Indian Chutney
Indian chutney, mango chutney, Indian Chutney with Chutney Recipes like Coconut Chutney, Tomato Chutney, Mint Chutney, Cilantro Chutney, Chutney Recipes, Indian Chutney Receipe
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Indispensable in Indian cuisines for awakening the appetite, chutneys can range in flavor, textures, and ingredients.  Chutneys are exotic in taste without the fat.  They may also be called relish, condiments salsas, dips. Chutneys offer a burst of flavor. No Indian meal would be complete without them.

Chutney comes from the Hindu word "chatni," meaning "for licking" as in savoring or relishing an appetizing flavor or pleasing taste. The art of making chutneys dates back hundreds of years. In India, there are more than 3,000 varieties of chutney, and each family makes their own version. 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.

They are  incredibly versatile. Chutneys go with everything - fish, roast beef sandwiches, grilled chicken and meats, pappadums and even tortilla chips. They add an extra dimension to meals and will satisfy the the taste buds and make meals more tasty. -

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Spiced Chutney Powder - Pungent chutney powder that contains ground urad dal, chilies, dry curry leaves, mustard and asafetida.This spicy powder is usually served dry in South India, with idli or any rice or dal How to make the chutneys. It is added to hot ghee and served like seasoned butter over rice, idlis (steamed muffin like dumplings) and crepes.

Podina (Mint) Chutney- Chutney made of mint leaves with hints of spices and chili. Use like an herbal ketchup.  The chutney is excellent as a spread on toast, as a dip with chips and it is traditionally used in India with fried savory snacks like pakoras or samosas. 

Coriander, cilantro or Dhania Chutney - Is our most popular savory chutney made of cilantro, ginger and lime juice and chili. Use like an herbal ketchup.  The chutney is excellent as a spread on toast, as a dip with chips and it is traditionally used in India with fried savory snacks like pakoras or samosas. 

Sweet Mango Chutney
Major Grey Chutney (Mango Preserve with Ginger- Mild) ,
Sweet Mango Chutney.
Major Grey Chutney ,
Gorkeri -Sweet & Spicy Mango Pickle ,   
Chhundo - Shredded Mango Chutney
All the above are mango chutneys. When you think of mango chutney, Major Grey's is probably the first that comes to mind. British chutneys like Major Grey's are typically sweeter than Indian chutneys, and this one is no exception. It combines chunks of mango with hints of garlic and ginger. This mango chutney is slightly sweet and spicy with a mild hint of garlic. Small mango pieces in this chutney make it even more delectable. Try as a spread for sandwiches or serve with rice.  There are other sweet, spicy and sour Indian mango chutneys like chunnda and gorkeri which are wonderful.

Hot Mango Chutney (Sweet) A sweet, tangy mango chutney, made from large chunks of mango, flavored with ginger and vinegar. Serve this flavorful chutney with any Indian meal, or use it as a spread for breads or roasted or grilled meats, matris, masala puris or rotis

(Most Popular) Chunnda - Hot Mango Chutney Indispensable in Indian cuisines for awakening the appetite, chutneys can range in flavor, textures, and ingredients. This thick, invigorating condiment contains shredded mango chilies, and Indian spices. It has a hot, bright, sweet-sour.  Chutneys are indispensable in Indian cuisines for awakening the appetite. This thick, invigorating condiment contains mango slices, onions, garlic, chiles, and Indian spices. It has a hot, bright, sweet-sour flavor. Use it to complement meals.

Coconut Chutney. ,    A great chutney that is popular throughout India but especially in South India.  The chutney is excellent as a spread on toast, as a dip with chips and it is traditionally used in India with fried savory snacks like pakoras or samosas and with South Indian idlis and dosas.

Amli or Imli Chutney - known as Tamarind Chutney. , - This chutney is made from the pulp of the tamarind pods and sweetened with dates, raisins or jaggery.  It is the ketchup of the East.   This complex, tart chutney may be served as a relish with fries, papads or pakoras. Also used to add tangy flavor chaat or Indian street foods or Indian tea time snacks.

Chutney Mix - bhel puri chutney , 
Tropical Fruit & Nut Chutney. ,   
Tamarind Date Chutney. ,   
Sweet Lime Pickle
Mint Chutney. ,  ,   
Dates Chutney. ,   
Green Chilli Chutney. ,   

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Indian Chutni Recipes

Onion Chutney Recipe
Ingredients:
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.

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Tamarind Chutney Recipe
Ingredients:
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.

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Coconut Chutney Recipe
Ingredients:
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.

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South Indian Chutney Recipe
Ingredients:
Ingredients:
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.

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South Indian Tomato Chutney Recipe
Ingredients:
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.

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Mint Chutney
Ingredients:
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.

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Cilantro Chutney Recipe
Ingredients:
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 jalapeño 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.

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Tomato Chutney Recipe (Tamatar Ki Chutney)
Ingredients::
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 sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
Add the chillies and salt and sauté 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.

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Onion Chutney Recipe
Ingredients:
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
Ingredients:
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.

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Date Chutney Recipe
Ingredients::
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.

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Garlic Chutney Recipe
Ingredients:
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:
Sauté 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.

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Mango Chutney Recipe
Ingredients:
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
½ 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.

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Dried Fruit Chutney Recipe
Ingredients:
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
½ liter cider vinegar
1 ½ 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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