Salivating chutneys and condiment recipes to make boring meals delicious

Potato chips, farsan, papad, fried green chillies, spicy sauces and pickles have become everyday accompaniments of boring meals like chapati subzi or dal rice. However, consuming these accompaniments daily might not be the best choice for your health. A perfect alternative to these is a wide variety of chutneys.

They don't just act as taste enhancers but also offer health benefits. Chutneys can be relished along with your meals and also fill in on days when you run out of vegetables and lentils to cook. Be it with breads, rice or dosas, chutneys can be eaten with literally everything. What's more, they can be stored for at least a week.

If you are someone who is always looking for condiments, we have the perfect chutney recipes that you can make at home and relish for a long time.

Coriander Pesto

Ingredients:
Coriander - 80 gm
Cashew Nuts - 40 gm
Olive Oil - 70 gm
Garlic - 15 gm
Grated parmesan - 50 gm
Salt to taste
Crushed black pepper to taste

Method :
1. Add all ingredients to a blender, and blend until it reaches the thickness of a paste. If you would like something thinner, you can blend it for longer. Store in a box and keep refrigerated.

To serve:
While you can enjoy this pesto with any meal, the chef shares his favourite combination. Toast two pieces of sourdough bread slice till golden brown. Apply this coriander pesto on one, put some sliced Bhavnagar chilli on the other slice, arrange two slices of cheddar cheese on top and put inside the oven for a minute. Let the cheddar melt completely. Then sprinkle some fresh coriander on top of that put the other slice of toasted bread and serve.

Recipe by Chef Rahul Shrivastava, executive chef, Hyatt Centric, Juhu

Balsamic Dressing

Ingredients:
Balsamic vinegar - 150 gm
Honey - 75 gm
Olive oil - 450 gm
Salt - 15 gm
Black peppercorn - 25 gm

Method:
1. Start by bringing the balsamic to boil.
2. Then, add all the other ingredients and let it cool.
3. Once cold, strain and keep it in the refrigerator.

If you are on a diet and mostly eat salads or simple meals, adding balsamic dressing to your food will give it just the right amount of flavour.

Recipe by Chef Rahul Shrivastava, executive chef, Hyatt Centric, Juhu

Tomato Chutney

Ingredients:
Tomatoes (Cut in half) - 3
Garlic cloves - 4
Chopped onions - 1/4 cup
Cup coriander - 1/4 cup
Kashmiri red chilli powder - 1/2 tsp
Sugar - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Method:
1. In a pan, heat oil and add in the tomatoes. Add in the garlic cloves.
2. Cover with a lid, and roast the tomatoes and garlic for over seven minutes until they get a nice char on both sides.
3. Once done, remove the skin from the tomatoes.
4. Mash this mix properly with a masher.
5. Add in the onions, coriander, salt, Kashmiri red chilli powder and sugar.
6. Mix well and serve warm.

The chef loves to have this chutney with South Indian dishes like dosa and idli and with samosas. You can also pair it with samosas and eat it daily along with your normal meals to add some spice to food.

Recipe by Renu Dalal, Renu Dalal, celebrity chef, and daughter of the late Tarla Dalal

Coconut Chutney

Ingredients:
Chopped coconut - 1 cup
Jeera - 1tsp
Curd - 2tbsp
Green chilly - 1/2
Salt to taste
Cup water - 1/4 cup
Oil - 1tbsp
Mustard seeds - 1/2 tsp
Pinch of hing
Urad Dal - 1/2 tsp
Curry leaves 6 - 7

Method:
For the chutney:
1. In a blender, add chopped coconut, jeera, curd, green chilly, water, salt and blend until smooth.

For tempering:
1. In a small pan, heat oil and add in mustard seeds, hing, urad dal and curry leaves. Let them crackle and add in directly over the prepared chutney.
2. Mix well and serve.
3. You can deep freeze the chutney and use it when needed.

This chutney is originally eaten with idlis, dosas and medu vadas, however, mixing this with plain dal and rice or eating it with parathas or plain chapatis can offer the much-needed flavour to your lunch or dinner.

