20 Easy Chutney Recipes to Serve with Breakfast and Snacks

Chutney is a quintessential side dish in Indian cuisine that gives a pleasant jolt to your taste buds and scores big with almost all types of snacks and meals.

The aromatic, tangy, savory and sweet taste of the chutney enhances the flavors and turns even a boring dish into a delicacy.

Chutney can be prepared with a whole range of ingredients such as herbs, vegetables, spices, raisins and fruits. Some of the common ingredients used to prepare chutney are coconut, mango, tamarind, ginger, garlic, coriander, mint, peanut, chilies and tomato.

Chutney is marked for its distinct tangy-sweet taste that works as an appetizer and helps to promote appetite and support digestion.

The combination of spices, salt, oils and acidic ingredients used to prepare chutney preserve the main ingredient and increase its shelf life. So, you can prepare a batch during the weekends and serve it throughout the week.

In this article, we bring to you 20 of the most popular and easy Indian chutney recipes that you can serve with snacks and breakfast.

Easy Chutney Recipes

Tips for Making Perfect Chutney

  • Because most Chutney recipes contain tamarind, lemon juice and other acidic ingredients, it is important to prepare and store the chutney in non-reactive contains such as glass or wood. Aluminum containers and utensils are a strict no-no.
  • It is best combine the herbs, vegetables, spices and other flavorings in the recommended properties in order to have the perfect taste. Control the temptation to add more spices or salt.
  • If a chutney is too hot then you can add mint to it to tone down the spiciness.
  • You can use coriander to render a unique flavor to your chutney.
  • Peeling the coconut meat with the end of a spoon or ladle and then grating it makes it much easier to grind.
  • Make it a point to use fresh grated coconut for each batch of chutney.
  • It is best not to microwave or reheat frozen coconut flakes to bring it to room temperature. Reheating releases more oil and renders a coconut oil smell to it.
  • If you are making a white chutney, then limit the use of green chilies, use red chilies in tempering to increase the spiciness.
  • Sauté the coriander and mint leaves in little oil before grinding them and add a pinch of turmeric and sugar to it in order to get bright green chutney.

20 Delicious and Easy Chutney Recipes

1. Coconut Chutney

Total Time – 10 minutes

Recipe Type – Side Dish

Cuisine – South Indian

Serves – 1 medium bowl

Ingredients –

  • Grated coconut (Fresh/Frozen)
  • Roasted Bengal Gram/Chana Dal
  • Chopped ginger
  • Chopped green chili
  • Curry leaves
  • Oil (Coconut/Sunflower)
  • Salt

This is a quick and easy hotel style coconut chutney that you can make in your home and serve with Idli, Dosa, Medu Vada, Upma and Uttapam. This coconut chutney requires only a few ingredients but the end result is brilliant. The curry leaves used in this chutney are tempered with oil which helps to bring out the flavors. The addition of Bengal Gram gives a nice grainy texture and thickness to the chutney.

The best thing about this chutney is that it requires no prior preparation and can be prepared in a jiffy. The use of coconut oil/sunflower oil for tempering the curry leaves helps to keep it light and low in calories. You can adjust the hotness of the chutney reducing the amount of green chilies.

You can get the full recipe at – vegrecipesofindia

Coconut Chutney

2. Coriander Chutney/Dhania Chutney

Total Time – 10 minutes

Recipe Type – Side Dish

Cuisine – Indian

Serves – 4 persons

Ingredients –

  • Coriander leaves
  • Peanuts
  • Green chili
  • Ginger
  • Garlic
  • Coconut
  • Lemon
  • Sugar
  • Salt

Coriander chutney or Green chutney is a popular side dish all over India that is served with all types of savory snacks such as veg sandwich, pakora, aloo tikki burger, samosa, pani-puri, etc. The green chutney has a distinct mellow savory, tangy and sweet taste and distinct coriander aroma. The inclusion of peanuts and coconut adds a nice thickness and texture to the chutney.

