20 Types Of Chutney To Spice Up Your Meal!

20 Types Of Chutney To Spice Up Your Meal


Pineapple Pachadi

Pineapple Pachadi is a fruit Chutney, where the pineapple is the hero of the dish! Usually, you’ll find chunks of visible Pineapple in the Chutney which makes it better. The Chutney has a dual sweet and sour taste, which indeed surprises people who haven’t tasted it before! You can even spice it up with the extra addition of Chillies. It is a crucial part of the Onam festival in Kerala.


Tomato Chutney

Tomato Chutney is a classic Chutney, which is one of the most simplistic Chutneys of all time. Tomatoes are chopped and cooked with Spices like Jeera and Sugar. It is quite refreshing to taste and can be served with Khichdi.


Mango Chutney

The simple Mango Chutney is prepared with a Mélange of flavours and Spices. Raw Mangoes are cut and cooked with Jaggery, which makes this dish sweet and sour all in one bite. To increase the spice quotient, you can add Mustard Seeds and Red Chillies.


Coriander Chutney

Coriander Chutney is one of the chutneys which is commonly available in all parts of the country. It can be served as an addition to any sort of dish, which makes it an all rounder! It is mostly served with Kebab and other starters. To make this, enough Coriander Leaves, Curd, Chillies and Garlic is churned in a blender with Salt and Pepper. The curd gives it a creamy texture!


Mango Coconut Chutney

Mango Chutney is a celebrated chutney all over India. Although it has fewer ingredients, it still has a surplus of flavours. It is made with a blend of Mangoes, Coconut Oil, Chillies and Grated Coconut.


Olive Gur Chutney

This Assamese delight is one of the most unique chutneys on this list. For those of you who didn’t know this already, then you’ll be surprised to know that olives are grown in interiors of Assam! The flavourful chutney is prepared with Olives, Honey and Jaggery and will leave you with tingling taste buds!


Coconut Ginger Chutney

We all know of normal Coconut Chutney which is prepared with grated Coconut. To zing up that boring Coconut Chutney you’ve been preparing for years now try this one! The ginger in the chutney gives it a zingy taste, along with the Tamarind which hints at sourness.


Mooli Walnut Chutney

Mooli Walnut Chutney is a Chutney which is prepared with Radishes and Walnut. This is mostly a Kashmiri delight. Although the Mooli gives it a moist texture, the Walnut adds a crunch and nutty flavour to it.


Fig Chutney

Fig chutney is another unique chutney which is a dip using Vinegar, Figs, Garlic and Chillies. It is a great addition to your Meats and gives it a different      warm flavour.


Blackcurrant Chutney

We know that you haven’t heard of Blackcurrant Chutneys which is why we bring you this mighty chutney! A mention of this Chutney on any menu will surely grab your attention for its uniqueness. To make this, all you need to do is blend Blackcurrants, Raisins and a couple of Spices to get the ultimate combination of flavours with a purple hue.


Jalpai Chutney

Jalpai Chutney is a recipe from the Bengali kitchen of the country. Jalpai is a type of Olive, known as Ceylon Olive. It is a little sweet as the olives are cooked with sugar to produce the desired sweetness.


Mixed Fruit Chutney

A simplistic Chutney, the mixed fruit Chutney is prepared with a variety of fruits and is generally sweet. From Cherries to Mango to Pineapple all are added to this fruity delight.


Papaya Chutney

Sweet Papaya is cooked in a similar process as that of Pineapple Chutney And tastes quite the same. The difference lies in the fruit, where sweet Papaya is used in this recipe. It is a commonly served dish during Bengali weddings.


Dahi Chutney

To make this classic Dahi Chutney, all you need is a little Mint and Yogurt, and you’re good to go. You can add Coriander and Chillies too and blend all of the above constituents in a blender.


Peanut Onion Chutney

It’s a surprise if you haven’t heard of this delicate chutney which will soon become a favourite if you haven’t tasted it already. To prepare it, first,the onions are sauteed with Green Chillies in a pan and kept aside. Then a bowl full of Peanuts is fried in a pan so that it gets a slight burnt/ cooked taste. Both of these are then put in a blender and churned well for that rich, creamy texture of Chutney with a nutty flavour.


Beetroot Chutney

To make Beetroot Chutney, chop the Beetroots and blend in a blender with Mint, Coriander, Chillies and Yoghurt. Since a lot of people do not favour Beetroot, this Chutney can be a means of feeding the healthy vegetable to those!


Carrot Chutney

Everyone knows about Gajar Halwa, but not many would know about the Carrot Chutney. To make Carrot Chutney, Carrots are cut into smaller pieces and then boiled. A variety of Spices like Mustard and Sesame Seeds are roasted and then the mixture of roasted Spices is blended in a blender along with the boiled Carrots.


Sorakaya Pachadi

Sorakaya Chutney is a Chutney which acts as a coolant. It is made from Lauki or the Bottle Gourd. Since it acts as a natural coolant for the human body, it is generally prepared during the summer months. Turmeric, Green Chillies, Ginger and Sesame Seeds are added with the Vegetable and blended to make this popular Chutney.


Curry Leaves Chutney

Curry Leaves Chutney is very popular in South India. There are two ways to make this chutney. It can be of thick creamy consistency or a smooth consistency. It is usually served with Idli, Dosa, Pongal and other common South-Indian snacks. The process of preparation is similar to that of methi leaves chutney. Usually, roasted Chana Dal is added with Green Chillies, Peanuts, Curry Leaves, and Garlic to make this rich and flavourful Chutney.


Capsicum Chutney

Capsicums are rich in Vitamin A and Vitamin C Content and contain other minerals as well. So other than being extremely healthy, this unique Chutney will be a delight for your taste buds.