Here are 4 Street-Style Indian Chutneys you can count on. Each one is easy to prepare and so flavoursome. Choose from mild, medium, hot and atomic levels of heat!
Choose your favourite one or make all four for a chutney party. They all keep well in the fridge and last even longer in the freezer. Check out the recipes and videos below for all my chutney-making tips. Storage instructions are included, too.
I recommend making all four and stowing them away in the freezer. That way, you have all the chutneys you need when a samosa, chaat or bhajiya craving strikes.
4 Street-Style Indian Chutneys: The Recipes
Mild: Mango, Lime & Coconut Chutney
A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest. I use two types of mango (both dried and fresh) for intense flavour and a zippy tang.
This chutney is perfect for people who aren’t huge spice fans. Some gentle heat comes from fresh black pepper.
If you want to up the heat level, add some fresh red or green chilli. Use this chutney as a dip for bhajiyas, poppadoms and tikkis. It also makes for a great marinade and glaze.
How to make Mango, Lime & Coconut Chutney
Equipment
- Blender
Ingredients
- 200 ml full-fat coconut milk
- 50 g dried mango, roughly chopped I used unsweetened
- 1 large clove garlic, peeled
- 1/4 tsp ground turmeric (or 3cm fresh turmeric, peeled)
- 1/4 tsp ground black pepper
- 200 g semi-ripe mango, peeled and diced
- Zest of 1 lime about 1/2 tsp
- 1/2 tsp salt
- 50 ml water
- 2 tbsp finely-diced red onion
Instructions
- Heat the coconut milk in a small saucepan.
- Add the dried mango, garlic, turmeric, black pepper, fresh mango, lime zest and salt. Bring to the boil and cover the pan with a lid. Simmer for around 10 minutes, or until the dried mango has softened. Allow to cool.
- Place the mixture into a blender and blend until smooth and creamy. You may need to add around 50ml water to adjust the consistency. Stir in the chopped onions.
- Pour the chutney into a bowl and cover. Chill for 2 hours before serving.
Recipe Video
Sanjana’s Notes
- This chutney is perfect for people who aren’t huge spice fans. Some gentle heat comes from fresh black pepper.
- If you want to up the heat level, add some fresh red or green chilli.
- Use this chutney as a dip for bhajiyas, poppadoms and tikkis. It also makes for a great marinade and glaze.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze this chutney in a freezer-safe container for up to 3 months. Defrost at room temperature and consume within 24 hours.
Medium: Tamarind & Date Chutney
Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.
Follow me as I show you how to cook this amazing chutney, using tamarind pulp and dates. I recommend grinding you own fennel seeds for that characteristic flavour all good tamarind chutneys have.
The dates should be sweet enough to balance the sourness of the tamarind but if they’re not, you can always add a little sugar or jaggery. The most important thing to remember when making this chutney is to taste, taste taste as you go along.
How to make Tamarind & Date Chutney
Ingredients
- 200 g tamarind pulp I used seeded but seedless is easier to work with
- 300 g dates I used whole but pitted are easier to work with
- 1 tsp fennel seeds
- 1 tsp mild chilli powder
- 1 1/2 tsp salt omit or reduce if your tamarind is already salted
- 1.5 L hot water
- 1 tbsp sugar omit if your tamarind isn't very sour
Instructions
- Grind the fennel seeds to a coarse powder.
- Place the tamarind, dates and salt in a large pan. Cover with 1L hot water and stir well. Bring to the boil and cover with a lid. Reduce the heat and simmer for 20-25 minutes, or until the mixture is smooth and pasty. Keep stirring often and add more water if it starts to feel to dry or sticks to the base of the pan. The amount of water you add depends on the juiciness of your dates. Remove from the heat.
- Add the fennel seed powder and chilli powder once the mixture comes off the heat. while Adjust the consistency of the paste so it is able to pass through a sieve.
- Strain the paste through a fine-mesh sieve (metal works best for this). Discard the pits, skins and seeds.
- Add the remaining water if you need to adjust the consistency of the chutney further. Once it's at the desired level, taste to see if you need to add any more salt and chilli. If it's too sour, add some sugar. Stir well.
- Pour into a bowl or container and refrigerate for at least 2 hours before serving.
Recipe Video
Sanjana’s Notes
- Store this Tamarind & Date Chutney for up to a week.
- Freeze in a freezer-safe container for up to 6 months. Defrost at room temperature and consume within 24 hours.
- This chutney is great for drizzling over chaat and for dipping bhajiya.
Hot: Mint & Coriander Chutney
Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. There’s a reason why this chutney is so popular!
My recipe is super aromatic, and medium hot in flavour. You can add as many chillies as you like.
If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.
Use ice-cold water to blend your chutney. This keeps everything super green and vibrant.
How to make Mint & Coriander Chutney
Equipment
- Blender
Ingredients
- 85 g fresh coriander including stalks
- 15 g fresh mint leaves
- 30 cashews, soaked in hot water for 30 minutes and then drained
- 3 thin green chillies adjust according to your taste
- 1 large clove garlic, peeled
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 2 tsp sugar
- 65 ml ice cold water
Instructions
- Place all the ingredients in a blender. Blitz to create get everything coarsely chopped.
- Scrape down the sides of the blender jar to make sure everything blends evenly. Add a splash more water if you need to.
- Blend again to achieve a smooth, creamy chutney.
- Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.
Recipe Video
Sanjana’s Notes
- Adjust the consistency of the chutney according to how you’re serving it. It might need to be thinned out for drizzling over chaat but a thicker chutney is perfect for sandwiches. and dipping.
- Store this chutney in an airtight container in the fridge for up to 3 days. The longer you keep it, the more it will discolour so try to enjoy soon after making.
- To make this a coconut and coriander chutney, add 50g fresh grated coconut along with the fresh herbs. Increase the amount of water if necessary.
- Make it milder: Stir in 50g plain yoghurt after the chutney has been blended. Don’t add it to the blender jar or the chutney will become very runny.
Atomic: Red Chilli Chutney
Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity.
Mixing your chillies in this way will add multiple layers of flavour. I use both onions and raw peanuts as the base for my chutney. Both act as thickeners so your chutney has the perfect consistency for dipping and drizzling.
Jaggery (gor) and lemon juice balance out the heat in this chutney so it’s both flavoursome and hot. This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.
How to make Atomic Red Chilli Chutney
Equipment
- Blender
Ingredients
- 150 g red onion, peeled and roughly chopped
- 2 large mild red chillies
- 4-6 hot red chillies add more or less according to your taste
- 25 g raw peanuts
- 1/2 tsp cumin seeds toasted in a dry frying pan for a minute until aromatic
- 60 g jaggery, grated
- 1 tbsp lemon juice
- 3/4 tsp salt
- 30 ml water
Instructions
- Place all the ingredients in a blender. Blend until smooth and thick.
- Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.
Recipe Video
Sanjana’s Notes
- This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.
- Store in an airtight container in the fridge for up to 3 days.
- To freeze: Place the chutney in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and consume within 24 hours.
Pin it for later! 4 Street-Style Indian Chutneys
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