indian chutney

Written by 9:47 am Recipes • One Comment

Top 5 Indian Chutneys – Maharashtrian Style in Easy Steps

Indian Thalis are incomplete without some spicy side dishes like pickles or Indian Chutney or Raita or Salad or Pachadi. Chutneys have a special place that fits into the breakfast plate and also the thali plate. Though we need only a spoon or two of Indian Chutney, it makes a lot of difference to the entire breakfast or meals. Indian Chutneys can be described as – appetizing, scrumptious, yummy, delectable, mouth-watering, delightful, enjoyable, appealing. Phew! The list is rather endless, I must say.

We all cook common chutneys like Coconut chutney, onion chutney, etc. Here I am introducing you to a few very rare, easy to make yet tasty Indian chutneys. Chutneys are not just ‘taste enhancers’ but they are also healthy like Ginger chutney, mint chutney, Pepper Chutney, etc. which are used as appetizers.

Now let us try making the top 5 authentic Indian Chutneys in Maharashtrian style to give a kick to your Thali, be it South Indian or North Indian.

1. Shengdana Chutney – Easy To cook Indian Chutney

This side dish is the best because it can be cooked in 3 different styles and can be preserved for over a week. This chutney fits into the lunch box and journey box. You can relish it with chapati, roti, bhaakri, rice-dal. I have seen some of my friends eating this Shengdana chutney without any accompaniments.

Shengdana Chutney
Shengdana Chutney

Expertise level: Easy

Preparation time: 20 minutes

Serving Size: 4 persons

Ingredients Required to Prepare the Teekhi Shengdana Chutney:

  1. 1 bowl Shengdana / Peanuts
  2. 5-6 green chilies
  3. 5-6 garlic petals
  4. Red chili powder
  5. Salt to taste
  6. Oil (optional)

Utensils required: mixer grinder, heavy bottom Tawa

Option 1 using green chillies:
  1. Dry roast the Shengdana for about 6-8 minutes/ peanuts on medium to high flame. Avoid over roasting.
  2. Let the peanuts cool down (10-12 minutes)
  3. Add the peanuts, 5-6 green chilies, 5-6 garlic petals, and salt to taste in the blender.
  4. Optionally you can blend green chilies + garlic and peanuts separately. (does not make any major difference in taste)
  5. Do not add water in the blender initially because we do not want to make a paste of the ingredients.
  6. Blend it for 30 seconds to get a coarse texture.
  7. Add 1 tablespoon of water if the mixture has become too dry. (avoid adding more water)
  8. Blend it again for 30 seconds.

So that’s it, folks your teekhi shengdana chutney is ready to savor!

But wait as I promised there are 2 more options to give different flavors to this shengdana chutney.

Option 2: Improve shelf-life up to 1 week to 15 days.
  1. After the above process, carry on the below-mentioned steps which will improve the shelf-life of the Shengdana chutney.
  2. Take a heavy bottom Tawa, put 2 tablespoon oil.
  3. When it is hot, add the entire Shengdana chutney.
  4. Roast it nicely for about 2 minutes on medium flame.
  5. You will notice the color slightly changing to brown
  6. This process makes the Shengdana chutney a bit crispy and can be preserved for 1 week to 15 days.
  7. Keep it in the refrigerator in an air-tight container or a cool/dry place away from the sunlight.  
Option 3: Use Red chili powder instead of green chilies
  1. Follow the same process as given in Option 1.
  2. Here, add 2-3 tablespoon red chili powder instead of green chilies
  3. Grind it to coarse texture without adding water.
  4. No need to roast it on tawa after the mixture is ready
  5. As we have not used green chilies, this Shengdana chutney already has a shelf-life of 1 week-15-days if stored properly.

Tip: This Shengdana chutney is eaten all round the year Andhra and is relished with rice, roti, paratha, etc.

2. Imli-Khajur Chutney – Sweet and Tangy Indian Chutney

Next time you want to make that chatpati, pani-puri or chapata ragda-puri chat, dahi-bhalla, kachori chat, dhokla, wada-pav, do not run to the Kirana store to get the packaged Imli chutney which has a hell lot of preservatives. Allow me to pen down this super quick and easy recipe for you. And trust me, you can give a tough competition to that pani-purawala bhaiyya. If you are starting pani-puri thela, I would like to join you!!

Watch the imlikhajur recipe on the Hindi YouTube Channel Swaad Khazana:

Do you know what is the USP of this home-made imli-khajur chutney? You can store it for 3 months! So why eat unhealthily when you have a healthier option?

