Let’s be honest, what’s an Indian meal without a little chutney? In this post we are going to discuss about the chutney recipe. Chutney isn’t just a side dish; it’s the heart and soul, the zing and zest, the fiery kick or the cool comfort that elevates every bite. From the simplest dal-chawal to an elaborate biryani, a good chutney makes all the difference.
But I know what you might be thinking: “Chutney? Isn’t that a lot of work? All that grinding and pounding?” And traditionally, yes, it could be. Our grandmas spent hours with their sil-batta (grinding stone), painstakingly crushing herbs and spices to perfection. While that method yields an incomparable texture and flavor, not many of us have the time, the space, or frankly, the arm strength for that kind of dedication anymore!
Read: The Ultimate Mixer Grinder Buying Guide India
In this super-detailed guide, we’re going to dive deep into 10 Classic Indian Chutney Recipes you can make in your Mixer Grinder. We’re not just giving you recipes; we’re going to share the secrets, the stories, and the science behind these vibrant condiments. You’ll learn:
- Why certain ingredients are crucial.
- How to get the perfect consistency in your mixer grinder.
- Tips and tricks that even seasoned cooks sometimes miss.
- Storage hacks to keep your chutneys fresh.
- And most importantly, how to impress your family and friends with minimal effort!
The Magic of Chutney
Before we jump into the recipes, let’s take a moment to appreciate what chutney truly is. The word “chutney” comes from the Hindi word chaṭnī, meaning “to lick.” And once you taste a truly good one, you’ll understand why – you’ll want to lick every last bit off the plate!
Chutneys are incredibly diverse, reflecting the vast culinary landscape of India. They can be:
- Sweet: Think mango chutney, apple chutney.
- Sour: Tamarind, raw mango, lemon.
- Spicy: Green chili, red chili, garlic.
- Tangy: Mint, coriander, coconut.
- Savory: Onion, peanut, ginger.
10 Classic Indian Chutney Recipes You Can Make in Your Mixer Grinder
Alright, let’s get to the good stuff! We’ve handpicked 10 classic recipes that are staples across Indian households and restaurants. Get ready to elevate your culinary game!
1. Fresh Green Coriander Pudina Chutney Recipe (Hari Chutney)
This is the king of chutneys, the one you’ll find at every chaat stall, every party, and alongside every plate of samosas, pakoras, or tikkas. It’s vibrant, fresh, tangy, and just spicy enough to make your taste buds sing. This is where most other blogs start, but we’ll tell you how to make it truly special.
What makes it special: The freshness of the herbs balanced with tang and subtle spice.
Ingredients:
- 1 cup fresh coriander leaves (cilantro), roughly chopped
- ½ cup fresh mint leaves, roughly chopped
- 1-2 green chilies (adjust to your spice preference)
- 1-inch ginger, peeled and roughly chopped
- ½ small onion, roughly chopped (optional, for body and sweetness)
- 1 tablespoon roasted chana dal (split roasted chickpeas, gives thickness and body – this is a secret ingredient for restaurant-style chutney!)
- 1 tablespoon lemon juice or lime juice (or more, to taste)
- ½ teaspoon cumin powder (roasted for best flavor)
- ¼ teaspoon black salt (kala namak)
- Salt to taste
- 1-2 tablespoons cold water (only if needed, for grinding)
The Mixer Grinder Method:
- Wash the coriander and mint thoroughly. Shake off excess water or pat dry slightly. Too much water on the leaves will make your chutney watery.
- Add all ingredients (coriander, mint, green chilies, ginger, onion, roasted chana dal, lemon juice, cumin powder, black salt, and regular salt) to your small mixer grinder jar.
- Start by pulsing a few times. Don’t go for continuous grinding right away. This helps the blades catch all ingredients.
- Scrape down the sides of the jar with a spoon.
- If the mixture is too dry and the blades are not moving, add 1 tablespoon of cold water at a time. Cold water helps retain the vibrant green color and prevents the herbs from “cooking” from the heat of the grinder.
- Continue to pulse and scrape until you achieve a smooth, but still slightly coarse consistency. You don’t want a watery paste.
- Taste and adjust seasonings – more lemon for tang, more chili for heat, or more salt.
Serve with: Samosas, pakoras, kebabs, tandoori chicken, sandwiches, chaats.
