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Chutneys Recipes

Updated on June 23, 2013

Iftar recipe

Chutnies are the important part of Pakistani and Indian cuisine. Specially the consumption of chutny increases in ramadan because of the iftar recipe. There are countless varieties of chutnies, some of them are wet and some are dry. They could be used as a dip or a sauce with any kind of snack or food. Chutnies are usually preserved by natural ingredients like vinegar, sugar, tamarind, lemon juice etc. We can serve chutny with all kinds of samosas, rolls, pakoras, with fried chicken or fish. People also eat some chutnies with parathas. Among countless varieties of chutnies, below are few easy to prepare chutny recipes.

Green Chutny:


  • Mint leaves 1/2 cup
  • Coriander leaves 1 cup
  • Green chillies 4 medium size
  • Lemon juice 2 tablespoon
  • Salt to taste
  • Water 2 tablespoons


Combine all the ingredients in the blender and blend till it converts into a smooth paste. Refrigerate it easily and use as required.

Tamarind (Imli) Chutny:


  • Tamarind pulp 1 cup
  • Cumin powder 1 tablespoon roasted
  • Coriander powder 1/2 tablespoon roasted
  • Sugar 1 tablespoon
  • Salt to taste
  • Red chilli powder 1/2 tablespoon
  • Chaat masala 1/2 teaspoon


In a sauce pan add the tamarind pulp, cumin powder, coriander powder, red chili powder, chaat masala, sugar and salt. Then cook it for ten minutes on low flame. Turn off the flame and pour it into a glass jar to refrigerate.

Raw Mango (Kairi) And Coconut Chutny:


  • Raw mango 2 medium size
  • Fresh coconut 1 cup
  • Mint leaves 1/2 cup
  • Salt to taste
  • Cumin powder 1 tablespoon
  • Green chillies 2 medium size
  • Water 4 tablespoon


First of all cut the raw mangoes and coconut in small pieces. Put coconut, mint leaves, raw mango, salt, cumin powder, green chillies and water in a blender and blend until it becomes a smooth paste. Refrigerate or freeze this chutny. The delicious chutny of raw mangoes and fresh coconut can be used with many snacks.

Plums (Aaloo Bukhara) Chutny:


  • Dried plums 250 grams
  • Water 2 cups
  • Sugar 1/2 cup
  • Salt to taste
  • Red chilli powder 1/2 teaspoon
  • Vinegar 4 tablespoons
  • Almonds 75 grams peeled


In a pan add water, dried plums, salt, red chilli powder and boil until plums get soften. Add sugar and cook on medium heat until sugar is dissolved and mixture becomes thick. Now add vinegar and give it a boil. Turn off the flame and add almonds. This chutny is now ready to be served.

Yougurt Chutny:


  • Yogurt 1 cup
  • Mint leaves 1/4 cup
  • Coriander leaves 1/2 cup
  • Green chillies 3 medium size
  • Garlic clove 2 medium size
  • Cumin powder 1 teaspoon
  • Black pepper powder 1/2 teaspoon
  • Salt to taste


Put yogurt, mint leaves, coriander leaves, green chillies, garlic cloves, cumin powder, black pepper powder and salt in a blender and blend well. The yummy yogurt chutny is ready.

You can make these delicious chutnies a part of your iftar table and enjoy your snacks and food with them.


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    • junaid213 profile image

      Junaid Arshad 4 years ago from Pakistan

      yeah, for more follow me

    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      i would love to try out indian cuisines. Spicy and colorful. Didn't know that there are so many ways to cook with Chutneys. Wonderful recipes and i think it should goes well with plain white rice too. voted up