8 unique chutney recipes that you need to check out

Gone are the days of the regular chutneys, add zing to your food with these new chutney recipes.
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The creation of chutney is just another feather in India's cap of brilliant inventions. We love our starters and main course but we also love our sides the same. Even if it is something as small as this side dish. Even the slightest dash of chutney can add a lot of flavour to a dish. Mint, coriander, coconut and other such chutneys are common and almost everyone knows how to make them. This list contains some recipes which are new and not commonly found in every Indian household. 
*Only the ingredients are mentioned. The method is like that of any other chutney where you have to mix everything together in the grinder. In case the method of cooking is not like that, the correct way has been mentioned.

Spicy Coconut Chutney 

1/2 cup tightly packed grated coconut,
5 to 6 roughly chopped
greenchillies,
1 to 2 seeds of green cardamom,
Water depending on how thick you want the chutney to be,
Salt as required

Gujarati Raw Papaya Chutney

1 small papaya,

1/2 tsp peanut or sunflower oil,
1/2 tsp mustard seeds,
2 to 3
greenchillies, either sliced or kept whole,
7 to 8 curry leaves,
1 pinch asafoetida,
1/4 tsp turmeric powder,
1/4 tsp sugar,
1/4 tsp lemon juice
Rinse and cut a small unripe papaya into 2 halves. Scrape off the tiny seeds and pith carefully. Now grate each papaya halve and keep the grated mixture aside.
Heat the oil in a pan and add the mustard seeds while keeping the flame to a low ormedium
low. Fry till the mustard seeds crackle and splutter then add the green chillies, curry leaves and asafoetida. Saute till the green chillies get crispy. Then add the papaya and turmeric and mix well. Add the sugar and salt as per taste. Stirring often, saute the papaya chutney mixture for 3 to 4 minutes on a low flame. Lastly, add the lime juice and mix well.

Pomegranate Chutney

Dry pomegranate seeds,
1 medium sized chopped onion,
1/2 cup chopped fresh coriander leaves,
1/2 cup chopped mint leaves,
1/2 tsp cumin powder,
1 chopped
greenchilli,
A few drops of lemon juice,
1/2 tsp sugar,
1/2 tsp chaat masala,
3-4 tsp water for grinding the chutney,
Black salt as required

Mumbai Sandwich Chutney

1 cup of coriander leaves,
1/2 tsp chaat masala powder,
1 to 2 green chillies
,
A few drops of lemon juice,
1 to 2 tsp of water for grinding,
Salt as per taste
Beetroot Chutney
1 cup grated beetroot,
6 to 7 curry leaves,
1 to 2 chopped green 
chillies,
1 pinch asafoetida,
1/2 tsp sesame oil,
1 tsp urad dal,
1 tsp chana dal,
1/3 cup grated coconut,
Water as per preferred thickness,
Salt per taste
Peel and grate the beetroot. Heat a pan and add the sesame oil. Once the oil is heated, lower the flame and add the urad daal and chana daal. Saute stirring often on a low flame till both the lentils become golden. Add the beetroot,chillies
, curry leaves and a generous pinch of asafoetida. Keep sauting and stirring on a low flame for about 5 to 6 minutes. Then switch off the flame and add the coconut. When the mixture becomes warm, take it out and add salt per taste. 
Add sesame oil and mustard seeds to the same pan and let it crackle. Then add curry leaves and asafoetida, mix well and switch off the flame. Pour the tempering mixture in the chutney, again mix well and serve.

Cabbage Pachadi Chutney

1 tbsp sesame oil,
1 tsp urad dal,
1 tsp chana dal,
2.5 cups roughly chopped cabbage,
1 to 3
greenchillies,
10 to 12 curry leaves,
Salt per taste,
1 tsp tamarind,
1/2 cup water for your preferred thickness,
1 to 2 tsp sesame oil,
1/2 tsp mustard seeds,
1 pinch asafoetida,
1 or 2 dry red chillies

Heat the sesame oil in a pan and add the urad and chana dal. Saute on a low flame and then add the chillies as per your spiciness preference. Then add the curry leaves and cabbage. Season with salt. Cover the pan and cook on a low flame for about 9 to 10 minutes. Make sure to cook the cabbage only partly because it should retain that slight crunch.
Add the mixture to the grinder jar with the tamarind. Add water and grind to a smooth chutney. Add the sesame oil to the same pan, add the mustard seeds and let them crackle. When the mustard seeds finish crackling, add the asafoetida and red chillies
. Add this tempering mixture to the chutney, mix well and serve. 

Onion Tomato Chutney

medium sized onions,
2
medium sized tomatoes,
1/2 tsp urad dal,
1 to 2 dry
redchillies,
1 pinch asafoetida,
Small
piece of tamarind,
1 tsp sunflower/sesame/mustard oil,
Salt per taste,
Water per preferred thickness of chutney
Heat the oil and lower the flame. Add urad dal then add the
redchillies. Saute till the mixture becomes light brown. Once that is done, add the tomatoes and asafoetida and season with salt. Keep sauting until the mixture is soft and pulpy. Cool this mixture and grind with tamarind. Check the taste and add more salt or tamarind if required and continue to grind to a smooth chutney. You can temper the chutney if you want, but it is optional.

Muhammara Chutney

1 large red bell pepper,
2 to 3 garlic,
1/2 cup roasted walnuts/almonds,
2 tsp lemon juice,
1 tsp honey/ pomegranate molasses/ cane sugar
1/2 tsp roasted cumin powder,
1/2 tsp cinnamon powder,
1 tsp red
chilli powder/flakes,
1/4 cup extra virgin olive oil,
Salt and pepper to taste,
Roasted sesame seeds and coriander leaves for garnishing
Roast the bell pepper on the fire until it is fully black and charred. Keep it in a bowl for five minutes and remove the charred peal with your fingers. Rinse the bell pepper again and finely chop. Add all the ingredients in a blender and blendtill smooth. Garnish and serve.

Which is your favourite recipe out of all these?

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