6 Chatpata Maharashtrian Chutneys That You Need To Try
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Indian culinary traditions are quite varied depending on the region you are in. Similarly, in an Indian food plate, there isn’t just one type of food but there are various dishes with textures, flavours and ingredients that are eaten in various ways and for various reasons. Chutney is one such simple condiment that has its various forms, changing from region to region. In Maharashtra, chutneys are more on the spicy side. They are robust, flavourful and leave a long-lasting effect on the taste buds.

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Chutney, derived from the Hindi word "chatni," finds its etymological roots in the Sanskrit word "chatra," meaning to lick. In Maharashtra, the chutney-making tradition is steeped in history, reflecting both the agricultural abundance of the region and the ingenuity of its people. From the lush coastal plains of Konkan to the arid plateaus of Vidarbha, each locale contributes its unique flavours to the chutney repertoire. 


Thecha is a traditional Maharashtrian chutney known for its fiery flavour and vibrant taste. Made primarily from green chillies, garlic, peanuts, and a hint of cumin, it’s pounded into a coarse paste, retaining a rustic texture. This chutney delivers an intense, spicy punch balanced by the nuttiness of peanuts and the aromatic kick of garlic. Thecha is typically served as an accompaniment to bhakri (millet flatbread), but it also enhances the flavours of rice, dal, and even simple vegetable dishes, adding a robust and zesty touch to everyday meals.


Panchamrut is a quintessential Maharashtrian chutney, celebrated for its unique blend of flavours. Made from a harmonious mix of coconut, sesame seeds, peanuts, jaggery, tamarind, and spices, this chutney boasts a delightful balance of sweet, tangy, and spicy notes. The richness of coconut and peanuts complements the tang of tamarind and the sweetness of jaggery, while mustard seeds and curry leaves add a distinct aroma. Panchamrut is typically served with traditional dishes like thalipeeth, bhakri, and rice, enhancing their flavuors.

Shengdana Chutney

Shengdana Chutney, a beloved Maharashtrian chutney, is made from roasted peanuts, garlic, red chilli powder, and salt, finely ground to a coarse texture. This chutney boasts a nutty, spicy, and slightly tangy flavour profile that adds depth to various dishes. It is commonly used as a condiment with bhakri, chapati, and vada pav, and can also be sprinkled over poha and upma for an extra burst of flavour.

Lehsun Chutney

This chutney is crafted from garlic, red chillies, and coconut, with hints of tamarind for tanginess. The blend offers a pungent, spicy, and slightly tangy taste, making it a versatile addition to various dishes. It's commonly used to enhance vada pav, adding a fiery kick, or as a dip for bhajiyas and pakoras. Its robust flavour profile complements simple meals, elevating even plain rice or roti.

Bombil Chutney

Made primarily with dried Bombay duck (bombil), it combines the fish's umami richness with fiery red chillies, tangy tamarind, and aromatic spices like cumin and coriander. This chutney boasts a complex taste profile, balancing heat, tanginess, and depth. Traditionally used as a condiment or accompaniment to Maharashtrian meals, it elevates dishes like rice, rotis, or even snacks like vada pav.

Coconut Chutney

Made from freshly grated coconut, it's blended with green chillies, and ginger, and tempered with mustard seeds, curry leaves, and asafoetida for a savoury kick. The chutney's subtle sweetness from coconut balances perfectly with its spicy undertones, making it an ideal pairing for dishes like idli, dosa, and vada. It adds a cool contrast to hot and spicy dishes, elevating flavours with every bite.