Storage: Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in ice cube trays, then transfer cubes to a freezer bag.
2. Imli Chutney Recipe (Tamrind Chutney)
This sweet, sour, and slightly spicy chutney is the soul of all Indian chaats – dahi bhalla, pani puri, bhel puri, you name it! It’s rich, dark, and utterly addictive. While some recipes might call for tamarind paste, we’ll show you how to use whole tamarind for a truly authentic flavor.
What makes it special: A complex balance of sweet, sour, and spice.
Ingredients:
- ½ cup seedless tamarind (or a block of tamarind, remove seeds)
- ½ cup pitted dates (khajoor)
- 1.5 cups hot water (for soaking)
- ½ cup jaggery (gur), grated or chopped, or brown sugar
- 1 teaspoon ginger powder (saunth)
- 1 teaspoon roasted cumin powder
- ½ teaspoon red chili powder (or more, to taste)
- ¼ teaspoon black salt (kala namak)
- Salt to taste
The Mixer Grinder Method:
- In a bowl, combine seedless tamarind and pitted dates. Pour 1.5 cups of hot water over them. Let them soak for at least 30 minutes to an hour until they soften significantly.
- Once softened, transfer the tamarind and date mixture (along with the soaking water) into your large mixer grinder jar (or the regular medium jar).
- Grind until a smooth pulp forms. This might take a few minutes of continuous grinding, with breaks.
- Pass the ground mixture through a fine-mesh sieve into a saucepan. Use the back of a spoon to press down and extract as much pulp as possible. Discard any fibrous residue. This step is crucial for a smooth chutney.
- Place the saucepan on medium heat. Add jaggery (or brown sugar), ginger powder, roasted cumin powder, red chili powder, black salt, and regular salt.
- Stir well and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the chutney thickens to a consistency similar to ketchup or a slightly runny jam. It will thicken more as it cools.
- Remove from heat and let it cool completely before storing.
Serve with: All kinds of chaats, samosas, pakoras, kachoris.
Storage: Store in a sterilized airtight jar in the refrigerator for up to 2-3 weeks. It can also be frozen for several months.
3. Mirch Garlic Chutney Recipe (Garlic & Red Chili Chutney)
This chutney is not for the faint of heart, but oh, is it delicious! Popular in Rajasthan and Maharashtra, it’s packed with the pungent warmth of garlic and the fiery kick of red chilies. It’s fantastic as a spread, a dip, or even stirred into a simple vegetable dish.
What makes it special: Intense garlic and chili flavor with a smoky undertone.
Ingredients:
- 15-20 dry red chilies (Kashmiri or Byadgi for color and mild heat, or hotter ones for fire!)
- 1 full bulb of garlic (about 10-12 cloves), peeled
- ½ inch ginger, peeled (optional, for extra warmth)
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- Salt to taste
- 2-3 tablespoons water (for grinding, only if needed)
The Mixer Grinder Method:
- Break the dry red chilies and remove most of the seeds if you want to reduce the heat slightly. Soak them in warm water for 20-30 minutes until they soften. This helps in grinding and releases their flavor.
- Drain the chilies and add them to your small mixer grinder jar along with peeled garlic cloves, ginger (if using), cumin seeds, asafoetida, lemon juice, and salt.
- Add 1 tablespoon of oil. The oil helps in achieving a smoother paste and also contributes to the flavor and preservation.
- Start pulsing. Scrape down the sides. If the mixture is very dry and not moving, add 1 tablespoon of water at a time, very sparingly, just enough to get the blades moving. You want a thick, coarse paste, not a watery one.
- Continue grinding until you have a thick, rustic-looking paste. Don’t over-grind; a little texture is good here.
- Taste and adjust seasoning. You might need more lemon for tang or salt.
Serve with: Bhakri (sorghum flatbread), roti, paratha, dal-rice, or as a fiery spread in sandwiches.
Storage: Store in an airtight container in the refrigerator for up to a week. For longer storage, top with a layer of oil to create a seal and store for up to 2-3 weeks.
4. Coconut Chutney Recipe (Nariyal Chutney)
A staple of South Indian cuisine, this creamy, subtly sweet, and tangy chutney is the perfect accompaniment to idli, dosa, vada, and uttapam. It’s incredibly refreshing and surprisingly easy to make. This is another classic that often gets simplified, but we’ll bring you the true South Indian flair.
