10 Chutney recipes part 1|@akshatasrecipes
Recipes in this Video
Garlic chutney is a staple in Indian cuisine, especially in Maharashtra, where it accompanies various dishes. This vibrant chutney is celebrated for its bold flavors and versatility, often used as a dip or condiment. In modern times, it has gained popularity beyond India, becoming a favored accompaniment to various snacks and meals worldwide.
Ingredients
- ●garlic
- ●red chili powder
- ●salt
- ●cumin seeds
- ●coriander leaves
- ●lemon juice
- ●water
- ●oil
Instructions
- 1Peel and chop garlic cloves finely.
- 2Combine garlic, red chili powder, and salt in a bowl.
- 3Toast cumin seeds in a dry pan until fragrant, then crush.
- 4Add crushed cumin to the garlic mixture.
- 5Mix in chopped coriander leaves and lemon juice.
- 6Add water gradually to achieve desired consistency.
- 7Drizzle with oil and mix well.
- 8Taste and adjust seasoning as needed.
- 9Serve immediately or refrigerate for later use.
Ingredient Alternatives
red chili powder
Healthier: paprika
Cheaper: cayenne pepper
Paprika offers a milder flavor while maintaining color.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Vinegar provides acidity at a lower cost.
cumin seeds
Healthier: ground cumin
Cheaper: cumin powder
Ground cumin is more convenient and less expensive.
coriander leaves
Healthier: parsley
Cheaper: dried coriander
Dried coriander is a cost-effective alternative.
Techniques
Equipment
Also Known As
Garlic chutney, known as Lasun Thikhat in Marathi, is a popular condiment in Indian cuisine, especially in Maharashtra. It is often served with snacks like bhaji, vada, or as a side with meals.
Ingredients
- ●10 cloves garlic
- ●2-3 green chilies
- ●1/2 cup fresh coriander leaves
- ●1/4 cup grated coconut (optional)
- ●1 tsp cumin seeds
- ●1/2 tsp salt
- ●1 tbsp lemon juice
- ●1 tbsp oil (for tempering)
- ●1/2 tsp mustard seeds (for tempering)
- ●1/2 tsp turmeric powder
Instructions
- 1Peel the garlic cloves and chop them roughly.
- 2In a blender, add the garlic, green chilies, fresh coriander leaves, grated coconut (if using), cumin seeds, salt, and lemon juice.
- 3Blend the mixture until it forms a smooth paste, adding a little water if necessary to achieve the desired consistency.
- 4In a small pan, heat the oil over medium heat.
- 5Add the mustard seeds and let them splutter, then add the turmeric powder.
- 6Pour the tempering over the blended chutney and mix well.
- 7Taste and adjust salt or lemon juice as needed.
- 8Transfer the chutney to a serving bowl and serve with snacks or meals.
- 9Store any leftovers in an airtight container in the refrigerator.
Equipment
Ingredients
- ●1 cup fresh coriander leaves
- ●1/2 cup fresh mint leaves
- ●2 green chilies
- ●1/2 inch ginger
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1 tbsp lemon juice
- ●1/4 cup water
Instructions
- 1Wash the coriander and mint leaves thoroughly under running water.
- 2In a blender, add the fresh coriander leaves, mint leaves, green chilies, and ginger.
- 3Add cumin seeds, salt, and lemon juice to the blender.
- 4Pour in the water to help with blending.
- 5Blend all the ingredients until you achieve a smooth paste.
- 6Taste and adjust salt or lemon juice as needed.
- 7Transfer the chutney to a serving bowl.
- 8Serve immediately with Pav Bhaji or store in the refrigerator for later use.
Equipment
Chutneys are a staple in many Indian cuisines, often served as a condiment with various dishes.
Ingredients
- ●2 medium onions, chopped
- ●1/2 cup roasted peanuts
- ●2-3 green chilies (adjust to taste)
- ●1/2 tsp mustard seeds
- ●1/2 tsp cumin seeds
- ●1/4 tsp turmeric powder
- ●1/2 tsp salt (or to taste)
- ●1 tbsp oil
- ●1 tbsp lemon juice
- ●1/4 cup water (as needed)
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add mustard seeds and cumin seeds, and let them splutter.
- 3Add chopped onions and green chilies, sauté until onions are translucent.
- 4Stir in turmeric powder and salt, cook for another 2 minutes.
