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Indian Chutneys
Shop here for Indian Chutneys

Next time you want to add Oomph to your meal try some of the Chutneys that are carried in our online store and are listed below

Spiced Chutney Powder - Pungent chutney powder that contains ground urad dal, chilies, dry curry leaves, mustard and asafetida.This spicy powder is usually served dry in South India, with idli or any rice or dal preparations. It is added to hot ghee and served like seasoned butter over rice, idlis (steamed muffin like dumplings) and crepes.

Podina (Mint) Chutney- Chutney made of mint leaves with hints of spices and chili. Use like an herbal ketchup.  The chutney is excellent as a spread on toast, as a dip with chips and it is traditionally used in India with fried savory snacks like pakoras or samosas. 

Coriander, cilantro or Dhania Chutney - Is our most popular savory chutney made of cilantro, ginger and lime juice and chili. Use like an herbal ketchup.  The chutney is excellent as a spread on toast, as a dip with chips and it is traditionally used in India with fried savory snacks like pakoras or samosas. 

Sweet Mango Chutney - When you think of mango chutney, Major Grey's is probably the first that comes to mind. British chutneys like Major Grey's are typically sweeter than Indian chutneys, and this one is no exception. It combines chunks of mango with hints of garlic and ginger. This mango chutney is slightly sweet and spicy with a mild hint of garlic. Small mango pieces in this chutney make it even more delectable. Try as a spread for sandwiches or serve with rice.

Hot Mango Chutney (Sweet) A sweet, tangy mango chutney, made from large chunks of mango, flavored with ginger and vinegar. Serve this flavorful chutney with any Indian meal, or use it as a spread for breads or roasted or grilled meats, matris, masala puris or rotis

(Most Popular) Chunnda - Hot Mango Chutney Indispensable in Indian cuisines for awakening the appetite, chutneys can range in flavor, textures, and ingredients. This thick, invigorating condiment contains shredded mango chilies, and Indian spices. It has a hot, bright, sweet-sour.  Chutneys are indispensable in Indian cuisines for awakening the appetite. This thick, invigorating condiment contains mango slices, onions, garlic, chiles, and Indian spices. It has a hot, bright, sweet-sour flavor. Use it to complement meals.

Coconut Chutney A great chutney that is popular throughout India but especially in South India.  The chutney is excellent as a spread on toast, as a dip with chips and it is traditionally used in India with fried savory snacks like pakoras or samosas and with South Indian idlis and dosas.

Amli or Imli Chutney - known as tamarind chutney - This chutney is made from the pulp of the tamarind pods and sweetened with dates, raisins or jaggery.  It is the ketchup of the East.   This complex, tart chutney may be served as a relish with fries, papads or pakoras. Also used to add tangy flavor chaat or Indian street foods or Indian tea time snacks.

Indian Chutneys
Andhra Tomato, Shredded Sweet Mango Chutney, Sweet lime Pickle, Hot Mango Chutney , Sweet Mango Chutney

Indian Pickles
Garlic Pickle, Stuffed Red Chilly, Lime Pickle, South Indian Cut Mango, Achar Pachranga, Mango Pickles, Brinjal Pickle, Mixed Pickles, Mango Un-peeled, Pach Lime Chilly, Turnip and Cauliflower

Recipes of Indian chutneys

Onion Chutney

Ingredients:
1 cup peeled onions chopped
6 -7 cloves garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt to taste
1 tsp mustard seeds
curry Leaves
1/2 tsp. tamarind paste
Method:
Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
Grind with tamarind and salt.
Splutter mustard seeds and curry leaves, in oil and pour on top.

Tamarind Chutney
Ingredients:
8 oz. Tamarind (Imli) pods
12 oz.Jaggery (Gur) grated
2 tsp roasted cumin (Jeera) Powder
1 tsp red chili powder
Salt to taste
1 tsp black salt
1 tsp garam masala
Method:
Add 5 cups of water to tamarind and bring to a boil. Simmer for 15 minutes.
Strain the tamarind. Cook the tamarind water with jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick). This chutney will thicken more on cooling so check for consistency when using.

Coconut Chutney Recipe
Ingredients:
coconut 1 cup (freshly grated)
fresh green or red chilies 2 (chopped)
garlic 1 clove (optional)
water 1 cup
Salt as per taste
for seasoning:
vegetable oil 1 tsp
black mustard seeds 1 tsp
urad dhal 1 tsp
curry leaf 1 sprig
Method:
Grind all the Ingredients: (except those for seasoning) together.
Blend the mixture until it forms a coarse paste. Transfer it to a bowl.
Heat the oil and when it is hot, add the mustard seeds and urad dhal.
When the seeds start spluttering, add the curry leaves.
Quicky stir the mustard seed mixture into the pureed coconut mixture.

Tips Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
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South Indian Tomato Chutney
Ingredients:
Tomato 1 lb
Garlic 8-10 cloves
Urad dhal 1 tsp
Mustard 1 tsp
Turmeric 1/4 tsp
Oil 8 tbsp
Asafoetida 2 pinches
Chilli powder 3 tsp
Coriander powder 3 tsp
Salt as per taste
Method:
Cut the tomatoes into cubes and grind them to a fine juicy paste.
Grind the garlic to a fine paste.
Heat oil in the pan, and prepare the seasoning with mustard, asafoetida,turmeric and urad dal.
Since more oil is used it stays fresh and tasty for quite a long time.
Add the garlic paste and fry for a few seconds.
Pour the tomato juice into the pan and add the chilli powder and salt to taste.
Keep stirring the contents till all the water is evaporated and the chutney becomes very thick.
Tips: Store in an air tight jar in the refrigerator.
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Mint Chutney
Ingredients:
one bunch of Mint leaves
garlic 3 cloves
fresh green chillies 3 - 4
tamarind paste 1/2 tsp
sugar 1 1/2 tsp
water 1-2 tsp (if needed)
salt as per taste
Method:
Wash and clean the mint leaves, then pluck it from its soft stem.
Put this leaves in the mixer and half gind it and then softly squeeze out the juice.
Again put these half squeezed leaves in the mixer and add all the other remaining Ingredients.
Grind it till chutney turns smooth.
Tips Mint leaves are good for acidity and helps digestion.
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Cilantro Chutney

1 bunch cilantro leaves - stems removed
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons dried mint leaves
1 teaspoon chopped ginger root
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeño pepper, seeded
1/2 small onion, cut up

Place all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.

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