What makes it special: Creamy texture, fresh coconut flavor, and aromatic tempering.
Ingredients:
- 1 cup fresh coconut, grated or roughly chopped (desiccated coconut can be used but fresh is best!)
- 1-2 green chilies (adjust to taste)
- 1-inch ginger, peeled and roughly chopped
- 1 tablespoon roasted chana dal (or pottukadalai in Tamil, for thickness and flavor)
- 1 sprig curry leaves
- ½ teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 1 tablespoon oil (preferably coconut oil for tempering)
- 1 tablespoon lemon juice (or a small piece of tamarind)
- Salt to taste
- ¼ cup cold water (for grinding)
The Mixer Grinder Method:
- For the Chutney Paste: In your small mixer grinder jar, combine grated coconut, green chilies, ginger, roasted chana dal, lemon juice (or tamarind), and salt.
- Add about ¼ cup of cold water.
- Grind to a smooth paste. Scrape down the sides as needed. You want a smooth, creamy consistency. If it’s too thick, add another tablespoon of cold water.
- Transfer the ground chutney to a serving bowl.
- For the Tempering (Tadka): In a small pan, heat 1 tablespoon of oil (coconut oil if you have it!).
- Once hot, add mustard seeds. Let them splutter.
- Add curry leaves and asafoetida. Sauté for a few seconds until aromatic.
- Pour the hot tempering over the coconut chutney in the serving bowl. Mix lightly.
Serve with: Idli, dosa, vada, uttapam, appam.
Storage: This chutney is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for a maximum of 1-2 days. It does not freeze well due to the coconut.
5. Tomato & Onion Chutney Recipe (Tamatar Pyaaz Chutney)
This humble yet incredibly flavorful chutney is a common sight in many North Indian and South Indian homes, particularly with breakfast items or as a simple accompaniment to rice. It’s tangy, sweet, spicy, and savory all at once, and super comforting. It’s a cooked chutney, giving it a longer shelf life and a deeper flavor.
What makes it special: Robust flavors from cooked tomatoes and caramelized onions.
Ingredients:
- 2 large ripe tomatoes, roughly chopped
- 1 medium onion, roughly chopped
- 2-3 cloves garlic, peeled
- ½ inch ginger, peeled
- 1-2 green chilies (adjust to spice preference)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves (optional)
- 1 teaspoon red chili powder (or Kashmiri chili for color)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon jaggery or sugar (optional, to balance tang)
- Salt to taste
The Mixer Grinder Method:
- Sautéing the Base: Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, hing, and curry leaves (if using). Sauté for a few seconds.
- Add the roughly chopped onion. Sauté until light golden brown and softened.
- Add chopped ginger, garlic, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
- Add the chopped tomatoes. Cook for 5-7 minutes until the tomatoes soften and release their juices.
- Stir in red chili powder, turmeric powder, and coriander powder. Cook for another 1-2 minutes until the raw smell of the spices disappears.
- Add jaggery/sugar (if using) and salt to taste. Mix well and cook for a minute.
- Remove the mixture from heat and let it cool down completely. This is very important before grinding!
- Grinding: Transfer the cooled mixture to your medium mixer grinder jar.
- Grind to a smooth or slightly coarse paste, depending on your preference. You shouldn’t need any additional water for this as the tomatoes provide enough moisture.
- Taste and adjust seasonings.
Serve with: Dosa, idli, uttapam, roti, paratha, rice.
Storage: Store in an airtight container in the refrigerator for up to 5-7 days.
6. Peanut Chutney Recipe (Mungfali Chutney)
Creamy, savory, and with a delightful crunch, peanut chutney is a popular choice, especially in parts of South and West India. It’s a fantastic alternative to coconut chutney if you’re looking for something different, and it’s packed with protein!
What makes it special: Rich, nutty flavor and a satisfying texture.