Recipe by Renu Dalal, Renu Dalal, celebrity chef, and daughter of the late Tarla Dalal

Spicy tomato and garlic chutney

Ingredients:
Red pepper - 250 gm
Tomato - 500 gm
Garlic - 50 gm
Salt to taste
Lemon - 2 tsp
Degi chilli powder - 30 gm

Method:
1. Roast the tomatoes and red peppers in a tandoor/grill.
2. Dry roast the garlic in a pan.
3. Add Degi chilli powder, lemon juice and salt.
4. Blend everything in a mixer or blender.
5. Store it in an air-tight container and relish it when you please.

Recipe by Parikshit Joshi, executive chef, Someplace Else, BKC

Aloo Bukhara Aur Anardane Ki Chutney

Ingredients:
Vegetable oil - 1 tbsp
Shallots - 4
Mixed plums - 1 kg
Fresh bay leaves - 3
Cinnamon sticks - 1
Dried Anardana - 50 gm
Ground allspice - 1/2 tsp
Ground ginger - 1/2 tsp
Brown sugar - 400 gm
Cider vinegar - 1/2 tsp
Fresh juice from one whole pomegranate

Method:
1. Drizzle one tablespoon of oil in a large pan over low heat. Peel and slice the shallots and add them to the pan.
2. Then, cook the sliced shallots gently until softened and golden brown. Meanwhile, chop the plums.
3. Add bay leaves and spices to the pan, fry for a minute then stir in the chopped plums. Add sugar.
4. Add overnight soaked and dried Anardana or dried pomegranates.
5. Add pomegranate fresh juice and a few drops of cider vinegar. Bring this mixture to a boil, then reduce the heat and simmer slowly until most of the liquid evaporates and the mixture is reduced and thick.
6. Once the mixture is ready, take it off the flame and allow it to cool.
7. Then, blend it well in a mixture till you get a fine consistency.
8. Pour chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating.

Recipe by Mukesh, head chef at Mitraan Da Junction, Faridabad

Bhang Beej Chutney

Ingredients:
Wild almond seeds (bhang beej) - 1 cup
Green chillies - 2-3 (Adjust as per your preferred spice level)
Fresh coriander leaves - 1/2 cup
Garlic cloves - 3 - 4
Lemon juice - 1 tbsp
Salt to taste
Water as required

Method:
1. Begin by dry roasting the wild almond seeds in a pan over low heat until they turn a light brown colour and emit a delightful nutty aroma. Stir them constantly to prevent burning.
2. Allow the roasted seeds to cool down to room temperature.
3. Once cooled, combine the roasted seeds, green chillies, fresh coriander leaves, garlic cloves, lemon juice, and a pinch of salt in a blender.
4. Blend these ingredients in the blender while gradually adding a bit of water to aid in blending. Continue until you achieve a smooth and thick consistency. Adjust salt and lemon juice to taste.
5. Transfer the chutney to a serving dish. It can be served right away or stored in an airtight container in the refrigerator for future use.

Added tips
1. Experiment with variations by adding roasted cumin seeds or mustard seeds for an extra layer of flavour. You can relish this chutney with a variety of Indian snacks such as pakoras and samosas, or as a condiment to elevate your meals.

Recipe by Mukesh, head chef at Mitraan Da Junction, Faridabad

Sev Aur Dhaniye Ki Chutney

Ingredients:
Vegetable oil - 1 tbsp
Shallots - 2
Green apple (optional) - 1 kg
Fresh bay leaves - 3
Cinnamon sticks - 1
Ground allspice - 1/2 tsp
Ground ginger - 1/2 tsp
Sugar granules - 150 gm
Coriander leaves - 100 gm
Cider vinegar

Method:
1. Drizzle one tablespoon of oil in a large pan over low heat. Peel and slice the shallots, then cook gently, or until softened and golden brown. Meanwhile, chop the apple.
2. Add the bay leaves and the rest of the spices to the pan, fry for one minute then stir in the chopped apples. Add sugar and wait till it melts.
3. Add a few drops of cider vinegar and bring the whole mixture to a boil. Then, reduce the heat and simmer until most of the remaining water evaporates and the chutney is reduced and thick.
4. Now add freshly chopped coriander to the pan. Stir a little.
5. Once mixed well, cool the prepared mixture and blend it in a mixer.
6. After you get the desired texture from blending, add the ready chutney into sterilised jars and seal straight away.