Three Simple Indian Chutneys

Whenever my mom would make samosa or chaat, my job was to make the chutney. Today I’m sharing three easy chutney recipes with you guys. The first is sweet chutney made with apple butter. Sweet chutney is usually made with tamarind paste, however, it can be hard to find so my mom would substitute tamarind with apple butter. The next chutney recipe is for a spicy green chutney that is super bright and mildly spicy. My last chutney is a Gujarati favorite, garlic chutney (lahsun ni chutney), made with spicy Kashmiri chilies and raw garlic. 

If you have a hard time getting your hands on apple butter you can also substitute it with date paste. Just soak 10 dates in hot water for 10 minutes and blend the dates with 1/2 cup of water into a paste. Sweet chutney is my favorite chutney, I love that salty, spicy, sweet flavor that it has. I like to use it as a spread on spicy sandwiches or as a dipping sauce with fries!

The green chutney I make is only mildly spicy, however, feel free to add more chilies to really kick it up a notch. The fennel seeds and peanuts give it a nice texture and it’s great as a “salsa” with tortilla chips! The lime juice really adds a lot of brightness to the sauce so it’s great with fried foods as well!

Last but not least, garlic chutney is more of a paste than a sauce. I like to add a dollop to my falafels or to a bowl of broth! It’s super garlic-y and lasts pretty much forever in the fridge! All the sauces can be frozen into ice cubes and kept in the freezer for up to a year. Just thaw in the microwave for a couple of seconds when you’re ready to use them!

Three Simple Indian Chutneys

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• Author: Milk and Cardamom
• Total Time: 5 minutes
• Yield: 5 1x
• Diet: Vegetarian

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Description

Easy sweet, spicy green and garlic chutney recipes! These Indian chutneys are the basic staple sauces in Indian cuisine!

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Ingredients

Units USM Scale 1x2x3x

SWEET CHUTNEY

• 1 cup apple butter
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp black salt**
• 1 tsp red chili powder (or to taste)
• 1 tbsp lime juice
• 1/4 cup water
• salt to taste

GREEN CHUTNEY

• 4 cups (1 bunch) of cilantro
• 1 cup fresh mint
• 1 inch piece of ginger
• 1 serrano chile (or to taste)
• 1 tbsp roasted peanuts
• 1 tsp fennel seeds
• juice of 1/2 a lime
• salt to taste

GARLIC CHUTNEY

• 3/4 cup of garlic cloves (1 head, peeled)
• 3 dried Kashmiri chiles
• 2 tsp lime juice
• 2 tsp red chili powder
• 1/2 tsp salt

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Instructions

Sweet Chutney

1. Add apple butter, coriander powder, cumin powder, black salt, red chile powder, and salt into a small bowl and mix well. Taste for seasoning and adjust the lime juice, salt, and heat to your liking. Refrigerate until ready to use.

Green Chutney

1. Add cilantro, mint, serrano chile, ginger, peanuts, fennel seeds, lime juice and salt to a blender or food processor. Taste for seasoning and adjust the lime juice, salt, and heat to your liking. Refrigerate until ready to use.

Garlic Chutney

1. Add garlic cloves, chilies, red chili powder, lime juice and salt to a food processor or a mortar. If you’re using a mortar and pestle, smash until you have a thick paste. Otherwise, blend until you have a smooth paste.

Notes

If you don’t have black salt you can omit this but the chutney won’t be as flavorful. You can also use chaat masala instead of black salt!

• Prep Time: 5 mins
• Category: Snack
• Cuisine: Indian

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