4 Street Style Indian Chutneys Indian Cooking Basics

Choose your favourite one or make all four for a chutney party. They all keep well in the fridge and last even longer in the freezer. Check out the recipes and videos below for all my chutney-making tips. Storage instructions are included, too. I recommend making all four and stowing them away in the freezer. That way, you have all the chutneys you need when a samosa, chaat or bhajiya craving strikes.

4 Street-Style Indian Chutneys: The Recipes

Mild: Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest. I use two types of mango (both dried and fresh) for intense flavour and a zippy tang. This chutney is perfect for people who aren’t huge spice fans. Some gentle heat comes from fresh black pepper. If you want to up the heat level, add some fresh red or green chilli. Use this chutney as a dip for bhajiyas, poppadoms and tikkis. It also makes for a great marinade and glaze.

How to make Mango, Lime & Coconut Chutney

Medium: Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney. Follow me as I show you how to cook this amazing chutney, using tamarind pulp and dates. I recommend grinding you own fennel seeds for that characteristic flavour all good tamarind chutneys have. The dates should be sweet enough to balance the sourness of the tamarind but if they’re not, you can always add a little sugar or jaggery. The most important thing to remember when making this chutney is to taste, taste taste as you go along.

How to make Tamarind & Date Chutney

Hot: Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. There’s a reason why this chutney is so popular! My recipe is super aromatic, and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt. Use ice-cold water to blend your chutney. This keeps everything super green and vibrant.

How to make Mint & Coriander Chutney

Atomic: Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour. I use both onions and raw peanuts as the base for my chutney. Both act as thickeners so your chutney has the perfect consistency for dipping and drizzling. Jaggery (gor) and lemon juice balance out the heat in this chutney so it’s both flavoursome and hot. This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.