- 5Remove from heat and let the mixture cool.
- 6In a blender, combine the sautéed onion mixture, roasted peanuts, lemon juice, and water.
- 7Blend until smooth, adding more water if necessary to reach desired consistency.
- 8Taste and adjust salt or lemon juice as needed.
- 9Transfer to a serving bowl and garnish with fresh coriander leaves.
- 10Serve with idli, dosa, or as a dip with snacks.
Equipment
Originating from Indian cuisine, tomato chutney is a vibrant condiment often served alongside meals to enhance flavors. It's a staple in many households, celebrated for its balance of sweet, tangy, and spicy notes. Today, variations of tomato chutney are enjoyed globally, with each region adding its unique twist, making it a versatile accompaniment for various dishes.
Ingredients
- ●tomatoes
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●mustard seeds
- ●cumin seeds
- ●vinegar
- ●sugar
- ●salt
- ●turmeric
- ●coriander powder
- ●red chili powder
- ●oil
- ●fresh cilantro
Instructions
- 1Heat oil in a pan over medium heat until shimmering.
- 2Add mustard seeds and cumin seeds; cook until they start to pop, about 1-2 minutes.
- 3Stir in chopped onions; sauté until translucent, about 5-7 minutes.
- 4Add minced garlic and ginger; cook for 1-2 minutes until fragrant.
- 5Incorporate chopped tomatoes and green chilies; cook until tomatoes soften, about 10 minutes.
- 6Mix in vinegar, sugar, salt, turmeric, coriander powder, and red chili powder; stir well.
- 7Simmer the mixture for 15-20 minutes until thickened, stirring occasionally.
- 8Remove from heat and let cool slightly.
- 9Blend the chutney until smooth or leave it chunky, based on preference.
- 10Garnish with fresh cilantro before serving.
Ingredient Alternatives
vinegar
Healthier: lemon juice
Cheaper: apple cider vinegar
Lemon juice provides acidity with fewer calories.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds natural sweetness and flavor.
green chilies
Healthier: jalapeños
Cheaper: bell peppers
Jalapeños offer heat while being more accessible.
fresh cilantro
Healthier: parsley
Cheaper: dried herbs
Parsley gives a fresh taste and is easier to store.
Techniques
Equipment
Also Known As
Sweet tamarind chutney is a popular condiment in Indian cuisine, often served with snacks like samosas, pakoras, and chaat.
Ingredients
- ●1 cup tamarind pulp
- ●1/2 cup jaggery (or brown sugar)
- ●1/2 cup water
- ●1/2 tsp salt
- ●1/2 tsp roasted cumin powder
- ●1/4 tsp red chili powder
- ●1/4 tsp black salt
- ●1/4 tsp ginger powder
- ●1/4 cup chopped cilantro (optional)
Instructions
- 1In a saucepan, combine the tamarind pulp and water. Heat over medium heat until the tamarind dissolves completely.
- 2Add jaggery (or brown sugar) to the tamarind mixture and stir until it melts and combines well.
- 3Add salt, roasted cumin powder, red chili powder, black salt, and ginger powder to the mixture. Stir well to combine.
- 4Let the mixture simmer for about 10-15 minutes, stirring occasionally, until it thickens to a chutney consistency.
- 5Remove from heat and let it cool down to room temperature.
- 6If desired, stir in chopped cilantro for added flavor and freshness.
- 7Transfer the chutney to a clean jar or container and refrigerate.
- 8Serve as a dip or condiment with snacks, appetizers, or main dishes.
Equipment
Originating from Indian cuisine, Green Chutney is a vibrant blend of fresh herbs and spices, often served as a condiment with snacks, sandwiches, and meals. It embodies the essence of Indian flavors, balancing heat, tang, and freshness. Today, it has gained popularity worldwide, often featured in fusion dishes and as a dip for various appetizers.
Ingredients
- ●fresh mint leaves
- ●fresh coriander leaves
- ●green chili
- ●ginger
- ●lemon juice
- ●garlic
- ●cumin seeds
- ●salt
Instructions
- 1Wash mint and coriander leaves thoroughly under running water.
- 2Remove thick stems from mint and coriander leaves.
- 3Add mint leaves, coriander leaves, green chili, ginger, garlic, and cumin seeds to a blender.
- 4Blend the mixture until smooth, adding water as needed to achieve desired consistency.
