Kotha Chutney

Kotha chutney is made from its namesake, a fruit known as kotha. Kotha is also known as, "wood apple." In Rajasthan, kotha chutney is very popular and in Gujarat it is used to accompany the traditional dish known as undhiyu/umbadiyu. I made this chutney from dry kotha powder since it is not available in America. The chutney is very easy to make with a few simple ingredients.

Prep time: 5 to 10 minutes
Cooking time: 5 minutes
Servings: 4

Ingredients:

• 2 tablespoons dry kotha powder
• 1 tablespoon grated gol/ jaggery/ gud (optional for sweetness)
• 1-1/2 teaspoon cumin seeds
• 1 medium red capsicum
• 1-1/2 teaspoon red chili powder
• Salt to taste

Directions:

1. In a mixer, add red capsicum (cut the stem), cumin seeds, red chili powder, gol, kotha powder and salt. 
2. Add a little water (2 tablespoons) and blend it in the mixer. 
3. Chutney is now ready to serve.
4. Serve with matla undhiyu or any Indian meal. Also works well with any kind of chaat.

Rotla Dressing

This traditional Marwari dressing is paired with chaptiwala rotla and will totally transform your meal. It may also be a garnish with dal-baati (another traditional Marwari dish) or on bhakri. Comprised of ginger, garlic, turmeric and green chilies, it'll greatly enhance flavor while also providing an appealing color palette to your meal.

Prep Time: 15 minutes
Cooking Time: 3 minutes
Servings: 4

Ingredients:

• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1/2 tablespoon minced fresh turmeric
• 1 teaspoon fresh minced green chilies
• 2 tablespoons ghee (purified butter)
• salt to taste

Note: Do not use a mixer to chop. Ingredients should be chopped with knife on cutting board. 

Directions:

1. In a ladle, add ghee, ginger, garlic, turmeric and green chilies.
2. On low heat, sauté for 2 to 3 minutes. Add salt and sauté for a few seconds longer.
3. Dressing is ready to serve.

South Indian Coconut Chutney

South Indian coconut chutney is a favorite of mine because of how good it tastes and how easy it is to make. Essentially, it's a blend of fresh coconut with chilies, ginger and a mix of tempered mustard seeds. Special to this recipe and the source of the taste you will love are the additions of roasted chana dal, tamarind paste, cumin seeds, garlic and curry leaves. Coconut chutney is a perfect accompaniment to the staple varieties from South India such as Dosas, Idlis and Vadas. Your meal will be complete with this chutney!

Prep time: 10 minutes
Cooking time: 5 minutes
Serving: 4

Ingredients:

For the chutney:

• 1 cup fresh grated coconut
• 2 tablespoons roasted chana dal
• 2 to 3 green chilies 
• 1/2 inch ginger
• 1/8 teaspoon tamarind paste
• 1/2 clove garlic (optional)
• 1/2 teaspoon cumin seeds
• salt to taste

For the tempering/tadka:

• 1 teaspoon urad dal (split, skinned black gram dal)
• 1/2 teaspoon mustard seeds
• 6 to 7 curry leaves
• Pinch of asafoetida
• 2 to 3 dry red chilies
• 1 1/2 tablespoon oil

Directions:

1. Grind together all of the chutney ingredients with a small amount of water until it has a smooth consistency
2. Heat oil in a small pan and add the mustard seeds. When the seeds crackle, add the urad dal and fry until the it becomes light brown
3. Then add curry leaves, dry red chili and asafoetida
4. Fry for a minute and then pour the tempering on the coconut chutney and mix it well
5. Chutney is ready to serve with your favorite South Indian dishes

Red Garlic Chutney

I learned this recipe from my father. He used to tell me what to add in the chutney to make it tasty. It is a simple and easy to make chutney that is very popular in India and can be used in many different ways.  It can simply change the taste and flavor of snacks, bhel and chaats to make them tastier. You can also eat with your daily food like roti and  vegetables.

Prep Time: 5 minutes
Making time: 10 minutes
Serving: 4

Ingredients:

• 1 whole pod of garlic
• 2 medium green chillies
• 5 teaspoons red chilli powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 2 tablespoons chopped green coriander leaves
• salt to taste

Directions:

1. Remove the skin of garlic cloves
2. In a food processor first add garlic and green chillies and grind
3. Add red chili powder, coriander powder, cumin powder, salt and grind
4. Add green coriander leaves and continue to grind
5. Hot and spicy chutney is ready to eat

Notes:

- For bhel and chaat add water in the chutney, mix it well and than use it.

- You can use a mortar and pestle instead of food processor. I actually find that using the mortar and pestle makes it taste so much better - it's definitely worth the effort! 

- Do not use mixer / blender as the chutney won't taste the same. Only use a food processor or mortar and pestle

It will stay fresh for one week in a refrigerator 

Red Pudina/Mint Chutney

Mint chutney is probably one of the most famous chutneys in north India. Pudina/Mint chutney is very
aromatic, refreshing, tangy and cooling. I also learned this recipe from my father. Usually people make green mint chutney, but personally I like this red chutney with my meal whether it is lunch or dinner.

