Chutneys made with a variety of ingredients are an integral part of the tribal cuisine. It is assumed that the early tribal communities had made delicious chutneys even before it became popular in other cuisines as well. A day in the lives of the tribal people wouldn't pass without having at least a meal with some sort of chutney as an accompaniment. The tribal people call their chutneys as bajji.

Thenga bajji, neelga (nellikka) bajji and thakkavichu bajji are some of the delicious bajji varieties in the tribal cuisine. Neelga is the good old gooseberry while thakkavichu is the protein rich jackfruit seed. Banayay or egg plant chutney too is a tasty dish.

The vettakuruma tribal community is known for their unique and mouth watering bajji recipes. They have a special skill to turn any food item or ingredient into a delicious bajji.

Kattubanay bajji, thakkavichu bajji and nandu are prepared by roasting the ingredients in a wood fire stove where there is hot coal and ash. Kattu gaypuli or tamarind, bird chillies or jirmakkugay too are added. All these ingredients are then ground into coarse chutney using a stone grinder called kiru arlil.

Kasumbalay made with ripe and sweet mangoes too can be turned into a delicious bajji. The dish flavoured with crushed salt and dried chillies is an excellent remedy for fever and cough.

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