Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, herbs or fruit.The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.
- Tomato Chutney
- Brinjal Chutney
- Coconut Chutney
- Cabbage Chutney / Mutta Khos Chutney
- Coconut Mint chutney
- Mint chutney – 1
- Onion-Tomato chutney
- Onion chutney
- Carrot chutney
- Peanut Chutney
- Mango chutney
- Ridgegourd/Peerkangai Chutney
- Garlic chutney
- Garlic chutney – 2
- Sesame chutney / Ellu thogayal
- Coriander Chutney – 1
- Coriander Chutney – 2
- Cabbage chutney
- Mint chutney – 2
- Beetroot chutney
- Paruppu thuvaiyal / Dal chutney
- Kara Chutney
- Curd Chutney / Yogurt Chutney
- Ginger Chutney / Enji Chutney
- Raw Mango Pachadi / Maangai Pachadi
- Red chili Chutney / Red chili Thuvaiyal
Dips
- Tomato Dip
- Garlic Tomato Dip
- Jaggery dip / Vellappagu
- Vietnamese organic salad dressing
- Beetroot dip
- Orange dip / Syrup
- Hummus with Paprika / Spicy Hummus
- Mashed Potato Dip
Jams
Pickles
Mango Pickle
Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe
Madraasi - a tamilian tales 