Indian Chutney Recipes is an all time favourite accompaniment in every Indian regional cuisine. It is present in almost every Indian meal and add its own refreshing flavour to any food that it is paired with. The best part about chutney is how you can play with different ingredients be it with fruits, herbs or vegetables and always end up with a winning recipe.Indian Chutney Recipes was a favorite of the British from the years the Empire ruled India and has evolved ever since. One famous chutney was called Major’s Grey, named after a British Army Officer. During the 17th century chutney was imported to a few European countries as a luxury item
1. Schezwan sauce recipe – hot, spicy schezwan to perk up your meals. An Indo Chinese fusion recipe. Schezwan sauce can be served as condiment with snacks like potato wedges or veg cutlet, french fries, corn patties, burgers, spring rolls and veg momos. Even with the Indian pakoras, the sauce goes amazingly well.
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2. Curry leaves chutney recipe – a versatile chutney made with curry leaves, coconut and roasted bengal gram. This is a versatile chutney and you can serve it with any Indian snack be it pakoras, upma, as a sandwich spread, dhokla, idli, dosa or vada.
3.Hummus recipe – hummus is a popular middle eastern dip made from cooked, mashed chickpeas. Hummus is great as a spread On sandwiches or burgers. You could also have it as a dip with fried, roasted or steamed veggies. Best is to have hummus with pita bread. Even it tastes good with garlic naan or butter naan.
4. Pudina thogayal recipe – pudina thogayal is a tangy and thick chutney made with fresh mint leaves or pudina. Thogayal or thuvaiyal is a thick or coarsely ground chutney made in the Tamil Nadu cuisine.
5. Imli ki chutney recipe – sweet and tangy chutney made with tamarind, jaggery and ginger powder. Saunth chutney is often used in North Indian chaat snacks like dahi bhalle, dahi vada, samosa chaat. Its also served with samosa, kachori, pani puri and pakoras. the chutney is slightly thick with a smooth texture.