Spice It Up! 11 Chutney Recipes

Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!

Bombay Chutney

Light and flavourful, Rakesh Raghunathan has a recipe for the ubiquitous chutney which is always a fave -- works wonderfully with dosas, puris, or chapattis. Try it even as a salad dressing. It is prepared with a range of ingredients: besan (gram flour), turmeric powder, ginger, tomatoes, green chilies, onion, coriander leaves.

Please find the recipe here: Bombay Chutney

Tomato Walnut Chutney

Chef Varun Inamdar's super spicy chutney is inspired by a popular relish of Nagaland. Oil-free, traditionally it gets its smoky flavour from roasted tomatoes. Herbs are also added and the chutney is served as an accompaniment with chatpata dhaba dal and rice.

Please find the recipe here: Tomato Walnut Chutney

Bhang Ki Chutney

A traditional Uttarakhandi side dish, hemp seeds chutney is safe to eat and powerful tasting. Vidhya Pant offers a recipe for this unusual meal enhancer.

Please find the recipe here: Bhang Ki Chutney

Green Chilly Chutney

Jayanti Soni is careful to remove the seeds from the chillies, but if you can handle the heat, don't discard them. The punchy flavours of it pair beautifully with fafda, dhokla, samosas, pakoras and even thepla.

Please find the recipe here: Green Chilly Chutney 

Jackfruit Chutney

Bethica Das uses boiled chunks of kathal or raw jackfruit to make this simple chuntey which sauteed in mustard oil. It goes well with hot steamed rice.

Please find the recipe here: Jackfruit Chutney

South Indian Tomato Chutney

It is a bold-tasting relish that brings South India to your plate! Zelda’s tomato chutney will ensure you never go hungry. It will last for a week or so in the fridge, and longer if you freeze it in portions. It can be had with dosas, idlis, uttapams, appams, paniyarams, rice-sambar, rice-dal-sabzi or with just plain rice. Or even in a grilled cheese sandwich.

Please find the recipe here: South Indian Tomato Chutney

Ajwain Ke Patton Ki Chutney

This unique chutney -- popular in Karnataka, particularly Mangalore -- is a palate-pleaser. Spicy and tangy, it contains something as uncommon as ajwain ke patte (carom leaves) as the core ingredient, which sets it apart.

Please find the recipe here: Ajwain Ke Patton Ki Chutney

Raw Mango Chutney

Who can resist a chutney conjured from kairi or green mangoes? Tongue-tickling, Reshma Aslam's chutney uses coconut, jaggery, coriander too and is packed with the zesty flavours of summer.

Please find the recipe here: Raw Mango Chutney

Kokum Chutney

Kokum, Goa's local hero, is a fruit, which is widely used as a souring agent in curries. The coconut of course, gives it the complete coastal touch. This delicacy makes an ideal condiment in an elaborate, Saraswat thali, says Chef Edridge Vaz.

Please find the recipes here: Kokum Chutney

Kiwi Aur Anar Ki Chutney 

Fruits too can prove to be a unique ingredient for chutneys. The kiwi and anardana chutney is a perfect example of Chef Davinder's creativity and works well with spicy fried pakodas or even to spread on a paratha or naan.

Please find the recipes here: Kiwi Aur Anar Ki Chutney 

Wood Apple Chutney

Summer fruit bael, called kavath in Maharashtra goes into chuntey too. Mayur Sanap makes the yum condiment with red chilly, jeera, garlic, ginger, along with the fruit.

Please find the recipe here: Wood Apple Chutney