Go to the kitchen learn 5 chutney recipes – a side dish for rice, sandwiches, salads,… from India that is delicious, simple, and adds appeal to the family’s meal. Let’s make this snack with TasteVN right away!
1. Mango chutney – mango chutney
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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Mango chutney – mango chutney For 4 people
Mango 2 fruits (900g mango) Raisins 135 g Shallots 7 bulbs Apple cider vinegar 315 ml Cinnamon 1 stick Chili powder 1 teaspoon Coriander powder 1/2 teaspoon Chopped ginger 1 tablespoon Black mustard seeds 1/2 teaspoon Fennel seeds 1/2 teaspoon Sugar 200 g Cooking oil a little
How to choose ripe, sweet, fresh mangoes
- Choose mangoes that are uniformly yellow, with firm skin and a ripe, golden, firm stem end that does not bruise when pressed and feels solid in hand.
- Observe the mango’s skin; select those with small, even dark spots on the fruit, smooth and taut skin, and the stem end should not be shriveled or wrinkled.
- The fruit should be fresh and not bruised. You can check for freshness by squeezing the stem and smelling it. If the stem has a strong sweet fragrance and essential oils, it means the fruit is fresh and has no preservatives.
Information about the ingredients
- Mustard seeds are seeds obtained from the mustard plant and are commonly used as a spice.
- Egyptian dill seeds are seeds taken from inside the fruit of the Egyptian dill plant, with each fruit containing one seed. This seed is quite similar to the dill seeds in Vietnam but is smaller and darker in color.
- Coriander powder (parsley) is a powder made from finely ground dried parsley leaves.
- You can find these spices at supermarkets, specialty stores selling imported spices, or on e-commerce websites.
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How to make Mango chutney
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Prepare the ingredients
First, peel the shallots and then cut them into small pieces.
Next, peel and pit the mangoes, then cut the flesh into small pieces.
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Stir-fry mango and spices
Heat a pan with oil, add a little cooking oil and shallots, then sauté for 3 minutes until the shallots are soft.
Then, add 1 tablespoon of minced ginger, 1/2 teaspoon of coriander powder, 1/2 teaspoon of black mustard seeds, 1/2 teaspoon of fennel seeds, 1 teaspoon of chili powder, and 1 stick of cinnamon. Continue to stir-fry the mixture for another minute to combine.
Next, add the chopped mango, 135g of raisins, 315ml of apple cider vinegar, and 200g of sugar. Stir the mixture well and simmer on low heat for about 1 hour and 30 minutes or until the mixture thickens.
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Mash the mango chutney
When the mixture has thickened, use a masher or fork to mash the mango until smooth.
Finally, let the mixture cool completely and store it in a sealed jar.
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Finished Product
Smooth mango chutney with a sweet and sour taste intertwined with the fragrant aroma from various herbs, unusual but extremely delicious.
2. Tomato chutney – tomato chutney
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Preparation
10 minutes
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Processing
15 minutes
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Difficulty
Easy
Ingredients for Tomato chutney – tomato chutney For 4 people
Tomatoes 5 fruits Garam masala powder 1/2 teaspoon Chili powder 1/2 teaspoon Garlic 3 cloves Ginger 1 bulb (30gr) Onion 1/2 bulb Vinegar 1 teaspoon Sugar 200 gr Salt 1 teaspoon Cooking oil 3 tablespoons
How to choose good tomatoes
- Natural ripe tomatoes have a plump skin and bright red color. If you look closely, you will see specks of pulp through the skin. When cut open, you will see red ripe flesh with seeds and pulp that are white.
- You should choose firm tomatoes; avoid soft ones as they spoil quickly.
- If the stem of the tomato is fresh green and tightly attached to the body, it means the fruit is naturally ripe.
- Compared to naturally ripe tomatoes, chemically treated tomatoes usually lack fragrance, are not red, and are quite hard. When cooked, they take a long time to soften, have little pulp, and a pale red color.
Information about Garam Masala powder
Garam Masala powder is a spice blend commonly used in cooking dishes in the Punjab region of northern India. In Hindi, the word “masala” means spice, and “garam” means hot; Garam Masala can simply be understood as a mixture of hot spices. This powder can be used on its own or mixed with other spices when preparing dishes.
Tools needed
Blender, knife, cutting board, glass jar, spoon,…
How to make Tomato chutney
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Prepare the ingredients
First, wash the tomatoes and then dice them.
Next, peel the garlic, ginger, and onion, and then grind them finely.
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Sauté tomatoes
Place a pan on the stove, add 1 tablespoon of cooking oil, diced tomatoes, and sauté over medium heat until the tomatoes are soft.
