Chutneys are an integral part of Indian cuisine. They are used as a condiment to enhance the flavor of dishes and bring out the best in them. In this blog post, we will explore four popular Indian chutneys: cilantro mint, tamarind, red garlic, and white yogurt.
Tamarind Chutney
Tamarind chutney is a sweet and sour chutney made with tamarind pulp, jaggery, and spices. This chutney is a popular accompaniment to chaat, a savory street food in India. It can also be used as a dipping sauce for samosas or as a topping for grilled meats.
For many years now I’ve used my mom short cut “tamarind chutney” recipe, because I honestly can’t find fresh tamarind when I need it. My mom and probably other Gujurati mom’s out there have been using this method of apple butter, lemon juice, water, sugar and some spices to makeshift the brown chutney that is used in almost everything. I’ll be very honest, even though you can’t tell the difference in taste it is much easier to make and freezes so well!
To prepare tamarind chutney, you will need Apple butter, sugar, cumin powder, coriander powder, red chili powder, and salt. The chutney is simmered until it thickens and develops a deep brown color. Once cooled, it can be stored in the refrigerator for up to a month.
Cilantro Mint Chutney Chutney
The famous “green chutney” is honestly a staple in everything you make or eat in the Indian culture. The chutney is made with cilantro, mint, green chilies, lemon juice and some spices. Now you can tell why the chutney is green, but the key is to blend this chutney with ice cubes because it helps to maintain the green color.
Cilantro mint chutney is a refreshing and flavorful chutney made with fresh cilantro, mint leaves, green chili, lemon juice, and a few spices. This chutney is usually served with appetizers like samosas, pakoras, and kebabs. It can also be used as a spread for sandwiches or as a dipping sauce for chips and crackers.
To prepare cilantro mint chutney, you will need to blend together fresh cilantro, mint leaves, green chili, garlic, ginger, lemon juice, salt, and sugar. You can adjust the spice level according to your taste by adding more or less green chili. Once blended, the chutney can be stored in the refrigerator for up to a week.
Red Garlic Chutney
Red garlic chutney is a spicy chutney made with dried red chilies, garlic, and other spices. It is usually served with vada pav, a popular street food in Mumbai. It can also be used as a spread for sandwiches or as a dipping sauce for chips and crackers.
I’m not quite sure how popular or what the right name for this chutney is but I’ve called it Lal Laasun chutney (red garlic chutney). But either way what ever you want to call it, because it’s one addicting chutney, I started adding it to my eggs, dosa and even pizza! I used my moms homemade lasun murchu but if you have a local Indian store near by use this brand of lasun murchu and its still very good.
To prepare red garlic chutney, you will need dry garlic chutney and combine it with garlic, salt, and cook it in hot oil. The chutney can be stored in the refrigerator for up to a week.
Yogurt Chutney
White yogurt chutney is a mild and creamy chutney made with yogurt, mint leaves, and spices. It is usually served with biryani, pulao, or kebabs. It can also be used as a dipping sauce for chips and crackers.
I think I’ve lost count how many times my husband has asked for this chutney on this bhel, sev puri and dosa. It’s a semi thick yogurt chutney with spices but a little bit of sweet to cut the tang of the yogurt. It’s also key when you’re eating something spicy, it cools down the flavors without washing them out. This chutney is seriously so easy and a staple.
To prepare white yogurt chutney, you will need to whisk together yogurt, mint leaves, salt, and cumin powder. The chutney can be refrigerated for up to a day.
These chutneys are a versatile and essential part of Indian cuisine. They bring flavor and depth to dishes and can be used in a variety of ways. Whether you prefer a spicy garlic chutney or a sweet and sour tamarind chutney, there is a chutney for every taste. Try making these chutneys at home and add them to your next meal for a burst of flavor.
In a pot, add the ingredients and bring to a low simmer on med/high heat. Cool at room temp before storing in mason jar and placing in the fridge.
Red Garlic Chutney
In a sauce pan over med heat, heat up the oil and add the dry garlic chutney, cayenne pepper and cook for 2 mins. Turn the heat off and add the garlic, stir quickly and take it off the heat. Cool down at room tempt before storing in air tight container, keep in cool dry space.
Green Chutney
Into a blender add all the ingredients and blend until you have a smooth consistency. Store in an air tight container and store in the fridge.
Yogurt Chutney
Mix all the ingredients together in a bowl with a whisk and store in an air tight container in the fridge.
Prep Time:15
Category:Indian
Keywords: Chutney’s, condiments, green chutney, apple butter chutney
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
