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.

If there was ever a greater need to minimize food wastage and use all our resources to their optimum potential, it is now. To encourage us all to do this, and in ways that don’t need a whole lot of added effort, we have come up with simple ideas to use staple ingredients differently in your daily meals. Most of you may already have these as part of regular groceries. Through these posts, we hope you get fresh ideas to use your kitchen supplies wisely and in interesting ways.

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.

 5 Chutneys To Make And Stock At Home
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.

 5 Chutneys To Make And Stock At Home

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 Chutneys To Make And Stock At Home

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.

 5 Chutneys To Make And Stock At Home

Struggling to cook with limited resources? There is a lot in our kitchens even during this lockdown, all we need is a set of fresh ideas and suggestions to keep our 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.

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Comments

  1. Rohini Mehta says

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

  2. Puja Kumar says

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

  3. 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

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