5 Chutneys To Make And Stock At Home

5 Indian chutneys you can make at home

5 Chutneys To Make And Stock At Home

India is a diverse country and so are our chutneys. Let’s have a look at 5 chutneys you can make at home and conveniently store them.

Chutneys are the life of any Indian meal. Sometimes a flavorful chutney can make a boring meal very exciting. Do you think so too? Not only do chutneys add a big punch flavor to any meal, most of them are healthy too. You can experiment as much as you want with the basic ingredients to make a lovely chutney and bonus points if you can store it for a longer period of time.

Let’s have a look at 5 chutneys you can make at home and store them for a few days to a few months.

1) Garlic Coriander Chutney

Ever wondered what goes into that lovely green chutney you get at most North-Indian restaurants? It’s simply a coriander and garlic chutney. Add chopped dhaniya (1 small bunch) to your mixer jar. Add 2 big cloves of roughly chopped garlic, 2 green chillies, a pinch of salt and blitz it till it turns into a fine paste. You can reduce the amount of garlic and green chillies according to your taste. You can store this for upto a week. In a bowl add 1 tablespoon of this paste and 3 tablespoons of beaten curd. Adjust salt to taste. There you have it, your market style dhaniya chutney. Serve with cutlets, Mughlai food and tandoori kebabs.

2) Meethi Saunth | Sweet Tamarind Chutney

If you love street food and are really missing it to no extent, you can make meethi saunth at home. This can be stored for 2-3 months. Jaggery and tamarind are all you need to make this delicious chutney. This can be added to dahi bhallas, papri chaat, samosa chaat, bhelpuri or served with cheelas and dhoklas too. Add a tempering of jeera and red chilies to amp up the flavor.

Tamarind and Jaggery chutney

3) Tomato Chutney

Making tomato chutney is easy-peasy and tastes like heaven. In a pan add oil, mustard seeds. Once they have spluttered, add curry leaves, chopped ginger, minced garlic, and 6-8 chopped tomatoes. Add salt and red chili powder to taste. Sprinkle some sugar and let it cook for 8-10 minutes on low flame. Let it cool, squeeze half a lemon and store. This chutney can be used for around 4-6 days. Serve with dosas, idlis, appams, or even curd rice.

4) Spicy Chutney For Momos

It’s so spicy and yet we keep going back for more. What magic does this chutney hold? It’s basically tomatoes, chilies, and garlic, but here’s how you can make it at home. Blanch and peel the tomatoes. Soak dried red chilies in warm water. Put this in a mixer jar and add chopped garlic cloves, salt and a splash of any non-pungent oil. Blitz it and it’s ready to go. Add a little sugar if you want to lower the spice quotient of the chutney. Enjoy with momos, wantons or add a spoonful while making spicy home made noodles.

5) Mint Amla Chutney

The combination of summers and mint chutneys are made in heaven. Chopped mint leaves, a handful of chopped coriander, a small tomato and fresh amlas. Dunk in everything in the mixer and blitz till the paste is coarse, not too fine. Add salt, anardana and bhuna jeera powder (roasted cumin). Mix and store. If you are watching your salt intake, refrain from adding any. This chutney tastes great even without salt. Enjoy with chillas, put them in sandwiches, or with your regular everyday meals.

Too Lazy To Make Some At Home?

If you are still looking for some store bought chutneys, here are some readily available options that can be bought online.

1. As Chefs Cook – Spicy Mint Chutney

  • Contains mint and raw mango along with many other ingredients.
  •  Shelf Life – 12 months

2. Add Me – Home Made Khatti Meethi Sonth Chutney

  • Best before 12 months from date of manufacture.
  • Contains preservatives and food colors.

3. Dandekar Foods – Garlic Chutney

  • Contains coconut, red chilli powder, garlic and salt
  • Can be used with a wide variety of Indian breads and dishes.

4. Nimbuda – Lemon Chutney

  • Best before 6 months from date of manufacture
  • Needs no refrigeration.

5. Ching’s Secret Schezwan Chutney

  • Made using sunflower oil.
  • Use it as a dip, spread or cook with it.
  • Allergen information – Contains wheat, soy, and celery.

Out of ideas for your next meal? Worry not, we’ve got your back! A set of fresh ideas and suggestions to keep your menus interesting! Read these posts to help you choose what to cook for the next meal using regular staples like attasujimoong dalrice and potatoes. We will also give you tips on how to use common condiments like mayonnaise and spices like jeera and turmeric in your diet to maximise the usage of everyday products.

About The Author

Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.

More Articles By This Author

Nishtha Sethi

Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs. fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.

Comments (3)

  • Rohini Mehta Reply

    Mouthwatering chutneys… I would love to try! Thanks for sharing.

    May 7, 2020 at 4:49 pm
  • Puja Kumar Reply

    I have always made schezwan sauce at home and served that with momos and wantons. That can be stored for upto 6 months.

    May 7, 2020 at 4:54 pm
  • Nandini Reply

    One by one I am making all these! Thank you ! And storing them so that when needed they are readily available ! Fantastic idea and article

    May 19, 2020 at 11:48 pm

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