My Favourite Homemade Chutney Recipes

MYSORE PAK

MYSORE BONDA

MINT CHUTNEY

COCONUT CHUTNEY

Eggplant Chutney

CUCUMBER CHUTNEY

Every thing about My Favourite Homemade Chutney Recipes | Vahrehvah :

Chutneys have always been one savior and wonderful dish that I love to prepare when there is no mood in making an elaborate meal. Fresh vegetable chutney goes extremely well and appetizing when had with hot rice and ghee….it’s just a Vah! Or Wow! Chutney is a simple yet fantastic sweet, spicy and tangy delicacy that originated from the Indian subcontinent. Chutney in India is known by various names as achar, pachadi etc.

They are available in mostly two types: one is the dry chutney powder and the other is the wet chutney recipes. Dry chutneys are generally mixed with ghee or oil and served with Idli, dosa etc and this can be kept for several months while the wet chutney is mixed with rice, chapatti, roti etc. It is usually served as a side dish.

Wet chutney stays well for few days if stored in refrigerator but it always best to consume fresh. Pickles and dipping often referred as Achar and Chutneys is a spicy preparation and one of the most important accompaniments for the main dish.

In South India pickles are considered more of a ritual to start a meal with and consist of large varieties from hot, sweet and spicy. Achar is mainly prepared and stored for a longer time or a year. There is no limit to the number of chutneys as it can be made virtually from any vegetable/ fruit/ herb/ spic es or a combination of them.

The chutney can either be fresh or cooked, and are made from a wide variety of ingredients. They range in flavour from sweet or sour, spicy or mild, or any combination of these; they can be thin or chunky and can be made with fruits or vegetables or both as per individual’s taste.

Chutney come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. In the olden days, fresh chutneys were ground on a stone called the ammikkal. But now days, it is prepared in electric blenders. The wet paste is later seasoned.

Chutneys are a vital combination to most of the South Indian tiffins like the Idli, Dosa, Upma, Pesarattu etc.Fresh Chutneys can be prepared from Coriander, Mint or Pudina, Tamarind or Imli, Coconut, Onion, Tomato, Red chilli, Green Chilli, Peanut, Ginger etc.

Other spices most commonly added to prepare the chutney are fenugreek, coriander, cumin and asafoetida. In southern India, chutney is quintessential dish right from breakfast to dinner. A dry of fresh chutney is often served with idli, dosa, vada, pesarattu while some sweet, spicy and tangy chutney or relish is served with various chaat items like samosa, cutlet, bhelpuri, dahi puri, papdi chaat.

My Favourite & easy homemade chutney recipes include:

Wet Chutneys recipes- Coconut Chutney Coconut chutney made with fresh coconut, lentils, subtly spiced with green chillies and tempered with fresh curry leaves gives a soothing earthy flavour and is the perfect accompaniment for South Indian idlis, dosas, vada and uttapams (rice pancakes) etc. 

Groundnut or Peanut Chutney for Idli This fiery recipe is very easy to make and share with your family, friend. It tastes great with Idlis (steamed South Indian rice cakes) and Dosas (crispy savory South Indian rice pancakes). You can have it dry or add some tamarind juice to make a delicious tangy-hot dip too!

Peanut Onion Tomato Chutney Onion Tomato peanut Chutney is easy delicious chutney for idli, dosa or South Indian tiffin/snacks items.

Sesame seeds Chutney Til Ki Chutney Sesame seed chutney is an another speciality of Hyderabad and goes very well with south Indian tiffin items.

Mint Chutney Mint chutney made with frest mint, spiced with few green chillies, have a pleasant warm, fresh, aromatic, sweet-spicy flavour with a cool after taste.

Mint Tomato Chutney Mint tomato chutney is prepared by combining mint, tomatoes, sesame seeds and other spices to make nice delicious chutney.

Lahsun Ki Chutney A spicy and piquant chutney made with garlic cloves.

Ginger Chutney Ginger chutney is commonly known as allam (ginger) pachadi. Ginger is the vital ingredient in this recipe but yet its flavor is not overpowered and is well balanced with all other ingredients. The pungency of ginger is well blended with the spiciness of green chillies and sweetness of coconut. Inclusion of little lime juice gives tanginess to the chutney to boost the Vitamin C up.

