Savoring the Diversity of Indian Chutneys:
A flavorful Culinary Journey

Indian cuisine is renowned for its intricate use of spices and condiments that elevate dishes to new heights of flavor. Among these, chutneys hold a special place. These vibrant, versatile accompaniments play a crucial role in enhancing the taste and texture of a meal. From tangy to spicy, sweet to savory, Indian chutneys span a spectrum of flavors that cater to every palate. In this exploration, we delve into the world of Indian chutneys, uncovering their diverse types, key ingredients, and their irreplaceable role in Indian cuisine. These chutneys has a vast variety and form a unique combo with different dishes. They not only the play the role of taste enhancer they help in adding nutritional value to your diet.

These chutneys can be made in any form dried or wet. Dried chutney usually last longer if kept in the cool place, they can be carried during travelling too. With wet chutneys everything tastes so different and fresh which is beyond comparison. Yes, it has its limitations of smaller shelf life( 3-4 days) and can’t be carried during travels. So, choose your chutney according to your requirement and enjoy every bit of its flavors. 

Here I have some healthy chutney recipes, they are palatable, full of flavors and are powerhouse of nutrients. Make it, experience it, share it and store it for future use. 

Different healthy chutneys in the given list below:

1)Flaxseeds chutney/ alsi ki chutni:

Flaxseeds are the pack of powerful nutrients which not only boost your immune system but also protects your body from other diseases. Making chutney out of these seeds is the best health tip you can give to anyone. Try this recipe for your good well being. 

Flax seeds chutney is a dry chutney and can be stored for a very longer time if kept in the fridge. It is also a ready to travel chutney which is very handy and easy to carry for your kids and family.  Mix this chutney along with ghee and enjoy with hot phulka or bhakri or rice or dosa /idli.


Flax seeds – 1 cup

Roasted peanuts – ¾ cup

Bhuna Chana ½ cup

Dried red chilli – 15

Few curry leaves

Tamarind/ Anardana small size



Roast all the ingredients one by one  and transfer into a blender jar as they cool down. You can choose urad dal or peanut as per your taste. If using fresh curry leaves roast them to dry and add to the grinder. Store this chutney in the refrigerator for longer shelf life

2)Sesame seeds chutney/ Til ki chutney:

Sesame seeds are known for its high calcium and iron content. It has nutty and crunchy flavor which just enhances the tastes of any dishes. Sesame seeds are being used as tempering in any Chinese dishes, Tahini and in many Indian cuisines.   

Making a chutney out of these nutrition packed  seeds will definitely be the right choice for your family. It is a dry chutney, can be carried while travelling.


Sesame seeds – 1 cup

Dry curry leaves

Garlic –  8-10 pods

Dried red chilli



Roast the sesame seeds and transfer into a blender. 8-10 Garlic pods roasted on low flame. Dry curry leaves 1/4 cup + 5-6 red chilli. Add salt and transfer into a mixer and grind all ingredients together. Transfer everything into an air tight container

3)Lemon grass coriander chutney:

Lemon grass also known as citronella grass, Cochin grass, Malabar grass and Cymbopogon, has a unique mild flavor of lemon in it and its own unique health benefits. This grass is good for your hair, skin, stomach and blood pressure. Try this lemony chutney at home.


Coriander/ Dhaniya  1 cup

Lemon grass  3-4 leaves

Curry leaves   ½ cup

Pudhina/ mint    8-10 leaves 

Grated ginger    ½ tsp

Garlic pods         5-6

Green chilly       3-4

Lemon juice  1 spoon or curd 3-4 spoon

Jeera     ½ tsp

Hing a pinch



Clean all the leaves and cut them in small size, so that they can fit in the grinder jar. Add garlic, ginger, jeera, hing, green chilli, lemon/curd and salt. Churn them all together and taste it. If anything needs to be added add now and give a mix again.

4)Curry leaves chutney:

Curry leaves is a universal green leafy plant which can be used in any form. Make its chutney, powder, Tadkas, Hair mask, adding to hair oil and lot more ways. It has its own benefits. Eating them fresh in vegetables or try the dried version of curry leaves chutney.


Curry leaves fresh or dried          1 Cup

channa dal      1/4 cup

urad dal        2 spoon

coriander seeds   1 tsp

dried red chiilis      10

black pepper    1 tsp


Small tamarind



 Wash , pat dry and then roast fresh curry leaves. Similarly roast channa dal and urad dal. Transfer all the ingredients into a blender and powder them. Store in refrigerator for longer shelf life.

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