Chutneys

Posted on May 12, 2015 Updated on May 3, 2017

Collections of few famous Indian chutneys which are served with idli , dosas , samosa’s pakora’s ,chaats or even as a side dish or dips.

Some Chutneys are very good for digestions and acts as a good appetizers.

Most of the famous chutneys are coriander green chutney , coconut chutney , peanut chutney, mint chutney. These chutneys can be stored refrigerated for up-to a week.

Coriander Garlic Chutney

Green chutney also know as hari chutney is a rare combination of coriander and fresh garlic makes the Coriander Green Garlic Chutney flavourful, colourful and healthy!
This chutney can be used as a dip with various with pakoras, samosas, chaats, and many other Indian snacks.Watch step by step how to prepare this yummy flavorful chutney.Read more..

Coconut Chutney

When it comes to south indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south indian restaurant style coconut chutney.Read more…

Tomato onion chutney

A Tomato onion chutney also know as red chutney goes well mostly with Dosa’s or Idlis and also can be served as side dish with dal-rice or any other curry’s.
Its a simple recipe with three main ingredients -Onion , tomato and Dry red chilli.
The chutney can be stored refrigerated for 2 to 3 days.

Prep time: 10 mins

Cooking time: 5 mins

Ingredients:

1 Large Onion
1 Large Tomato
2-3 Dry Red Chilli
1-2 Garlic cloves
A Pinch of Asafoetida/Hing

Salt to Taste

For Tempering/Tadka

1/2 tsp Of Mustard Seeds –
1 tsp Of Oil

Directions || How to make tomato Onion chutney

Finely chop Onion,Garlic and Tomato.

Heat a pan or a wok and then add oil , a pich of hing, garlic,red chillies and chopped onion and saute it till all cooks well or turns soft.

Then Add Tomato and mix well till the tomato becomes soft and then turn off the lame and allow the mixture to cool.

Once cool,then grind it to a smooth paste in a blender using very little water.

For tempering, heat oil in a small pan,add mustard seeds and allow to spluttter. then add the ground paste or allow the chutney to cook for 4-5 minutes or
until the chutney gets the desired consistency. It should not get to thick.

Should be similar to the other chutney consistency. So adjust water accordingly.

Serve the chutney with hot Dosa’s or Idli’s.

Green Peanut Chutney

A peanut chutney also know as sheng (in marathi) chutney goes well with most of the Indian snacks like Dosa as well as with samosa or idlis.
The chutney can be stored refrigerated for 1 or 2 days.

Prep time: 10 mins

Cooking time: Nil

Ingredients

2 cups roasted peanut (Sheng)
1 large garlic chopped into pieces
1/2 tbsp cumin seeds
1/2 tbsp turmeric powder
4 to 6 green chillies
salt to taste

To temper:

1 teaspoon oil
1/2 tbsp mustard seed
5 to 6 pieces of curry leaves

Directions | How to make chutney

Combine all the ingredients and then grind it to a smooth paste in a blender using very little water.

For tempering
Heat oil in a pan.Add the mustard seeds and curry leaves under ‘to temper’ and add it to the chutney. Add required salt and water mix well to combine.

Your peanut chutney is ready. Serve with idlis or dosas.

Mint Chutney

A green mint and coriander flavoured chutney also know as hari chutney goes well with most of the Indian snacks
like samosas,dhoklas as well as with tandoor or kababs .
The chutney can be stored refrigerated for upto a week.

Prep time: 10 mins

Cooking time: Nil

Ingredients

2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1/2 cup of fresh grated cocunut
1 to 2 tablespoon of lemon juice
1 tbsp sugar
4 to 6 green chillies
3 to 4 garlic cloves
salt to taste
1 teaspoon oil(optional)
1 teasppon sugar(optional)

Directions | How to make Green Mint chutney

Combine all the ingredients and then grind it to a smooth paste in a blender using very little water.
Refrigerate the chutney and use as required.

Tips

You can use litte oil and sugar to keep the color fresh.