. Place the three ingredients into a grinder jar.
2. Add the chaat masala, lemon juice and salt to the grinder jar.
3. Pour in two tablespoons of water and grind until it has a smooth consistency.
4. Remove from the grinder and place into a bowl. Serve alongside snacks or store in an airtight container and refrigerate.

This recipe was inspired by Veg Recipes of India.

Tomato Chutney

Tomato chutney is one of the most common variants and is perfect alongside a number of foods. It pairs well with snacks like dosa or pakora, it can even be served with breakfast dishes.

It is a chutney which features the distinct flavours of spice, tang and a subtle hint of acidity.

This condiment combines ripe tomatoes with a plethora of spices to create layers of flavour in each spoonful.

At around 15 minutes, it does not take a lot of time to make and it is one which will be highly enjoyed with delicious snacks.

Ingredients

• 2 Large ripe tomatoes, chopped
• 2 Garlic Cloves
• 1 tsp black lentils
• 1 tsp split chickpeas
• 3 Kashmiri dried red chillies
• ¼ tsp turmeric
• ¼ tsp fenugreek seeds
• ½ tsp sugar
• Salt, to taste
• 2 tbsp oil

For Tempering

• 2 tsp oil
• ½ tsp mustard seeds
• ½ tsp black lentils
• A pinch of asafoetida
• A few curry leaves

Method

1. Heat oil in a large wok. When hot, add the black lentils, split chickpeas, fenugreek seeds and red chilli. Cook on medium heat until the lentils turn golden brown.
2. Add the garlic and tomatoes. Continue to allow them to cook until the water completely evaporates and the tomatoes reduce in size.
3. Add the turmeric, sugar and salt. Stir to ensure everything is well-combined.
4. Remove from the heat and allow to cool completely. Transfer to a small blender and blend into a smooth paste.
5. To prepare the tempering, heat oil in a small pan. When hot, add the mustard seeds, black lentils, asafoetida and curry leaves. Allow them to splutter.
6. Once they have finished sizzling, pour the tempering over the tomato chutney.
7. Serve with your favourite Indian snacks or rice.

This recipe was inspired by Hebbar’s Kitchen.

Coconut Chutney

Coconut chutney is a staple condiment within South Indian cuisine and is commonly eaten with snacks.

The slightly milky taste of coconut is combined with chilli and ginger to create a rich and flavourful chutney.

It is the perfect thing alongside idli as the lightness of the rice cake provides the ideal balance with the hint of sweetness from the coconut.

It’s simplicity also makes it a very delightful condiment to have.

Ingredients

• A ½ cup of coconut, chopped/grated
• 1 tbsp roasted split chickpeas
• 1 Large green chilli
• 5 Curry leaves
• ½-inch ginger
• A ¼ cup of water
• Salt, to taste

For Tempering

• ½ tsp mustard seeds
• ¼ tsp black lentils
• 1 tbsp oil

Method

1. Place all of the chutney ingredients into a blender along with a little water. Blend until it forms a smooth paste then remove and place into a bowl.
2. Meanwhile, heat oil in a small pan on medium heat. Add the mustard seeds and let them splutter.
3. Add the black lentils and cook until they become light brown in colour.
4. Pour into the coconut mixture and mix well. Serve with idli.

This recipe was inspired by Spice up the Curry.

Spicy Chilli Chutney

If you are looking at adding some extra heat to accompany your dishes. This spicy chilli chutney is an excellent choice.

It’s a chutney where you have flexibility when it comes to adjusting the ingredient quantities.

Increase or decrease the number of chillies to your taste and heat preference.

It is a chutney which features the distinct flavour of intense spice which is why it is best served with mildly flavoured dishes.

The mellow flavours are given a kick of extra flavour with the spicy chilli chutney and together they form a delicious blend for the tastebuds to enjoy.

Ingredients

• 1 cup of shallots, peeled and sliced
• 12 Dry red chillies (adjust to taste)
• A pinch of asafoetida
• 1 Garlic clove, sliced
• 1 tsp tamarind paste
• Salt, to taste
• 2 tsp oil

Method

1. In a pan, heat oil on a low flame then add the chillies. Fry for three minutes until they begin glistening and become fragrant. Once done, remove and set aside.
2. In the same pan, add the shallots and fry until golden. Add the garlic, asafoetida and salt. Stir to combine then turn off the flame and add the tamarind.
3. Allow it to cool completely then place into a blender along with the chillies and blend into a smooth paste.

This recipe was adapted from Cooking and Me.

Coriander Chutney

Coriander chutney is considered to be a classic and is quite versatile because it goes well with a lot of different foods.