- 5Add lemon juice and salt to the blended mixture.
- 6Blend again briefly to combine all ingredients evenly.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
Ingredient Alternatives
fresh mint leaves
Healthier: fresh basil leaves
Cheaper: dried mint
Basil provides a similar flavor profile and is often more accessible.
fresh coriander leaves
Healthier: parsley
Cheaper: dried coriander
Parsley is a good substitute for flavor and is more widely available.
green chili
Healthier: jalapeño
Cheaper: red chili flakes
Jalapeños offer a milder heat, while red chili flakes can add spice.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice provides a similar acidity, and vinegar is a cost-effective alternative.
Techniques
Equipment
Also Known As
Mango Coconut Chutney is a refreshing condiment often enjoyed in tropical regions, particularly in Indian cuisine, where it complements a variety of dishes.
Ingredients
- ●2 ripe mangoes, peeled and diced
- ●1 cup grated coconut (fresh or desiccated)
- ●1/4 cup chopped cilantro
- ●1/4 cup chopped mint leaves
- ●1-2 green chilies, chopped (adjust to taste)
- ●1/2 tsp salt
- ●1 tbsp sugar (optional)
- ●1 tbsp lemon juice
Instructions
- 1In a blender, combine the diced mangoes, grated coconut, cilantro, mint leaves, green chilies, salt, sugar, and lemon juice.
- 2Blend the mixture until smooth, adding a little water if necessary to achieve the desired consistency.
- 3Taste and adjust seasoning, adding more salt or sugar if needed.
- 4Transfer the chutney to a serving bowl.
- 5Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 6Serve as a condiment with Indian dishes, grilled meats, or as a dip with snacks.
Equipment
Pudina Chutney is a popular condiment in Indian cuisine, often served with snacks like samosas, pakoras, or as a side with meals.
Ingredients
- ●1 cup fresh mint leaves
- ●1/2 cup fresh coriander leaves
- ●1-2 green chilies (adjust to taste)
- ●1/2 inch ginger piece
- ●1/2 tsp cumin seeds
- ●1 tbsp lemon juice
- ●Salt to taste
- ●1/4 cup water (as needed)
Instructions
- 1Wash the mint and coriander leaves thoroughly under running water.
- 2In a blender, combine the mint leaves, coriander leaves, green chilies, ginger, and cumin seeds.
- 3Add lemon juice and salt to the blender.
- 4Blend the mixture until smooth, adding water as needed to achieve the desired consistency.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 6Transfer the chutney to a serving bowl.
- 7Serve immediately or refrigerate for later use.
Equipment
Ingredients
- ●1 cup fresh mint leaves
- ●1/2 cup plain yogurt
- ●1/4 cup chopped coriander leaves
- ●1-2 green chilies (adjust to taste)
- ●1/2 tsp roasted cumin powder
- ●1/2 tsp salt (adjust to taste)
- ●1 tsp lemon juice
Instructions
- 1Wash the mint and coriander leaves thoroughly under running water.
- 2In a blender, combine the mint leaves, coriander leaves, green chilies, and yogurt.
- 3Add roasted cumin powder, salt, and lemon juice to the blender.
- 4Blend the mixture until smooth and creamy. If needed, add a little water to adjust the consistency.
- 5Taste and adjust salt or lemon juice as per your preference.
- 6Transfer the chutney to a serving bowl.
- 7Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
- 8Serve as a dip with snacks or as a side with meals.
Equipment
Ingredients
- ●2 cups raw mango, peeled and chopped
- ●4-5 green chilies, chopped
- ●1/2 cup fresh coriander leaves
- ●1/4 cup mint leaves
- ●1 tsp cumin seeds
- ●1/2 tsp salt
- ●1 tbsp sugar (optional)
- ●1/2 tsp lemon juice
Instructions
- 1In a blender, combine the chopped raw mango, green chilies, coriander leaves, and mint leaves.
- 2Add cumin seeds, salt, and sugar (if using) to the blender.
- 3Blend the mixture until smooth, adding a little water if necessary to achieve the desired consistency.
- 4Taste the chutney and adjust the salt or sugar as needed.
- 5Add lemon juice and blend for a few more seconds to mix well.
- 6Transfer the chutney to a serving bowl.
- 7Serve immediately or refrigerate for later use.
Equipment
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