The Coriander Chutney requires not sautéing or frying of the ingredients; all you need to do is put all the ingredients in the grinder and grind them to form a thick paste. Coriander chutney does not make use of any oil which helps to keep it low in calories. You can store the Coriander Chutney in the refrigerator for 3 to 4 days.

You can get the full recipe at – werecipes

Coriander ChutneyDhania Chutney

3. Mint Chutney/Pudina Chutney

Total Time – 7 minutes

Recipe Type – Side Dish

Cuisine – South Indian

Serves – 4 persons

Ingredients –

  • Fresh mint/Pudina leaves
  • Fresh coconut chopped
  • Channa dal/Bengal Gram (Dry roasted)
  • Cumin
  • Ginger or Garlic
  • Salt
  • Green chilies
  • Lemon juice/Tamarind paste

For Tempering (Optional):

  • Oil
  • Red chili
  • Mustard
  • Urad dal
  • Asafetida

The flavorful and refreshing Mint Chutney is the perfect accompaniment for all types of savory evening snacks including Idli, Dosa and Vada. You can also make the Mint Chutney without the tempering and coconut which makes it suitable for kebabs and tandoor items. It can also be used as a healthy sandwich spread instead of mayonnaise or readymade sauces.

Mint or Pudina is known for its appetizing flavors that supports digestion and reduces the chances of digestive disorders. The combination of coconut and lentils gives a nice creamy texture and light green color to the chutney. You can adjust the spiciness of the chutney by reducing the amount of red and green chilies.

You can get the full recipe at – indianhealthyrecipes

Mint ChutneyPudina Chutney

4. Tamarind Chutney/ Sweet Chutney

Total Time – 20 minutes

Recipe Type – Side Dish

Cuisine – North Indian

Serves – 1/2 cup

Ingredients –

  • Tamarind/Imli
  • Jaggery
  • Raisins
  • Rock salt
  • Red chili powder
  • Cumin powder
  • Cardamom powder

Sweet and tangy Tamarind chutney is an important ingredient for Chaat, bhel puri, Dahi vada and kachori. It is extremely easy to make and it has a good shelf life, so you can make it in large quantity and store it in the refrigerator for up to 1 month. You can also use dates instead of raisins to give it a touch of sweetness.

Using jaggery instead of sugar in this recipe notches up its health quotient. No oil is used in this recipe thus, keeping it light and low in calories. Tartaric acid present in tamarind works as a powerful antioxidants and helps to neutralize the damage caused by free radicals.

You can get the full recipe at – indiankhana

Tamarind Chutney Sweet Chutney

5. Spicy Garlic Chutney/Kara Poondu Chutney

Total Time – 10 minutes

Recipe Type – Side Dish

Cuisine – South Indian

Serves – 2

Ingredients –

  • Fresh garlic cloves
  • Dry red chilies
  • Tamarind
  • Gingili oil
  • Salt

The spicy and flavorful Garlic chutney makes a delicious side dish with idli, dosa, adai and curd rice. It also tastes amazing when served with hot steamed rice. This chutney is exceptionally easy to make and requires only 4 basic ingredients. You can temper the chutney with curry leaves and mustard seeds to enhance the flavors.

The spicy garlic chutney has a long shelf life and it keeps fresh for a week when stored in a refrigerator. Garlic is a excellent source of antioxidants and it has potent antibacterial and anti-fungal properties that helps to keep infections at bay. Garlic also reduces the risk of heart diseases by reducing cholesterol level in blood and relieving hypertension.

You can get the full recipe at – sharmispassions

Spicy Garlic ChutneyKara Poondu Chutney

6. Onion Chutney/Vengaya Chutney

Total Time – 15 minutes

Recipe Type – Side Dish

Cuisine – Indian

Serves – 3

Ingredients –

  • Small onions/Shallots
  • Red chilies
  • Tamarind
  • Salt

To Temper:

  • Oil
  • Mustard
  • Urad dal
  • Curry leaves

Sweet and spicy Onion Chutney works as a great substitute for the classic coconut or tomato chutney and tastes delicious with Idli and Dosa. It is also served as a side dish with appam and upma. The combination of onions, red chilies, tamarind and urad dal creates a combination of tangy, sweet and savory taste, while the mustard and curry leaves tempering renders an irresistible aroma to it.

