Recipe Name – 4 types of Chutney recipes

We Indians are proud of our chutneys and pickle recipes. Chutneys are side dish in every household in India. From sweet to sour, hot to tangy, we have wide variety of chutney recipes available. Today, I have got 4 types of chutney recipes for you from 4 states of India.

1. North India Rajasthan’s famous Garlic chutney
2. North East Assam’s Olive chutney
3. West India Maharastra’s famous green chili thecha
4. South India – Tamil Nadu’s onion chutney

These chutney recipes are easy to make and they can add zing to any food. So let’s learn these flavorful chutney recipes today.

What all do we need?

1. North India – Rajasthan’s Garlic Chutney

1. Dried red chilies – 15
2. Garlic – ½ cup
3. Ginger – 1 inch
4. Oil – ½ cup
5. Cumin seeds – ½ tablespoon
6. Lemon juice – 1-2 tablespoon
7. Salt – as per taste
8. Kashmiri red chili powder – 1 tablespoon (for color)

Method-

1. Soak dried red chilies in hot water for at least 2 hours.
2. Grind soaked chilies, ginger and garlic to the smooth paste. Use little water to get the right consistency.
3. Take oil in the pan, add cumin seeds to crackle and then add chilies paste to cook.
4. Add salt, Kashmiri red chili powder, mix everything well and cover the pan.
5. Let chutney cook on low to medium flame for 3-4 minutes or till oil comes on top.
6. Once chutney is ready, let it cool down and then add lemon juice.
7. Store this chutney in air tight container and consume for upto 1 month.
8. Eat this chutney with roti, paratha, rice and dal etc.

2. North East – Assam’s Olive chutney (Jolphai)

1. Green olives – ½ cup
2. Green chilies – 3-4 chopped
3. Green coriander – ¼ cup
4. Garlic crushed – 3-4 cloves
5. Jaggery or sugar – 1 teaspoon
6. Mustard oil – 3 tablespoon
7. Salt as per taste

Method:

1. Place cooking pan on the heat and let mustard oil heat.
2. Before oil is too hot, add crushed garlic for garlic flavor to get infused with the mustard oil.
3. Saute garlic on low to medium heat in the oil and then add green chilies, fry for 10 seconds and then add crushed olives and cook for few minutes till the time rawness of olives is removed.
4. Add jaggery or sugar, salt and green coriander , mix everything well and cook everything well on high flame.
5. Keep on mashing olives using spatula.
6. Switch off the gas, and let this mixture cool down.
7. Grind to the coarse paste in the grinder or mortar pestle.
8. Olive chutney Jolphai is ready. Store in the refrigerator and consume for upto 3 days.
9. You can eat it with rice, roti, paratha and fried snacks.

3. West India – Maharastra’s Green Chili Thecha

1. Peanuts – ¼ cup
2. Cumin seeds – ¼ teaspoon
3. Garlic – ¼ cup
4. Cut green chilies – ½ cup
5. Oil – 2-3 tablespoon
6. Salt to taste

Method:

1. Fry peanuts in the 2 tablespoon oil on low to medium heat.
2. Add cumin seeds to crackle and then add chopped garlic and fry for 1-2 minutes.
3. Now add green chilies and fry for 3-4 minutes.
4. Turn off the flame and let this mixture cool down.
5. Pound this mixture with salt in the mortar pestle or coarsely grind in the mixer grinder. Do not make fine paste, it has to be coarsely grind.
6. heat 2 tablespoon in the pan and add green chili thecha to fry for another 3-4 minutes.
7. Green chili thecha is ready. Store in air tight container in the refrigerator for upto 3 week.
8. Eat thecha with roti, paratha, rice and dal, spread in the sandwich etc.

4. South India – Tamil nadu’s Onion Chutney

For chutney:

1. Oil – 2 tablespoon
2. Chana dal – 1 teaspoon
3. Urad dal – 1 teaspoon
4. Coriander seeds – 1 teaspoon
5. Methi dana – 1 teaspoon
6. Dried red chilies – 8-10
7. Chopped onion – 1 cup
8. Salt – as per taste
9. Garlic – 4-5 chopped
10. Turmeric powder – ½ teaspoon
11. Tamarind paste – 1 -2 teaspoon

For tempering the chutney:

1. Oil – 2 tablespoon
2. Rai – ¼ teaspoon
3. Urad dal – ½ teaspoon
4. Heeng (Asafoetida) – a pinch
5. Dried red chili – 2
6. Kari patta

Method:

1. Heat 2 tablespoon oil in the pan and before oil is too hot, add chana daal, urad daal, coriander seeds and methi dana.
2. Roast on low flame till you have get this nice smell.
3. Add red chilies and fry on low heat for another 1 minutes.
4. Now add chopped onion and salt. Fry on low flame till onions are translucent.
5. Add chopped garlic, fry for another 1 minute.
6. Now add turmeric powder and tamarind paste mixed with 1 tablespoon of water. Mix everything well and cook till you see mixture releasing oil.
7. Turn off the flame and let this mixture cool down.
8. Grind this mixture in the mixer grinder with little water to make the smooth paste.
9. Time to temper the onion chutney.
10. Heat 2 tablespoon oil in the pan and add rai dana, urad daal, heeng, red chili and kari patta. Saute for 10-20 seconds and then add onion chutney.
11. Cook on low flame till you see oil on top. Add little water if paste is sticking to the pan while cooking.
12. Onion chutney is ready. Store in the air tight container in the refrigerator and consume for upto 1 week.
13. Eat this chutney with roti, paratha, rice & dal, dosa, idli etc.