Chutney is an all-time favorite sidekick dish that accompanies every cuisine. The best part about chutney is they can be made with different fruits, herbs, vegetables, and it always ends up winning hearts. Despite being a side dish, this could also be served as the hero dish on your plate. This might go unnoticed, but they set your taste buds in a fresh spicy, tangy mood. You can partner up these chutneys with any meal, especially with the not-so-interesting one! A simple, easy go-to chutney can turn a dish into a finger-licking delicacy.

Mooli Walnut Chutney

“Garma Garm khane ke Saath Thandi chutney” can balance your meal. This mooli chutney goes best with piping hot food (especially with Kashmiri food). You can add walnuts to it to make it crunchy.

Ingredients you need:

  • 1 radish (grated)
  • 10-12 walnuts (chopped)
  • 6 tbsp hung curd (thick yogurt)
  • 1 green chili (finely chopped)
  • 1 tsp coriander leaves (chopped)
  • Salt (to taste)

How to make mooli walnut chutney?

  1. Grate the radish, and squeeze them lightly. Remove the excess water from them.
  2. In a blender, add all the ingredients by excluding salt.  
  3. Transfer this to a bowl, add salt, and stir it gently. Grind it till all ingredients convert into a chutney.

Your mooli walnut chutney is ready.

Amla Chutney

Packed with the goodness of alma, sauf, and Brahmi leaves, this amla chutney is sweet and sour, accompanied with any dish.


  • 1 tbsp oil
  • 1 tbsp saunf
  • 1 cup amla (boiled)
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tbsp ghee
  • 1 tsp Brahmi leaves
  • Salt (to taste)

How to make amla chutney?

  1. In a pan, add heat oil, add saunf and stir it.
  2. Now in a pan, add the boiled amla. Toss them gently.
  3. Add dry spices, coriander, red chili, and salt. Cook them for a minute.
  4. Add Brahmi leaves and stir them. Let it cool.
  5. Take a blender, blend the mixture till it smooths thick.

Your amla chutney is ready!