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Indian Chutney Recipes
tamarind chutney recipe, channa dal chutney, indian tomato chutney recipe, indian mint chutney recipe,
south indian chutney recipe, indian mango chutney recipe, coriander chutney recipe, indian coconut chutney recipe
shop here for Indian chutney

India is famous for its chutneys.  A chutney is a fresh or cooked relish from the cuisine of India. It is usually eaten in small amounts to add flavor and to accent a meal. A fresh chutney in India is customarily ground fresh on grinding stone and is made fresh daily.  It is made of peanuts, cashews, fresh herbs, fresh chilies, ginger, garlic and fresh green mangoes or lime juice with spices. Fresh chutneys are very refreshing.  Cooked chutneys are made seasonally using fruits like tomatoes, mangoes, pineapples, tamarind, apples, pears that are combined with fresh seasonings like ginger, hot chilies and lemon juice and cooked with spices to create heavenly concoction of tastes.

mango chutney onion chutney tomato chutney mint chutney, cilantro chutney

1.  Indian Chutneys - Bites of Flavor
2. Fresh Herbal Chutney or Pestos
3. Indian Pickles - Indian KimChee
4. Refreshing Mango as an Accompaniment to your Meal

indian chutney recipes

Coconut Chutney Recipe - North Indian (fresh)
3 tbsp. coconut, shredded
1 inch fresh ginger, chopped
1 fresh green chili
1/2 bunch cilantro with stems and root removed
fresh lemon juice
salt to taste
In a food processor or blender add all ingredients into a pesto like sauce.

Coconut Chutney (Thengai Thigayal) Recipe - South Indian (fresh)
1 cup fresh coconut, shredded
1/2 cup Toor dal dry
1/4 cup Urad dal dry
1/4 cup Channa dal dry
1/4 tsp.tamarind concentrate
1/4 tsp. asafetida
Whole red chilies as per taste upto 3
Salt to taste
2 tsp. cooking oil
Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil. Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste. Serve with steamed rice or can be served with dosa (rice pancakes).

Tamarind Chutney Recipe (cooked)
1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chili powder
1/2 crushed cumin seeds
1 tsp. salt
3/4 cup jaggery
Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a electric blender till smooth.
Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.

Tomato Chutney Recipe (cooked)
2 Tbsp. Ghee
1/4 tsp. red chilies
1 tsp. cumin seeds
1 inch ginger minced or pounded in a mortar and pestle
1 inch of cinnamon stick
2 cups coarsely fresh ripe tomatoes
3 Tbsp. jaggery or brown sugar
Salt to taste
Heat ghee in a large sauce pan over moderate heat.  Add the cumin seeds and let sizzle and brown.  Add red chilies, ginger and stir fry for a moment.  Add the other ingredients.  Cook on low for about 20 to 35 minutes.   Serve with meals.

Cashew Nut Chutney Recipe (fresh)
Ingredients: - prep time 10 minutes makes a little over 1 cup
1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root,sliced 
1-2 hot green chilies, seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander
Method:   Combine the cashews,lemon juice,salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.

Cilantro Chutney Recipe (fresh)
1 bunch cilantro, fresh
1 or 2 small green chili, fresh, remove seeds
juice of one lime
salt to taste
1/2 teaspoon cumin seeds, roasted, ground
1 pinch of black pepper
1 tbsp. coriander powder
Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary.
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Onion Chutney Recipe
1 cup peeled onions chopped
6 -7 cloves garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt to taste
1 tsp. mustard seeds
curry Leaves
1/2 tsp.. tamarind paste
How to make the chutney:
Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
Grind with tamarind and salt.
Splutter mustard seeds and curry leaves, in oil and pour on top.


Tamarind Chutney Recipe
8 oz. Tamarind (Imli) pods
12 oz.Jaggery (Gur) grated
2 tsp. roasted cumin (Jeera) Powder
1 tsp. red chili powder
Salt to taste
1 tsp. black salt
1 tsp. garam masala
How to make the chutney:
Add 5 cups of water to tamarind and bring to a boil. Simmer for 15 minutes.
Strain the tamarind. Cook the tamarind water with jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick). This chutney will thicken more on cooling so check for consistency when using.


Coconut Chutney Recipe
coconut 1 cup (freshly grated)
fresh green or red chilies 2 (chopped)
garlic 1 clove (optional)
water 1 cup
Salt as per taste
for seasoning:
vegetable oil 1 tsp.
black mustard seeds 1 tsp.
urad dhal 1 tsp.
curry leaf 1 sprig
How to make the chutney:
Grind all the Ingredients: (except those for seasoning) together.
Blend the mixture until it forms a coarse paste. Transfer it to a bowl.
Heat the oil and when it is hot, add the mustard seeds and urad dhal.
When the seeds start spluttering, add the curry leaves.
Quicky stir the mustard seed mixture into the pureed coconut mixture.

Tips Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.


South Indian Chutney Recipe
1 Grated Coconut
100 Gms Channa Dal
2 tsp. Oil
10 Green Chilies
1 tsp. Mustard
Small Lump of Tamarind
How to make the chutney:
Fry dal separately till it becomes light brown.
Grind coconut, fried dal, tamarind pulp, salt and green chillies in a mixer.
Fry mustard in heated oil and when it splutters, add it to chutney.


