Get ready to add a dash of excitement to your meals with these 18 Spicy Chutney Recipes for Flavorful Dips! Chutneys are a staple in many cuisines around the world, and when you add a kick of heat, they become an irresistible accompaniment to snacks, meals, and even cocktails. Whether you’re a fan of sweet and spicy or savory and tangy, there’s something on this list for everyone.
From classic combinations like Tomato Onion Chutney and Red Chili Garlic Chutney, to more unexpected pairings like Apple Cinnamon Chutney and Plum Cardamom Chutney, these recipes will take your taste buds on a wild ride. And the best part? They’re all incredibly easy to make! So go ahead, give one (or ten) of these spicy chutneys a try, and experience the flavor explosion that’s been missing from your life.
Mango Mint Chutney
Discover the perfect blend of sweet and tangy flavors with this simple recipe for Mango Mint Chutney. This Indian-inspired condiment is perfect for topping naan, using as a dip, or serving alongside grilled meats or vegetables.
Ingredients:
– 2 ripe mangos, diced
– 1/4 cup fresh mint leaves
– 1 small onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a blender or food processor, combine mango, mint, onion, jalapeño, and garlic.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Add lemon juice and salt; blend until well combined.
4. Taste and adjust seasoning if desired.
Cooking Time: 10-15 minutes (mostly prep time)
Coconut Coriander Chutney
Coconut Coriander Chutney Recipe
Experience the vibrant flavors of India with this refreshing and aromatic chutney, perfect for accompanying a variety of dishes from curries to snacks.
Ingredients:
– 1 cup desiccated coconut
– 1/2 cup coriander leaves (fresh or dried)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ginger paste
– Salt, to taste
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine coconut, coriander leaves, onion, and garlic.
2. Blend until the mixture is smooth and well combined.
3. Heat the lemon juice, ginger paste, and salt in a small pan over low heat, stirring until the salt dissolves.
4. Add the heated mixture to the blender or food processor and blend until well combined.
5. Gradually add the water and continue blending until the desired consistency is reached.
Cooking Time: 10-15 minutes
Note: You can adjust the amount of chili flakes or cayenne pepper to suit your desired level of spiciness.
Tomato Onion Chutney
A flavorful and tangy condiment perfect for snacking or serving alongside grilled meats, naan bread, or as a dip.
Ingredients:
– 2 large tomatoes, diced
– 1 large onion, thinly sliced
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine diced tomatoes, thinly sliced onions, brown sugar, apple cider vinegar, and ground cumin.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and let cook for 20-25 minutes or until the chutney has thickened slightly and the flavors have melded together.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Tamarind Date Chutney
This sweet and tangy chutney is a perfect blend of Indian spices, dates, and tamarind, ideal for serving with naan bread, crackers, or as a dip.
Ingredients:
– 1 cup chopped fresh dates
– 1/2 cup tamarind paste
– 1/4 cup brown sugar
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a blender or food processor, combine dates, tamarind paste, brown sugar, water, ginger, cumin, coriander, and salt.
2. Blend until smooth, stopping occasionally to scrape down the sides of the blender.
3. Taste and adjust sweetness or tanginess as needed.
4. Transfer the chutney to a serving bowl or jar. Garnish with cilantro leaves, if desired.
Cooking Time: 5-7 minutes (blending time)
Peanut Garlic Chutney
This creamy and aromatic chutney is a perfect accompaniment to your favorite Indian dishes, from naan bread to rice bowls.
Ingredients:
– 1/2 cup peanuts
– 1/4 cup garlic cloves, peeled and minced
– 1/4 cup red onion, finely chopped
– 1 tablespoon grated ginger
– 1 teaspoon cumin seeds
– Salt, to taste
– 1/4 cup lemon juice
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine peanuts, garlic, onion, and ginger.
2. Blend until smooth, stopping occasionally to scrape down the sides of the bowl.
3. Heat cumin seeds in a small pan over medium heat until fragrant.
4. Add lemon juice and water to the blender mixture. Blend until well combined.
5. Stir in the heated cumin seeds and salt.
6. Taste and adjust seasoning as needed.
Cooking Time: 10-15 minutes
Pineapple Ginger Chutney
This sweet and tangy chutney is a perfect blend of tropical flavors, making it an excellent accompaniment to grilled meats, naan bread, or as a dip for snacks.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/2 cup fresh ginger, peeled and grated
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– Salt (optional)
Instructions:
1. In a medium saucepan, combine pineapple, ginger, brown sugar, apple cider vinegar, and water.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for 15-20 minutes or until the chutney has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Red Chili Garlic Chutney
This spicy and aromatic chutney is a perfect accompaniment to Indian flatbreads, grilled meats, or as a dip for snacks. With its bold flavors and vibrant red color, it’s sure to add a pop of excitement to any meal.
