10 Best Chutneys from Across India: Spice Up Your Plate

Harnoor Channi-Tiwary, NDTV  |  Updated: September 20, 2016 14:04 IST

10 Best Chutneys from Across India: Spice Up Your Plate
  • India offers a large variety of cuisines
  • The best way to get a flavour of a region is to try their condiments
  • These popular chutneys are famous across the country
India is a vast country. Each state has a unique language, topography and culture, making it distinguishable. But to fully understand the beauty of the country, we suggest you take your taste buds for the ride of a lifetime. Whether it is Maharashtra or Karnataka, each state has not just one, but a variety of different cuisines, each distinct and delicious. Collectively, they make India one of the most interesting countries from a food perspective. Not only are the dishes scrumptious, but the icing on the cake are the accompaniments that add to the flavour on our plate. Chutneys and pickles are an integral part of Indian dining. Here’s a round-up of some of the most popular chutneys from across the country:

KashmirMuji chatin or mooli ki chutney is a popular accompaniment in the northern most state of India. It is prepared by stir-frying radish in mustard oil, lending it a pungent taste. The addition of walnuts, Kashimiri chilli and lemon only contributes to the complexity of flavours.   

Mooli Ki Chutney

(Buy Walnuts, Mustard Oil and other ingredients for this chutney here)

Punjab – Food from this state is a global favourite and often represents what the world perceives as ‘Indian food’. But meals eaten in a Punjabi household may not usually include the creamy daal makhani or popular sarson ka saag. What remains a staple though is a delicious chutney prepared in the kitchens using mint and onion. This pudina chutney is cooling and can be found in any Punjabi household during summers. Usually made with a mortar and pestle, it has a hint of sweetness too.
Pudine ki Chutney

Gujarat – Gujaratis love their snacks. Well, they love food in any form. And their indulgence is reflected through the variety of chutneys on their thaali. An interesting one is the gram flour-based chutney that accompanies fafdas, a common breakfast in the region. The spicy raw papaya chutney and the garlic chutney eaten with bajre ki roti have their fans too.

Garlic Chutney

Maharashtra – Meanwhile, neighbouring Maharashtra is not to be left behind. Whether it is the spicy garlic chutney that lines vada pao or the absolutely delectable tilkoot (one made with black sesame seeds), there is plenty to keep your palate entertained. From another region within the state, Solapuri shenga, a peanut-based condiment is worth a try too.

Tamil Nadu – At the other end of the country, no Tamil meal is complete without an array of chutneys. Snacks like idli or vada are served with coconut chutney. In addition, the tangy tomato and onion-based thakkali chutney complements a regular meal too. Like most dishes from this region, the chutneys usually have a tempering of mustard seeds and curry leaves.

Onion Chutney

Tangy tomato chutney

Kerala – Like Tamil Nadu, the abundance of coconuts along the coast make it one of the key ingredients in dishes from this state. No Keralite meal is complete without coconut chutney. Various versions of this exist, the popular ones being with tomatoes and the addition of onions.

Coconut-Ginger Chutney

Andhra Pradesh – One of the most unique chutneys you may get to taste in India is gongura pachadi. Made with red sorel leaves, garlic and chilli, it is usually eaten with rice.

Gongura Pachadi

West Bengal – Who doesn’t love the delicious mustard-based flavours that dominate food from West Bengal? But a little known secret is the chutney that adds a zing to every meal here. Called amsotto khejurer chutney, it predominantly consists of of dates and tangy aam papad. This sweet and thick chutney is also prepared with the addition of tomatoes in some households.   

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Aam ki Chutney

Nagaland – The food from each state in the north-east is unique. Locals in Nagaland swear by nghe thu’um, made with dried fermented fish, chillies and tomatoes. The use of bhoot jholakia, the hottest chilli in the world, makes it unpalatable for people with milder tastes. Another popular chutney here is called akhuni and is made with fermented soya beans blended with chillies, ginger and salt.

CommentsAssam - The Assamese variation of the fish chutney found in Nagaland is called xukan machor chutney. Made with dried fish, tomato, potato and onion, it has a strong odour and flavour and is popular with the tribal communities. A chutney made with jalphai (Indian olives) is also seen in Assamese thalis as is another spicy one made with the vitamin C rich kordoi (star fruit).  

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Tags:  Chutney