Although chutney is most widely known as a condiment originating in India, the concept has spread worldwide and mutated to suit local needs as most foods do. The term chutney comes from the East Indian chatni, meaning “strongly spiced,” and is described as a condiment which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread. Most chutneys are on the spicy-hot side, but it’s easy to adjust the heat factor if you make your own.

Chutneys are traditionally served with curried foods. The sweet and tart flavor combined with a touch of spice compliments strong-flavored meats such as wild game, but also works well with beef, pork and chicken. Chutney perks up cheeses and sweeter versions make a fabulous spread for crackers and breakfast toast or bagels.

The difference between chutney and relish

Chutney and relish are often used interchangably as condiment terms. The confusion is understandable. Chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve, whereas relishes are hardly cooked, use less sugar if any, and are more crunchy to the bite.

Using chutney

There are hundreds, if not thousands of possible combinations of ingredients for chutney. Most chutneys have a fruit base, but many non-sweet vegetables can also be used. Once you get the basic concept down, you can experiment with any number of fruits and/or vegetables. Use firm-fleshed, under-ripe fruits such as green mangos, bananas, peaches, apples, nectarines and apricots. Rhubarb and firm or under-ripe tomatoes are also good candidates. Soft fruits with delicate flavors such as raspberries, strawberries and others will cook down into more of a smooth jam and their flavor will be lost. Dried fruits work particularly well in chutneys since they retain their texture, yet contribute a tart flavor offset by the sugar and spices.

Here is a list of delectable chutneys recipes that you can make at home, have them as accompaniments to the main course, roll them in your kebab rolls or just have a spoon full of them, when you feel that urge.

Carrot Chutney

Preparation Time: 10 minutes
Cooking Time: 0 minutes
Makes 1/2 (approx. 7 tbsp) cups
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Ingredients

1 cup thickly grated carrot
2 tbsp chopped garlic (lehsun)
2 tbsp chilli powder
1/4 tsp lemon juice
1 tsp oil
salt to taste

Method

Blend the garlic, chilli powder, lemon juice and salt to a fine paste in a mixer.
Pour into a bowl, add the carrots and oil and mix well.
Store refrigerated in an air-tight container and use as required.

Carrot Garlic Chutney ( Diabetic Recipe)
Preparation Time: 30 mins
Makes 1 cup
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Ingredients
1 cup carrot , thickly grated
2 tbsp chopped garlic (lehsun)
2 tsp chilli powder
1/4 tsp lemon juice
1 tsp oil
1 tsp salt

Method
Sprinkle ½ teaspoon of salt on the grated carrots and leave aside for 30 minutes. Drain out the juice.
Grind the garlic, chilli powder, lemon juice and the remaining ½ teaspoon of salt to a fine paste in a blender or a mortar and pestle.
Combine the carrots, garlic paste and oil in a bowl and mix well.
Serve immediately.

 

Chilli Garlic Chutney

A basic quick chutney made using red chillies and garlic. Its uses are versatile and can be used in recipes ranging from wraps to street-food recipes.

Preparation Time: 4 mins
Makes 1 cup
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Ingredients
10 red chillies
10 to 12 garlic (lehsun) cloves
salt to taste
Method
Grind the chillies and garlic with 1/2 teacup of water.

Coconut Chutney ( Party Cooking)
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 cup
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Ingredients
1 cup grated coconut
1/4 cup roughly chopped coriander (dhania)
3 tbsp roasted chana dal (daria)
2 green chillies , roughly chopped
8 curry leaves (kadi patta)
salt to taste
1 tbsp oil
1/2 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces

Method
Combine the coconut, coriander, split gram dal, green chillies, 4 curry leaves, salt and a little water and blend in a mixer till smooth.
Transfer the chutney to a bowl and keep aside.
Heat oil in a small kadhai, add the split black lentils, mustard seeds and sauté on a medium flame for a few seconds.
When the seeds crackle add the asafoetida, remaining 4 curry leaves, kashmiri chillies, mix well and sauté on a medium flame for 1 minute.
Pour on the prepared coconut chutney and mix well.
Refrigerate and use as required.

