Tired of the Same Meals? These 10 Indian Chutneys Can Add a Flavourful Twist

A simple meal can become much more interesting with the right chutney. Across India, chutneys are prepared using ingredients such as coconut, mint, coriander, tomatoes, peanuts, sesame seeds and tamarind. Their flavours vary from region to region, with some offering freshness and others adding sweetness, spice or tanginess.

These accompaniments are commonly served with breakfast dishes, snacks, rice preparations and everyday meals. Many can also be prepared quickly using ingredients already available in the kitchen.

1. Coconut Chutney

Popular in South Indian cuisine, coconut chutney is commonly served with idli, dosa and vada. Blend fresh coconut with roasted gram, green chillies, ginger and salt. Add a tempering of mustard seeds and curry leaves.

2. Mint Chutney

Fresh mint leaves, coriander, green chillies, lemon juice and salt create a refreshing accompaniment. It pairs well with sandwiches, pakoras, kebabs made with vegetables and stuffed parathas.

3. Coriander Chutney

This everyday favourite uses coriander leaves, green chillies, lemon juice and a little ginger. It works particularly well with samosas, dhokla and other Indian snacks.

4. Peanut Chutney

Roasted peanuts are blended with garlic, chillies and salt to create a nutty chutney. It is a popular accompaniment for South Indian breakfast dishes.

5. Tomato Chutney

Cook tomatoes with onions, garlic, chillies and spices before blending into a smooth mixture. Its tangy flavour complements dosa, uttapam and parathas.

6. Tamarind Chutney

Tamarind pulp, jaggery, roasted cumin and spices create a sweet-and-sour chutney. It is widely used in chaats, kachori and samosa preparations.

7. Garlic Chutney

Garlic, dried red chillies and salt form the base of several regional versions. A dry Maharashtrian-style garlic chutney made with peanuts or coconut can be served with bhakri and other meals.

8. Sesame Chutney

Roasted sesame seeds blended with chillies, garlic and tamarind create a rich, nutty accompaniment. It pairs well with rice and traditional regional dishes.

9. Raw Mango Chutney

Raw mango, coriander, green chillies and a little jaggery create a tangy seasonal chutney. It can be served with parathas and simple rice meals.

10. Curry Leaf Chutney

Roasted curry leaves blended with lentils, coconut, chillies and tamarind offer a distinctive flavour. It is particularly suited to South Indian meals.

Store Chutneys Properly

Fresh chutneys generally have a shorter shelf life than cooked or dried varieties. Store them in clean, airtight containers in the refrigerator and use them promptly. Avoid leaving fresh coconut or herb-based chutneys at room temperature for extended periods.