Are you tired of the same old boring condiments on your meals? Look no further! Spicy chutneys are a flavorful and versatile addition to any dish, and we’ve got 18 mouth-watering recipes to get you started. From sweet and tangy Mango Ginger Chutney to bold and spicy Garlic Chili Chutney, our collection has something for every taste bud.
In this article, we’ll take you on a culinary journey around the world, exploring the rich flavors of Indian spices, the sweetness of tropical fruits, and the warmth of roasted vegetables. Whether you’re looking to add a kick to your meals or simply want to try something new, these 18 spicy chutney recipes are sure to satisfy your cravings.
Mango Ginger Chutney
This tangy and flavorful chutney is perfect for topping naan bread, using as a dip, or serving alongside grilled meats or vegetables. The combination of ripe mangoes, fresh ginger, and spices creates a unique flavor profile that’s sure to delight.
Ingredients:
– 2 cups diced ripe mango
– 1/2 cup grated fresh ginger
– 1/4 cup brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
Instructions:
1. In a medium saucepan, combine mango, ginger, brown sugar, apple cider vinegar, cumin, coriander, and cayenne pepper (if using).
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes or until the chutney has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 20-25 minutes
Coconut Coriander Chutney
This Indian-inspired chutney is a perfect blend of sweet, spicy, and nutty flavors. It’s great as a condiment for snacks, sandwiches, or as a dip for your favorite dippers.
Ingredients:
– 1 cup fresh coconut, grated
– 1/2 cup coriander leaves (cilantro)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon green chilies, chopped
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine coconut, coriander leaves, onion, garlic, and green chilies.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. Stir in lemon juice and salt to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This chutney is best served fresh or refrigerated for up to 5 days.
Tomato Onion Chutney
This sweet and tangy chutney is a perfect accompaniment to various Indian dishes, such as naan bread, rice, or as a dip for snacks. With its deep red color and flavorful blend of tomatoes and onions, this chutney is sure to be a hit with family and friends.
Ingredients:
– 2 cups fresh tomatoes, diced
– 1 large onion, finely chopped
– 1/4 cup green chilies, finely chopped
– 1 tablespoon vegetable oil
– 1 teaspoon grated ginger
– 1/2 teaspoon cumin powder
– Salt, to taste
– 1/4 cup water
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and sauté until they are translucent (3-4 minutes).
3. Add diced tomatoes, green chilies, ginger, and cumin powder. Stir well.
4. Cook for 10-12 minutes or until the mixture thickens slightly.
5. Season with salt to taste.
6. Add water and stir well.
7. Simmer for an additional 2-3 minutes.
8. Remove from heat and let it cool.
Cooking Time: 15-18 minutes
Mint Peanut Chutney
A refreshing and creamy condiment perfect for accompanying Indian dishes or using as a dip.
Ingredients:
• 1 cup raw peanuts
• 1/2 cup fresh mint leaves
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon ghee (clarified butter)
• Salt, to taste
• Water, as needed
Instructions:
1. Dry roast the peanuts in a pan over medium heat until fragrant and lightly browned.
2. In a blender or food processor, combine roasted peanuts, mint leaves, chopped onion, minced garlic, lemon juice, and ghee.
3. Blend until smooth, adding water as needed to achieve desired consistency.
4. Season with salt to taste.
5. Store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 10-15 minutes
Tamarind Date Chutney
This sweet and tangy chutney is a perfect accompaniment to Indian flatbreads, naan, or as a dip for snacks. With the richness of dates and the depth of tamarind, this chutney adds a unique flavor profile to any meal.
Ingredients:
– 1 cup fresh or dried dates, chopped
– 1/2 cup tamarind paste
– 1/4 cup water
– 1 tablespoon brown sugar
– 1/4 teaspoon ground cinnamon
– Salt, to taste
Instructions:
1. In a blender or food processor, combine chopped dates, tamarind paste, and water. Blend until smooth.
2. Heat the mixture in a saucepan over medium heat, stirring constantly, for 5-7 minutes or until the chutney thickens slightly.
3. Remove from heat and stir in brown sugar and ground cinnamon. Let cool to room temperature.
4. Refrigerate for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
Garlic Chili Chutney
This sweet and spicy chutney is a perfect condiment for naan bread, tacos, or grilled meats. With its bold flavors of garlic, chili peppers, and spices, it’s sure to add excitement to any meal.
