Chutney is more than just a side dish. It has the power to totally transform an easy meal into something remarkable.
In this video, we explore five important chutneys– from a smoky Bihari tomato chutney to a strong Kolhapuri thecha. Every one brings an unique flavor profile, whether it's spicy, appetizing, sweet, or nutty.
Along the way, you'll also discover basic tips that assist boost taste, texture, and balance while making these chutneys in your home.
A practical guide to making everyday meals more fascinating.
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Which chutney are you trying first from this list? 👇
Date and tamarind chutney…ofc
Sari chutney pasand hai 🙏 Sir ji 😊
Superb ❤
Delicious
Superb spicy unique recipes shared ❤❤❤
*”Recipes: 1. Bihari Tamatar Chutney, 2. Spicy Momo Chutney, 3. Date and Tamarind Chutney (Khajur Imli), 4. South Indian Coconut Chutney, 5. Kolhapuri Thecha”*
*1. Bihari Tamatar Chutney*
A rustic, smoky tomato relish perfect for dal-chawal or parathas.
*_Ingredients:-_*
* Tomatoes: 2 large
* Garlic: 1 whole pod
* Green Chillies: 3 light green
* Coriander Leaves: 1/2 cup, freshly chopped
* Onion: 1 medium, finely chopped
* Red Chilli Powder: 1/2 teaspoon
* Salt: To taste
*_Preparation:-_*
* Roast: Place the tomatoes, whole garlic pod, and green chillies on a wire rack over an open flame. Roast until the skins are charred and the vegetables are soft.
* Peel: Once cooled, peel the charred skin off the tomatoes and garlic. Remove the stems from the chillies.
* Crush: In a mortar and pestle (or a grinder), crush the roasted garlic and green chillies first.
* Mash: Add the roasted tomatoes and fresh coriander leaves. Mash them together until you reach a chunky, saucy consistency.
* Finish: Stir in the finely chopped raw onions, red chilli powder, and salt. Mix well and serve fresh.
*2. Spicy Momo Chutney*
A bold and fiery accompaniment that brings the street-style flavor home.
*_Ingredients:-_*
* Oil: 2 tablespoons
* White Sesame Seeds: 1/2 cup
* Ginger: 2-inch piece, chopped
* Garlic: 15-20 cloves
* Onions: 2 medium, chopped
* Tomatoes: 2 medium, chopped
* Dried Red Chillies: 10-12
* Salt: To taste
* Water: 1/2 cup
*_Preparation:-_*
* Sauté Aromatics: Heat oil in a pan. Add sesame seeds, ginger, and garlic. Sauté for about 2 minutes.
* Add Vegetables: Add the chopped onions and sauté until translucent. Stir in the tomatoes and dried red chillies.
* Simmer: Add salt and water. Cover and cook for 4-5 minutes until the tomatoes become pulpy.
* Blend: Allow the mixture to cool completely. Transfer to a blender and grind into a smooth, thick paste.
*3. Date and Tamarind Chutney (Khajur Imli)*
The classic sweet and sour “Saunth” used for chaats and samosas.
*_Ingredients:-_*
* Dates (Khajur): Seeded (approx. 1 cup)
* Tamarind (Imli): Soaked (approx. 1/2 cup)
* Jaggery (Gud): To taste/balance sweetness
* Roasted Cumin Powder: 1 teaspoon
* Red Chilli Powder: 1/2 teaspoon
* Amchur (Dry Mango Powder): Optional (add only if extra tang is needed)
*_Preparation:-_*
* Boil: Combine the dates, tamarind, and jaggery in a pressure cooker or pot with water. Cook until very soft.
* Strain: Blend the mixture and strain through a sieve to remove any fibers or skin, resulting in a smooth pulp.
* Season: Simmer the pulp in a pan. Add roasted cumin powder and red chilli powder.
* Adjust: Taste the chutney. If the tamarind wasn’t sour enough, add a pinch of amchur. Cook until it reaches a thick, coating consistency.
*4. South Indian Coconut Chutney*
The creamy, nutty staple for Idli, Dosa, and Vada.
*_Ingredients:-_*
* Fresh Coconut: Grated (approx. 1 cup)
* Green Chillies: 2-3
* Roasted Chana Dal (Daria): 2 tablespoons
* Salt: To taste
* For Tempering: Oil, mustard seeds, curry leaves, and dried red chillies.
*_Preparation:-_*
* Grind: Blend the fresh coconut, green chillies, and roasted chana dal with a little water until smooth but slightly grainy.
* Temper: Heat a small amount of oil. Add mustard seeds, curry leaves, and a dried red chilli. Let them splutter.
* Combine: Pour the hot tempering over the ground coconut paste and mix well.
*5. Kolhapuri Thecha*
A fiery, robust green chilli and garlic condiment from Maharashtra.
*_Ingredients:-_*
* Green Chillies: 15-20, stems removed
* Garlic: 10-12 cloves
* Oil: 1 tablespoon
* Peanuts: 2 tablespoons (optional, for crunch)
* Salt: To taste
*_Preparation:-_*
* Sauté: Heat oil in a pan and sauté the green chillies and garlic until they develop light charred spots.
* Crush: Using a mortar and pestle, coarsely crush the roasted chillies and garlic with salt. Do not turn it into a fine paste; it should remain chunky and bold.
* Storage Tip: Store in an air-tight container with a thin layer of oil on top to preserve freshness for 4-5 days.
Thank you for the detailed written recipe
❤
Wow ❤ Superb 👌🏻 Delicious 😋
Bhai dose ke sath banthi nhi hai mere se chatni vo chane ki daal ke hai ya fotane ki vo video shr karna aap please
Lajawab sir❤
Tasty Tasty recipe sir ji 🙏🤙
Tasty and delicious recepie sir 😊😊
Thankyou sir for sharing different types of chutnies.
I will try dates and tamarind chutney first 🙏🙏
Exclusive. Thanks for sharing. God bless you all the time
Wow Best Recipe ,. Tasty Tasty 👌😋
Amezing very nice ❤
Bahut Sundar
Sahi hai sir ji 👍👌
Meri dadi Ji bhi bahut bahut tarike se chatniya Banya karte they or to our bo mosham ke hisab se banaya Karti thi
Mujhe har tarah ki chatni pasand hai
Aapko bachpan se TV par dekha or bahut kuch shikha
Ab Mera bhi chota Sa cooking channel hai Sir Ji ❤ #Hemlatafoodiekitchen
amazing! This would go amazingly with Chatpati Aloo Chaat on our channel ❤😋