Prep Time:  10 minutes
Making time: 10 minutes
Serving: 4

Ingredients:

• 2 cup pudina/mint leaves (wash and clean)
• 1/2 cup green chopped coriander leaves (wash and clean)
• 2 green medium chillies
• 1/2 tablespoon lemon juice
• 4 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• salt to taste

Directions:

1. In a food processor first add mint leaves, green chili and grind
2. Add red chili powder, coriander powder, cumin powder, salt and mix it
3. Add lemon juice and chopped green coriander leaves
4. Mix well in food processor
5. Chutney is ready to eat

Notes:

- Use food processor or mortar and pestle (Do not use a mixer/ blender for making a chutney as it won't taste same.

- It will stay fresh for one week in the refrigerator 

Date and tamarind Chutney/ Khujur imli Chutney

This chutney is sweet and tangy, made from dates, tamarind and jaggery. This chutney is a very essential ingredient in chaats like bhelpuri, panipuri, samosa, fritters and dahi vadas.


Prep time: 5 minutes
Cooking time: 20 minutes
Serving: 4

Ingredients:

• 11/2 cup chopped pitted dates
• 1/4 cup tamarind pulp (or you can use 1/2 cup of fresh dry tamarind)
• 1/2 cup gor/gol/jaggery (cut)
• 2 teaspoon red chilli powder
• 2 teaspoon cumin powder (roasted and coarse)
• 1 teaspoon coriander powder
• 1 teaspoon black salt powder (optional)
• 4 cups of water
• salt to taste

Directions:

1. Heat 4 cups of water in a saucepan on medium heat
2. Add dates and cook in the water until soft and tender (if you are using fresh dry tamarind than also add with dates)
3. Add gor/gol/jaggery, tamarind pulp, red chilli powder, cumin powder, black salt and regular salt
4. Simmer for another 5 minutes
5. Turn off the heat and cool the chutney mixture and puree into a fine paste with handblender or blender
6. Strain the chutney mixture in fine sieve to remove any residue
7. Chutney is ready to serve

Notes:

For chutney consistency, extra water may be used. The chutney may be stored in a deep freezer long term.

Bombay Golden Bhel Chutney

This chutney is very easy to make and it is very hot and spicy. This is a recipe I learned watching our building's bhelwala, while he was making it in the morning. I modified the recipe a little bit and it came out nice and tasty. I lived at Sickanagar, in Bombay, eating golden bhel for so many years. The bhelwala is extremely popular for his golden bhel.


Prep time: 10 minutes
Making time: 10 minutes
Servings: 4


Ingredients:

• 1 cup bhavnagri gathia
• 10 to 12 small hot chillies (if u want less spice, add less chillies)
• 1/2 cup chopped fresh coriander leaves (washed and cleaned)
• 1 1/2 teaspoon fresh lemon juice
• 1 pinch turmeric powder
• salt to taste

Directions:

1. In a food processor, add bhavnagri gathia, green chillies, lemon juice, turmeric powder
2. Grind it, add salt and green coriander leaves
3. Mix well in a food processor. It will form a ball
4. Your chutney is ready to use

Notes:

When you want to use the chutney for making bhel/sevpuri, add water to the desirable consistency you want (thick or thin) You may keep it in the refrigerator for up to two weeks (dry; without adding water).

Coriander Green Chutney

Green chutney is great with so many dishes. It is the most favorite Indian accompaniment. Sandwiches, samosas, dhoklas, chaats etc, are all incomplete  without this chutney. This chutney can be stored and refrigerated for up to a week.



Prep time: 10 minutes
Making time: 5 minutes
Serving: 4

Ingredients:

• 2 cups chopped coriander leaves (cleaned and washed)
• 6 small chillies (if you want it more spicy add more green chillies)
• 6 cashews
• 1 teaspoon lemon juice
• salt to taste

Directions:

1. Combine all the ingredients in a blender
2. Grind to a smooth paste in a blender with very little water (about 2 tablespoons water)
3. If you have a Blendtec or Vitamix machine, you don't need to add water.
4. The consistency of the chutney should be thick
5. Refrigerate and use as required. 

Green Sandwich Chutney, Bombay Style

In Bombay, there are street vendors on every corner selling sandwiches and other popular Indian dishes.

I learned this chutney recipe while observing the sandwich guy by my building. To my surprise, he barely used coriander leaves. Instead he was using the coriander stems and spinach leaves. When I asked him why, he said - 'I'm here to make money and I can't afford to use coriander leaves!'

I hope you like this quick and easy recipe, but be careful - it can be very spicy!

Prep time: 10 minutes
Making time: 10 minutes
Serving: 4


Ingredients:

• 1 cup coriander leaves (clean and washed)
• 1/2 cup spinach leaves (clean and washed)
• 5 to 6 hot small chillies
• 2 bread slices
• 2 teaspoons lemon juice
• salt to taste
• A little water for grinding

Directions:

1. In a mixer, grind all of the ingredients to a smooth paste. The consistency of the chutney should be thick

You can keep the chutney in a bowl, refrigerate and use as needed