Three basic North Indian chutneys recipe with step by step pictures
Nothing beats than having your food, starters or snacks with fresh home made Indian Chutneys. I love to make them, store them and have them with all kinds of food that I eat. Presenting below, my favorite three North Indian Chutneys that you can prepare and add zing to your meals.
Dates and Tamarind Chutney (Khajoor Imli ki Chutney)
Dates and Tamarind chutney is my favorite among North Indian Chutneys to make because of two reasons: first it taste absolutely delicious with Aloo Tikki, Gol Gappa, Dahi Vada, Samosa, Pakora etc, and secondly its shelf life is quite high. I have stored this chutney till six months in my Fridge and its tasted always same which is delightful.
Khajoor Imli ki Chutney aka Dates and Tamarind chutney is an integral part of Street foods of India, It has to be there in Dahi Vada, Bhel Puri, Sev Puri, Aloo Tikki, Pani Puri etc. And the version which I made is authentically street food style. Its a simple recipe and very easy to follow and make.
Ingredients for Dates and Tamarind Chutney:
1 cup of Dates (Khajoor) with seed removed from them
1/4 cup of Tamarind (Imli) paste. If you don’t have Tamarind paste, you can use Tamarind also which require extra processing. Soak Tamarind in hot water for 30 minutes then mash it with your hands and all the seeds will get separated. Then strain this pulp to get the Tamarind paste.
1/4 cup of Jaggery (Gur)
1 teaspoon of Kashmiri Chili (Degi Mirch) powder
1 teaspoon of Cumin seeds (Jeera) powder
1 tablespoon of granulated Sugar
1 and 1/2 cup of water
Salt as per taste
Method for Date and Tamarind Chutney:
1. Take seed removed dates,Tamarind paste, Jaggery and water in a thick bottomed Pan. Cook it on medium high flame stirring continuously till the mixture starts boiling.
2. Cook this mixture on low flame for around 10 minutes or till Dates gets soft tender and can be mashed easily by spoon as shown in below picture. Turn off the heat and allow it to cool for 10 minutes.
3. After 10 minutes, put this mixture into a blender and blend it well so that there are no traces of Date (Khajoor) lumps in it. This is very important as blending makes your mixture completely smooth. If however, you see some pulp of Dates, then strain it with strainer.
4. Now again put this mixture in a heated Pan and allow it to boil on medium flame. Also add Red Chili (Degi Mirch) powder, Cumin seeds (Jeera) powder and sugar in it. Turn the flame to low as soon as the mixture starts boiling.
5. Now add Salt as per taste in it and mix it well for 2 minutes, then turn off the flame immediately.
Let the mixture cool down. Once cooled down, your very delicious chutney is ready to be served. Store the chutney in an air tight Jar and refrigerate it for more than 6 months and it will not get bad. Take a spoonful of it and drizzle it when you make Dahi Vada, Aloo Tikki, Paani Puri, Samosa etc and enjoy!
Mint Yogurt Chutney ( Tandoori Chutney)
Tandoori Chutney or Mint Yogurt Chutney is a popular dip that is served with Tandoori meals across India such as Paneer Tikka, Kebabs or any Tandoori dish. If you are a non-vegetarian, then you would love this North Indian Chutney with Kebabs, Tikka, Mutton, Chicken etc.
But as a Vegetarian, I love to have this chutney with Paneer Tikka, Vegetarian Kebabs, Pakoda and you name it. My list of food items that can be eaten with this amazing North Indian Chutney is endless. And trust me if you made the way I make it, you will always want to have it with your food.
Ingredients for Mint Yogurt Chutney:
1/2 cup of fresh Mint (Pudina) leaves
1/2 cup of fresh green Coriander (Dhania) leaves
1/2 cup of Yogurt (Dahi)
1 inch of fresh Ginger, peeled and washed
2 Green chilies
1/4 teaspoon of Cumin seeds (Jeera) powder
1 Clove of Garlic, peeled, washed and cut into halve.
Method for Mint Yogurt Chutney:
1. Collect all the above mentioned ingredients as per above mentioned measurement so that it will be easier to make the Chutney.
2. Put all the ingredients except Yogurt and Lemon in the grinder and grind them together till it becomes a super smooth paste. Now add the Yogurt and juice of a Lemon into the grinder and grind it for not more than 10 seconds.
Your Yogurt Mint chutney is ready to be served. Enjoy!
Coriander Mint Chutney (Dhania Pudina Chutney)
Dhania Pudina Chutney or Coriander Mint Chutney is the most basic among North Indian Chutneys, Very easy to make and goes well with Tikki, Smaosa, Chat and other snacks. You can enjoy it with your daily meal also.
Ingredients for Coriander Mint Chutney :
1 cup of fresh Coriander (Dhania) leaves
1/2 cup of fresh Mint (Pudina) leaves
1 inch of fresh Ginger, peeled, washed and chopped
3 green chilies
Salt as per taste
1/2 teaspoon of Sugar
water as desired ( for making Chutney thin)
Method for Coriander Mint Chutney:
1. Put all the ingredients ( including juice of the Lemon) in the grinder and grind them together till it becomes a super smooth paste. Add water as desired to achieve Chutney like consistency and again grind it for 10 second.
Your Coriander Mint chutney is ready to be served. Enjoy!
You can serve these lovely Indian Chutneys with a variety of snacks from Pakora to Kebabs and from Chaat to Dhokla. You can also store and refrigerate Dates and Tamarind Chutney in a jar for up to six months and enjoy it on Aloo Tikki, Dhai Vada etc whenever required. However, the shelf life of green chutneys are less and needs to be consumed in 3-4 days when refrigerated. I have enjoyed all the different flavors of Chutney with Simple Potato Fritters. Hope you like all these yummy Indian Chutneys.
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