Chutney is like a side dip made of spices, fruits, and even a few vegetables. However, despite it being a side dish, it is an integral part of the dish to be treated as a whole and complete. It has its origin in India whereas the word chutney originates from the word chaatna which means “to lick”. Chutney recipe varies from Region to Region, from Country to Country and in India from Household to Household. Here, We bring to you 16 Recipes of Chutney from all over the world. Yes, You heard it right Chutney eaten in India, Chutney most loved in Germany, Sweden, Turkey and many more places
Also, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency. Furthermore, You can make chutneys if Grinder, Blenders, food processor, a dutch oven, and even a saucepot. However, the traditional way of making the classic green chutney in India is using a Grinding Stone.
16 Variety of Yummiest Chutney Recipes from the World
Classic Coconut chutney or Nariyal Chutney
This is the most common and widely cooked chutney in India. You can make it using coconut pulp ground, green chilies, and coriander. Further, You can eat a coconut chutney with dosa, idli, and vada.
Tomato Chutney or Tamatar ki Chutney
Tomato chutney is made with tomatoes, spices, and herbs. This condiment is usually served with South Indian Breakfast dishes like Idli, Dosa, Masala Dosa, Pongal, Rava idli.
Dates chutney or Khajoor ki chutney recipe
Dates chutney is very unusual and it tastes a different healthy kind-of sweet. To make Date chutney, you will need Deseeded Dates, ginger powder, tamarind pulp, chili powder, salt. You can eat Date chutney with Biryani and even with Samosa and Chaat.
Mint chutney or Pudina Green chutney
A Mint chutney is not just easy to make but also refreshing. You can make it using Fresh Mint Leaves, Salt, Cumin Seeds. Furthermore, You can eat Mint chutney with a Samosa, Chicken Tandoori, or Fried Fish and Turkish Kebabs
Sichuan Chutney or Schezwan Chutney recipe
Schezwan chutney is popular among youth in India. Schezwan sauce is a spicy and pungent sauce made with dry red chilies, garlic, shallots, and spices. You can eat this spicy schezwan sauce with Indo-Chinese food like Momos, Chicken Crispy, Veg Manchurian or Chinese Fried Rice
Raw Mango or Aam ki meethi chutney recipe
You can make a Mango chutney using White Vinegar, Mustard Seeds, Sauteed Garlic -Onion-Ginger, and; lastly Mangoes. This tangy, tasty condiment is a perfect dip to Tasty chicken starters, Prawn, or lamb. Furthermore, You can also eat this aam ki meethi chutney with Dal Rice or a Paratha.
Garlic chutney or Lahsun ki chutney
Lasun Chutney (Lahsun ki Chutney) is the very spicy and fiery chutney prepared by grinding garlic, dry coconut, red chilies with sesame seeds, coriander seeds and cumin seeds. You can eat it with Vada Pav, Samosa, or any street food or snacks. Lahsun chutney is best paired with a Vegetarian cuisine
Dry Peanut Chutney Powder or Groundnut chutney
Every Maharashtra home in India has this peanut chutney stored in jars. And it is one of the most no-fuss chutneys which can be stored for a period of time. You will need Roasted Peanuts, Salt, Dry ground Kashmiri chilies, garlic, cumin seed, and turmeric powder. You can team this Dry peanut chutney with Dosa, Idli, Vada, uttapam or paratha
Apple chutney
This chutney includes a combination of fresh apples, onion, ginger, orange peel, and mustard seeds. The apple cider vinegar and brown sugar give it a tangy, spicy, sweet and sour flavor. You can get the best taste of this apple chutney with Cheese or in a chicken salad
Kirsch chutney or Cherry Chutney recipe
This Kirsch or cherry chutney is something that you must try. You will require Berries, Rosemary, Thyme, Pitted cherries. For the sour and tangy flavor, you will need red wine vinegar. Further, you will need Brown sugar, salt, pepper, and onions. You will be delighted with the end result of this Kirsch or Cherry Recipe. Again you can eat this cherry chutney with Cheese or Flat Bread and even Grilled meat.
Himbeer Chutney or Raspberry Chutney
A Raspberry or Himbeer chutney with red pepper is the tastiest grill sauce for your meat seasoning. You will need Red Peppercorns, Vinegar, Raspberry, Lime juice, Sugar, Onion, and thyme to make a himbeer chutney. You can pair this delicious delicacy with rice dishes, as a spread on fresh toast, with grilled food or in combination with cheese.
Courgette Chutney
A Courgette is a Zucchini or a Marrow and you can make a zucchini chutney to pair it with cheese & pickle sandwich. It is more of a western fusion or western way of making chutney. You will need courgette or zucchini, Onion, garlic, vinegar, chilies, ginger, Oil and mustard seeds
Rhubarb or Rabarber chutney recipe
A Rabarber chutney is famous in Sweden. You can find this chutney stored in Jars and eaten with sandwiches and grilled steak and lamb. To make a Rabarber chutney, you need Rabarber, Apple, Red Onion, Sugar, Vinegar, Chillies, Essential Ground Indian Spices, and Cider Vinegar
BombayDuck Fish Chutney recipe
This seafood chutney is the heart of the Konkani food in Western Konkan India. To make Bombay Duck Fish chutney, you will need Dried Bombay Duck Fish (Bombil), Dried Red chilies, Dried Raw Mango, and salt. You can eat this seafood fish chutney with Dal rice or Rice Tortillas or Roti
Simple Coriander Chutney
This is the most common vegetable chutney eaten in Asia. You will need fresh Coriander or Parsley, Cumin, Mint leaves, salt, curry leaves, lemon juice. Blend and grind it all together. You can eat this easy coriander chutney with Tandoori chicken, Kadi-khichdi, Fried fish, and even Samosa, Vada.
Tamarind chutney or Imli ki chutney
Tamarind chutney or Imli chutney is a sweet and sour chutney. Tamarind goes well with Dahi Wada, chat, samosa. To make tangy tamarind chutney, you will need seedless tamarind, cumin, Ginger and Red chili powder, Hing, and Jaggery. You can eat this chutney in Chaats, Biryani, Samosa, Vada, and other tasty Indian street snacks.
The Recipes of these Chutneys may vary from Region to Region, however the basic ingredients remain the same.
