Summertime recipes: 8 tasty chutney recipes to devour amidst the heat wave

“Chutneys can be a delightful and healthy addition to meals, especially during summer, for several reasons. Chutneys often include a variety of fresh herbs, fruits, and vegetables that are abundant during the summer months. Ingredients like mint, coriander (cilantro), tomatoes, mangoes, and peppers are rich in vitamins, minerals, and antioxidants, contributing to overall health and well-being. Certain chutney ingredients like mint and cucumber have natural cooling properties. Consuming these chutneys can help cool down the body and provide relief from the heat. Chutneys can add a burst of flavour to meals without significantly increasing calorie intake. They often contain minimal or no added fats and sugars, making them a healthy alternative to heavy dressings or sauces,” said Shruti Keluskar, Nutritionist at Cloudnine Group of Hospitals, Pune, as reported by HT Lifestyle.

Below are recipes of chutney to strengthen immunity and enhance the taste of food.

1. Raw Mango Chutney

Time required: 15 minutes

Ingredients used

• Raw mangoes (2 medium-sized), peeled and chopped
• Sugar or jaggery (to taste)
• Roasted cumin seeds (1 teaspoon)
• Red chili powder (1/2 teaspoon)
• Salt (to taste)

Procedure

• Chop the raw mangoes; add the sugar or jaggery, roasted cumin seeds, red chili powder, and salt in a mixer or food processor.
• Blend until smooth, tasting to adjust sweetness and spice level.
• After transferring, place in a serving bowl.

2. Amla (Indian Gooseberry) Chutney

Time required: 20 minutes

Ingredients used

• Fresh amla (Indian gooseberries) – 6 to 8, deseeded and chopped
• Grated coconut (1/2 cup)
• Green chilies (1 to 2, adjust to taste)
• Ginger (1-inch piece), chopped
• Curry leaves (a handful)
• Salt (to taste)
• Mustard seeds (1/2 tsp)
• Oil (1 tsp)

Procedure

• Add the chopped amla, grated coconut, ginger, curry leaves, green chilies, and salt to a blender or food processor.
• For a smooth paste, add a small amount of water and combine.
• In a pan over low heat, add the mustard seeds and let them sputter.
• After adding the tempering to the chutney, thoroughly stir.
• Serve rice, dosas, or snacks with amla chutney as a dip.

3. Mint and Coriander Chutney

Time required: 10 minutes

Ingredients used

• Fresh mint leaves (1 cup)
• Fresh coriander leaves (1 cup)
• Green chilies (2 to 3, adjust to taste)
• Garlic cloves (2 to 3)
• Roasted cumin powder (1 teaspoon)
• Lemon juice (from 1 lemon)
• Salt (to taste)

Procedure

• To make a smooth paste, blend mint leaves, coriander leaves, green chilies, garlic cloves, roasted cumin powder, lemon juice, and salt.
• Taste and adjust the seasoning.
• Serve chutney made with mint and coriander with sandwiches, snacks, or as a dip.

4. Tomato and Garlic Chutney

Time required: 15 minutes

Ingredients used

• Ripe tomatoes (2 large), chopped
• Garlic cloves (4 to 5)
• Red chili powder (1/2 teaspoon)
• Turmeric powder (1/4 teaspoon)
• Tamarind pulp (1 tablespoon)
• Jaggery or sugar (1 tablespoon)
• Salt (to taste)
• Oil (1 tsp)

Procedure

• Chop and sauté garlic cloves in hot oil until golden brown.
• Add the diced tomatoes, salt, tamarind pulp, jaggery or sugar, red chili powder, and turmeric powder.
• Simmer until the mixture thickens and the tomatoes become mushy.
• After letting it cool, mix it till the consistency of chutney is smooth.
• Serve rice, idli, or dosa with tomato and garlic chutney.

5. Carrot and Ginger Chutney

Time required: 15 minutes

Ingredients used

• Carrots (2 medium-sized), grated
• Ginger (1-inch piece), chopped
• Green chilies (2 to 3, adjust to taste)
• Curry leaves (a handful)
• Roasted peanuts (2 tablespoons)
• Lemon juice (from 1 lemon)
• Salt (to taste)

Procedure

• Blend together grated carrots, sliced ginger, curry leaves, green chilies, roasted peanuts, lemon juice, and salt in a blender.
• Add a small amount of water if needed, and blend until smooth.
• Serve the carrot and ginger chutney as a spread for sandwiches or with roti or paratha.

6. Spinach and Peanut Chutney

Time required: 15 minutes

Ingredients used

• Fresh spinach leaves (1 cup)
• Roasted peanuts (1/4 cup)
• Green chilies (2 to 3, adjust to taste)
• Garlic cloves (2 to 3)
• Lemon juice (from 1 lemon)
• Salt (to taste)

Procedure

• After blanching spinach leaves for a minute in boiling water, drain and give them a quick rinse in cold water.
• Boiled spinach leaves, roasted peanuts, green chilies, garlic cloves, lemon juice, and salt should all be mixed in a blender.

7. Raw Karonda Chutney

Time required: 15 minutes

Ingredients used

• Raw green karonda or Natal plum (1 small cup)
• Jaggery (½ small cup)
• Coarse roasted Peanut powder (¼ small cup)
• Green chillies (2)
• Chopped coriander leaves (¼ small cup)
• Salt
• Jeera powder ¼ tsp.
• Oil 1 tsp.
• Asafoetida ½ tsp.

Procedure

• Chop the karonda in half, then take out the seed and sap.
• Blend it into a thin paste.
• Thereafter blend together the peanut powder, jeera powder, chiles, coriander leaves, salt, and jaggery.
• Hing is added to some heated oil, and the combination is then tempered using this mixture.
• Savor this deliciously tart chutney.

8. Kokam chutney

Preparation Time: 30 minutes

Ingredients used

• Kokum (amsul) pieces (1/2 cup)
• Salt
• Jaggery (1 tablespoon)

Procedure

• In a bowl, soak the kokum in one cup of water for twenty minutes.
• After draining, pulp it into a fine paste.
• Spoon into a bowl, then stir in the salt and jaggery.