“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.

Don your chef’s hat and prepare a delightful summer feast to share. From refreshing drinks to delectable dishes, a well-curated menu can elevate the gathering. Explore this article for a variety of mouthwatering Indian recipes perfectly suited for the summer season. Let’s go!

1) Curd Rice

Running late for work on a scorching summer day? Don’t stress – whip up some quick curd rice and pack it in a thermal container. All you need are some curry leaves, mustard seeds, and green chili to season your rice and hung curd mixture. It’s a simple and convenient solution for a busy morning!

2) Dahi Kadhi Pakodi

Yogurt-based curries are ideal for staying cool during hot summer days. This recipe is both simple and delicious, especially when paired with rice. Start by whisking together yogurt and gram flour until smooth, adding asafoetida, turmeric, red chili, and coriander powder to taste, adjusting the consistency with water until creamy. Meanwhile, prepare deep-fried potato-onion dumplings in a separate pan. In another pan, heat cumin seeds, curry leaves, and mustard seeds until they crackle, then add chopped onions and ginger-garlic paste. Next, add the yogurt mixture and dumplings to the pan and let it simmer. Garnish with the same spices used in the mixture and serve fresh and hot for a satisfying meal!

3) Spicy Veggies Quesadillas

For a weekend dinner with the family, why not try this delicious Mexican dish with an Indian twist? Start by preparing a filling with your favorite vegetables and Indian spices. Once ready, toast one side of a wheat roti on a pan, then add some cheese and the filling. Fold the Indian version of tortilla and grill it on both sides until golden brown. Enjoy this fusion creation with your loved ones!

4) Aam Dal

When it comes to the tropical Indian summer, mangoes are the first thing that pops into everyone’s mind. While many think of mangoes solely as a fruit, there’s more to them than meets the eye. Green mangoes, in particular, can be transformed into a delightful main course dish known as Aam Daal. Here’s how to make it: Start by boiling peeled green mangoes and Indian red lentils with a pinch of salt. In another pan, heat some oil and add mustard seeds. Once they start spluttering, add the boiled components along with turmeric, green chili, and sugar. Adjust the consistency with warm water as needed. Serve this refreshing and flavorful dish to all mango enthusiasts for a delightful treat!

5) Dahi Vada

Dahi Vada is a creamy Indian snack with origins in South India, though it varies in different regions of the country. The recipe is straightforward: deep-fry urad dal vadas, soak them in water, then transfer them to a bowl of sweetened or unsweetened curd. Serve the Dahi Vada with garnishes like pepper, coriander, chili powder, chaat masala, tamarind, and bhujia on top. Feel free to experiment with your choice of garnishes to suit your taste preferences!

6) Methi Gajar Pulav

For a lazy summer Sunday, try this great one-pot meal using leftover rice. Start by chopping carrots, beans, and fresh methi leaves. Heat a pan with some oil and add sesame seeds, cinnamon, black pepper, and green chilies. Then, add the vegetables and rice to the pan and mix them well together. Enjoy this easy and delicious dish fresh from the stove!

7) Spiced Watermelon Soup

Here’s a refreshing dish for those who think fruits are just fruits. Start by cutting and deseeding watermelons as needed. Blend the watermelons with some fresh mint. In a pan, heat olive oil with chili and ginger garlic paste, then pour in the blended mixture. Cook the puree on simmer until it thickens to your liking. Once it reaches the right consistency, turn off the heat and let it cool. Serve this chilled soup with ice cubes for a delightful twist on a summer day. Who says soup has to be hot all the time?

8) Beetroot Chickpea Salad

Here’s a fantastic dish perfect for a spicy yet light breakfast. Start by boiling chickpeas and beetroot until tender. In a pan, heat some oil and add mustard seeds, curry leaves, black gram, and asafoetida for seasoning. Mix the seasoning with the boiled chickpeas and thinly sliced beetroot, then squeeze in some lime juice for a tangy kick. Garnish with fresh coriander leaves for added flavor. Enjoy this flavorful and nutritious breakfast option!

9) Dahi Kebabs 

For a perfect vegetarian starter, you can’t go wrong with Dahi Kebabs. These kebabs are made with hung curd and paneer, resulting in a silky dough. To make them, combine hung curd, paneer, corn flour, gram flour, and essential Indian spices to form a mixture. Fry the kebabs until they’re golden brown, then transfer them immediately to a hot box to preserve their warmth and freshness. Serve these delicious kebabs with mint chutney for a delightful appetizer!

10) Tandoori Chicken Salad

If you want to repurpose last night’s barbecue leftovers for a light lunch, we’ve got you covered. Combine shredded chicken with diced cucumbers and tomatoes. For the dressing, mix yogurt with your preferred spices and a squeeze of lemon to complement the fiery, smoky flavors of the chicken tikka. Enjoy this refreshing and satisfying dish for a quick and easy lunch!

While the idea of standing in front of the stove on a hot day might be daunting, your love for food can be the motivation you need to overcome it. So, don’t hesitate to try out these delicious summer recipes and enjoy the process!

It’s all about making the most of the summer season and having fun in the kitchen.