Raw Mango and Coconut Chutney Wonderful chutney made with raw mango and coconut giving a nice sweet, spicy and tangy zest spiced with red chilli.

Tomato Chutney This is a very popular tomato chutney with a variation.

Onion Chutney Onion chutney is a great accompaniment to wada, idli, dosa, upma and even appams. It is very common in all South Indian homes. this chutney even as a spread for sandwich it taste very good.

Tindora Chutney Tindora or Dondakaya chutney is one of the most vital side dishes of India. Tindora cooked with excellent and simple spices along with some tempering given gives a remarkable taste to this spicy chutney.

Eggplant/ Brinjal Chutney Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, garlic, tomatoes, green chilies and tamarind.

Beerakai (Ridge gourd) chutney Beerakai/ Turai/ Ridge gourd chutney is the sweetness of the ridge gourd perfectly complimented with the hot and sour flavors of onions, chillies and tamarind. To give a nutty flavor, cashew nuts and roasted channa dal can also be added. The Chutney will be a perfect side dish with hot rice, roti, chapatti etc.

Cranberry Chutney Plum cranberry chutney is one of the amazing condiment recipes made combined with fresh cranberries, green chillies, ginger, garlic and jaggery.

Cucumber Chutney / Dosakaya Chutney Cucumber or the lemon cucumber is also called as Dosakaya in Telugu is a cherished vegetable in Andhra cuisine. This exotic chutney is prepared by adding cucumber pieces to brillant spices and a bit of tamarind to give a nice tangy taste; seasoning with lentil and fresh curry leaves. Tastes good with hot rice.

Brinjal and Cucumber Chutney Brinjal & cucumber chutney or Vankaaya dosakaya pachadi is popularly made in Andhra cuisine and made with eggplants and the lemon cucumber that gives a tangy taste and crispness to the fresh chutney.

Khatti palak chutney chukka koora Khatti palak also called as chukka koora made into simple chutney.

Khatti Palak Chutney Pachadis or chutney gives a euphoric feeling to many mainly for their spicy and tangy flavour. Khatti Palak chutney is yet one more excellent chutney made with Chukka kura also commonly known as Khatta palak, ambat chukka etc, which is a sour leafy green and is tangy to taste when cooked. The vibrant coloured greens added to spices with a garlicy flavour and tempering of curry leaves balances the tartness of the greens. Khatti Palak chutney can be savoured with hot rice, a generous helping of ghee (clarified butter) and raw onion.

Veggi Trimmings Chutney Chutney made up of bottle guard trimings usally many people put this trimings in to garbage who dont know how to use it but here is a recipe of that trimings which can have it with ghee rice.

Dry Chutney powder recipes:

Teeka Chutney for Vada Pav Spicy powder Teeka Chutney is made with a nice mix of roasted peanuts, sesame seeds, coconut powder, chopped garlic and green chillies and spices. It give a nice spicy, garlicky and nutty flavour. https://www.youtube.com/watch?v=PTfGsjPkWHY Idli podi Idli Podi is a coarse mixture of ground dry spices that typically contains dried chillies, urad, chickpea and sesame seeds. Tamils traditionally use idli podi as a condiment on idlis, dosas and other South Indian dishes.

Gun Powder -Milaga podi Spicy gun powder ,apart from pickles podis are another form of spicing up many dishes and the mother of all podis (powders) in South Indian Cooking is gunpowder by Tamrapali.Milaga podi is made with a perfect blend of spices using the red chilies, urad dal, chana dal, hing or asafoetida, black pepper and little rice.

Kandi Podi Toor Dal Spice Powder Kandi podi is prepared of dry roasted dals (lentils) with other spices to give a nice aromatic fragrance and delicious to eat with plain rice and ghee (clarified butter).

Chutney adds its own flavour to any dish when eaten with breakfast dishes like idli, dosa, vada, pesarattu, pongal etc. Generally for an Indian food lover, a meal is incomplete without chutney.

Do try these flavoursome, colourful and zesty chutney that will awaken up even the blandest of the dishes.

To try more favourite chutney recipes of mine, click on: https://www.vahrehvah.com/chutney-and-pickles-recipes

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Enjoy Cooking! Keep Smiling…