Tag Archives: Indian chutney recipes

Chutney recipes / Chutney Collections / 25+ Chutney recipes

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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.

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Chutney recipes / Chutney Collections / 25+ Chutney recipes

 

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Mango Chutney

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Mango chutney is one of my favorite chutney with mild sweet, spicy and a bit of tanginess in it. This chutney goes out well with any Indian flat breads, pulav, and can be used in sandwich. Let us move on to the recipe…

For other chutney recipes, click here.

Ingredients:

  • Ripe Mangoes – 3 nos
  • Chili powder – 1 ¼ tsp
  • Garam Masala – 1 tsp
  • Cinnamon – 1 “inch stick – 1 no
  • Cloves – 2 nos
  • Tamarind – a grape size
  • Sugar – 4 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Peel and roughly chop the mangoes.
  • Heat a cup of water in a kadai, add in the chopped mangoes when it begins to boil.
  • Take a white cloth, add in the chili powder, garam masala, cinnamon, cloves and tamarind to it and tie it all together.
  • Gently drop the cloth to the mangoes, cover and cook for 7 to 10 mins.
  • Remove the lid, take out the cloth, and mash the mangoes with a spoon.
  • Sprinkle salt, add in the sugar, mix well and cook until the mangoes thicken.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Sprinkle the asafoetida, give a stir and pour it to the mango chutney.

Serve hot.

Kara Chutney / Spicy Chutney

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After a long time, a chutney into my chutney list – “KARA CHUTNEY”. I had this chutney once in a restaurant and wanted to have it at home, so I have accompanied this kara chutney with Adai / Lentil crepes.

Kara chutney is prepared with onions, tomatoes and red chilies. It goes out well with idli, dosa, adai and so on. Let us move on to the recipe…

Kara Chutney

Kara Chutney

Ingredients:

  • Onions – 4 nos
  • Tomatoes – 2 nos
  • Red chilies – 9 nos
  • Garlic cloves – 5 nos
  • Tamarind – a shallot size
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – two strands

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Take onions, tomatoes, garlic, tamarind and red chilies together in a blender. Blend them to a fine paste by adding little water.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Pour in the finely grounded paste and stir them once in every five mins.
  • Continue until they turn to dark red in colour or until the raw smell goes off and the oil separates.

Serve hot.

Note: Kara chutney stays fresh for 24 hr in room temperature and stays fresh for 2 days when refrigerated.