Three Types of Chutney: Udipi Special
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Intro: Counted amongst the biggest favourites in Indian cuisine, anywhere in the world, are the different types of chutneys that are prepared as accompaniments to various dishes across the length and breadth of the country. Chutneys can be roughly considered the equivalent of dips in the West. They come in dry as well wet forms and are a mix of spices, herbs, with a base of lentils, sometimes. They are usually prepared fresh. The recipes included herein are for three different varieties of chutneys and use peanuts, gram dal and niger seeds as their base respectively, with the spices and herbs being more or less the same. They are easy and hassle-free to make and delicious with any Indian meal. 

Origin of Chutney  

Originating in India, the Chutney is a spread used as an accompaniment in the vast culinary world of the Indian cuisine. It comes in a variety of forms and primarily as an appetizer to any meal.  The base of a chutney ranges from herbs like coriander, mint, curds, tomatoes, peanuts, cucumbers coconuts and lentils too. Usually made fresh, the chutney is effective as an appetizer.

Preparation time: 10 minutes each

Cooking: 5-7 minutes each 

Quantity: Makes 200 gms each (approx.) 


For Peanut Chutney

    1 cup – Raw peanuts 

    8-10 garlic cloves 

    1 tsp – cumin seeds

    1tbsp – red chilly powder 

    5-10 - curry leaves

    1tsp – salt 

Putani Chutney

    1 cup – Roasted gram or Chana dal 

    8-10 garlic cloves 

    1 tsp – cumin seeds

    1tbsp – red chilly powder 

    1 tsp salt

Gurellu Chutney

    1 cup - Gurellu or Niger seeds 

    6 - 8 - garlic cloves 

    1 tsp – cumin seeds

    1 – 1.5 tbsp – red chilly powder 

    1 - tsp salt 


Peanut Chutney

    In a pan, take one cup raw peanuts and roast them on medium flame

    Keep stirring till they turn crisp and their skins start to peel off 

    Let the peanuts cool down and then taking small batches of peanuts, rub them between your palms to take off the peels. Once the whole quantity is done, discard the peels 

    Transfer to a mixer

    Add garlic cloves

    Curry leaves



    Red chilly powder and grind. 

    Do not run the mixer continuously as it will release the oil in the peanuts. Run it intermittently till it is powdered

Putani Chutney 

    Take one cup of Putani or chana dal and roast on medium flame for about 3 minutes. Don’t change the colour to brown.

    Transfer to mixture. 

    Add cumin and Red chilly

    Salt to taste 

    and grind to coarse powder

Gurellu/Niger seeds Chutney

    Put one cup of Niger seeds in a pan and dry roast them on medium flame. Let it cool down

    Transfer to a mixer grinder

    Add cumin


    Red chilly

    Garlic cloves


    Grind to a fine powder


Given the kind of ingredients that the chutneys contain – coriander seeds, cumin seeds, coconuts, peanuts, chillies, asafoetida, curry leaves and mint etc, they are routinely associated with promotion of good health, increased immunity, improvement in digestion and healthy blood flow. As most are plant-based and made fresh (cutting out the need for preservatives) it makes them a great choice for vegans too.