It’s fresh, sweet and spicy flavour pairs well with kebabs, pakoras and samosas. It even tastes great when spread on a sandwich.

The herby coriander, spicy chillies and tartness from the lemon may be mixed together but each individual flavour can be tasted.

It also has a creamy texture which holds all the intense flavours together.

Ingredients

• 60g coriander leaves, finely chopped
• 2 tbsp green chillies, roughly chopped
• 6 Garlic Cloves, roughly chopped
• 3-inch piece of ginger, peeled and chopped
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• 4 Curry leaves, shredded
• 2 tbsp lemon juice
• ½ tsp salt
• A pinch of asafoetida
• 2 tbsp sunflower/olive oil

Method

1. Put one-third of the coriander into a blender along with one tablespoon of water. Blend into a paste.
2. Add the remaining coriander in batches and blend, adding a little water if needed.
3. Mix in the ginger, garlic, chillies and salt. Blend until everything has come together to create a smooth paste.
4. Meanwhile, heat oil in a frying pan on medium heat. When hot, add the mustard seeds.
5. When they have popped, add the cumin seeds, curry leaves and asafoetida. Cook for 15 seconds then add the coriander paste.
6. Briefly, stir to mix then remove from the heat. Transfer into a small bowl, pour in the lemon juice, mix and serve.

This recipe was inspired by The Happy Foodie.

Mango Chutney

While other chutneys combine a number of different flavours, mango chutney is all about sweetness.

It is deliciously sweet but it still remains quite subtle so that the flavour is not too overpowering.

This is one of the reasons why it is a very popular chutney variation.

The sweetness provides a great balance to rich, spicy foods such as curry and samosa. The use of raisins gives it an extra bit of texture.

This recipe is quite simple and it certain to provide an authentic mango chutney as opposed to a shop-bought one.

Ingredients

• 2 Mangoes
• 1 Onion, chopped
• 1 tbsp ginger, grated
• 90ml white vinegar
• 110g brown sugar
• 36g raisins
• 125ml water

Method

1. To cut the mangoes, stand them on a chopping board stem-end down and hold.
2. Place your knife about a quarter inch from the widest centre line and cut through the mango. Flip it around and repeat the process.
3. Cut parallel slices into the mango flesh, making sure not to cut through the skin. Cut another set of lines to create a checkerboard pattern.
4. Scoop the mango out of the skin using a large spoon or push the skin up from underneath. Scrape the mango pieces off using a knife or spoon.
5. To make the chutney, combine all the ingredients into a saucepan.
6. Bring to a boil. When the mixture softens and begins to bubble, reduce the heat. Stir regularly and break up the mango pieces with a wooden spoon.
7. Cook for approximately 40 minutes until the mixture becomes thick and there are a few intact mango pieces.
8. Remove from the heat and allow to cool. Serve or store in a sealed container and either refrigerate for use within two weeks or freeze for up to six months.

This recipe was inspired by All that’s Jas.

Bell Pepper Chutney

This colourful chutney is one which may not be a traditional chutney, but it still has bags of flavour.

Its key ingredient is bell pepper and depending on what colour is used will have a slightly different flavour, but it does not matter too much.

The chillies create an intense flavour but the split chickpeas help turn this into a rich and tasty chutney when everything has been blended.

The spicy flavour goes well with mildly flavoured foods such as idli or roti.

Ingredients

• 1 Bell pepper, cubed
• 2 tbsp split chickpeas
• 2 Dry red chillies
• 1 tsp cumin seeds
• 1 tsp tamarind
• 2½ tbsp coconut
• A small bunch of coriander leaves, roughly chopped
• ½ tsp oil
• Salt, to taste

For Tempering

• ¼ tsp mustard seeds
• 1 tsp oil
• A small sprig of curry leaves

Method

1. Heat the oil in a wok and add the cumin. Let them sizzle then add the split chickpeas and red chillies.
2. Fry until they become golden, then add the peppers and cook for around three minutes or until they reduce in size.
3. Add coconut, tamarind and coriander. Mix then turn off the heat.
4. Transfer the mixture to a blender. Allow it to cool down before blending to a paste along with a little water and salt to your taste.
5. Meanwhile, heat oil in a small frying pan, then add the mustard seeds and curry leaves. Let them splutter then pour into the chutney mix and serve.

This recipe was adapted from Sharmi’s Passions.

These delicious chutney recipes will taste great alongside Indian meals and snacks.

All of them follow a similar method but have different tastes and textures. The flavour of the main meal should contrast the taste of the chutney for the best balance of flavours.

These recipes will guide you to create authentic chutneys that you know will taste good especially as you have control of the ingredients.

You can adjust some of the ingredients to your own personal preference as well as the type of flavour you want.