Add these 3 new chutneys to your stock to spice up your lunches and dinners!

Love some spices? Who doesn’t?! Now if you’re looking forward to enhancing your lunch/dinner experiences or you’re in the mood for some real, tasty chutneys that aren’t even hard to make, you’ve landed on the right spot, because we just know the tricks.

These 3 chutney recipes are easy to make, with ingredients you find at your home. Now go try and thank us for the taste later. And don’t forget, these are our exclusive recipes!

Mint-Tamarind Chutney (Imli-Podina Chutney)


  • Podina/ Mint (1 bunch)
  • Tamarind/ Imli (250grams)
  • Green chillies (5-6)
  • Garlic (3 cloves, 2 tsp)
  • Salt to taste


Now here’s the trick. Dip tamarind (imli) in hot water to make pulp. Once you have your pulp, dip the whole mint bunch (washed) in the tamarind pulp, for at least four hours. You can do this overnight. Remember to dip the whole bunch and not pick leaves first. When the mint leaves become black, detach them from their stems and put in blender along with the tamarind pulp. Don’t forget to separate the seeds from the pulp. Now put in green chillies, garlic cloves and salt to taste and blend.

Spicy, minty and oh so delicious tamarind-mind chutney is ready to be served. Goes best with curries and BBQ.

Tamarind-Ginger Chutney 


  • Tamarind (250 grams)
  • Ginger paste (1-2 tbsp)
  • Ground coriander (1 1/2 tsp)
  • Red chilli- (1 1/2 tsp)
  • Cumin seeds (zeera): (1 1/2 tsp)
  • Salt to taste
  • Sugar or brown sugar (3 tbsp)


Make tamarind pulp by dipping tamarind in hot water. Now separate the seeds and bring the pulp to a simmer on heat. Add sugar or brown sugar and cook for a minute or until u see light bubbles. Now pour the mixture in a blender and add red chilli, ground coriander, cumin seeds, salt and ginger paste and blend on high speed for one minute. Delicious tamarind chutney is ready.

Goes best with curries and especially BBQ items, tikkas and kebab.

Red Chilli and Garlic Chutney 


  • Garlic ( 250 grams)
  • Red chilli whole ( 250 grams)
  • Curry leaves (5-6)
  • Cumin seeds (roasted and ground 2 tsp)
  • Sugar or brown sugar (2 tbsp)
  • Salt to taste
  • Vinegar
  • Red chilli sauce


Take equal amounts of red chillies whole and garlic cloves and ground them together. You can do this in a hand blender or use a chopper as well. Now fry curry leaves in oil for a minute and add ground cumin seeds powder. Fry for 2 minutes and add the garlic and red chilli mixture you made earlier. Fry for a minute and now add brown sugar or white sugar as you like. Add salt to taste along with a good amount of vinegar and red chilli sauce. Cook until the oil leaves the paste and becomes separated.

Absolutely tantalizing chutney is ready. This goes best with Tahiri and of course your fried items, especially crackers or pretzels that you serve before soup.

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