Ingredients:
– 2 cups fresh red chilies, seeded and chopped
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt, to taste
– Optional: 1/4 teaspoon cumin powder (for added depth of flavor)
Instructions:
1. Heat the oil in a pan over medium heat.
2. Add the onion and sauté until translucent (3-4 minutes).
3. Add the garlic and sauté for another minute.
4. Add the chopped red chilies and sauté for 5 minutes, or until they start to soften.
5. Remove from heat and let it cool slightly.
6. Blend the mixture into a smooth paste using an immersion blender or a regular blender.
7. Season with salt, lemon juice, and cumin powder (if using).
8. Store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 15-20 minutes
Apple Cinnamon Chutney
A sweet and tangy condiment perfect for topping yogurt, oatmeal, or using as a dip for snacks.
Ingredients:
– 2 cups chopped apples (Granny Smith or other firm varieties work well)
– 1/4 cup brown sugar
– 1 tablespoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup apple cider vinegar
– 1/4 cup water
Instructions:
1. In a medium saucepan, combine chopped apples, brown sugar, cinnamon, nutmeg, and salt.
2. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture is syrupy (about 20-25 minutes).
3. Stir in apple cider vinegar and water.
4. Bring to a simmer and cook for an additional 5 minutes or until the chutney has thickened slightly.
5. Remove from heat and let cool completely.
Cooking Time: 30-35 minutes
Green Mango Chutney
This vibrant green chutney is a perfect blend of sweet and tangy, made with the star ingredient – ripe green mangoes! This recipe is ideal for accompanying your favorite Indian dishes or using as a topping for snacks.
Ingredients:
– 2 cups green mangoes (ripe), diced
– 1 cup green chili peppers, seeded and chopped
– 1/2 cup fresh cilantro leaves, chopped
– 1 small onion, finely chopped
– 1/4 cup lemon juice
– Salt, to taste
Instructions:
1. In a blender or food processor, combine mangoes, green chilies, cilantro, and onion.
2. Blend until smooth, stopping occasionally to scrape down the sides of the blender.
3. Heat the mixture over low heat for 5-7 minutes, stirring occasionally, until it thickens slightly.
4. Remove from heat and stir in lemon juice and salt.
5. Let cool before refrigerating or freezing.
Cooking Time: 15 minutes
Serve chilled or at room temperature. Enjoy!
Roasted Eggplant Chutney
Elevate your snack game with this flavorful and aromatic roasted eggplant chutney, perfect for topping naan bread, crackers, or using as a dip.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup brown sugar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place eggplant slices on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplant, then sprinkle chopped onion, minced garlic, and grated ginger.
4. Roast in the preheated oven for 30 minutes or until the eggplant is tender and lightly caramelized.
5. Remove from oven and stir in cumin, salt, and pepper.
6. Add brown sugar and simmer over low heat for 10-15 minutes or until the chutney has thickened slightly.
7. Let cool before serving.
Cooking Time: 45 minutes
Beetroot Yogurt Chutney
A sweet and tangy condiment that’s perfect for topping naan, rice bowls, or using as a dip.
Ingredients:
– 2 large beetroot, peeled and grated
– 1 cup plain yogurt
– 1/4 cup sugar
– 1 tablespoon lemon juice
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine the grated beetroot, yogurt, sugar, and lemon juice.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust the seasoning with salt if desired.
4. Transfer the chutney to a serving bowl or airtight container.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (prep time), plus chilling time
Spicy Tomato Chutney
This flavorful condiment is a perfect blend of sweet and spicy, made with fresh tomatoes, onions, garlic, and spices. It’s a great accompaniment to naan bread, rice bowls, or as a dip for snacks.
Ingredients:
– 2 cups fresh tomatoes, chopped
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger; cook for an additional minute.
4. Stir in the chopped tomatoes, cumin, smoked paprika, and cayenne pepper (if using).
5. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the chutney thickens slightly.
6. Season with salt to taste.
Cooking Time: 20-25 minutes
Carrot Ginger Chutney
This sweet and tangy chutney is a perfect accompaniment to naan bread, grilled meats, or as a dip for vegetables. With the warmth of ginger and the crunch of carrots, it’s a flavorful addition to any meal.