Expertise level: Easy to medium

Serving Size: 4 persons

Ingredients required to prepare this chapati Imli-Khajur chutney:

  1. 1 cup tamarind (remove seeds)
  2. 1 cup jaggery (gur)
  3. 1 cup dates(remove seeds)
  4. 1 teaspoon Kashmiri red chili powder 
  5. 1 teaspoon black salt (kaala namak)
  6. 1 teaspoon kernel seeds (saunf)
  7. 1 teaspoon roasted cumin powder (jeera powder)
  8. 1 teaspoon dry ginger powder
  9. 1 teaspoon salt
  10. Citric acid ¼ citric acid (in case want to store outside of refrigerator)

Time required to prepare this chapati imli-khajur chutney:45 minutes

Utensils required: 2 steel utensil, spoon, mixer grinder, strainer 

Step by step process to prepare the chatpati imli-khajur chutney:
  1. Add 1 cup seedless tamarind + 1 cup jaggery + 1 cup dates + 4 & ½ cup water in a steel Kadai.
  2. Mix it well and place it on the gas stove on medium flame
  3. Add 1 teaspoon each of dry ginger powder + roasted cumin powder + kennel seeds + black salt + Kashmiri red chilli powder.
  4. Add salt as per taste
  5. Allow all the ingredients to cook well for 30 minutes on medium flame
  6. Keep stirring every now and then so that it does not stick at the bottom of the utensil.
  7. You will see a soft and thick mixture in the utensil.
  8. If you want to store the Imli-Khajur chutney out of the fridge, you will have to add ¼ teaspoon citric acid (Nimbusatva) to the mixture at this stage.
  9.  Citric acid acts as a preservative for the Imli-Khajur chutney.
  10. Allow the mixture to cool down to room temperature, so that you can blend it in the mixer.
  11. Make a fine paste using a blender without adding water.
  12. Strain the paste using a spoon.
  13. This process helps you get rid of the threads which are in dates and tamarind
  14. You will get a fine paste of the chatpati Imli-Khajur chutney.

Ready to use! This Indian Chutney can be stored for 3 months! Store this in a glass jar. Dilute the paste as per the requirement every time you want to use it.

3. Mouth-Watering Wada Pav Chutney Recipe

If you are from Maharashtra, no words or introduction is required for this “rab ne bana di jodi” of Wada-Pav. This dish is so popular that it has reached other parts of India as well. Potato sabzi enwrapped in besan flour (gram flour) and deep-fried to create this heavenly dish, accompanied by a spongy pav (round bread) and the Indian chutney – the Wada pav chutney!

Indian Chutney wadapav chutney

The side dishes to Wada-pav are fried chilies, tangy imli chutney (optional), wada pav chutney (is a must to take this dish to a whole new level). One of the most popular food items and one of the most popular Indian chutney which fits as an accessory with many dishes!

Here are the easy steps to make it fast!

Expertise level: Easy to medium

Serving Size: 4 persons

Time required to make: Approx. 20 minutes

Ingredients required to prepare this authentic Maharashtrian chutney:

  • 1 tablespoon sesame seed (Til in Marathi)
  • ½ cup grated dry coconut
  • ½ cup peanuts (Shengdana)
  • ¼ cup garlic
  • Salt to taste
  • Red chili powder (if you like it very spicy add 3 tablespoons, I suggest keep it spicy for the authentic taste)

Utensils required: Heavy bottom kadhai to dry roast each ingredient individually/ separately and a mixer grinder.

Steps to follow to create this magical Indian chutney:

  1. Dry roast garlic until slightly brown (medium flame, 5 minutes)
  2. Dry roast peanuts (medium flame 10 minutes)
  3. It is your choice to peel the skin of the peanuts or keep it intact (I prefer keeping it intact, does not change the taste)
  4. Dry roast the coconut and keep it separately (medium flame 5 minutes)
  5. Dry roast sesame seeds (medium flame 5 minutes)
  6. Once all the ingredients are cooled, coarsely blend it in a mixer by adding red chili powder and salt to taste

And TaDaaaaa! The wada-pav chutney is ready!

Few more free tips: Keep the flame on medium to avoid over roasting the ingredients. Let the ingredients cool down before blending it. Do not make a fine powder.

