Mayonnaise, BBQ sauce and honey mustard are okay, but have you ever dipped your fried chicken or French fry into good old “imli ki chutney”? If you have, you know how amazing any chutney (aka Indian Dips) tastes with absolutely any savoury snack that you eat. Lucky for us, India has an array of chutneys, all embodying the local flavours of the region, made using local seasonal ingredients.
So here are three Chutneys from different regions of the country to take your snack game to another level:
- Green Mango and Mint Chutney: A staple in most Indian households, this variation of green Mango Chutney is from the state of Assam.
- Chopped Green Mango: ½ cup
- Fresh Mint Leaves: 100 grams
- Ghost Chilli: To taste (use green chillies if not available)
- Garlic: 5 pods
- Salt: To taste
Process: Grind all the ingredients into a smooth paste in a food processor and season in the end.
Serve With: Kebabs, Tandoori Chicken, Paneer Tikka
- Kaffir Lime and Chilli Chutney: From the state of Sikkim, this Indian dip is an amplified version of the famous momo chutney.
- Tassyam Premium Dried Red Chillies: 10
- Bird Eye Chillies: 3
- Tomato: 1 medium
- Kaffir Lime leaves: 2
- Kaffir Lime Juice: 4 tablespoons
- Garlic: 4 pods
- Salt: to taste
- Sugar or Honey (optional)
- Soak red chillies in hot water till soft. In the meantime, roast a tomato over an open flame.
- Take the kaffir lime leaves and toast it on a hot dry Tawa for 5 seconds on each side to release its oils.
- Now grind the soaked red chillies, peeled roasted tomato, Bird eye chillies and kaffir lime leaves into a smooth paste.
- Add the lemon juice and season with salt.
- Add Sugar or Honey for the sweet version.
Serve with: Chicken nuggets, fries, fried chicken
- Sukhi Chutney (Dry Garlic Chutney): This iconic Vada Pao chutney is a unique dry ground mix, that celebrates the flavours of Maharashtra.
- Peanut Oil: 1 Tablespoon
- Garlic Pods: 5 medium-sized
- Tassyam Sesame Seeds: 2 tablespoons
- Tassyam Desiccated Coconut Powder: ½ cup
- Tassyam Premium Dried Red Chillies: 3
- Salt: To taste
- In a pan sauté garlic cloves in oil till brown. Add Sesame seeds and red chilli and saute for another 20 seconds.
- Turn the heat off and mix the desiccated coconut.
- Let cool, and pulse it to a coarse mixture.
Serve with: Pakodas, cutlets or sprinkle over your snack of choice.
Collecting all the ingredients to make chutneys from scratch a hassle? Well that's okay! Because Tassyam brings you two instant Chutney mixes to makle a quick delicious dip to relish with your favourite snacks: Instant pudina chutney and instant saunth and tamarind chutney.