5 Famous Chutney Recipes

Here are the 5 basic chutneys (dips)that make your food more delicious. These are common in South Asian dishes and loved by Indian and Pakistani people. These chutneys can be served with rice, especially with daal chawal, and also with paratha and naan.

Garlic Chutney

Ingredients:

  • Garlic: 5-6 cloves
  • Black peppercorns (Gol Mirch): 6-7
  • Tomato: 1 & 1/2
  • Salt: to taste
  • Cumin seeds (Zeera): 1 teaspoon

Instructions:

  1. Blend all the ingredients well.
  2. Heat 2 tablespoons of oil in a pan, then pour the chutney in it.
  3. Cook until all the water has evaporated completely.
  4. Store it in an airtight jar; it can be preserved for up to 1 month.

Coriander Mint Chutney

Ingredients:

  • Coriander: 1 cup
  • Mint: 1 cup
  • Green chilies: 5-6
  • Salt: to taste
  • Oil
  • Cumin seeds: 1 teaspoon
  • Pomegranate seeds: 1 teaspoon

Instructions:

  1. Blend all the ingredients well.
  2. Heat 2 tablespoons of oil in a pan, then pour chutney in it.
  3. Cook until all the water has evaporated completely.
  4. Store it in an airtight jar; it can be preserved for up to 1 month.

Tamarind and Dried Plum Chutney (Imli Aloo Bukhara)

Ingredients:

  • Tamarind: 1 cup
  • Dried plums (Aloo Bukhara): 1 cup
  • Crushed red chilies: 1 teaspoon
  • Fennel seeds (Saunf): 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Sugar: 1 cup
  • Salt: to taste

Instructions:

  1. Soak the tamarind in hot water and remove the seeds.
  2. Add all the ingredients to a pan and add some water.
  3. Boil well until the mixture thickens to a rich consistency.
  4. Blend it well and store it for later use. It can be kept in the fridge for up to 1 month.

Tomato Onion Chutney

Ingredients:

  • Tomatoes: 2-3 medium-sized
  • Onion: 1 & 1/2 medium-sized
  • Salt: to taste
  • Fresh coriander: to garnish
  • Cumin powder: 1/2 teaspoon
  • Garam masala: 1/2 teaspoon
  • Oil: for frying

Instructions:

  1. Fry the onions in a pan until they become transparent.
  2. Add the tomatoes and cook until they are fully cooked.
  3. Add the cumin powder, garam masala, and salt.
  4. Garnish with fresh coriander. You can add green chilies to make it spicier.

Tamarind Mint Chutney

Ingredients:

  • Tamarind: 1 cup
  • Mint: 1 cup
  • Green chilies: 5-6
  • Cumin seeds: 1 teaspoon
  • Salt: to taste

Instructions:

  1. Soak the tamarind in hot water and remove all the seeds.
  2. Add all the other ingredients to a grinder along with the tamarind.
  3. Make a thick paste and store it in an airtight jar.
  4. This chutney tastes great with fried fish, fries, and samosas.