Top five Indian chutney recipes

Indian chutneys can be made anytime and stored for a few days depending on their ingredients and method of preparation.

There are over 100 varieties of Indian chutneys that you can relish with main course meals as well as snacks. The sweet and spicy or hot and sour chutney enhances the aesthetic appeal and taste of food. Indian chutneys can be made anytime and stored in the refrigerator for a few days depending on their ingredients and method of preparation. Here are top five Indian chutney recipes that are easy to make.

Raw mango chutney
This chutney has a sharp sweet-sour taste. It strengthens the immune system. You can have it with any Indian vegetable and Indian bread.

How to make raw mango chutney

Take half a kilogram of green mangoes. Peel them off and dice them. Take a pan. Heat one tablespoon mustard oil in it. Add one teaspoon of cumin seeds. When they start to crackle, add raw mango pieces. Add one teaspoon of salt and three-fourth teaspoon of turmeric powder. Mix well and cover it. Let it get cooked on low flame for 30 minutes. Uncover the pan. Add one teaspoon of red chilli powder, coriander powder and fennel powder each. Put four to six tablespoons of sugar and mix well. After 10 minutes, turn off the gas. Add half a teaspoon of garam masala and mix well. Let it cool at room temperature. Store the chutney in a glass jar having an airtight lid. Keep it in the refrigerator. You can use it for more than 15 days.

Tangy tamarind chutney
It is one of the most ancient Indian chutneys that has medicinal properties. It may ease stomach discomfort, inflammation, sun strokes and digestion. It is good for your skin and hair too.

How to make tangy tamarind chutney

Take 100 grams of whole dry tamarind. Wash it and soak in half litre of water for an hour. Pressure cook it on a low flame for 30 to 45 minutes. Turn off the gas. When the steam is released, open the cooker and let it cool at room temperature. Grind it in a food processor. Sieve it to take out the pulp and throw the residue. Add one and a half teaspoon of salt, half teaspoon of black salt, one teaspoon of roasted cumin seed powder, half teaspoon of black cardamom powder, one teaspoon of garam masala, one teaspoon of red chilli powder and 300 grams of sugar in it. Mix well and fill the chutney in a glass bottle having an air-tight lid. Keep it in refrigerator to store it for a month or even more. This chutney enhances the flavour of all Indian snacks.

Coriander mint chutney
This is a common Indian chutney made of green coriander, fresh green chillies and mint leaves. This chutney goes well with all North Indian chaats, pulao, curry or dry vegetables and Indian breads, sandwiches and most of the Indian snacks.

How to make coriander mint chutney

Take 200 grams of coriander leaves and 50 grams of mint leaves.  Wash them thoroughly. Put them in a food processor. Add six to seven green chillies, lemon juice of two lemons, one teaspoon of salt, one teaspoon of cumin seeds and a handful of raw peanuts. Grind all ingredients together in a fine paste, adding little water to it. Store it in an air-tight glass bottle and refrigerate it. It can be used for a week if kept in the fridge. The ingredients of this chutney are good for digestion.

White coconut chutney
This delicious and healthy chutney is perfect for South Indian dishes. It is a versatile and indispensable food item for most people in the Indian tropical belt. Rich in calories, vitamins and minerals, it is good for hair and skin too.

How to make white coconut chutney

Take out the raw coconut from the shell. Peel off the outer brown layer. Dice it finely. Put it in a food processor. Add little curd in it and grind to a fine paste. Add salt and mix well. Take out the paste in a glass container. For tempering, heat oil in a pan. Add two-third teaspoon of mustard seeds. When they crackle, add 10 curry leaves and four to five whole dry red chillies. Turn off the gas. Put this tempering in the chutney and mix gently. Refrigerate till use. It can be used for two days if refrigerated.

Boiled potato chutney
This chutney contains a wealth of health benefits. It should be eaten fresh to benefit its many antioxidants and nutrients. It is good for digestion and a great taste enhancer of Indian simple vegetables and chapatti or stuffed parathas.

How to make boiled potato chutney

Boil two large potatoes. Peel 10 garlic cloves. On a sil-vatta ( an Indian traditional kitchen article used to make chutneys manually), put mashed boiled potatoes, whole garlic flakes, five whole red chillies, one teaspoon salt and a teaspoon of olive oil. Crush all the ingredients together in a fine paste. Store it in a glass container with a lid and keep it in the refrigerator immediately after making it. It should be consumed the same day.