28 chili chutney recipes

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Sweet, sour and spicy, this delicious pineapple-chile chutney is packed with flavors. Serve it as a side dish with any Indian main course.

India is known for its delicious recipes. When it comes to food, there are umpteen kinds of dishes available throughout the length and breadth of the country. On the occasion of festivals such as Diwali, Dusshera and Holi, people relish on delightful delicacies. Especially in Holi, people indulge themselves in smearing color on each other, teasing their loved ones and relishing on scrumptious recipes like Gujia, Namak Pare, Kheer and Dahi Bhalle. In most of the North Indian homes, Dahi Bhalle is a must to make recipe. Made of Curd and Urad Dal pakode, Dahi Bhalle is liked by most of the people. Check out the article and get to know how to make Dahi Bhalle.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Spicy-sweet chutney with Granny Smith apples, fresh red chilies, and toasted pine nuts. This Indian-inspired condiment simmers for 30 minutes, then chills to develop complex flavors. Pairs with roasted meats or cheese boards.

Paprika and chili-rubbed chicken pieces cooked in hot oil fondue, served with a creamy curry sauce spiked with mango chutney. A fun, interactive dinner party centerpiece ready in 30 minutes.

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.

Cold sauced shrimp appetizer in a creamy curry-chili sauce with horseradish, mango chutney, capers, and a kick of Tabasco. A make-ahead party dish that improves overnight.

Peach and mint chutney simmers ripe peaches with ginger, chili, cider vinegar, and fresh mint into a bright, sweet-hot condiment. The summer relish that makes [curries](/recipes/curry) and grain bowls sing.