Think chutney and green, coconut or imli may come to mind first. But across India, home kitchens have long turned humble ingredients into chutneys that are spicy, nutty, earthy and sweet.
This Chutney Day, discover four lesser-known regional recipes that deserve a spot on your table.
1. Tomato Kasundi Chutney
Bengal’s Tangy, Mustard-Kissed Tomato Chutney
Love a chutney with a bold mustard kick? This tomato kasundi combines ripe tomatoes with mustard oil, mustard seeds, ginger, garlic, green chilli and warming spices. Tangy, mildly sweet and packed with flavour, it works beautifully as a relish or accompaniment.
Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4
Ingredients
- 5–6 large tomatoes, about 500 g
- 10–15 cherry tomatoes, about 125 g
- ½ cup mustard oil
- 3 tbsp garlic, coarsely ground
- 1½ tbsp ginger, coarsely ground
- 2 green chillies, finely chopped
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp salt
- 2 tsp red chilli powder
- 1 tbsp cumin powder
- 1 tsp garam masala
- 2 tbsp sugar
- 4 tbsp white vinegar
Method
- Clean the tomatoes, remove the tops and coarsely grind them.
- Heat mustard oil in a pan until it reaches the smoking point. Turn off the heat and allow the oil to cool slightly.
- Add mustard seeds and fenugreek seeds. Let them crackle.
- Add the coarsely ground garlic, ginger and chopped green chillies. Sauté until they change colour.
- Add the ground tomatoes and mix well.
- Cover and cook over medium heat until the tomatoes soften, stirring every few minutes.
- Once some of the excess liquid has evaporated, add salt, red chilli powder and cumin powder.
- Cover and cook for another 4–5 minutes.
- Add sugar, garam masala, vinegar and the cherry tomatoes.
- Cook until the cherry tomatoes soften, and the oil begins to leave the sides.
- Remove from the heat and serve.
Useful tip: Don’t skip heating the mustard oil to the smoking point. It helps mellow the raw sharpness of the oil and gives the kasundi its characteristic depth of flavour.
Best with: Pakoras, samosas, cutlets, fried snacks, rice, roti or as a relish with sandwiches.
2. Roasted Chana Dal Chutney
A Nutty South Indian Favourite
Coconut chutney may get most of the attention, but roasted chana dal makes a deliciously nutty alternative. Known in many South Indian kitchens as roasted gram or putnala chutney, it is thick, mildly spicy and wonderfully versatile.
A quick tempering of mustard seeds and curry leaves gives it an extra burst of flavour.
Prep time: 5 mins| Cook time: 5 mins | Serves: 4
Ingredients
- ½ cup roasted chana dal
- 2 tbsp fresh grated coconut
- 2 green chillies
- ½ inch ginger
- ½ tsp cumin seeds
- A small piece of tamarind
- Salt to taste
- Water, as required
For the tempering:
- 1 tsp oil
- ½ tsp mustard seeds
- 6 to 8 curry leaves
- 1 dry red chilli
- A pinch of hing
Method
- Add roasted chana dal, coconut, green chillies, ginger, cumin, tamarind and salt to a blender.
- Add a little water and grind until smooth.
- Add more water gradually to get your preferred consistency.
- Heat oil in a small pan.
- Add mustard seeds and let them crackle.
- Add curry leaves, dry red chilli and hing.
- Pour the tempering over the chutney and mix.
Useful tip: Add water little by little while grinding. Keep it thick for idli and dosa, or make it slightly thinner for upma.
Best with: Idli, dosa, vada, upma or paniyaram.
3. Sojne Pata Bata
Bengal’s Rustic Drumstick Leaf Chutney
Drumstick leaves have a distinctive earthy bitterness that makes this Bengali preparation so interesting. In sojne pata bata, the leaves are cooked and ground with garlic, chillies and mustard oil.
It is simple, bold and traditionally enjoyed with hot steamed rice.
Prep time: 10 mins | Cook time: 15 mins | Serves: 2 to 3
Ingredients
- 3 cups drumstick leaves
- 5 to 6 garlic cloves
- 1 small onion, chopped
- 1 to 2 green chillies
- 2 to 3 dry red chillies
- 2 tbsp mustard oil, plus 1 tsp
- 1 tsp nigella seeds
- Salt to taste
Method
- Separate the drumstick leaves from the thicker stems and wash them well.
- Heat 1 tbsp mustard oil in a pan.
- Add the leaves and sauté until they soften and most of their moisture cooks away.
- Add garlic, onion and green chillies.
- Cook until softened.
- Add salt and cook the leaves for another 2 to 3 minutes.
- Let the mixture cool slightly.
- Grind into a coarse or smooth paste, depending on your preference.
- Heat the remaining mustard oil.
- Add dry red chillies and nigella seeds.
- Once fragrant, add the ground mixture.
- Cook for a few minutes until thick.
- Finish with a small drizzle of mustard oil.
Useful tip: Drumstick leaves can be naturally bitter. Remove the tougher stems and cook the leaves properly for a more balanced flavour.
Best with: Hot steamed rice and dal.
4. Akhrot Ki Chutney
Nutty & Creamy Kashmiri Walnut Chutney
Not every chutney needs to be fiery. This Kashmiri walnut chutney, traditionally known as Doon Chetin, combines earthy walnuts with thick yoghurt, onion, green chilli and cumin for a rich yet refreshing accompaniment. Traditionally made by coarsely grinding the walnuts, it has a lovely rustic texture that lets their natural flavour shine.
Prep time: 10 mins | Cook time: 0 mins | Serves: 4
Ingredients
- 1 cup walnut kernels
- ½ cup thick plain yoghurt
- ¼ cup finely chopped onion
- 1 to 2 red chillies, finely chopped
- ½ tsp cumin seeds or cumin powder
- Salt to taste
- 1 to 2 tbsp water, as required
- 1 tbsp fresh coriander, finely chopped, optional
Method
- Soak the walnut kernels in water for about 15 to 20 minutes, then drain well.
- Coarsely grind or pound the walnuts. Keep some texture rather than making a completely smooth paste.
- Add the chopped onion, red chillies, cumin and salt.
- Mix in the thick yoghurt until well combined.
- Add a little water if needed to loosen the consistency.
- Taste and adjust the salt and chilli.
- Finish with fresh coriander, if using.
- Let the chutney rest for a few minutes before serving.
Useful tip: Keep the walnuts slightly coarse for a more traditional, rustic texture. Freshly ground walnuts can darken as they oxidise, so this chutney is best served soon after making.
Best with: Rice, roti, Kashmiri-style meals, kebabs or as a creamy accompaniment to savoury dishes.
A Chutney Worth Discovering
From punchy onion and roasted chana dal to earthy drumstick leaves and sweet nolen gur, these chutneys prove that the best flavours can come from the simplest ingredients.
This Chutney Day, go beyond the usual and give one of these regional favourites a try.
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