Chutneys are an indispensable part of Indian cuisine. Be it a traditional thali or a platter of tandoori snacks, a bowl full of chutney is sure to accompany it all. Not only is it an accompaniment but a spoonful of chutney can enhance just about any dish. From regular paratha to simple dal, you can even use chutneys as spread and delicious accompaniments. An amalgamation of different fruits or vegetables, chutney comes in a myriad of flavours. From sweet to tangy to sour or even a mix of everything, with an extensive range of flavours it suits every dish.
From classic mango chutney to dhaniya one or the minty pudina chutney, you must've had it all. But have you had kachri (wild cucumber) chutney from Rajasthan? Or dunked your evening snack in some bhaang ki chutney? Amusing isn't it? We've got you some of the most interesting chutney recipes that you might have not tried yet. And the best part is that you can easily try these at home!
(Also Read: 5 Indian Chutneys That Rule Our Summer Diet (And Hearts!))
Move over baingan ki sabzi and try this unusual accompaniment with piping hot parathas. Baingan ki chutney comes with a burst of flavours of kalonji, jeera, curry leaves, tomatoes, red chilli powder, turmeric, salt and sugar, cooked with brinjal. Find the recipe here.
A delicious Rajasthani delight, kachri ki chutney has the goodness of wild cucumbers that resembles a brown yellow small melon. Ground into a fine paste, it is then combined with garlic, salt, red chilli powder, turmeric, coriander powder and cooked with cumin and asafoetida. Find the recipe here.
Dried black currants blended with goodness of raisins along with flavours of cardamom, cinnamon, ginger, fennel and salt for a sweet and citrusy spread that you can use over your choice of bread. Find the recipe here.
(Also Read: Watch: 3 Quick And Easy Chutney Recipes You Can Make At Home)
Bhaang is a popular ingredient around the time of Holi. Bhaang ki chutney is a mix of bhaang seeds roasted, ground and combined with green chillies, lemon, mint leaves and water for a spicy, tangy and refreshing chutney. You can mix it with your rice or roti for a flavourful combination. Find the recipe here.
Ever thought of eating pomegranate as dip? It's about time you did! Mixed with green chillies, sugar, tamarind pulp, rose petals and powdered poppy seeds, this pomegranate chutney is as innovative as it gets. Find the recipe here.
Try these unique chutney recipes at home and let us know your experience in the comments section below.