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The monsoon season brings a craving for warm and comforting food. These wet days stimulate a normal appetite, making spicy and savoury snacks a staple in Indian households. To pair these snacks, people often keep one chutney ready during this cosy weather.
Video Credits: Hebbars Kitchen/ YouTube
In this period of monsoonal rains, chutneys become more than just condiments; they are packed with essential nutrients and real health benefits. From amla chutney to mint chutney, this article lists down five nutritious recipes that don’t need any fancy ingredients and go well with paratha, rice, idli, and dosa. Whether you want to enjoy tangy amla chutney or spicy mint chutney, this guide satisfies every taste bud.
Amla Chutney
Amla, which means nourishing soul in English, is a staple in Ayurvedic medicine, which is loaded with vitamin C. To blend it into a chutney, boil amla with some water in a pressure cooker. Separate their seeds and cut them into small pieces. Now, in a food processor, create a smooth paste by blending it with water. Then saute some mustard seeds, cumin seeds, asafoetida, and curry leaves. Next, add the ground amla, tbsp jaggery, turmeric (haldi) powder, red chilli powder, and salt to taste. Mix everything to combine well and cook for a few minutes until the flavours meld. Garnish it with coriander and serve hot.
Mint Chutney
If you're looking to pair your monsoon snacks with a fresh and cooling condiment, try whipping up a refreshing mint chutney. Mint is a versatile herb that helps to fight bad breath and settle uneasy tummies. Start by rinsing the mint with coriander leaves with water. Then, chop the ginger, garlic, and green chillies into small pieces and blend them into a smooth paste. In a bowl, beat the curd until smooth and creamy, then mix in roasted cumin powder, chaat masala, dry mango powder, and salt. Add the green chutney paste to the curd mixture and stir well. Finally, adjust the seasoning according to your taste and chill the chutney for 20 minutes before serving.
Image Credits: Freepik
Coconut Chutney
Though coconut chutney is once a South Indian staple, it is now a beloved condiment across nationwide kitchens. To whip up coconut chutney in a jiffy, choose fresh coconut pieces and grind them with green chillies, garlic pods, soaked chana dal, curry leaves, and water to make a fine paste. Now, in a small pan, heat some oil and saute mustard seeds, cumin seeds, red chillies, and curry leaves. Once they started crackling, pour this tempering over the ground coconut paste. Mix well and your chutney is ready to serve. Pair it with vadas, idlis, and dosas.
Image Credits: Freeepik
Ginger Chutney
Ginger is often considered a perfect herb for cosy rainy days, as it helps fight bloating and provides warmth to your body. To prepare this chutney, heat oil in a pan and saute coriander seeds, chana dal, urad dal, dry red chillies, and ginger for some minutes on a low flame. Then, turn off the flame and let the mixture cool down completely. Next, in a mixer grinder, add the sautéed ingredients along with jaggery, thick tamarind juice, cumin seeds, garlic pods, salt, and a little hot water. Blend everything into a fine paste, and the ginger chutney is ready to serve. This chutney goes well with steamed rice and besan chilla.
Image Credits: Freepik
Roasted Garlic-Tomato Chutney
Roasted garlic-tomato chutney delivers strong, spicy, and tangy flavours, all in one small bowl. It combines the goodness of garlic, which is known to fight infection, with vitamin-loaded tomatoes. Heat oil in a pan while you wash and cut the tomatoes into round shapes. Roast garlic, tomatoes, and green chillies in oil until the tomatoes are soft. Next, sprinkle salt and turmeric powder, and cook the ingredients for a minute. Transfer the ingredients into a mortar and pestle and beat them. Then, add coriander leaves and pound the ingredients again. Serve roasted garlic and tomato chutney with stuffed parathas and sandwiches to enjoy this monsoon season.
