TOP 5 HOMEMADE CHUTNEYS TO BRIGHTEN YOUR WINTER MEALS

TOP 5 HOMEMADE CHUTNEYS

Winter calls for bold, flavorful, and nutritious condiments to complement hearty meals. These five chutney recipes – Ginger-Garlic Chutney, Carrot-Walnut Chutney, Roasted Tomato & Garlic Chutney, Mint & Spinach Chutney, and Radish (Mooli) Chutney – are packed with seasonal ingredients that offer warmth and nourishment. Whether paired with hot parathas, rice, or snacks, these chutneys are easy to make and full of health benefits. Let’s dive into the recipes!

1. Ginger-Garlic Chutney

Ingredients:

1. Ginger: 100g
2. Garlic: 100g
3. Tamarind: 2 tbsp
4. Dry red chilies: 4-5
5. Salt: to taste
6. Oil: 1 tbsp

Method:

• Soak tamarind in warm water for 10 minutes and extract the pulp.
• Heat oil in a pan, sauté red chilies, ginger, and garlic until fragrant.
• Cool and blend with tamarind pulp and salt into a smooth paste.
• Store in an airtight container in the fridge for up to a week.

2. Carrot-Walnut Chutney

Ingredients:

1. Carrots: 2 medium-sized (grated)
2. Walnuts: ½ cup
3. Yogurt: 2 tbsp
4. Green chilies: 2
5. Garlic: 2 cloves
6. Salt: to taste

Method:

• Lightly roast the walnuts in a dry pan and set aside.
• Blend grated carrots, walnuts, green chilies, garlic, and yogurt into a coarse paste.
• Add salt and mix well. Serve fresh.

3. Roasted Tomato & Garlic Chutney

Ingredients:

1. Tomatoes: 3 large
2. Garlic: 5 cloves
3. Red chilies: 2
4. Mustard seeds: 1 tsp
5. Curry leaves: 6-8
6. Oil: 1 tbsp

Method:

• Roast tomatoes and garlic until charred, then peel the tomatoes.
• Blend with red chilies and salt into a smooth paste.
• Heat oil, temper with mustard seeds and curry leaves, and pour over the chutney.

4. Mint & Spinach Chutney

Ingredients:

1. Fresh mint leaves: 1 cup
2. Spinach leaves: 1 cup
3. Green chilies: 2
4. Lemon juice: 1 tbsp
5. Salt: to taste

Method:

• Blanch the spinach in boiling water for 30 seconds and cool.
• Blend mint, spinach, green chilies, lemon juice, and salt into a fine paste.
• Serve immediately or store refrigerated for 1-2 days.

5. Radish (Mooli) Chutney

Ingredients:

1. Radish: 1 medium-sized (grated)
2. Green chilies: 2
3. Tamarind pulp: 1 tbsp
4. Mustard seeds: 1 tsp
5. Curry leaves: 6-8
6. Oil: 1 tbsp

Method:

• Heat oil, add mustard seeds, curry leaves, and green chilies.
• Sauté grated radish until the raw smell disappears.
• Blend with tamarind pulp and salt into a coarse paste.
• Temper again if desired and serve.

FAQ

Q: How spicy is Ginger-Garlic Chutney?

A: Adjust the number of red chilies based on your spice tolerance.

Q: Can I replace walnuts in Carrot-Walnut Chutney with other nuts?

A: Yes, almonds or cashews work well as substitutes.

Q: How long can I store Roasted Tomato & Garlic Chutney?

A: Refrigerate in a sealed jar for up to 3 days.

Q: Can I skip spinach in Mint & Spinach Chutney?

A: Yes, but spinach adds a smooth texture and enhances nutrition.

Q: Does Radish (Mooli) Chutney have a strong radish flavor?

A: Yes, but sautéing mellows the sharpness.