Chutney is an all-time favourite accompaniment in every Indian regional cuisine. It is present in almost every Indian meal and adds its own refreshing flavour to any food that it is paired with. The best part about chutney is how you can play with different ingredients be it with fruits, herbs or vegetables and always end up with a winning recipe.
Chutney was a favourite of the British from the years the Empire ruled India and has evolved ever since. One famous chutney was called Major’s Grey, named after a British Army Officer. During the 17th century, chutney was imported to a few European countries as a luxury item.
These might go un-noticed but they set your taste buds in the mood, sidekicks that score big in any gathering. Partner up one of these with your meals (especially the not-so-interesting one!) Teasing the palate and enhancing the flavour, they can turn any dish into a finger-licking delicacy. The lovely colours on the table light up your mood and brighten your meal.
You would not want to miss these great Indian chutneys. Indian food with a tangy sidekick makes for a winning combination. Our best-loved recipes that leave an everlasting impression on your taste buds.
1. Kiwi aur Anar ki Chutney (Sweet and Sour Kiwi fruit and pomegranate chutney)
- 8 ripe kiwis peeled and diced
- 1 tsp dry anardana (crushed pomegranate seeds)
- 1 tsp refined oil
- 1/2 tsp ground cumin seeds
- 1 tsp fine chopped green chili
- 1/2 tsp fine chopped ginger
- 1/2 tsp rock salt
- 2 tsp palm sugar
- 2 tbsp coarsely chopped raisins
- 1 tsp fine chopped lemon zest
- 1 tsp lemon juice
- 2 tbs fresh anar seeds
- Blend the kiwi in a food processor and keep aside.
- Heat refined oil in a non-stick pan.
- Add grounded cumin, green chilli and ginger and sauté for a while.
- Lower the heat, add kiwi and anardana puree and cook for 10 to 15 minutes, stirring continuously till water dries up.
- Add rock salt and palm sugar.
- Remove from fire and transfer to a mixing bowl.
- Add raisins, lemon zest, lemon juice and mix well, check seasoning and let it cool completely.
- Store in a sterilised, air tight container in the refrigerator for up to 2 to 3 days.
2. Tamatar Khejoor Chutney (Tomato and Date Chutney)
- 450 gm ripe tomatoes
- 5 to 6 dates
- 2 dried Kashmiri red chilli
- 3/4 tsp mustard seeds or panch phoron (Bengali five spice-blend)
- 2 tsp grated ginger
- 3 tbs vegetable oil
- 1/2 cup or (increase quantity as per taste)
- 2 tbs raisins
- 2 tbs amsatta or aam papad (mango jelly)
- 2tbs cashewnuts
- 1 tsp salt
- Discard the woody tops of the tomatoes and rinse. Roughly dice and set aside.
- Pitt and quarter the dates and set aside.
- Add oil to heavy bottom sauce pan and heat it.
- Add mustard seeds and red chillies.
- As soon as the seeds splutter, add the diced tomatoes and cook it with closed lid on medium-low heat until the tomatoes have softened, for about 10 minutes.
- Add salt, sugar, amsatta, cashewnuts ginger and dates, and sauté on medium-high heat for another five minutes with the pan uncovered till the chutney is thick and everything blends well.
- Remove the lid, taste and adjust seasonings.
- The chutney should taste sweet and spicy.
- Serve at room temperature or chilled.
3. Ajwain ke patton ki chutney
- 30 to 40 ajwain ke patte
- Curry leaves , few sprigs
- 2 tsp channa dal
- 2 tsp urad dal
- 2 to 4 red chillies
- Tamarind 20 gms
- 2 cups grated coconut
- 1 tbsp cooking oil
- Salt as per taste
- 2 red chillies
- 1 tsp mustard seeds
- 1 tbsp urad dal
- 2 tsp cooking oil
- A pinch of asafoetida
- Wash and pat dry doddapathre leaves.
- Heat a frying pan, add oil, red chillies, chana dal and urad dal. Fry till the dal turns slightly brown.
- Reduce the flame, add curry leaves and fry for a minute.
- Add ajwain leaves, fry till the leaves become soft and switch off the gas.
- Add grated coconut and stir in it with the ingredients and add tamarind.
- Blend the ingredients together.
- Temper it with oil, red chillies, mustard seeds, hing and urad dal.
- Serve with dosas or idlis.