Share
A small bowl or jar of chutney is not a mere condiment but a flavoursome side dish that completes a snack platter or an Indian thali. Prepared with fruits, vegetables, spices, and nuts, the creamy consistency, tangy notes, earthiness, and spiciness make dips quintessential to a tablescape catering to various palates.
In the summer season, you get the opportunity to experiment with fruits, especially mangoes. Available in plenty, tangy and sweet delights can be used to prepare different kinds of chutneys. From sweet to spicy, these dips can be served with sandwiches, dal chawal, kebabs, fritters, and whatnot. Check out the different recipes prepared across India.
Methia Keri Chutney
In Gujarat, semi-ripe or raw mangoes are used to prepare the condiment for its natural tartness. To balance sweet and tangy notes, fenugreek seeds with bitter taste are added, making it a unique preparation. Turmeric powder, red chilli powder, mustard seeds, and oil bring together a batch of chutney that you can enjoy with paratha and rice-based dishes.
Kai Chutney
In Kerala, raw mangoes are blended with coconut to prepare kai chutney which boasts a smooth consistency and chunky texture. It is lightweight, refreshing for the palate, and has an oomph to it. Improving its flavour are ingredients like green chillies, curry leaves, mustard seeds, oil, urad dal, salt, and ginger. This spicy, earthy, tangy, and slightly pungent combination can be enjoyed with rasam rice, appam, dosa, and idli.
Aamer Chutney
In West Bengal, semi-ripe mangoes are used to prepare this chutney. Adding a punch of flavours is panch phoron, a blend of five local spices. To make its profile more interesting, the fruit is also mixed with dry red chillies, salt, and ginger. It is aromatic, tangy, and subtly sweet, making it a perfect partner to pair with spicy and oily creations.
Goan-Style Mango Chutney
This Goan delight is prepared by blending ripe or semi-ripe mangoes with coconut vinegar, ginger, sugar, cloves, salt, cinnamon, and red chillies. It has a distinct aroma, fruity sweetness, and warmth from spices and red chillies. You can pair it with meat-based delicacies like fish fry, prawn curry and rice, mutton stew, etc.
Keri Ki Chutney
In North India, raw mangoes are the star ingredient of the chutney recipe. It is the most common recipe across states like Uttar Pradesh, Bihar, Punjab, and neighbouring areas. Roughly chopped mangoes are blended with jaggery, vinegar, red chilli powder, cumin powder, ginger, fennel powder, and cardamom. Keri or raw mangoes are often added to the coriander or mint chutney to add natural tanginess.
Ambyacha Loncha
This Maharashtrian pickle-chutney recipe is a must-try for every home chef if you love to experiment with ingredients. Raw mangoes are mixed with oil, fenugreek seeds, red chilli powder, salt, red chilli powder, asafoetida, mustard seeds, and turmeric powder. If you use mango slices without the skin, you can serve this pickle as chutney or blend the ingredients for a creamy consistency.
