How to make homemade chutneys/dips

Chutneys are an integral part of dinning table in many indian households as a condiment adding flavor to a variety of dishes in a nutritious and healthy way. They are usually made by grinding or blending a mixture of herbs, spices, fruits, vegetables, or nuts to form a thick sauce or paste. They produce different flavors like sweet, sour, pungent and bitter which enhance the taste of a meal. Nutritious chutneys are often made with fresh fruits, vegetables and spices, making them a good source of vitamins and minerals. Chutneys containing digestive spices and herbs like ginger, garlic, mint and cumin, can improve digestion and help prevent gas and bloating. Chutneys are versatile like the famous coriander and mint chutney which can be used as a condiment for sandwiches or as a sauce for appetizers or as a marinade for vegetables and meat. Chutney originated from the Sanskrit word ‘Chaatni’ meaning ‘to lick’ or ‘ to eat with appetite’. Chutneys can be made fresh from fresh ingredients growing in your backward and are mixed with vinegar or citrus juice to preserve them for a long period or can be made with pickles that have been ripened in the sun for upto 2 weeks and can be stored for a year. Here we are sharing 3 chutney recipes to whip up at home in a jiffy.

  1. Spicy tomato chutney- A delicious and spicy tomato chutney, served as a dipping sauce or used as a spread in sandwiches or wraps or as a side dish in indian cuisine.
    Recipe- In a frying pan, heat 2 tablespoons oil and add 2 dried red chillies, 8-10 curry leaves, 1/2 teaspoon fenugreek seeds, 1 teaspoon onion seeds, roast them for 1-2 mins. Now add 5 finely chopped tomatoes, season it with salt, 1/2 teaspoon red chilli powder and 1-2 teaspoon tamarind pulp, saute everything together for 2 minutes. Cover cook for 15-20 minutes. Add 1 tablespoon jaggery and let it melt. Once cooled, grind it all. Temper the chutney with some oil, curry leaves, 2 whole red chillies and 2 bay leaves.
  2. Peanut chutney- Peanut chutney is a delicious condiment originating from South India. It is usually served with idli dosa or vada.
    Recipe- Dry roast 1 cup (150 gm) raw peanuts in a pan over medium heat for 3-4 minutes until aromatic and slightly dark in color. Take off the peanuts and keep aside. In the same pan add 2-3 tablespoons oil, heat and add 1/2 cumin seeds, 1 teaspoon urad dal, saute for a minute. Add 1 chopped onion, 3-4 cloves garlic, saute for 3-4 minutes until the onion become translucent. Now add 4 dry red chillies, a pinch of asafoetida, 1 inch tamarind, salt, 1/2 teaspoon red chilli powder and saute for 1 minute. Add a tablespoon of water is needed. Once done, switch off the heat and let the mixture cool down. Grind the roasted peanuts, onion masala and some water in a mixer grinder to a fine paste. Add water according to the consistency of chutney you need, like 1 cup water is added for 1 cup peanut chutney. For tempering, in a pan heat 2-3 tablespoons oil, add 1 teaspoon urad dal, 1/2 teaspoon mustard seeds, 6-8 curry leaves and 1-2 dry red chillies. Saute for a minute and pour directly on the prepared peanut chutney.
  3. Thecha chutney- A spicy condiment from the state of Maharashtra, India. It is prepared primarily from green chillies and garlic, definitely not for faint-hearted. It has many health benefits but should be consumed in moderation. ‘Allicin’ an active compound in garlic (ingredient of Thecha) is known to have antibacterial properties and thus boost immunity protecting against infections. The ‘capsaicin’ found in green chillies reduce inflammation in the body. Green chillies are good source of vitamin C providing energy boost. Thecha also aids digestion and lower the risk of heart diseases by reducing blood pressure, cholesterol.
    Recipe- Take 15-20 green chillies, make small incisions in them and toss them with some oil. Roast the chillies over an open medium flame to char the outer layer of the chillies. Roast the chillies evenly by turning them every few seconds. Remove the stems and roughly chop the chillies. You can deseed the chillies to reduce the heat of the chutney. In a pan, heat 2 teaspoon oil, add 1 teaspoon cumin seeds, 8-10 cloves garlic and saute until the garlic turns golden brown and the cumin splutter. Pound chopped chillies, garlic cloves, cumin and salt in a mortar and pestle to a coarse consistency. Add 3 tablespoons chopped coriander leaves with stem, and cook the thecha mixture in little oil for 2-3 minutes. Switch off the heat and pound again in a mortar and pestle with 1 tablespoon of roasted peanuts, add juice of half lime at the end. Serve with the traditional ‘Bhakri’ (millet flatbread) or Dal, rice, chapati to add a zing to your meal.


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