Quick Chutney Recipes are perfect for adding extra flavour to everyday meals. These homemade chutneys are easy to prepare and can be served with paratha, sandwiches, pakoras, dosa, idli, snacks, and many more dishes.
Moreover, these chutney recipes are made with simple ingredients available in your kitchen. In addition, they can be stored and enjoyed whenever you need a quick and tasty accompaniment.
This collection includes three delicious chutneys: spicy tomato chutney, fresh coconut chutney, and homemade Schezwan sauce. Therefore, these easy chutneys are a must-have for breakfast, lunch, dinner, and evening snacks.
Why You Will Love These Quick Chutney Recipes
- First, these chutneys are easy and quick to prepare.
- Moreover, they are full of fresh flavours.
- In addition, they pair well with many Indian and fusion dishes.
- Furthermore, they can be stored and used whenever required.
- Finally, they are perfect for busy days.
1. Spicy Tomato Chutney Recipe
Spicy Tomato Chutney is a delicious homemade chutney prepared with fresh tomatoes, onions, ginger, garlic, and aromatic spices. It tastes amazing with idli, dosa, chapati, poori, rice, and stuffed parathas.
Ingredients
- 4 medium red tomatoes, thinly sliced
- 2 medium onions, thinly sliced
- 3–4 dry red chillies
- 10–15 garlic cloves
- 2–3 inch ginger
- 1 teaspoon yellow mustard seeds
- ½ teaspoon asafoetida (hing)
- Salt according to taste
For Tempering
- ½ teaspoon oil
- 1 teaspoon mustard seeds
- 4–5 fresh curry leaves
- 1 dry red chilli, broken into pieces
How to Make Tomato Chutney
First, heat oil in a pan.
Next, add yellow mustard seeds and asafoetida. Allow them to crackle.
After that, add dry red chilli and sliced onions. Sauté until the onions become soft and slightly golden.
Then, add tomatoes and salt. Cook until the tomatoes become completely soft.
Meanwhile, allow the mixture to cool slightly.
Now, blend the chutney into a coarse paste without adding water.
For tempering, heat oil in a small pan. Add mustard seeds, red chilli pieces, and curry leaves.
Finally, pour the tempering over the tomato chutney and mix well.
Serve this chutney with your favourite meals.
2. Fresh Coconut Chutney Recipe
Fresh Coconut Chutney is a popular South Indian chutney made with fresh coconut, roasted chana dal, herbs, and spices. It is an essential accompaniment for dosa, idli, vada, appam, and other South Indian dishes.
Ingredients
- 1 cup fresh coconut, chopped
- 1 teaspoon roasted chana dal
- 2–3 green chillies
- 1-inch ginger
- ¾ teaspoon cumin seeds
- 2 tablespoons curd or ½ teaspoon tamarind paste
- 8–10 coriander stems and leaves
- Salt according to taste
- Water as required
For Tempering
- 1 teaspoon oil
- 2 dry red chillies
- 8–10 fresh curry leaves
- 1 teaspoon mustard seeds
- ¾ teaspoon fenugreek seeds
- ¼ teaspoon asafoetida
How to Make Coconut Chutney
First, add fresh coconut, roasted chana dal, green chilli, ginger, cumin seeds, coriander, curd, salt, and a little water into a blender.
Next, blend everything into a smooth paste. Add more water if required to adjust the consistency.
Then, transfer the chutney into a bowl.
For tempering, heat oil in a small pan.
After that, add mustard seeds and fenugreek seeds. Once they crackle, add asafoetida, curry leaves, and dry red chilli.
Finally, pour this tempering over the coconut chutney.
Serve fresh coconut chutney with dosa, idli, vada, or any South Indian dish.
3. Homemade Schezwan Sauce Recipe
Schezwan Sauce Recipe is a spicy Indo-Chinese sauce made with dried red chillies, garlic, ginger, and sauces. This homemade sauce adds delicious flavour to noodles, fried rice, pasta, pakoras, cutlets, and snacks.
Ingredients
- 100 grams dried red chillies
- 15–20 garlic cloves, finely chopped
- 3–4 inch ginger, finely chopped
- 2–3 tablespoons tomato ketchup
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- ½ tablespoon white pepper powder
- Salt according to taste
- 5–7 tablespoons cooking oil
How to Make Schezwan Sauce
First, remove the stems from dried chillies and cut them in half.
Next, remove the seeds and soak the chillies in hot water for 30 minutes.
After that, blend the soaked chillies into a smooth paste. Avoid adding too much water.
Now, heat oil in a pan.
Then, add chopped garlic and ginger. Sauté until they turn light golden.
Next, add chilli paste and cook until the oil starts separating from the sides.
After that, add tomato ketchup, soy sauce, vinegar, white pepper powder, and salt.
Add a little water and cook on high flame for 5–6 minutes.
Finally, when the oil floats on top, turn off the flame.
Allow the sauce to cool completely before transferring it into a clean airtight glass jar.
Storage Tips for Homemade Chutneys
- Always store chutneys in clean, dry containers.
- Use a dry spoon while serving.
- Keep refrigerated for longer freshness.
- Prepare small batches for the best taste.
Final Thoughts
These Quick Chutney Recipes are simple, flavourful, and perfect for every kitchen. Whether you enjoy spicy tomato chutney, refreshing coconut chutney, or fiery Schezwan sauce, these homemade recipes will make your meals more delicious.
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