If you don’t get shallots then you can also use large onions to prepare this chutney. Shallots are rich in protein, vitamins, minerals and antioxidants that increases blood circulation, boosts energy levels, helps to regulate blood sugar and cholesterol, reduces stress and reduces the risk of certain types of cancer.

You can get the full recipe at – rakskitchen

Onion ChutneyVengaya Chutney

7. Tomato Chutney

Total Time – 25 minutes

Recipe Type – Side Dish

Cuisine -South Indian

Serves – 1.5 cups

Ingredients –

  • Chopped ripe tomatoes
  • Freshly cracked black pepper
  • Mustard seeds
  • Cumin seeds
  • Ghee
  • Turmeric powder
  • Coriander leaves
  • Salt

South Indian Tomato Chutney or Thakkali Chutney is an exceptionally flavorful and delicious side dish but it does not make use of onion, garlic or coconut. It is served as a side dish with dosa, idli, pongal and chapati and other savory breakfast dishes. Once prepared and cooked, you can store the Tomato Chutney in an airtight container in the fridge for up to 4 days.

You can also use vegetable oil instead of ghee if you are counting calories, but the ghee gives a distinct flavor to the chutney. If want to add onion and garlic to the recipe then it is best to add it to the oil before the tomatoes, because once the tomatoes are added, it releases a lot of water and it stops the sautéing process.

You can get the full recipe at – cookingandme

Tomato Chutney

8. Peanut Chutney/Groundnut Chutney

Total Time – 25 minutes

Recipe Type – Side Dish

Cuisine -South Indian

Serves – 6

Ingredients –

  • Peanuts
  • Oil
  • Garlic cloves
  • Red chilies
  • Onions
  • Tamarind
  • Jaggery
  • Salt

For Tempering:

  • Oil
  • Red chili
  • Curry leaves

Andhra style Peanut Chutney or Groundnut Chutney makes a perfect accompaniment for Idli, Dosa and Uttapam. This addition of garlic, onion and curry leaves renders some irresistible flavors to the chutney. Tamarind and jaggery gives a nice balance of tangy and sweet taste to it. The rich and creamy texture of the chutney makes it a popular breakfast side dish.

Peanuts are a rich source of protein, healthy fats and various other nutrients that aids weight loss and reduces the risk of cardiovascular disease. You can cut out the tempering and serve it as is if you want to go low on the oil and spices.

You can get the full recipe at – kannammacooks

Peanut ChutneyGroundnut Chutney

9. Mango Chutney

Total Time – 15 minutes

Recipe Type – Side Dish

Cuisine -South Indian

Serves – 3

Ingredients –

  • Raw mango
  • Fresh grated coconut
  • Gram dal
  • Urad dal
  • Dried red chilies
  • Asafetida
  • Salt

For tempering:

  • Mustard seeds
  • Asafetida
  • Curry leaves
  • Oil

This spicy and savory Andhra style Mango Chutney goes really well with steamed rice. It also makes a perfect side dish of Idli and Dosa. The combination of raw mangoes and red chilies gives a tangy-spicy taste to the chutney. The mustard and curry leaves tempering brings out the appetizing aromas of the chutney.

There are various ways to make mango chutney and it can be made with raw mango, semi-ripe mango and even ripe mangoes. The fresh coconut and lentils add a nice thick texture to the chutney and tones down the sour taste of the semi-ripe mango. You can also add a bit of jaggery to the mango to cutout the sourness.