Coriander – Onion Chutney
Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 1 servings
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Ingredients
1/4 cup urad dal (split black lentils)
1 cup chopped onions
1/4 tsp asafoetida (hing)
1 tbsp tamarind (imli) pulp
2 red chillies
1/4 cup chopped coriander (dhania)
2 tbsp oil
salt to taste

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
2 red chillies , broken into pieces
1 tsp oil

Method

Wash and soak the dal for 15 minutes.
Heat the oil in a pan, add the soaked dal and fry till it browns lightly.
Add the onion, asafoetida, tamarind pulp, red chillies and salt and fry for a few minutes. Cool and keep aside.
Put the dal and onion mixture and the coriander into a blender. Add 1/4 cup of water and grind to a coarse paste.
Prepare the tempering by heating the oil in a pan, adding the mustard seeds and frying till they crackle. Add the red chillies and fry for a few seconds and then pour the tempering over the chutney. Mix well.
Refrigerate and use as required.

Curry Leaves Chutney Powder
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 cup
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Ingredients
1/2 cup grated dry coconut (kopra)
1/4 cup roasted chana dal (daria)
25 curry leaves (kadi patta)
2 red chillies
1 tsp sesame seeds (til)
1/2 tsp tamarind (imli) pulp
salt to taste

Method
Dry roast the coconut, daria dal, curry leaves, red chillies and sesame seeds separately till crisp.
Combine together and grind the fine powder along with the tamarind pulp and salt.
Serve with idlis or dosas.
Tips
Daria dal is the roasted chana dal which is put in chaats.

Tamarind Date Chutney

Ingredients
Tamarind – 100 gms
Dates (pitted) – 100 gms
Jaggery – 100 gms

 

Method
1. Soak the tamarind and dates in little warm water for 15-20 minutes till it becomes soft.
(You can put it in the microwave for a minute or boil it to speed up the process.)
2. Grind this with jaggery to a fine paste.
3. Pass it through a seive before using it.
( This can be stored in the fridge for upto a month. )

Variations
– You can use sugar instead of jaggery and dates too.

 

Beetroot Chutney

Ingredients
Beetroot – 1 (medium)
Shallots (Sambhar Onion) – 3
Garlic – 2
Grated Coconut – 4 tblsp
Tamarind – marble sized
Salt – to taste

To roast and grind
Channa dal – 1 tblsp
Urad Dal – 1 tblsp
Corriander Seeds – 1 tsp
Dry Red Chillies – 5

For Seasoning
Oil – 1 tblsp
Mustard Seeds – 1/4 tsp
Curry Leaves – 1 spring
Asafoetida – a pinch

Method
1. Wash, peel and cut the beetroot into cubes.
2. In one pan saute the shallots, garlic, tamarind, beetroot cubes and the grated coconut for 5-10 minutes. Switch off and let it cool.
3. In another pan, dry roast the ingredients under ‘To roast and grind’ till it turns golden brown. Cool it.
4. Take the roasted ingredients in a blender or mixie and powder it.
5. Next add the cooked beetroot- coconut mixture and required salt to this. Add little water and make a chutney. You may grind it coarsely or make a smooth paste as you like.
6. Transfer this to a serving dish.
7. Heat oil in a pan and do the seasoning. Add this right on top of the chutney.

Serving Suggestion
– You can serve this chutney with idli, dosa, white rice ro chappatti.
– You could also spread it on bread to make sandwiches.

 

 

 

Peanut Chutney

Ingredients

 

 

 

Tamarind Chutney

Ingredients

1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon chili powder
1/2 teaspoon fennel seeds
1/2 teaspoon garam masala
2 cups water
1 1/4 cups sugar
3 tablespoons tamarind concentrate

 

Method

1. In a small saucepan, combine the oil and all of the spices. Cook over medium-high heat, stirring regularly, for about a minute or until the spices become fragrant.

2. Add the water, sugar, and tamarind concentrate. Bring to a boil, then reduce the heat and simmer until the mixture becomes a dark brown color and is thick enough to coat the back of the spoon (this can take anywhere from 30-45 minutes). Keep in mind that the chutney will thicken more as it cools.

3. Cool and store in a tightly closed container in the fridge for up to two weeks.