Easy-to-make chutneys

Chutneys are mostly spicy and tangy, sometimes sweet and sour, and they are easy to make

Published : 26 Aug 2017, 17:33

Jagoroniya Desk

Chutneys are mostly spicy and tangy, sometimes sweet and sour, and they are easy to make.

Chutneys form an integral part of meal. It is often served along with snacks or with the main course of a meal. Here are a few spicy chutneys that are easy to make. Learn to make them and serve up some delicious chutneys when you serve food to your family or guests.

Coriander mint chutney: This chutney goes well with all North Indian snacks such as chaats, pakoras, samosas, biryani, pulao, etc.

Method: Take 200 grams of coriander leaves and 50 grams of mint leaves. Wash them thoroughly. Put them in a food processor. Add six to seven green chillies, lemon juice of two lemons, one teaspoon of salt, one teaspoon of cumin seeds and a handful of raw peanuts. Grind all ingredients together in a fine paste adding little water. Store it in an airtight glass bottle and refrigerate it. It can be used for a week if kept in the fridge. The ingredients of this chutney are good for digestion.

Tamarind chutney: It is one of the most ancient Indian chutneys that has medicinal properties. It may ease stomach discomfort, inflammation, sun strokes and aid digestion. It benefits your skin and hair too.

Method: Take 100 grams of whole dry tamarind. Wash it and soak in half a litre of water for an hour. Pressure cook it on a low flame for 30 to 45 minutes. Turn off the gas. When steam comes out on its own, open the cooker and let it cool at room temperature. Grind it in a food processor. 

Sieve it to take out the pulp and throw the residue. Add one and a half teaspoon of salt, half teaspoon of black salt, one teaspoon of roasted cumin seed powder, half teaspoon of black cardamom powder, one teaspoon of garam masala, one teaspoon of red chilli powder and 300 grams of sugar in it. Mix well and fill the chutney in a glass bottle having an air-tight lid. Keep it in the refrigerator to store it for a month or even more. This chutney enhances the flavour of all Indian chaats and snacks.

Boiled potato and garlic chutney: This chutney contains a wealth of health benefits. It should be eaten fresh to enjoy its many antioxidants and nutrients. Good for digestion and a great taste enhancer of Indian simple vegetables and chapatti or stuffed parathas.

Method: Boil two large potatoes. Peel of 10 garlic cloves. On a sil-vatta ( an Indian traditional kitchen article used to make chutneys manually), put smashed boiled potatoes, whole garlic flakes, 5 whole red chillies, one teaspoon of salt and a teaspoon of olive oil. Crush all the ingredients together into a fine paste. Store it in a glass container with a lid and keep it in a refrigerator immediately after making. It should be consumed within the same day.

Coconut chutney: This delicious and healthy chutney is perfect for South Indian dishes. Rich in vitamins and minerals, it is good for hair and skin too.

Method: Take out the raw coconut from the shell. Peel off the outer brown layer. Dice it finely. Put it in a food processor. Add little fresh curd in it and grind to a fine paste. Add salt and mix well. Take out in a glass container. For tempering, heat oil in a pan. Add a two-third teaspoon of mustard seeds. When they crackle, add 10 curry leaves and four to five whole dry red chillies. Turn off the gas. Put this tempering in the chutney and mix gently. Refrigerate till use. It can be used for two days if refrigerated.

Raw mango chutney: This chutney has a sharp sweet-sour taste. It enhances the immune system. You can eat it with any Indian vegetable and Indian bread.

Method: Take half a kilogram of unripe mangoes. Peel them off and dice them. Take a pan. Heat one tablespoon of mustard oil in it. When it starts producing smoke, turn off the gas. After a minute, turn on the gas again. Put one teaspoon of cumin seeds. When they start to crackle, add raw mango pieces. Add one teaspoon of salt and a three-fourth teaspoon of turmeric powder. Mix well and cover it. Let it get cooked on low flame for 30 minutes. Uncover the pan. Add one teaspoon of red chilli powder, coriander powder and fennel powder each. 

Put four to six tablespoons of sugar and mix well. After 10 minutes turn off the gas. Add half a teaspoon of garam masala and mix well. Let it cool at room temperature. Store the chutney in a glass jar having an air-tight lid. Keep it in a refrigerator and use it for more than 15 days.

Most chutneys can be made anytime and stored in a refrigerator for few days.

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