You can get the full recipe at – cookclickndevour

Mango Chutney

10. Curry Leaves Chutney

Total Time – 5 minutes

Recipe Type – Side Dish

Cuisine – Indian

Serves – 1/2 cup

Ingredients –

  • Curry leaves
  • Fresh grated coconut
  • Mint leaves
  • Green chilies
  • Ginger
  • Tamarind pulp
  • Salt

For tempering:

  • Coconut oil
  • Curry leaves
  • Urad dal
  • Mustard seeds
  • Asafetida

The flavorful and tasty Curry leaves chutney is served as a side dish with dosa, appam, idli, idiypappam and roti. The basic ingredients required for this chutney are curry leaves, coconut, mint leaves and chilies that combine together to create a mouth watering taste, rich texture and irresistible aromas. You can leave out the tempering if don’t want to use oil in your cooking.

Curry leaves are a potent source of minerals, vitamins and antioxidants that helps to relieve anemia, keeps blood sugar levels under control, aids digestion and lowers cholesterol levels in the blood.

You can get the full recipe at – flavorsofmumbai

Curry Leaves Chutney

11. Carrot Chutney

Total Time – 25 minutes

Recipe Type – Side Dish

Cuisine – Indian

Serves – 3-4

Ingredients –

  • Carrot
  • Small onion
  • Urad dal
  • Red chilli
  • Tamarind
  • Salt
  • Oil
  • Mustard seeds
  • Curry leaves

Spicy and tangy carrot chutney works as a great replacement for the regular tomato chutney and acts as a perfect side dish for Idli, dosa and Paratha. Carrot chutney is an interesting and delicious way to add more carrots to your kid’s diet. It is simple and easy to make with no prior preparations and requires only a few ingredients.

Carrots used in this recipe are a great source if beta carotene, vitamin C and fiber that improves skin health, prevents premature skin aging, boosts the immune system, detoxifies the body and improves digestion. The minimal use of spices in this recipe helps to keep it light and low in calories.

You can get the full recipe at – jeyashriskitchen

Carrot Chutney

12. Red Capsicum Chutney/Red Bell Pepper Chutney

Total Time – 25 minutes

Recipe Type – Side Dish

Cuisine – Indian

Serves – 4

Ingredients –

  • Red capsicum
  • Tomato
  • Garlic
  • Dry red chilies
  • Salt
  • Tamarind
  • Oil
  • Mustard seeds
  • Urad dal

Red capsicum chutney is perfect for those who like mild spicy but colorful side dish with their snacks and breakfast. The red capsicum, tomato and dry red chilies give a bright red color to the chutney while keeping it low in spiciness. The tamarind and tomato add a nice tangy taste to the chutney and neutralizes the hotness of the pepper. This chutney can be used as a dip and a spread.

Red capsicum used in this recipe are loaded with antioxidants, B-vitamins and minerals such as manganese, calcium, iron, magnesium, phosphorus, potassium and zinc that aid weight management, support the immune system, reduces the risk of breast cancer and develops strong bones and connective tissues.

You can get the full recipe at – yummytummyaarthi

Red Capsicum ChutneyRed Bell Pepper Chutney

13. Ginger Chutney/Allam Pachadi

Total Time – 25 minutes

Recipe Type – Side Dish

Cuisine – South Indian

Serves – 1 cup

Ingredients –

  • Ginger
  • Urad dal
  • Whole dry red chilies
  • Tamarind
  • Jaggery
  • Mustard seeds
  • Salt
  • Oil

Ginger Chutney makes a spicy and savory side dish for idli, dosa, thepla and pesarattu. The mixture of jaggery and tamarind renders a nice sweet-tangy taste to the chutney. The urad dal gives some volume and consistency to it. This chutney has a long shelf life and stays fresh for 3-4 days even at room temperature. You must dry roast the urad dal and red chilies over low flame otherwise it may burn or develop a darkened color that will darken the color of the chutney.

Ginger is extremely beneficial for relieving chronic indigestion. Ginger speeds up the emptying of the stomach and helps to cure stomach discomfort. Ginger also helps to treat nausea and vomiting.

