5 Best Indian Chutney Recipes | 5 Quick And Easy Summer Chutneys Recipes

5 Best Indian Chutney Recipes

Chutney is a staple of every Indian regional cuisine, and there are many recipes for it online. It is a staple of practically every Indian dinner and gives every dish it is paired with its own unique refreshing flavour. Chutney is the greatest since you can experiment with different components, such as fruits, herbs, or vegetables, and always come up with a successful recipe. Chutney has changed over time but has been a favourite of the British since the Empire controlled India. One well-known chutney went by the moniker of Major’s Grey after a British Army officer. Chutney was brought as a luxury good to a few European nations throughout the 17th century.

They may go unnoticed, yet they pique your taste senses’ interest and are valuable allies at any party. Pair one of these with each of your meals, especially the boring one! They may transform any dish into a mouthwatering treat by tantalising the taste buds and improving the flavour. Your mood is lifted and your dinner is made more enjoyable by the gorgeous colours on the table.

These wonderful Indian chutneys are something you shouldn’t miss. A great mix is Indian cuisine with a sour bite. Your taste senses will never forget some of our most popular dishes.

Top 5 Summer Chutneys 

1. Pineapple Pachadi Recipe

A thick, sweet, and tangy fruit chutney made using pineapples. By using less chillies, you may reduce the amount of spiciness in this pachadi. In Kerala, the Onam celebrations include this dish.

Ingredients of Pineapple Pachadi

  • For the pachadi:
  • 1 cup coconut
  • 2 cups ripe pineapple, chopped
  • 2 green chillies, slit (deseeded)
  • 2 inch piece of ginger
  • Salt to taste
  • 1/2 cup water
  • 2 dry red chillies
  • 1 tsp mustard seeds, crushed
  • 1 cup yoghurt
  • For the tempering:
  • 1 Tbsp oil
  • 1/2 tsp mustard seeds
  • 2 whole dry red chillies
  • A bunch of curry leaves


For the pachadi:

1. Cook pineapple until it is soft and mushy by adding green chilies, ginger, salt, and 1/2 cup water. At this point, remove the ginger.

2.Make a paste by pulverising the coconut and red pepper. The crushed mustard seeds are then added. Combine them and the cooked pineapple together. After allowing it to boil, turn off the burner.

3. Add the well-beaten curd.

For the tempering:

1. Whole mustard seeds are sputtering in hot oil. Add curry leaves and red chilies. This spice should be added to the cooked pineapple. Mix thoroughly.

2. Serve with stew and appams.

2. Tamatar ki Chutney Recipe

chopped tomatoes cooked with a pleasant aftertaste in a variety of seasonings. served alongside vadas, dosas, and idlis. This one easily passes for an all-season favourite because it is nice and refreshing!

Ingredients of Tamatar ki Chutney

  • 10 tomatoes, chopped
  • 1/2 tsp mustard seeds
  • 1 tsp ginger, chopped
  • 2 garlic cloves, crushed
  • 1 tsp oil
  • 10-15 curry leaves
  • 1/2 tsp red chilli powder
  • 1 tsp vinegar
  • 1-2 tsp sugar
  • Salt- to taste
  • Pepper- to taste


1. Pour oil into a pan (kadhai). Ginger, garlic, mustard seeds, and curry leaves should be added.

2. Add tomatoes after cooking. Let the tomatoes 5 minutes to simmer.

3. Lastly, add the salt, pepper, vinegar, red chilli powder, and sugar.

4.Continue cooking this until the tomatoes are mushy and tender.

5. Serve with dosa, vada, and idli.

3. Mango Pachadi Recipe

A chutney with a variety of tastes. It is sweet and tangy in one mouthful thanks to the raw mangoes and jaggery. Red pepper flakes and mustard seeds increase the spicy level.

Ingredients of Mango Pachadi

  • 2 Raw mangoes
  • 2 Green chillies
  • 3-4 tbsp Jaggery, grated
  • to taste Salt
  • 1 tbsp Oil
  • 2 Dry red chillies
  • 1/2 tsp Mustard seeds
  • For garlic and peanut chutney:
  • 4 tbsp Garlic cloves
  • 200 gms Peanuts (skinned and removed), roasted
  • 6-8 Fresh red chillies
  • 100 ml Oil
  • Salt


1 Peel and cut mangoes with seeds into slices.

2. Cut green peppers in half.

3. Cover the fruit and peppers with water.

4. Simmer until well cooked.

5. Put jaggery in the pan.

6. Add dried red chilies and mustard seeds to hot oil in a pan.

7.Drop over the pachadi and plate.

For garlic and peanut chutney:

1. Pulverize everything while drizzling with oil gradually.

4. Coriander Chutney Recipe

The traditional coriander chutney is the perfect accompaniment to kebabs and other Indian appetisers. There is a unique variety in every home, and this one includes curd to give it a creamy texture.

Ingredients of Dhaniye Ki Chutney

  • 1 Bunch Fresh coriander, chopped
  • 10 Garlic cloves
  • 3-4 Green chillies, chopped
  • to taste Salt
  • 2 Lemons (juiced)
  • 1/2 cup Curd (whisked and sieved)


1. Place the coriander leaves in a blender or mixer and process until the leaves are crushed.

2. Add the lemon juice, salt, and chopped green chilies. until smooth, blend. In the event that the mixture is too thick, add a little water.

3. Combine it with curd in a bowl.

4. Serve with kebabs and some onion rings.

5. Mango Coconut Chutney Recipe

less ingredients, excellent flavour. Mangoes, grated coconut, chilies, and coconut oil are combined.

Ingredients of Mango-coconut chutney

  • 1/2 cup of mangoes (raw) cut into small pieces
  • 1 cup grated coconut
  • 4 Smoked red chillies (roasted on direct fire)
  • 1 tsp cumin seeds
  • Salt to taste
  • Coconut oil


1.Blend all the ingredients into a coarse mixture, excluding the oil.

2. Mangoes should be added last when grinding.

3. Add coconut oil, and use as a rice side dish.

Try making one of these delectable chutneys at home, then share your favourite in the comments section below.


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