Ingredients:
• 2 cups grated carrots
• 1 cup fresh ginger, peeled and grated
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon lemon juice
• Salt to taste
Instructions:
1. In a large saucepan, combine the grated carrots, ginger, brown sugar, apple cider vinegar, water, and lemon juice.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the chutney has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Season with salt to taste.
Cooking Time: 20-25 minutes
Roasted Garlic Chutney
Roasted Garlic Chutney Recipe
Transform humble garlic into a sweet and savory condiment perfect for accompanying naan, rice bowls, or as a dip.
Ingredients:
– 4-6 cloves of garlic, separated and peeled
– 1/2 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1/4 cup apple cider vinegar
– 1/4 cup water
– Salt, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the garlic cloves on a baking sheet lined with parchment paper.
3. Roast the garlic for 30-40 minutes, or until soft and caramelized.
4. In a blender or food processor, combine the roasted garlic, red onion, cilantro, apple cider vinegar, water, and salt.
5. Blend until smooth, adjusting seasoning as needed.
Cooking Time: 40-50 minutes
This chutney is best served warm, garnished with additional cilantro if desired. Store in an airtight container in the refrigerator for up to 1 week.
Plum Cardamom Chutney
A sweet and tangy Indian-inspired condiment that’s perfect for accompanying naan, tandoori chicken or as a dip for snacks. This chutney combines the flavors of plums, cardamom, and spices to create a unique and delicious taste experience.
Ingredients:
– 1 cup fresh plums, chopped
– 1/2 cup sugar
– 1/4 cup water
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cayenne pepper (optional)
– Salt, to taste
Instructions:
1. In a medium saucepan, combine the chopped plums, sugar, water, cardamom, cinnamon, and cayenne pepper (if using).
2. Bring the mixture to a boil over medium heat.
3. Reduce the heat to low and simmer for 15-20 minutes or until the chutney has thickened slightly.
4. Remove from heat and let it cool to room temperature.
5. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 15-20 minutes
Avocado Lime Chutney
This refreshing chutney combines the creaminess of avocados with the brightness of lime, perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 3 ripe avocados
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1 minced garlic clove
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1-2 teaspoons honey or agave nectar (for a sweeter flavor)
Instructions:
1. Peel the avocados and place them in a blender or food processor.
2. Add lime juice, red onion, garlic, and cumin to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Taste and adjust seasoning with salt, pepper, and honey or agave nectar if desired.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This chutney is best served chilled, so skip the cooking time and get ready to enjoy!
Curry Leaf Coconut Chutney
This aromatic chutney is a perfect accompaniment to Indian dishes, adding a burst of flavor and aroma with the subtle sweetness of coconut. A blend of curry leaves, spices, and coconut, this chutney is sure to delight your taste buds.
Ingredients:
– 1 cup fresh or dried curry leaves
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons vegetable oil
– 1/4 cup water
Instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add curry leaves, cumin, coriander, and salt. Cook for 2-3 minutes or until the mixture is fragrant.
5. Stir in grated coconut and water.
6. Bring to a simmer and let it cook for 10-15 minutes or until the chutney thickens slightly.
Cooking Time: 20-25 minutes
Roasted Red Pepper Chutney
Roasted Red Pepper Chutney Recipe
A sweet and smoky condiment perfect for accompanying grilled meats, cheeses, or crackers.
Ingredients:
– 4 large red bell peppers, seeded and chopped
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the chopped peppers on a baking sheet and drizzle with olive oil. Roast for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool slightly.
4. Peel off the skin, discarding it, and place the roasted peppers in a blender or food processor.
5. Add the brown sugar, apple cider vinegar, water, cumin, and salt to the blender. Blend until smooth.
6. Taste and adjust the seasoning as needed.
Cooking Time: 30-40 minutes
Summary
Elevate your snack game with these 18 spicy chutney recipes! From sweet and tangy to smoky and bold, this collection has something for everyone. Try the Mango Mint Chutney for a refreshing twist on traditional Indian flavors or the Roasted Eggplant Chutney for a rich and savory accompaniment to grilled meats. With ingredients ranging from common pantry staples to exotic spices, these chutneys are perfect for dipping veggies, naan bread, or even using as a marinade. Whether you’re a spice lover or just looking for new flavors to try, this article has got you covered!