You can get the full recipe at – ticklingpalates

Ginger ChutneyAllam Pachadi

14. Sweet potato Chutney

Total Time – 10 minutes

Recipe Type – Side Dish

Cuisine – South Indian

Serves – 3

Ingredients –

  • Medium sized sweet potato
  • Urad dal (spilt black gram)
  • Dry red chilies
  • Tamarind
  • Freshly grated coconut
  • Oil
  • Mustard seeds
  • Asafetida
  • Curry leaves
  • Salt

The sweet and tangy Sweet Potato Chutney is a versatile side dish that goes well with rice, roti, chapati and dosa. You can also add some jaggery to the chutney to enhance the sweetness without adding empty calories. You can boil and mash the sweet potatoes instead of using them raw in order to speed up the cooking process.

Sweet potatoes are a nutritious vegetable filled with fiber, beta carotene, vitamins A and C and powerful antioxidants. All these nutrients support various functions of the body such as formation of bone and tooth, supporting digestion, blood cell formation, reducing the risk of cancer, boosting energy levels, improving immune function and supporting cardiovascular health.

You can get the full recipe at – hebbarskitchen

Sweet potato Chutney

15. Brinjal Chutney/Vankaya Pachadi

Total Time – 25 minutes

Recipe Type – Side Dish

Cuisine – South Indian

Serves – 3

Ingredients –

  • Brinjal/Eggplant
  • Asafetida
  • Cumin seeds
  • Dry red chilies
  • Curry leaves
  • Peanuts
  • Garlic cloves
  • Ginger
  • Tamarind
  • Tomato
  • Jaggery
  • Cooking oil
  • Salt

For tempering:

  • Mustard seeds
  • Urad dal (Split black gram)
  • Dry red chili
  • Curry leaves
  • Cooking oil

Brinjal Chutney is an indispensible South Indian side dish that is often served with a meal comprising of rice, roti and chapati as well as with snacks such as idli, dosa, vada or uttapam. The combination of jaggery and tamarind render a balance of sweet and tangy taste. You can always use lemon juice as a substitute for tamarind. Light weight and bigger sized brinjal that have less seeds are best suited for this chutney.

Eggplant or brinjal is a potent source of vitamin K, fiber and bioflavonoids that improve cardiovascular health, reduce cholesterol and control diabetes. It can also protect against colon cancer, nourish the brain and improve blood circulation.

You can get the full recipe at – foodviva

Brinjal ChutneyVankaya Pachadi

16. Bottle Gourd Chutney/ Sorakaya Pachadi

Total Time – 15 minutes

Recipe Type – Side Dish

Cuisine – South Indian

Serves – 4-5

Ingredients –

  • Bottle gourd
  • Grated coconut
  • Coriander leaves
  • Urad dal (Split black gram)
  • Chana dal (Split chickpea)
  • Red chilies
  • Salt
  • Tamarind
  • Asafetida
  • Cooking oil

Bottle Gourd Chutney or Sorakaya Pachadi is a popular South Indian side dish that is served with steamed rice, idli and dosa. The freshly grated coconut and the roasted lentils add a nice thick texture and tropical aroma to the chutney. You can skip seasoning the chutney if you want to keep it healthy and low in calories.

Bottle gourd contains 90% water and extremely easy to digest. Fibers and minerals in bottle gourds promote better digestion and relieve constipation and flatulence. It reduces the chances of urinary tract infection and lowers high blood pressure. It helps to maintain optimum heart health and reduces inflammation of liver.

You can get the full recipe at – udupi-recipes

Bottle Gourd Chutney Sorakaya Pachadi

17. Beetroot Chutney/Beetroot Thogayal

Total Time – 25 minutes

Recipe Type – Side Dish/Lunch

Cuisine – South Indian

Serves – 4

Ingredients –

  • Beetroot
  • Red chilies
  • Grated coconut
  • Tamarind
  • Salt
  • Curry leaves
  • Oil

Beetroot Chutney or Beetroot Thogayal is a spicy, colorful and delicious side dish that can be served with rice for lunch or as a dip with dosa or idli. The combination of beetroot and coconut gives a nice coarse texture and volume to the chutney. The tamarind adds a nice tanginess to it. This chutney calls for only 5 to 6 ingredients but the taste is simply amazing.