Ingredients:
– 1 cup chopped fresh cilantro
– 1/2 cup chopped green chilies
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt, to taste
– 1/4 cup olive oil
Instructions:
1. In a blender or food processor, combine cilantro, green chilies, garlic, onion, and ginger.
2. Blend until smooth, then transfer the mixture to a saucepan.
3. Add cumin, smoked paprika, and salt. Stir well.
4. Cook over medium heat for 10-15 minutes, stirring frequently, or until the chutney thickens slightly.
5. Remove from heat and stir in olive oil.
Cooking Time: 10-15 minutes
Pineapple Mint Chutney
This sweet and tangy chutney is a perfect blend of tropical flavors, ideal for serving as an accompaniment to grilled meats, naan bread, or as a dip for snacks.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/4 cup fresh mint leaves
– 1/2 cup green chili peppers, seeded and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a blender or food processor, combine pineapple, mint, green chilies, onion, and garlic.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Heat the mixture over low heat for 5-7 minutes, stirring occasionally, until it thickens slightly.
4. Remove from heat and stir in lemon juice and salt to taste.
Cooking Time: 10-12 minutes
Yield: About 2 cups of chutney
Apple Cinnamon Chutney
This sweet and tangy chutney is perfect for the fall season, using fresh apples and warm cinnamon to create a delicious condiment for your favorite dishes.
Ingredients:
– 2 large apples, peeled and chopped
– 1 onion, finely chopped
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tsp ground cinnamon
– Salt to taste
Instructions:
1. In a medium saucepan, combine apples, onion, brown sugar, apple cider vinegar, and water.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the chutney has thickened.
3. Stir in cinnamon and salt to taste.
4. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
Serve: With pork chops, roasted meats, or as a topping for yogurt or oatmeal.
Roasted Red Pepper Chutney
Roasted Red Pepper Chutney: A Sweet and Smoky Condiment
This sweet and smoky chutney is a perfect accompaniment to naan bread, crackers, or as a dip for vegetables. With its deep red color and tangy flavor, it’s sure to elevate any meal.
Ingredients:
– 4-6 roasted red bell peppers
– 1/2 cup chopped fresh cilantro
– 1/4 cup green chilies
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Peel the roasted red peppers and place them in a blender or food processor.
2. Add the remaining ingredients and blend until smooth.
3. Taste and adjust the seasoning as needed.
4. Transfer the chutney to an airtight container and refrigerate for up to 5 days.
Cooking Time: None, as this is a no-cook recipe!
Spicy Green Chili Chutney
This vibrant and spicy green chili chutney is a flavorful condiment perfect for topping tacos, grilled meats, or as a dip for veggies. With its bold flavors and medium-level heat, it’s sure to add excitement to any meal.
Ingredients:
– 2 cups fresh cilantro leaves
– 1 cup fresh green chilies (jalapeño or Anaheim)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lime juice
– Salt, to taste
Instructions:
1. In a blender or food processor, combine cilantro leaves, green chilies, onion, and garlic.
2. Blend until the mixture is smooth and slightly chunky.
3. Add lime juice and salt; blend until well combined.
4. Taste and adjust seasoning if needed.
5. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None! This recipe is ready in just a few minutes of blending.
Eggplant Garlic Chutney
Add a flavorful twist to your meals with this aromatic eggplant garlic chutney, perfect for serving alongside grilled meats, naan bread, or as a dip.
Ingredients:
– 2 large eggplants
– 6-8 cloves of garlic, minced
– 1 small onion, finely chopped
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: red chili flakes for added heat
Instructions:
1. Preheat oven to 400°F (200°C). Slice the eggplants into 1-inch thick rounds.
2. In a bowl, toss the eggplant slices with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender.
3. In a pan, sauté the minced garlic and chopped onion in 2 tablespoons of olive oil over medium heat until softened.
4. Add the roasted eggplant to the pan, stirring to combine with the garlic and onion mixture.
5. Season with lemon juice, salt, and pepper to taste. If desired, add red chili flakes for an extra kick.
6. Simmer for 10-15 minutes, allowing the flavors to meld together.
Cooking Time: 45-50 minutes
Plum Cardamom Chutney
This sweet and spicy chutney is a perfect accompaniment to Indian flatbreads, naan, or even as a topping for yogurt or oatmeal. The cardamom adds a unique aromatic flavor that complements the sweetness of the plums.
Ingredients:
– 1 cup dried plums (prunes)
– 1/2 cup brown sugar
– 1/4 cup water
– 1/4 teaspoon ground cardamom
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine the dried plums, brown sugar, and water.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the mixture thickens slightly.