Ingredients:
- 1 cup roasted peanuts, skin removed (if preferred)
- 2-3 dry red chilies (or 1-2 green chilies)
- 2-3 cloves garlic, peeled
- ½ inch ginger, peeled (optional)
- ½ teaspoon cumin seeds
- Small piece of tamarind (about 1-inch size) or 1 tablespoon lemon juice
- Salt to taste
- For Tempering: 1 tablespoon oil, ½ tsp mustard seeds, ½ tsp urad dal, pinch of asafoetida, a few curry leaves
The Mixer Grinder Method:
- For the Chutney Paste: In your small mixer grinder jar, combine roasted peanuts, dry red chilies (or green chilies), garlic, ginger (if using), cumin seeds, tamarind (or lemon juice), and salt.
- Start pulsing the mixture without adding water first. The peanuts will release their oil and form a coarse powder.
- Gradually add 1-2 tablespoons of cold water, one spoon at a time, until you reach a thick, spreadable consistency. You want it creamy but not watery.
- Transfer the ground chutney to a serving bowl.
- For the Tempering (Tadka): In a small pan, heat 1 tablespoon of oil.
- Add mustard seeds. Once they splutter, add urad dal. Sauté until the dal turns golden brown.
- Add asafoetida and curry leaves. Sauté for a few seconds until aromatic.
- Pour the hot tempering over the peanut chutney and mix gently.
Serve with: Idli, dosa, vada, uttapam, pakoras, or as a side with rice.
Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
7. Raw Mango Chutney Recipe (Kairi ki Chutney)
When raw mangoes are in season, this chutney is an absolute must-make! It’s a fantastic blend of tartness from the mango, sweetness, and a spicy kick. It’s incredibly refreshing and a perfect palate cleanser.
What makes it special: The refreshing tang of raw mango, perfectly balanced.
Ingredients:
- 1 medium raw mango (kairi), peeled and roughly chopped
- 1-2 green chilies (adjust to taste)
- ½ cup fresh coriander leaves
- Small piece of ginger (optional)
- 1 tablespoon jaggery (gur), grated, or sugar (adjust to mango’s sourness)
- ½ teaspoon roasted cumin powder
- ¼ teaspoon black salt (kala namak)
- Salt to taste
- 1-2 tablespoons water (if needed for grinding)
The Mixer Grinder Method:
- In your small mixer grinder jar, combine the peeled and roughly chopped raw mango, green chilies, coriander leaves, ginger (if using), jaggery/sugar, roasted cumin powder, black salt, and regular salt.
- Start pulsing. Raw mango can be a bit fibrous, so you might need to pulse for a slightly longer time.
- Scrape down the sides. If the mixture is too dry, add 1-2 tablespoons of water to help the blades move, but use sparingly. You want a thick, chunky, or smooth chutney, as per your preference.
- Grind until desired consistency is achieved.
- Taste and adjust sweetness or spice as needed. Some mangoes are tangier than others, so you might need more jaggery.
Serve with: Parathas, simple dal-rice, with meals during mango season, or as a side with pakoras.
Storage: Store in an airtight container in the refrigerator for 3-4 days.
8. Onion Chutney Recipe (Dhaba Pyaaz Chutney)
This is a simpler, more rustic chutney that you’ll often find served at roadside dhabas (eateries) in North India. It’s chunky, spicy, tangy, and incredibly flavorful, perfect with hot parathas or as a side with a hearty meal.
What makes it special: Bold, fresh onion flavor with a spicy kick.
Ingredients:
- 1 large onion, roughly chopped
- 2-3 green chilies (or 1 dry red chili, soaked)
- ½ inch ginger, peeled
- 3-4 cloves garlic, peeled
- ½ cup fresh coriander leaves
- 1 teaspoon roasted cumin seeds (or powder)
- ½ teaspoon red chili powder (optional, for color and extra heat)
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon oil (for tempering, optional)
- ¼ teaspoon mustard seeds (for tempering, optional)
- A pinch of asafoetida (hing, for tempering, optional)
Serve with: Parathas, roti, dal-rice, or any North Indian meal.
Storage: Best consumed fresh. Can be stored in an airtight container in the refrigerator for 1-2 days.
9. Peanut-Garlic Chutney Powder (Shengdana Lasun Chutney Powder)
This isn’t a wet chutney, but a fantastic dry chutney powder, especially popular in Maharashtra. It’s incredibly versatile – sprinkle it on anything from curd rice to idli, or even eat it with roti and a dollop of ghee. It’s quick to make and has a long shelf life.
What makes it special: A savory, garlicky, and nutty powder with a spicy kick.
