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A good paratha is enjoyable, but when it is paired with the right chutney, it is a pure winter affair. That first bite of a hot, ghee-loaded paratha dipped in a spicy, tangy chutney can instantly change a simple breakfast, lunch or dinner to something you will look forward to. During winters, when appetites grow and cravings hit stronger, chutneys can work like little flavour boosters, cutting through the richness, balancing the heavy gravies, and adding to the freshness wherever needed.
You can pair different types of chutneys with the same paratha, and still you will never be. Chutneys are quick to make, easy to store, and can quietly turn a basic winter meal into a lip-smacking moment at the dining table.
Spicy Garlic Chutney
It is a fiery red chutney, which is prepared with lots of garlic, dried red chillies, a drizzle of lemon, and a little oil, which is perfect for cold winter mornings. The heat from the chillies and the warmth of garlic go beautifully with ghee-laden aloo or paneer parathas. It cuts through the richness of heavy gravies, instantly wakes up the taste buds, and gives that dhaba-style punch in every bite. During the winter season, when you crave something that has bold and strong flavours, spicy garlic chutney has the power to change a simple paratha into a proper, lip-tingling, comfort-laden meal.
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Mint-Coriander Chutney
Give the regular classic green chutney a winter twist by adding a spoonful of curd, which makes it more creamy and soft on the palate. Fresh coriander, mint, green chillies, ginger, and lemon are blended with a tablespoon of dahi to make a tangy, cooling and subtly spicy condiment. When paired with the hot, stuffed parathas, this chutney perfectly balances the warmth and heaviness, delivering freshness in every bite. It feels like a mini palate cleanser when nibbling between bites, making you go for “just one more” time again and again.
Roasted Tomato Chutney
Smoky, tangy, and lightly sweet, roasted tomato chutney is like serving the taste of the chulha-cooked food straight to your plate. This chutney has that rustic, earthy flavour that your taste buds love. Tomatoes, garlic, onions, and chillies are roasted till charred, then ground with basic kitchen spices like red chilli powder, cumin powder, etc and a dash of jaggery for that sweet, salty flavour. The result is a chunky chutney that embraces every piece of paratha with its warmth and deep flavours. Roasted tomato chutney goes perfectly with plain, ajwain, methi parathas, or even stuffed paratha, making them into a complete, soulful meal. The smokiness of the chutney makes every bite feel like a bonfire-side joy.
(Image credit: Freepik)
Gud Imli Chutney
This chutney is for those who like that sweet and tangy accompaniment with their parathas. Tamarind or imli pulp and melted jaggery and gud are cooked with roasted cumin, black salt, and a pinch of chilli. The thick, glossy chutney sticks to every bite, delivering bursts of tang, which is followed by mellow sweetness. During the winter season, when the taste buds crave creamier flavours, this khatti-meethi chutney pairs beautifully with gobhi, mooli, or even mixed veg parathas. This chutney feels like having chaat-style taste on your plate, without having to leave your cosy dining table.
Methi Peanut Chutney
Roasted peanuts, when blended with sauteed fresh methi leaves, garlic, chillies, and a hint of lemon, make a nutty, slightly bitter, extremely comforting chutney for the dishes. The bitterness of methi is paired with the creaminess of peanuts, which results in a thick chutney that feels rich but homely. Methi peanut chutney is ideal for winter as methi helps in digestion and keeps the body warm, whereas peanuts keep you full for longer. Pair it with your paratha or roll it inside or serve on the side, it gives every bite crunch, and a delicious winter hug.
(Image credit: Freepik)