Nitrates present in beets lower blood pressure and also boost stamina and energy levels. Compound betaine in beets fights inflammation, protect the cells and reduces the risk of chronic diseases. Beets are packed with fiber, vitamin C and potassium and it works wonders for detoxifying the body and removing toxins from the system.

You can get the full recipe at – nithyascorner

Beetroot ChutneyBeetroot Thogayal

18. Radish Chutney/ Mullangi Pachadi

Total Time – 15 minutes

Recipe Type – Side Dish

Cuisine – South Indian

Serves – 4

Ingredients –

  • Radish
  • Onion
  • Tomato
  • Dry red chilli
  • Garlic
  • Tamarind
  • Cilantro
  • Shredded coconut
  • Curry leaves
  • Chana dal
  • Urad dal
  • Oil

To Temper:

  • Oil
  • Mustard seeds
  • Curry leaves

Radish Chutney or Mullangi Pachadi makes the perfect accompaniment for Idli, Dosa, Chapati and Curd Rice. The tamarind and red chilies add a nice tangy and spicy taste to the chutney while the coconut renders a nice flavor and some thickness to it. You can serve the chutney without the tempering if you want to keep it low in oil.

Radish is a good source of vitamin C that helps to build and repair tissues and blood vessels and maintain the strength of bones and teeth. It also provides protection against free radical damage. Radish can also regulate blood pressure and relieve respiratory problems. Its antibacterial and antifungal properties soothe rashes and other skin disorders.

You can get the full recipe at – spicytreats

Radish Chutney Mullangi Pachadi

19. Amla Chutney/ Indian Gooseberry Chutney

Total Time – 15 minutes

Recipe Type – Side Dish

Cuisine – Indian

Serves – 4-5

Ingredients –

  • Indian Gooseberry/ Amla
  • Oil
  • Mustard seeds
  • Asafetida
  • Turmeric powder
  • Green chilies
  • Fenugreek seeds
  • Salt

Enjoy the tangy, salty and spicy taste of Amla Chutney and result it with Idli, Dosa, Roti, Paratha and steaming hot rice. The green chilies, roasted fenugreek seeds and asafetida combine to render some appetizing aromas to the chutney. You can substitute green chilies with red chilli powder if you want to add some color to the dish.

Amla or Indian Gooseberry holds an important place in Ayurvedic Medicine. The enzymes and fiber in amla aid digestion and reduces the chances of constipation. It also promotes the secretion of gastric and digestive juices that supports efficient digestion. It also improves appetite and boosts the metabolic activity of the body thanks to the proteins.

You can get the full recipe at – divinetaste

Amla Chutney Indian Gooseberry Chutney

20. Gongura Chutney/Gongura Pachadi

Total Time – 12 minutes

Recipe Type – Side Dish

Cuisine -South Indian

Serves – 4-5

Ingredients –

  • Gongura leaves
  • Dry red chilies
  • Coriander seeds
  • Urad dal
  • Channa dal
  • Fenugreek seeds
  • Garlic cloves
  • Oil
  • Salt

For seasoning:

  • Oil
  • Mustard seeds
  • Cumin seeds
  • Garlic cloves
  • Curry leaves
  • Dry chilies

Andhra-style Gongura Chutney is a classic delicacy of Telugu cuisine. The tangy and savory chutney is served with steamed rice and complete thali meals. The combination of spices reveals a burst of flavors while the lentils add a nice thick texture to it. The seasoning of mustard seeds, curry leaves and garlic brings out the flavor of the Gongura.

Gongura or Sorrel leaves are loaded with vitamins, antioxidants, folic acid and iron. It is especially useful for improving heart health and controlling diabetes. It also helps to improve digestive heath, lower blood pressure and reduce the risk of certain types of cancer. Vitamin A in sorrel leaves improve eyesight and vitamin C boosts the immune system.

You can get the full recipe at – kitchensecretsandsnippets

Gongura ChutneyGongura Pachadi

So, prepare these flavorful and tasty chutneys and serve them with breakfast, snacks and appetizers to create a appealing combination.

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