It is said that in India, the language and taste of food changes in every corner. If we talk about the variety of chutneys, then you will find many varieties of it. There are some famous chutneys of each Indian state that have their special taste and are made from their special ingredients. Chutneys not only enhance the taste of food but they can also be combined with any dish in a unique way. Every chutney has the magic of different spices in it. Here we will introduce you to some of these spicy chutneys which are famous in different states of India.
Maharashtrian Shengdana Chutney – It tastes spicy and crunchy and is made from peanuts, red chilli powder, garlic, salt and oil. All these ingredients are fried, and seasoned with salt.
Andhra Pradesh Tomato Chutney – This spicy and sour chutney is made using tomatoes, green chillies, garlic, tamarind, mustard, asafoetida and oil. First, the tomatoes are roasted and ground with green chillies and garlic, then the tamarind pulp is added and mustard and asafoetida are added.
Rajasthani Garlic Chutney – Garlic, red chilli powder, cumin, oil and salt are used to make this spicy and hot chutney. First, grind garlic and red chilli powder and fry in hot oil, then add cumin and salt and cook well.
Gujarat Coriander Peanut Chutney – This refreshing chutney is made using fresh coriander, roasted peanuts, green chillies, ginger, lemon juice and salt. It is served with dal rice.
Eromba Chutney from Manipur – This spicy and smoky chutney is prepared using boiled potatoes, boiled fish (optional), red chillies, garlic and salt. First, crush the boiled potatoes and fish, then add the red chillies and garlic, mix and serve.
Churpi Chutney from Himachal Pradesh – For this spicy and sour-tasting chutney, churpi that is dried paneer, green chillies and garlic are crushed, and coriander leaves and salt are added and served chilled.
Tomato Chutney from Bihar Jharkhand – For this spicy and sour chutney, tomatoes are first ground with garlic, ginger and green chillies. Then add mustard oil and serve.
Ker-Sangri Chutney from Rajasthan – For this spicy chutney, ker-sangri is first boiled and then cooked in spices and oil. Serve with roti paratha.
Tamil Nadu Coconut Chutney – This creamy and slightly spicy chutney is made using fresh coconut, green chillies, ginger, curry leaves, mustard seeds and asafoetida. First grind coconut, green chillies and ginger and then add curry leaves, mustard seeds and asafoetida.
Uttar Pradesh Sweet and Sour Mango Chutney – To make this sweet and sour chutney, first boil the mango and then add jaggery, roasted cumin and red chilli powder to it. Now, let it cool and serve.
Bengali Plastic Chutney – Cut raw papaya into thin slices, boil and fry in ghee. Now add lemon, sugar, saffron, cardamom, salt and nigella seeds and the chutney is ready. It looks like plastic.
You can make these delicious chutneys at home and eat them with your friends and family and enjoy the taste.
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