Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
There’s a secret weapon in the arsenal of Indian cooking, a little something that can transform a simple snack or a full-course meal from "good" to "wow!": it's the humble, yet mighty, chutney. Forget your basic ketchup or mustard—these vibrant, flavour-packed condiments are an absolute necessity on any Indian plate. From the sweet and tangy depth of imli (tamarind) chutney that makes chaat sing, to the fiery punch of garlic chutney perfect for a vada pav, and the fresh, herby zing of coriander chutney that elevates samosas, these three classics represent the core of Indian street food and home cooking. Get ready to dive into the world of these essential dips as we explore how these pantry staples can completely revolutionize your next meal!
So there you have it—three powerful little pots of flavor that are non-negotiable for anyone diving into the world of Indian cuisine. Whether you need the cooling, herbaceous relief of coriander chutney for your kababs, the sweet-and-sour kick of imli chutney to drench your dahi vada, or the spicy, robust fire of garlic chutney to transform a simple sandwich, mastering these three recipes is your ticket to a whole new level of home cooking. Which one will you try making first? Let me know in the comments below, and tell me your favorite dish to pair it with! Happy dipping! 🔪😋
1. Learn how to make Khajur Imli ki chutney - Sweet chutney:
There are so many names of this chutney. They are sweet chutney, khati mithi chutney, Dates and tamarind chutney or khajur imli ki chutney etc. As it has a sweet and sour taste it may be perfect drizzle on the top of samosas, bhel etc.Ingredients to make Khajur Imli ki Chutney:
250-gram dates - Khajur100-gram tamarind - Imli
100-gram jaggery - gud
Salt to taste
2 tablespoon red chilli powder
1 teaspoon roasted cumin powder
Method to make Khajur Imli ki Chutney:
- Soak dates and tamarind in hot water for 1 hour.
- Mix all the ingredients and crush properly.
- Strain and cook for at least 5 minutes after adding dry masala.
2. Learn how to make green chutney:
As earlier I said it is called teekhi chutney, green chutney, coriander chutney etc. It is perfect to make snack spicy.Ingredients to make Green chutney:
1 cup chopped coriander1/2 cup chopped mint leaves
5 -6 green chillies
2 teaspoon chopped ginger
1 teaspoon roasted cumin powder
1 teaspoon lemon juice
Salt to taste
1 tablespoon peanut
1 tablespoon jaggery (opt)
Method to make Spicy Green Chutney:
- Crush all the ingredients of chutney to smooth paste by adding ice cubes.
- Lemon juice and ice cube will give chutney very nice vibrant green colour.
Ingredients to make Garlic Chutney:
10 - 12 cloves garlic
8 to 10 dry kashmiri red chillies
1 tablespoon daliya
Salt to taste
10 - 12 cloves garlic
8 to 10 dry kashmiri red chillies
1 tablespoon daliya
Salt to taste
1 tablespoon kashmiri red chilli powder
1 teaspoon oil (opt.)
1 teaspoon oil (opt.)
Method to Make Garlic Chutney:
- Soak dry whole red chillies in warm water for minimum 10 minutes.
- Mix all the ingredients if garlic chutney and crush to smooth paste in a blender after adding some water.
- Try to add the least water, and add more when needed.
4. Learn how to make Chutney for Kababs:
When we are going to a restaurant we just love kabab chutney. So, here it's a homemade recipe for that kabab chutney.Ingredients to make Kabab Chutney:
1/2 bunch coriander leaves
1/4 mint leaves
1 onion
1 tea spoon sugar
6 to 8 cloves
Lemon juice and salt to taste
Method to make Kabab Chutney:
- Grind all the ingredients together to a fine paste with some chilled wate/ice cubes.
5. Learn how to make Coconut Chutney:
This is a very famous South Indian chutney. We are used to serve it with dosa, idli, mendu vada etc. Even I like to serve it with bataka vada also.
Ingredients to make coconut chutney:
1 grated coconut without brown portion
1/2 cup roasted dadiya chana
1 cup curd
2 green chillies
1 teaspoon crushed ginger
8 - 10 curry leaves
Salt to taste
For Tadka:
1 tablespoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon hing
5 - 6 curry leaves
Method to make Coconut chutney:
- Crush all the ingredients of chutney together and make the fine paste.
- Heat oil in an another small pan, add mustard seeds and let it crackle. Add hing and curry leaves in it and spread over chutney.
6. All in One Chutney:
If I say in short, this chutney is a super delicious combination of sweet chutney, garlic chutney and green chutney.
Ingredients to make all in one chutney:
1 cup coriander leaves
1/2 cup mint leaves
5 to 6 green chilies
2 tablespoon ginger
2 tablespoon tamarind pulp
Salt to taste
2 tablespoon jaggery
5 to 7 cloves garlic
1 teaspoon peanut/daliya dal
Method to make all in one chutney:
- Mix all ingredients in a mixture jar and churn to make smooth texture.
- Always churn coriander and mint with chilled water or ice cubes to maintain green colour.
