Top 5 Chutney Recipes of 2024: The easiest method

Chutney is a dish which enhances our food. If chutney is kept with food then it becomes enjoyable to eat. Most of the people of South India like to eat chutney with dal. That is why today I have brought a list of top 5 chutney recipes for you. You can make it very easily at home. So let's see which chutney it is. First of all...

• Tamarind and Date Chutney

• Tomato chutney

• Moong Phali Chutney

• green chilli chutney

• Coconut chutney

Tamarind and Date Chutney Recipes

Sweet and sour chutney of tamarind dates which goes with Indian breakfast. And mostly it is eaten with chaat and samosas, pakoras etc. Everyone's mouth starts watering on hearing the name of tamarind, but chutney is something else altogether. This is such a chutney which you can eat at any time. It takes maximum 10 minutes to make it and it is ready.
So let's see how it is made and what things we will need to make it….

Material:-

• Seedless tamarind: 50 grams
• Seedless Dates: 50 grams
• Water: 2 cups (200 grams)
• Jaggery: 50 grams
• Fennel powder: 1/2 teaspoon
• Coriander powder: 1/2 teaspoon
• Cumin powder: 1/2 teaspoon
• Ginger Powder: 1/2 teaspoon
• Red chili powder: 1 teaspoon
• Salt: 1/2 teaspoon (as per taste)

recipe:-

• First of all, place the pan on the gas and put tamarind, dates and jaggery in it.
• Then add 2 cups (200 grams) of water
• And mix it well with everyone. Then cook it for 10 minutes.
• Now add fennel powder, coriander powder, cumin powder, ginger powder, red chilli powder and salt and mix. Cook it on low flame for 5 minutes.
• After that mash the dates and tamarind on the gas itself.
• Then turn off the gas and leave it to cool.
• After it cools down, grind it in a blender or mixer and make a paste.
• Then filter it through a strainer.
• Then there is a lot of chutney stuck behind the strainer, take it out thoroughly and put it in a bowl.
• Then keep the chutney in a glass vessel.
• And keep the chutney in a glass vessel.

* You can eat it for months and it does not spoil quickly.

Suggestion:-

• Add tamarind and dates in equal quantity.
• Cook the entire chutney on medium flame.
• After grinding in the mixer, filter it through a strainer so that the tamarind fibers or whatever is not ground can be removed. And the chutney should become smooth.
• We should keep any chutney in a glass vessel or porcelain vessel only.

Tomato Chutney Recipes

You must have heard many times on TV or from one of your South Indian friends about the chutney available in Andhra Pradesh. The spiciness and spiciness is perfect and you can eat it with roti, dosa, idli or rice.

Today we are telling you the recipe of Andhra style tomato chutney which is quite different from the tomato chutney made in homes of North India. Let us know the recipe to make it-

Material:

• 2 medium sized tomatoes
• 2-3 green chillies
• 3-4 garlic cloves
• a small tamarind
• two spoons of oil
• salt as per taste

Method of making:

• Wash the tomatoes thoroughly and cut them into thin lengthwise pieces and similarly cut the green chillies into 4 pieces.
• Heat 2 spoons of oil in a pan and add green chillies and fry. After some time, take out the chilli and keep it in another bowl and add tomatoes in the same pan and cook it on low flame for 7-8 minutes. 
• Cook the tomatoes until they become completely soft and keep stirring them continuously while cooking so that they do not stick.
• Now you can add tamarind directly into it or soak it in water for some time and then grind it.
• Now add cumin and garlic to it, add tomato, green chilli and tamarind mixture and grind it together. 
• Mix salt in it and make a smooth paste. Your tomato chutney is completely ready.
• You can eat this chutney with rice or roti or even add it to a sandwich. You can use it as a dip while eating fresh fries

Note:

You can also add dry coconut powder or dry grated coconut to enhance its taste. If you have raw coconut then cut it into small pieces and roast it and then add it to the chutney.

Due to this, the taste of chutney becomes better and it also does not spoil for a long time. If your tomato chutney has become too spicy, then to reduce it, add more tomatoes or add some coconut powder to it.

