By: Payal
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Pakoras with chutney are the ultimate monsoon duo. The crunch of fritters and the tang of chutney make the rain feel all the more special. Here are six chutneys that bring magic to your snack plate.
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This classic chutney is a must in Indian homes. Made with coriander, garlic, curd and green chillies, it adds freshness and zest to crispy pakoras and other fried snacks.
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Mint chutney is quick and flavourful. Made with mint leaves, cumin, onion and yoghurt, it is a refreshing dip that balances fried food beautifully. Serve with pakoras or kebabs.
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Spicy and tangy, tomato chutney has roots in South Indian cuisine. Perfect with idli, dosa or vada, but it also makes pakoras taste sharper and adds a bold flavour punch.
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A tangy side made from unripe mangoes, this chutney is spicy, zesty and popular during summer and monsoon. Its longer shelf life makes it a handy dip for pakoras.
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Nilakadalai or peanut chutney blends peanuts, coconut and curry leaves for a nutty twist. This protein-rich dip pairs well with pakoras, idlis and even simple rice meals.
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This garlic and chilli chutney is made village-style on a tawa. Smoky and spicy, it is bold on the palate. For a smoother texture, grind roasted ingredients into a paste.
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Chutneys taste best when fresh. Serve them chilled with hot pakoras for contrast. Use small bowls for dipping to avoid soggy snacks and keep flavours distinct on the plate.
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Most chutneys keep well for 2-3 days in the fridge. Add a little oil or vinegar for longer shelf life. Store in airtight containers to retain taste, colour and freshness.
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