Ingredients:
- 1 cup roasted peanuts, skin removed
- 6-8 cloves garlic, peeled
- 3-4 dry red chilies (adjust to spice preference)
- 1 teaspoon cumin seeds
- ½ teaspoon red chili powder (for color, optional)
- ¼ teaspoon asafoetida (hing)
- Salt to taste
- 1 tablespoon oil (optional, for roasting chilies and garlic)
The Mixer Grinder Method:
- Preparation: If your peanuts aren’t roasted, dry roast them in a pan until fragrant and slightly browned. Let them cool and remove the skins. You can also lightly roast the dry red chilies and garlic in a tiny bit of oil for a deeper flavor, then let them cool.
- In your dry grinding jar of the mixer grinder, add roasted peanuts, peeled garlic, dry red chilies, cumin seeds, red chili powder (if using), asafoetida, and salt.
- Pulse in short bursts. This is crucial to prevent the peanuts from releasing too much oil and turning the powder into a paste. You want a coarse, crumbly powder, not smooth.
- Scrape down the sides after every few pulses to ensure even grinding.
- Continue until you achieve a coarse, textured powder.
- Taste and adjust salt or spice.
Serve with: Idli, dosa, vada, curd rice, roti, or sprinkle over vegetables.
Storage: Store in an airtight container at room temperature for up to 2-3 weeks, or in the refrigerator for longer.
10. Momo Chutney Recipe
A classic momo chutney is a fiery, tangy, and garlicky dip that perfectly complements the mild flavor of steamed dumplings. The most common version is a vibrant red color, made primarily from tomatoes and dried red chilies.
This recipe requires a short blanching process, which softens the tomatoes and chilies for a smooth consistency.
Ingredients:
- 2-3 medium-sized ripe tomatoes
- 5-8 dried red chilies (adjust according to your spice preference)
- 4-5 cloves of garlic
- 1 small piece of ginger (about 1 inch)
- 1 teaspoon soy sauce
- 1/2 teaspoon vinegar or lime juice
- 1/2 teaspoon sugar (optional, to balance the tartness)
- Salt to taste
Instructions:
- Blanch the Tomatoes and Chilies: In a saucepan, bring 2-3 cups of water to a boil. Add the tomatoes (you can score the top with a cross for easy peeling later) and dried red chilies. Boil for about 5-7 minutes, until the tomatoes soften and their skins start to peel off.
- Cool the Ingredients: Carefully drain the hot water. Let the tomatoes and chilies cool down to room temperature. Once cooled, peel the skin off the tomatoes.
- Blend the Chutney: Transfer the peeled tomatoes, blanched chilies, garlic cloves, and ginger to a blender or mixer grinder.
- Add Seasoning: Add the soy sauce, vinegar, sugar (if using), and salt to the blender.
- Grind to a Paste: Blend all the ingredients into a smooth and fine paste. Do not add any water, as the tomatoes already have enough moisture.
- Optional Cooking Step (for a richer flavor): For a more complex, street-style taste, you can heat 1 tablespoon of oil in a small pan. Add the blended chutney paste and cook on a medium-low flame for 3-5 minutes, stirring continuously, until the raw flavor of the garlic and ginger is gone and the chutney thickens slightly.
- Serve: Transfer the chutney to a serving bowl. It can be served immediately with hot momos or stored in an airtight container in the refrigerator for up to a week.
Tips for Variations:
- For extra spice: Use spicier dried red chilies or add a pinch of red chili flakes while blending.
- For a smoky flavor: You can roast the tomatoes and garlic over an open flame until they are slightly charred before blending.
- For a creamy texture: Add a few blanched almonds or cashews to the blender while grinding.
- For a different flavor profile: Some recipes add a touch of sesame seeds or Sichuan peppercorns for a nutty and numbing sensation.
Serve with: Momos
Storage: Store in an airtight glass jar in the refrigerator for up to 1 week.
Check 6 Instant chutney recipes
Conclusion:
Whether you’re looking to add a spicy kick, a tangy twist, or a refreshing burst of flavor, these 10 classic Indian chutneys prove that a little effort with your mixer grinder can yield a world of taste. From the fiery heat of a tomato chutney to the cool comfort of a coconut chutney, these recipes are a testament to the fact that the simplest ingredients can create the most unforgettable flavors.
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