Top Five All-Time, Easy-To-Make Chutneys

For tempering, add mustard seeds and Urad Dal to hot oil in a kadhai. Once the mustard seeds crackle, turn off the heat and add the tempering to the chutney

Coriander Chutney is now ready!

METHOD 2: RAW CORIANDER LEAVES

Optionally, you can begin with sautéing chopped onions in a kadhai with one tbsp of cooking oil.

Add the washed, fresh coriander leaves to the blender along with the green chilies and the ginger

Add about two tbsp of water and blend well in a blender

Add the lime juice and the salt, and blend again

Remove the chutney in a vessel. For tempering, add mustard seeds and Urad Dal to hot oil in a kadhai. Once the mustard seeds crackle, turn off the heat and add the tempering to the chutney

Coriander Chutney is now ready

MINT CHUTNEY

You are either a fan of mint or you are not. And depending on that, you might love Mint Chutney or may not love.

I am a huge fan of mint and the aroma it brings. Agreed, that mint has an exceptionally strong aroma that could be overpowering for a dish like a chutney – which is why I add coriander and garlic to this chutney to make it a rounded flavour. Mint chutney works well in many combinations–with samosas, paneer tikkas (cottage cheese usually barbecued with Indian spices), khaman dhokla (steamed chickpea flour, mildly spiced) and even as a coating for stuffed sandwiches.

A note of caution: Use just the mint leaves and not the stem for making this chutney to get the best flavours for your mint chutney. Also, wash the mint leaves thoroughly to get rid of all mud on the leaves.

GREEN CHILLI CHUTNEY

Of all the chutneys listed here, this is the spiciest and you need to have a taste for hot, spicy green chilli chutney to enjoy this. Don’t worry–the sharpness of the spice of the green chilli settles down after a day, after which you can enjoy the chutney with dosas, idlis and other breakfast dishes.

To keep the sharpness of the spice taste down, we will add a small piece of tamarind.

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