Innovative chutneys are the perfect pairing for all kinds of morning meals. These chutneys not only provide a delicious twist on the traditional cuisine but they also showcase the rich vibrant diversity of classic Indian cuisine. Here are some inventive chutney recipes to start your day on a wonderful note :
1.Mango Chutney
Peel and chop about six ripe mangoes into small pieces. Mix it with sugar, white vinegar, ginger, garlic, green chillies, cumin, and mustard seeds. Cook this mixture on medium heat until the mangoes soften. Once it achieves a jam-like consistency, turn the heat off. Let it cool and then store it in sterilized jars.
2.Tomato Chutney
Saute chopped onions in hot oil till they caramelize. Next, add garlic, mustard seeds, curry leaves, ginger, and the diced tomatoes. Season this with salt, turmeric, and chili powder. Cook this mixture until the tomatoes soften and the oil separates. You can either have it as it is or grind it into a smooth paste using a food processor.
3.Coconut Chutney
It is the most famous chutney ideal for any dish. Blend pieces of coconut with roasted chana dal, salt, green chilies, and ginger in a food processor to create a coarse paste. Add a little bit of water to achieve a smooth consistency. Temper mustard seeds, curry leaves, and dried red chilies in hot oil. Add it on top of the chutney before serving.
4.Mint Chutney
Blend together chopped mint leaves, coriander, green chilies, lemon juice, salt, ginger, and garlic until smooth. You could also add lemon juice to keep the green color fresh. Once done, add a little water and blend again to gain the required consistency. This chutney can be used with all Indian snacks.
5.Tamarind Chutney
Soak tamarind pulp in warm water until it softens entirely, then strain to remove all the solid particles. In a pan, add oil, cumin seeds, chopped ginger, salt, ground cumin, and red chili powder. Add the tamarind mixture along with jaggery to balance the flavors. Simmer this until it thickens. Tamarind chutney can be stored in the refrigerator for several weeks.
6.Coriander Chutney
In a blender, add coriander leaves with a handful of mint leaves. Next, add green chilies, ginger, lemon juice, and salt into it. Incorporating lemon juice in the chutney helps to retain its bright green color. Once everything is blended until smooth, add a bit of water to achieve the desired consistency.
7.Onion Chutney
Heat a generous amount of oil in a pan and saute chopped onions till it caramelizes. Add dried red chilies, tamarind paste, and minced garlic. Cook until the oil separates. Allow this mixture to cool, then blend it into a smooth paste. Temper mustard seeds, urad dal, and curry leaves until they splutter. Pour this tempering over the chutney before serving and mix well.
8.Peanut Chutney
Dry roast peanuts till they turn golden brown. Let it cool slightly and then blend in a food processor along with green chilies, garlic, tamarind pulp, salt, and water. For the tempering, heat oil, mustard seeds, urad dal, dried red chilies, and curry leaves. Pour it over the blended peanut paste and mix well.
9.Garlic Chutney
Add minced garlic cloves, dried red chilies, ginger, tamarind pulp, salt, and a bit of oil in a food processor. Blend well to form a smooth paste. You could also add roasted peanuts for an extra crunch. If the garlic flavor gets too overpowering, balance it with a squeeze of lemon juice.
10.Papaya Chutney
Peel and chop a papaya into small pieces. Saute mustard seeds and cumin seeds in hot oil till they start to pop, then add chopped ginger, garlic, and green chilies. Next, add the papaya, followed by sugar, salt, turmeric, red chili powder, black sesame seeds, and vinegar. Cook on low flame until the papaya softens. Let it cool and then transfer it to a sterilized jar.
11.Beetroot Chutney
Peel, grate, and boil fresh beetroots in water until they become tender. In a separate pan, add onions, garlic, ginger, cumin, coriander, mustard seeds, and chili powder. Then, add the cooked beetroots into this mixture, and stir well. Blend everything together with a bit of water. Let it cool and store it in an airtight jar.
12.Curry Leaf Chutney
In a pan, slightly roast curry leaves, urad dal, and green chilies. Grind the roasted ingredients along with grated coconut, tamarind, ginger, salt, and garlic into a coarse paste. Add water as required for achieving the desired consistency. Temper mustard seeds, dried red chilies, and a pinch of asafoetida in hot oil, and then mix it all together.
13.Green Chutney
Green chutney is a popular tangy Indian condiment. It is made with coriander leaves, mint leaves, green chilies, garlic, ginger, lemon juice, sugar, and salt. Blend all the ingredients in a food processor with a bit of water until smooth. This chutney pairs really well with snacks, sandwiches, and a variety of Indian dishes.
14.Radish Chutney
Add chopped radishes, garlic, green chilies, grated coconut, tamarind paste, and salt in a food processor. Blend with a bit of water until you achieve a coarse or smooth texture, depending on your preference. Heat oil in a pan, add mustard seeds, curry leaves, and asafoetida. Pour this tempering over the radish mixture and mix well.
15.Sesame Seed Chutney
Dry roast white sesame seeds till it starts to emit a nutty aroma. Then, grind them into a fine paste along with garlic, green chilies, and salt. You could also add roasted peanuts for extra flavor. Temper mustard seeds, curry leaves, and urad dal in hot oil. Add the tempering on top of the chutney.
16.Carrot Chutney
Saute chopped carrots, onions, green chilies, grated coconut, tamarind paste, and salt in oil. Next, add mustard seeds, cumin seeds, and let it splutter. Once done, blend the mixture with a little bit of water into a coarse paste. Temper urad dal, dried red chillies, and curry leaves and add on top of the chutney.
17.Apple Chutney
Saute thinly sliced onions in oil till it turns translucent. Next, add chopped apples, vinegar, sugar, cinnamon, cloves, and ginger. Cook the apples until it turns mushy and is well coated with the spice blend. Let it cool to room temperature before storing in sterilized jars for later use.
18.Bottle Gourd Chutney
Saute grated bottle gourd until fully cooked through. Blend it along with roasted peanuts, salt, grated coconut, tamarind paste, and jaggery in a food processor. Temper mustard seeds, urad dal, and curry leaves in hot oil. Add the tempering on top of the coarse bottle gourd paste before serving.
19.Brinjal Chutney
Char a whole brinjal on direct flame until the skin turns soft. Add the brinjal into a food processor and blend along with garlic, ginger, green chilies, roasted peanuts, coriander, tamarind paste, and salt. Add required water to achieve the desired consistency. Garnish with dried red chillies and curry leaves on top.
20.Gongura Chutney
It is made using gongura leaves, also known as sorrel leaves. Saute chopped gongura leaves, curry leaves, asafoetida, mustard seeds, cumin seeds, dried red chilies, and garlic until the oil separates entirely. Let it cool to room temperature and transfer to a food processor. Add tamarind paste, salt, and blend to a coarse paste.
