Nine unique recipes for spicy and delicious chutney

Onmanorama Food lists some of the tasty chutney you could try at home to make your cooking style different everyday. These nine recipes will be always handy when it comes to surprising your guests.

1. Yam chutney

Ingredients

1 kg yam (cut into pieces)

1 tbsp roasted chili powder

Tamarind to taste

Salt as required

1/4 cup sesame oil

1 tsp asafoetida

2 tsp mustard seeds

2 tsp urad dal

4 dried chillies (split in half)

Preparation

Cook the yam pieces in steam

Add the roasted chilli powder, tamarind and salt as required

Grind it into a fine paste without adding any water

Heat sesame oil in a pan

Add asafoetida, mustard seeds, urad dal and dried chilies split in half

Roast well

Add the yam mixture into it and sauté until the oil separates

Store in glass containers when the chutney cools down.

2. Papad chutney

Ingredients

3 papad (fried in coconut oil)

6 dried chillies

8 shallots

1 small piece tamarind

1 inch ginger (chopped)

4 curry leaves

Coconut oil as required

Preparation

Heat coconut oil in a pan

Add the dried chillies and shallots

Roast well

Add the tamarind, chopped ginger and curry leaves

Sauté well

Add salt as required and grind the masala into a fine paste

Crumble the fried papads and add it into the masala

Mix everything well

Tastes best with dosa and rice.

3. Beetroot chutney

Ingredients

1 beetroot (peeled and cut into pieces)

5 shallots

4 green chillies

2 bunches curry leaves

3 tbsp curd

Salt as required

Preparation

Cook the beetroot pieces

In a blender, add all the ingredients together and grind into a fine paste.

4. Yam stem chutney

Ingredients

1 cup yam stem (finely chopped)

2 tbsp moong dal

1/4 cup sesame

6 dried chillies

10 black pepper corns

1 tsp fresh leaves of Malabar Tamarind (grind into paste)

5 shallots (crushed)

2 tbsp coconut oil

1 bunch curry leaves (chopped)

Salt as required

Preparation

In a heated pan, add the urad dal, sesame, dried chillies and black pepper corns

Roast well without adding any oil

Grind this into fine powder

Into this powder add finely chopped yam stem, paste of Malabar Tamarind paste, crushed shallots, coconut oil and curry leaves

Mix well with hands

Place this chutney in a steamed banana leaf

Cover and tie the banana leaf packet with plantain thread

Cover it again with another steamed banana leaf and tie it up

Heat a mud vessel

Keep the banana leaf packet with the yam stem chutney on it

Roast well by flipping it

Take off the heat when the outer banana leaf begins to burn.

5. Dried shrimp chutney

Ingredients

100 gm dried shrimp (remove the head and tail, clean it and fry it)

5 dried chillies (roasted on charcoal)

5 shallots

1/2 raw mango

Bird eye chillies as per taste

7 cloves garlic

Salt as required

1 small piece ginger

1 bunch curry leaves

1/2 grated coconut

Preparation

Grind the roasted chillies, shallots, raw mango, bird eye chillies, ginger, garlic, curry leaves and salt as required

Add the grated coconut and fried shrimp into the previously prepared mixture

Grind everything well.

6. Passion fruit chutney

Ingredients

2 raw passion fruits

4 bird eye chillies

3 shallots

1 piece ginger

1/2 grated coconut

Salt as required

Preparation

Cut the passion fruit into pieces

In a blender add the passion fruit pieces with the skin

Blend into a paste

Add the bird eye chillies, shallots, ginger, grated coconut and salt as required

Grind everything well.

7. Eggplant chutney

Ingredients

1 eggplant

2 shallots

1 bunch curry leaves

4 bird eye chillies

A small ball of tamarind (optional)

Coconut oil as required

Salt as required

Preparation

Cover the eggplant in a banana leaf and roast over flame

Remove the skin of the eggplant and scoop out the flesh

In a mortar and pestle add shallots, curry leaves and bird eye chillies

Crush well

Add this into the eggplant

Mix well

Add tamarind (optional), coconut oil and salt as required

Stir everything well.

8. Horse gram chutney

Ingredients

1 cup horse gram

7 dried chilies (roasted on flames)

6 shallots

1 piece ginger

1/2 cup grated coconut

2 bunches curry leaves

Salt as required

A small ball of tamarind

Preparation

Roast the horse gram and grind into fine powder

Grind the roasted dried chillies, shallots, ginger, grated coconut, curry leaves, tamarind and salt without adding water

Add horse gram powder into it and grind everything well.

9. Gooseberry chutney

Ingredients

2 gooseberries

1/4 of a coconut (grated)

8 dried chillies

2 bunches curry leaves

Salt as required

2 tsp curd

Preparation

Grind the gooseberries, grated coconut, dried chillies, curry leaves and salt without adding water

Add curd into this mixture and stir well

This chutney could be used with or without pouring mustard tempering over it.