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Make tomato chutney
Place a new pan on the stove, add 2 tablespoons of cooking oil, garlic, ginger, and onion, then sauté the mixture for about 30 seconds until fragrant.
Next, add the cooked tomato sauce, 1/2 teaspoon of garam masala, 1 teaspoon of salt, 1/2 teaspoon of chili powder, 1 teaspoon of vinegar, and 200g of sugar.
Stir the mixture over low heat for about 2 – 3 minutes until the sugar dissolves and the mixture thickens.
Tip: You don’t need to stir the mixture for too long as the sauce will thicken more when cooled.
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Final Product
The tomato chutney after completion will have a thick consistency, a fragrant aroma from herbs, and a characteristic sweet and sour taste from the tomatoes. Additionally, you will also perceive a slight spiciness from the chili.
3. Coriander chutney – coriander chutney
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Preparation
20 minutes
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Processing
10 minutes
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Difficulty
Easy
Ingredients for Coriander chutney – coriander chutney For 4 people
Coriander 8 gr (20 branches) Garlic 2 cloves Green chili 2 pieces Fennel powder 1/3 teaspoon Salt 1/3 teaspoon Lemon juice 2 teaspoons
4. Mint chutney – mint chutney
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Preparation
10 minutes
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Processing
5 minutes
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Difficulty
Easy
Ingredients for Mint chutney – mint chutney Serves 4 people
Mint leaves 60 gr Parsley 60 gr Green chili 4 pieces Onion 1/4 bulb Ginger 2 slices Lemon juice 1.5 tablespoons Salt/ sugar a little
How to make Mint chutney – mint chutney
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Prepare the ingredients
First, pick the mint leaves and parsley, then wash them clean and chop them finely.
Next, peel the onion and slice it thinly.
Finally, chop the chili and ginger into small pieces.
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Blend mint chutney
Put in the blender: mint leaves, parsley, green chili, onion, ginger, 2 teaspoons of salt, 2 teaspoons of sugar, 1.5 tablespoons of lemon juice, 60ml of water.
Then, blend the mixture until smooth.
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Final product
The mint chutney has a light aroma, tastes cool from the mint, with a bit of warmth, spiciness from the ginger and chili.
5. Pineapple chutney – pineapple chutney
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Preparation
10 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Pineapple chutney – pineapple chutney Serves 4
Pineapple 1 fruit White vinegar 118 ml Garlic 4 cloves Sugar 268 gr Salt 1 teaspoon Chili powder 2 teaspoons Tomato sauce 1 tablespoon (optional)
How to choose fresh, delicious pineapples
- Color: you should choose fruits with bright yellow color from the crown to the tail, there may be a few eyes that are slightly green but it will still have a certain sweetness.
- Shape: Pineapples that are round and short will have more flesh than those that are long.
- Pineapple eyes: Choose fruits with large, sparse eyes because this indicates that the pineapple is mature and ripened naturally without being soaked in chemicals.
- Aroma: you can try smelling at the end of the fruit, if there’s a pleasant aroma then you should buy it. Additionally, avoid choosing fruits that have a slightly sour smell as if fermented, because those pineapples are overripe.
- The top of the pineapple: The greener the top, the fresher the pineapple. Overripe pineapples will have a dry or brownish top.
- Feel by hand: Good, fresh pineapples will not be too hard nor too soft; when you press your finger into it, it should not feel indented.
How to make Pineapple chutney – pineapple chutney
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Prepare the ingredients
First, peel the pineapple, remove the core, and then cut it into small pieces. The garlic should be peeled and minced finely.
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Making pineapple chutney
Place a pan on the stove, add the prepared pineapple, 268g of sugar, 118ml of white vinegar, and 1 teaspoon of salt, then stir well over medium heat until the sugar dissolves and the mixture boils.
Then, add minced garlic, 2 teaspoons of chili powder, and 1 tablespoon of ketchup. Simmer the mixture over low heat until it thickens, then turn off the heat.
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Final product
Pineapple chutney has a distinctive sweet and sour taste from fresh pineapple intermingled with a slight spiciness from chili powder, offering a unique and appealing dish for your family.
Information about chutney
- Chutney, also known as chatni – this is a traditional dish of South Asian cuisine with diverse preparation methods.
- The dish usually includes a mix of vegetables, spices, and fruits.
- Chutney can be either dry or wet and is served alongside other dishes to enhance flavor.
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It is simple and quick to prepare 5 delicious chutney recipes, authentic Indian flavor for the whole family. Let’s join TasteVN in the kitchen and show off your skills now! Wish you success!
*Source of recipe and images from YouTube channels El Mundo Eats, Hungry for Goodies, Kabita’s Kitchen and Tarla Dalal
