Fun With Chutney pt 1

Im calling this blog part 1 because I plan on doing many more chutney blogs because there is basically no limit to what kind of chutneys can be made! A chutney is typically a condiment utilizing a vegetable or fruit with seasoning, not unlike Western relishes. Ive made a mango chutney before (dont ask me how because for the life of my I cannot remember) but aside from that my chutney making experience is somewhat limited. The other night to coincide with my Saag Paneer, I threw together two quick and incredibly delicious chutneys, Tomato and Onion Chutney and Cilantro Chutney. Because everyone likes different spicing in their chutneys, im going to make these recipes pretty loose. These are just guidelines to follow, of course taste as you go along to determine when the chutney is perfect for you!

Cilantro Chutney


  • 1 large bunch of cilantro cleaned
  • 1 large lime
  • 1 to 2 small chilies
  • 1/2 teaspoon cumin
  • 1 tbsp coriander
  • salt and pepper to taste

Throw all the ingredients in a blender and blend until a smooth puree. If more liquid is needed, add more lime juice or a little water. Taste as you go along until the spicing is satisfactory (add more chili or cumin if more heat is desired). This chutney should be sour and spicy. Remove from blender and serve! Thats it…seriously…takes about 1 minute and is one of the most delicious sauces to use on rice, naan, tacos or even to dip veggies or chips in! Heads up though, this recipe does not yield a large serving, definitely double up a few times if you want to make a lot.

Tomato and Onion Chutney


  • 5 tomatoes diced
  • 1 purple or yellow onion diced
  • Ghee or unclarified butter.
  • 1 tsp ginger
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 3 tsp brown sugar
  • 1 small chili
  • salt to taste

In a pan heat the butter or ghee and saute the cumin, ginger and chili. Add in the rest of the ingredients and reduce heat. Simmer for about 15 minutes until tomatoes and onions are soft. Again, taste and see if its to your liking. This chutney should be very sweet with just a hint of spice. Remove from heat and allow to cool for a few minutes before serving (can also be refrigerated and served cold).

Easy as pie eh? Chutneys are incredibly easy to make and go great with just about any dish or even served as their own dipping sauce. Next up I’ll tackle my favorite chutney, tamarind and also try to remember how to make mango chutney!


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