3. Stir in the ground cardamom, lemon juice, and salt.
4. Simmer for an additional 5-7 minutes or until the chutney has reached your desired consistency.
5. Remove from heat and let cool to room temperature.
Cooking Time: 25-30 minutes
Carrot Ginger Chutney
Add a burst of flavor to your meals with this sweet and spicy carrot ginger chutney! This recipe is perfect for topping naan bread, using as a dip, or adding to sandwiches.
Ingredients:
– 2 large carrots, peeled and grated
– 1-inch piece of fresh ginger, grated
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– Salt (optional)
Instructions:
1. In a medium saucepan, combine grated carrots, ginger, brown sugar, apple cider vinegar, and water.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the chutney has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Taste and adjust seasoning with salt if desired.
Cooking Time: 20-25 minutes
Beetroot Walnut Chutney
This sweet and tangy chutney is a perfect condiment for any occasion, adding a burst of flavor to your favorite snacks or dishes. The combination of roasted beetroot, crunchy walnuts, and spices creates a unique and delicious spread.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 1/4 cup chopped fresh cilantro
– 1/2 cup chopped walnuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon honey
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss beetroot with 1 tablespoon olive oil and roast for 45-50 minutes or until tender.
3. In a blender, combine roasted beetroot, cilantro, walnuts, onion, garlic, honey, lemon juice, and salt.
4. Blend until smooth, then taste and adjust seasoning as needed.
Cooking Time: 10 minutes (roasting time) + 5 minutes blending
Peach Basil Chutney
This sweet and savory chutney is perfect for topping toast, using as a dip, or as a condiment for grilled meats. The combination of ripe peaches and fresh basil creates a unique flavor profile that’s sure to delight.
Ingredients:
– 2 cups fresh peaches, diced
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup granulated sugar
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine peaches, basil, sugar, vinegar, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and reduces slightly, about 20-25 minutes.
3. Remove from heat and let cool to room temperature.
4. Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: 20-25 minutes
Curry Leaf Coconut Chutney
This aromatic chutney is a flavorful accompaniment to Indian dishes like dosas, idlis, and vadas. The combination of curry leaves, coconut, and spices creates a tangy and slightly sweet condiment that’s perfect for adding depth to your meals.
Ingredients:
– 1 cup fresh or dried curry leaves
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons water
Instructions:
1. Dry roast the curry leaves in a pan over medium heat until fragrant.
2. Grind the roasted curry leaves into a fine paste using a blender or grinder.
3. Heat oil in a pan and sauté the chopped onion and minced garlic until softened.
4. Add the grated coconut, mustard seeds, cumin powder, and salt to the pan. Stir well.
5. Add the curry leaf paste and water to the pan. Bring to a simmer and cook for 5-7 minutes or until the chutney thickens slightly.
Cooking Time: 10-12 minutes
Pomegranate Mint Chutney
This sweet and tangy chutney is perfect for pairing with grilled meats, naan bread, or as a dip for snacks. The combination of pomegranate juice, fresh mint, and spices creates a unique flavor profile that will leave you wanting more.
Ingredients:
– 1 cup pomegranate juice
– 1/2 cup fresh mint leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons lemon juice
Instructions:
1. In a blender or food processor, combine pomegranate juice, mint leaves, onion, garlic, and ginger.
2. Blend until smooth, adding lemon juice as needed to achieve desired consistency.
3. Stir in cumin, coriander, and salt.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None
Roasted Garlic Tomato Chutney
Experience the rich flavors of roasted garlic and fresh tomatoes in this simple and delicious chutney recipe.
Ingredients:
– 4-6 garlic cloves
– 2 large tomatoes, cored and chopped
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt, to taste
– Optional: 1/4 teaspoon red pepper flakes (for some heat)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wrap garlic cloves in foil and roast for 30-40 minutes, or until tender and mashed.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped tomatoes and cook for 10-12 minutes, stirring occasionally, until they release their juices and start to caramelize.
4. Remove the garlic from its foil wrapping and mash it in a bowl with lemon juice, salt, and red pepper flakes (if using).
5. Stir the mashed garlic into the cooked tomato mixture.
6. Simmer the chutney over low heat for 10-15 minutes, stirring occasionally, until thickened to your liking.
Cooking Time: 45-50 minutes
Summary
Add a burst of flavor to your meals with these 18 spicy chutney recipes. From sweet and tangy mango ginger chutney to smoky roasted red pepper chutney, there’s something for every taste bud. These Indian-inspired condiments are perfect for serving alongside grilled meats, naan bread, or as a dip for veggies. With flavors like coconut coriander, tamarind date, and garlic chili, you’ll be sure to find the perfect combination to spice up your meals.
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