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Spices used in chutney

Updated on June 6, 2016
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Spices used in chutney

Chutneys is a spicy preparation and one of the most important accompaniments not only for snacks but they are an integral part of the main course too. Chutnies can be made generally spicy or sweet.

The ingredients are crushed to make chutney. Most of the chutney recipes are now made using mixer. In the villages of South India, fresh chutneys are still ground on a stone called the ammikkal. In south India chutney is used in combination with many dishes namly dosa, idly, mendu wada, upma, sawayan, paniyaram,Adai etc.

There are number of chutneys that can be made as it can be made from any vegetable or fruit or herbs or spices or a combination of them, but differ by their main flavor.The Chutneys can be either fresh or dried(which can be stored).

Fresh Chutneys can be made from Coriander, Mint leaves, Coconut, Tamarind, Tomato, Onion, Peanuts, Ginger, Red chilli, Green Chilli, etc.

The common spices commonly added to prepare the chutney are fenugreek, corinader, cumin and asafoetida.

The different types of chutneys are

  • Green Coriander chutney
  • Mint Chutney
  • Garlic chutney
  • Coconut Chutney
  • Curry leaf Chutney
  • Tomato Chutney
  • Mysore Chutney
  • Date & Tamarind chutney
  • Chanadal Chutney
  • Red Bell Pepper Chutney
  • Capsicum Chutney
  • Raw Mango Chutney ... and lot more


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