South Indian Tomato Chutney Recipe
Tomato 1 lb
Garlic 8-10 cloves
Urad dhal 1 tsp.
Mustard 1 tsp.
Turmeric 1/4 tsp.
Oil 8 tbsp
Asafoetida 2 pinches
Chilli powder 3 tsp.
Coriander powder 3 tsp.
Salt as per taste
How to make the chutney:
Cut the tomatoes into cubes and grind them to a fine juicy paste.
Grind the garlic to a fine paste.
Heat oil in the pan, and prepare the seasoning with mustard, asafoetida,turmeric and urad dal.
Since more oil is used it stays fresh and tasty for quite a long time.
Add the garlic paste and fry for a few seconds.
Pour the tomato juice into the pan and add the chilli powder and salt to taste.
Keep stirring the contents till all the water is evaporated and the chutney becomes very thick.
Tips: Store in an air tight jar in the refrigerator.


Mint Chutney
one bunch of Mint leaves
garlic 3 cloves
fresh green chillies 3 - 4
tamarind paste 1/2 tsp.
sugar 1 1/2 tsp.
water 1-2 tsp. (if needed)
salt as per taste
How to make the chutney:
Wash and clean the mint leaves, then pluck it from its soft stem.
Put this leaves in the mixer and half gind it and then softly squeeze out the juice.
Again put these half squeezed leaves in the mixer and add all the other remaining Ingredients.
Grind it till chutney turns smooth.
Tips Mint leaves are good for acidity and helps digestion.


Cilantro Chutney Recipe

1 bunch cilantro leaves - stems removed
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons dried mint leaves
1 teaspoon chopped ginger root
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalape?o pepper, seeded
1/2 small onion, cut up

How to make the chutney:

Place all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.


Tomato Chutney Recipe (Tamatar Ki Chutney)
6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp. oil
Salt To Taste

How to make the chutney:
Drain the soaked chillies and chop them finely.
Heat the oil, add the onions and garlic and saut? over a slow flame for 4 to 5 minutes till they are lightly brown.
Add the chillies and salt and saut? again.
Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
Cool completely and add the coriander and spring onion greens and mix well.
Serve tomato chutney chilled or at room temperature.


Onion Chutney Recipe
1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp. mustard seeds
curry Leaves
little tamarind (Imli)

How to make the chutney::
Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
Grind with tamarind and salt.
Splutter mustard seeds and curry leaves, in oil and pour on top.
Serve with paratha or puri.

Peanut Chutney Recipe
1/2 cup peanut
3-4 green chilies
few coriander leaves
1 tsp. cumin powder
Salt To Taste
sugar or jaggery as per taste
How to make the chutney:
Soak peanuts in little water for half an hour. Shell them and keep aside.
Chop the green chilies. Blend the peanuts and chilies.
Add salt, sugar or jaggery and cumin powder and mix again.
When serving add lemon juice.


Date Chutney Recipe
1/2 kilo Dates (Khajoor)
2 teaspoon fresh Ginger (Adrak), cut into thin long strips
4 teaspoons Salt (Namak) (level)
1 cup Sugar (Cheeni)
6 teaspoons Raisins (Kishmish)
1 1/2 cups or 2 cups Vinegar (Sirka)
1/4 cup blanched Almonds (Badam)
2 Cloves (Lavang)
2 big Cardamoms (Elaichi Moti)
1/4 teaspoon ground Cinnamon (Dalchini)
1/4 teaspoon Red chili pepper (Lal Mirchi)
How to make the chutney:
Stone the dates and cut them in halves.
Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
Now add sugar and cook until the mixture thickens.
Remove from the fire, add raisins, almonds slit into halves and stir well.
While the chutney is hot pour into clean jars and cork tightly.
Serve after 4 days.


Garlic Chutney Recipe
4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp. oil
a little tamarind
Salt To Taste
How to make the chutney:
Saut? the garlic, coconut in oil.
Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
Then grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.


Mango Chutney Recipe
100 grams sultanas (dried golden raisins)
8 peeled and diced small mangoes (firm fleshed)
400 grams brown sugar
1 liter brown vinegar
4 small onions, finely chopped
1 teaspoon cayenne pepper
1 teaspoon salt
4 cloves
? teaspoon ground ginger
How to make the chutney:
Place all ingredients into a stainless steel pot.
Bring to the boil, stirring constantly.
On a low heat, allow the mixture to simmer uncovered for around two hours, or until the mixture thickens. Stir occasionally.
Allow to cool, then pour into clean glass jars. Allow to cool and then seal.


Dried Fruit Chutney Recipe
1 cup dried pears, chopped
1 cup dried apricots, chopped
1 cup dates, chopped
1 cup dried apples chopped
1 cup sultanas (golden raisins)
1 liter water
? liter cider vinegar
1 ? cup brown sugar
generous pinch of chili powder
pinch of turmeric
pinch of freshly grated nutmeg
pinch of ground ginger
3 cloves garlic, crushed
How to make the chutney:
Place the fruit in a large bowl and cover with the water.
Cover the bowl and leave it overnight.
Do not drain, transfer the fruit mixture and add the remaining ingredients in a large saucepan.
Bring to the boil, stirring all the while until the sugar dissolves.
Simmer uncovered over a low heat for about 2 hours or until thick, stirring occasionally.
Decant into clean glass jars and allow to cool, then seal the jars.
Serve with curry dishes.
How to Sterilize and Seal Glass Jars:
Wash the jars and lids in hot, soapy water. Place the damp jars upside down in a cold oven and turn it to 160 Celsius. Allow the oven to heat up and leave the jars in for a few minutes. The heat will sterilize the jars. In the meantime, place the lids in a small saucepan of water and bring to the boil. Boil for 5 minutes, after which the lids are ready to use.


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