4. Spicy & Simple to cook, only 3 ingredients: Green Chilli Thecha (Mirchi Thecha)

If you are craving for some extremely spicy side dish or a partner to your boring sabzi, I have an answer for you. Using only 3 ingredients and 10 minutes you can make this authentic Maharashtrian Green Chilli Thecha (thecha means grind coarsely with the use of mortar and pestle, known as khalbatta or pata-varwantta in Marathi). In case mortar pestle is not available, you can use the mixer grinder. This is among the most favorite Maharashtrian chutneys usually if you are traveling towards the village side, this is surely served in your meal. The taste of this Indian chutney will remain lingering on your tongue for long. 

Green chilli chutney

Ingredients required for Mirchi Thecha

  • 7-8 green chilies
  • 7-8 garlic petals
  • oil
  • salt to taste

Utensils required: Mortar and pestle, heavy bottom tawa

Expertise level: Easy to medium

Preparation time: 20 minutes

Serving Size: 4 persons

Steps to follow to prepare this spicy food affair:

  1. Coarsely grind the chilies using a mortar and pestle (use a mixer as an alternative)
  2. And follow the same process for garlic petals. Grind it separately
  3. Heat a heavy bottom tawa and put ½ tablespoon oil on it.
  4. Add the roughly grind chilies and garlic and mix it well.
  5. Add salt to taste
  6. Yes, that’s it! Your authentic Maharashtrian Chutney – Chili Thecha (Mirchithecha) is done.

Enjoy this Indian chutney with Jowar or Bhajra (millet) Bhaakri.

Precautions to take:

Remember this is the spiciest Indian chutney, so be careful while consuming and serving. Better not serve this to children.

5. Chatpati Beetroot Chutney – Indian Chutney with Goodness of Beetroot

Did I hear you say that your kids and in fact your husband hates eating raw beetroots as a part of the salad? Also, secretly you too are not very fond of eating the beetroot. However, you know how important it is to have salad in your daily meal. And reading beetroot benefits makes you add it in your meals every day. Alright then, I have an option for you ladies and gentlemen. Chalo then let us turn this boring beetroot to an interesting chatpati beetroot chutney.

Ingredients required for the Beetroot Chutney:

  1. 250 grams Beetroot (our star ingredient for this recipe)
  2. 1 tablespoon Cumin
  3. 1 tablespoon Mustard seeds
  4. 1 tablespoon Split Black gram (Urad Dal)
  5. 1 tablespoon Split Bengal gram (Chana dal)
  6. 1 tablespoon Asafoetida
  7. 2 Dry red chilly
  8. 5-6 Curry leaves
  9. 1 Lemon
  10. Salt to taste
  11. ½ tablespoon turmeric powder
  12. ½ tablespoon red chilly powder
  13. 3 tablespoons oil

Utensils required: grater, heavy bottom kadhai, tadka pan

Time required: 15-20 minutes.

Expertise level: Medium

Serving Size: 4 persons

Steps to follow to make the spicy-sweet-tangy Beetroot Chutney:
  1. Wash the star ingredient properly and peel the skin of beetroot.
  2. Grate the beetroot.
  3. Add 1 tablespoon oil in a heavy bottom kadhai.
  4. Add the grated beetroot in the oil. Sauté the beetroot for 5 minutes in the oil.
  5. Add ½ tablespoon of turmeric and ½ tablespoon of red chili powder
  6. Mix salt to taste
  7. Keep this mixture aside. And heat a pan.
  8. Heat 2 tablespoons of oil.
  9. Add 1 tablespoon split Bengal gram & 1 tablespoon black gram
  10. Add 1 tablespoon each of mustard seeds and cumin seeds
  11.  Add 2 dry red chilies & 5-6 curry leaves
  12. Add a pinch of hing / Asafoetida.
  13. Mix the Tadka well and add it to the beetroot mixture.
  14. Now add about 2 tablespoons of lemon juice. This will give a tangy taste to the beetroot chutney.

Important tips from the chef to prepare the perfect Beetroot Chutney:

  • Sauté/stir fry the beetroot on a low-medium flame before and after adding the Tadka for 2-2 minutes to make a perfect beetroot chutney.
  • Add the lemon juice in the beetroot chutney only in the end and not before that (only after turning off the gas stove)

To watch the Beetroot Chutney recipe in Hindi, click on the below YouTube link:

Eating rice with these Indian Chutneys at the beginning of your meals enhances your appetite and makes your meal interesting. Just try them and I am sure it becomes a part of your daily diet.

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