Peanut Chutney Recipes

People of South India like peanut chutney very much. We eat it with idli, dosa, bonda, snacks etc. We always use it in food. It completes your incomplete food. How many ways can we make it? Here I have told you a very easy method. You can make it within 5 minutes… So let's make peanut chutney (Easy way to make mungfali chutney), Easy method to make peanut chutney (How to make chutney for Dosa),

Material:

• Peanut: 100 grams (roasted peanuts)
• Green chilli: 2
• Salt as per taste
• Lemon juice: 1 teaspoon
• Oil: 1 teaspoon
• Dry red chilli: 1
• Mustard seeds: 1/4 teaspoon

recipe:-

• First of all, put peanuts in the jar, after that add green chillies, salt, lemon juice and a little water and grind it. If you want, you can also fry some gram pulses and add it, but here only peanuts can be added. I have made it only.
• Then open it and then add some water and grind it finely.
• Now take it out in a bowl.
• Now place the fry pan on the gas and add oil in it.
• Then add red chillies broken in half and curry leaves and turn off the gas.
• Add it to peanut chutney and mix the chutney with a spoon.
• And your peanut chutney is ready

NOTE: If you want, you can add rock salt in it instead of normal salt and then you can use it during fasts also because we use rock salt during fasts or you can eat it like this also.

And if you want, you can eat it by keeping it in the fridge for 2-3 days. Be careful not to touch it with water, take it out with a spoon, if you touch it with water, it spoils quickly.

Green Chilli Chutney Recipes

Green chilli sauce is one such thing which adds flavor to your food. Makes even your tasteless food yummy and fun. We mostly make it with Chowmin, Maggi, Noodles etc.
It is very easy to make green chilli sauce, so let us see how to make chilli sauce and what ingredients we will need to make it….

Material:

• Green chilli (big one): 100 grams
• Small chillies (small ones): 100 grams
• Ginger: 2 inches
• Oil: 2-3 spoons
• Cumin: 2 teaspoons
• Vinegar: 3/4 cup
• Asafoetida: 2 pinches
• Salt: 2 teaspoons (as per taste)
• Water: 1/2 glass

recipe:-

• First of all cut the chillies into small pieces.
• Then wash the ginger, peel it and then cut it into small pieces.
• Now heat the pan on gas and add oil in it.
• Then add cumin and asafoetida and cook for a while until it turns brown.
• Then add chopped chilli and ginger in it. Then add salt to it and fry it for 5 minutes.
• Then add 1/2 glass of water and cook it for 10-15 minutes.
• Now our chilli is cooked but there is some water left in it, so now we will cook it without covering it for some time and drain the water.
• Now put it in a jar and add a little vinegar to it and grind it.
• Then take it out in a bowl and then add the remaining vinegar to it and mix it.
• And now our green chilli spicy sauce is ready.

Suggestion:-

• Cook the chillies well.
• After cooking the chillies, do not leave any water in them.

Coconut Chutney Recipes

People of South India like coconut chutney very much. We eat it with idli, dosa, bonda, snacks etc. We always use it in food. It completes your incomplete food. How many ways can we make it? Here I have told you a very easy method. You can make it within 5 minutes… So let's see how to make it and what we need to make it…

Material:

• Raw Coconut: 50 grams
• Coriander Leaf: Half cup
• Green chilli: 2
• Lemon Juice: 2 spoons
• Salt: Half teaspoon (as per taste)
• Oil: 2 spoons
• Mustured Seeds: 10-12
• Curry Leaves

recipe:

• First of all add coconut to the grater and grind it lightly.
• And add coriander leaves and chillies, roughly chopped.
• After that add salt and lemon juice (you can increase or decrease the chilli as per your choice)
• Add some water and run the mixer and grind the chutney very finely.
• Now take it out in a bowl.

Add tempering:-

• Heat oil in a small pan and once it becomes hot, add mustard seeds.
• After the mustard seeds crackle, add curry leaves and turn off the gas. Add this mustard seasoning to the chutney and mix it.
• And your coconut chutney is ready. Eat it hot, your neighbors and yourself too…

If you want, you can add rock salt in it instead of normal salt and then you can use it during fasts also because we use rock salt during fasts or you can eat it like this also.

And if you want, you can eat it by keeping it in the fridge for 2 days. Be careful not to touch it with water, take it out with a spoon, if it is touched with water it spoils quickly.