Chutneys are healthy and delicious, and they’re often used in Indian and Pakistani food. Chutneys can be made out of any vegetables or fruits, and more often than not, the mix of flavors in chutneys is more than just a delicious sauce. The idea of having chutneys with breakfast is a thing, and there is sure to be one on your table soon. Try out any of these delicious chutney recipes, and enjoy them with your favorite breakfast items.

Chutneys are an important component in Indian cuisine, and as such, are served with many different foods and meals. There are few chutneys by themselves, as they are meant to be served with something else (such as curries, pakoras, and the like). For this reason, it’s best to have a variety of chutneys on hand to serve with a variety of dishes. This article will help you find the perfect chutney to serve with breakfast, lunch, dinner, and snacks.

Some people prefer to eat chutneys and relishes with meals. If you are one of them, try these chutney recipes with breakfast and snacks. You can serve them as a side dish with your breakfast or with your lunch or dinner.. Read more about best chutney recipes ever and let us know what you think.

Chutney is a traditional Indian side dish that provides your taste senses a nice shock and goes well with nearly all kinds of snacks and meals.

 

The chutney’s fragrant, acidic, savory, and sweet flavor complements the tastes and elevates even the most mundane meal to a delight.

Herbs, vegetables, spices, raisins, and fruits are just a few of the items that may be used to make chutney. Coconut, mango, tamarind, ginger, garlic, coriander, mint, peanut, chiles, and tomato are some of the most frequent components used to make chutney.

 

Chutney is known for its unique tangy-sweet flavor, which serves as an appetizer and aids in appetite stimulation and digestion.

Chutney is made using a mix of spices, salt, oils, and acidic components that preserve the primary ingredient and extend its shelf life. As a result, you may make a large quantity on weekends and serve it throughout the week.

We’ve compiled a list of 20 of the most popular and simple Indian chutney recipes to serve with snacks and breakfast in this post.

 

Chutney Making Instructions

 

  • Because most chutney recipes call for tamarind, lemon juice, and other acidic components, it’s crucial to make and store the chutney in non-reactive containers like glass or wood. Containers and utensils made of aluminum are strictly prohibited.
  • To get the greatest flavor, mix the herbs, vegetables, spices, and other flavorings in the suggested characteristics. Resist the urge to add additional spices or salt.
  • If a chutney is excessively spicy, you may add mint to it to make it less so.
  • Coriander may be used to give your chutney a distinct taste.
  • It’s considerably simpler to crush coconut flesh if you peel it using the end of a spoon or ladle and then grate it.
  • For each batch of chutney, be sure you use freshly grated coconut.
  • To bring frozen coconut flakes to room temperature, do not microwave or reheat them. Reheating the mixture releases additional oil and gives it a coconut-like aroma.
  • If you’re preparing a white chutney, avoid using green chilies and instead use red chilies in the tempering to boost the spiciness.
  • To make a brilliant green chutney, sauté the coriander and mint leaves in a little oil before grinding them and adding a touch of turmeric and sugar.

20 Chutney Recipes That Are Both Delicious and Easy

1. Chutney made with coconut

Time allotted – ten minutes

Side Dish is a kind of recipe.

 

South Indian cuisine

1 medium bowl (servings)

Components –

 

  • (Fresh/frozen) grated coconut
  • Bengal Gram/Chana Dal (Roasted Bengal Gram/Chana Dal)
  • ginger, chopped
  • green chilies, chopped
  • Leaves of curry
  • (Coconut/Sunflower) Oil
  • Salt

This hotel-style coconut chutney may be made at home and served with Idli, Dosa, Medu Vada, Upma, and Uttapam. Only a few ingredients are needed for this coconut chutney, but the final result is fantastic. This chutney’s curry leaves are tempered with oil, which helps to bring out the flavors. The inclusion of Bengal Gram gives the chutney a wonderful gritty texture and thickness.

The greatest part about this chutney is that it doesn’t need any previous preparation and can be made in a matter of minutes. Tempering the curry leaves with coconut oil/sunflower oil helps to make it light and low in calories. Reduce the quantity of green chilies in the chutney to alter the heat level.

The whole recipe may be found at vegrecipesofindia.com.

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2. Dhania Chutney (coriander chutney)

Time allotted – ten minutes

Side Dish is a kind of recipe.

 

Indian cuisine

Serves a total of 4 people

Components –

  • Leaves of coriander
  • Peanuts
  • chili verde
  • Ginger
  • Garlic
  • Coconut
  • Lemon
  • Sugar
  • Salt

Green chutney, sometimes known as coriander chutney, is a popular side dish eaten with savory snacks such as veg sandwiches, pakoras, aloo tikki burgers, samosas, and pani-puri in India. Green chutney has a mellow, savory, acidic, and sweet flavor, as well as a distinct coriander fragrance. The addition of peanuts and coconut gives the chutney a wonderful thickness and texture.

The components for the Coriander Chutney do not need to be sautéed or fried; just combine them in a grinder and ground until a thick paste forms. Coriander chutney has no oil, which helps to keep the calorie count low. The Coriander Chutney may be kept in the refrigerator for 3 to 4 days.

The whole recipe may be found here – werecipes

 

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3. Pudina Chutney (mint chutney)

7-minute total time

Side Dish is a kind of recipe.

South Indian cuisine

Serves a total of 4 people

Components –

 

  • Leaves of fresh mint/Pudina
  • Chopped fresh coconut
  • Bengal Gram (channa dal) (Dry roasted)
  • Cumin
  • Garlic or ginger
  • Salt
  • chiles verdes
  • Tamarind paste/lemon juice

Tempering (if desired):

  • Oil
  • chile rojo
  • Mustard
  • Urad dal
  • Asafetida

Mint Chutney is a delicious and refreshing complement to various kinds of savory evening snacks, such as Idli, Dosa, and Vada. Mint Chutney may also be made without the tempering and coconut, making it ideal for kebabs and tandoor dishes. It may also be used in place of mayonnaise or ready-made sauces as a healthy sandwich spread.

Mint, also known as Pudina, has a pleasant taste that aids digestion and lowers the risk of digestive problems. The chutney has a lovely creamy texture and a bright green hue thanks to the mix of coconut and lentils. Reduce the quantity of red and green chilies in the chutney to regulate the spiciness.

The whole recipe can be found here – indianhealthyrecipes

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4. Sweet Chutney/Tamarind Chutney

20-minute total time

 

Side Dish is a kind of recipe.

North Indian cuisine

1/2 cup servings

Components –

  • Tamarind/Imli
  • Jaggery
  • Raisins
  • sand salt
  • chili powder (red)
  • powdered cumin
  • powdered cardamom

Sweet and sour Chaat, bhel puri, Dahi vada, and kachori all benefit from tamarind chutney. It’s very simple to prepare and has a long shelf life, so you can make a big batch and keep it in the fridge for up to a month. To add a touch of sweetness, dates may be used instead of raisins.

This recipe’s health factor is increased by using jaggery for sugar. This dish has no oil, making it light and low in calories. Tartaric acid, found in tamarind, is a strong antioxidant that aids in the neutralization of free radical damage.

 

The whole recipe may be found here – indiankhana

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5. Kara Poondu Chutney/Spicy Garlic Chutney

Time allotted – ten minutes

Side Dish is a kind of recipe.

South Indian cuisine

2 servings

 

Components –

  • cloves of garlic (fresh)
  • red chilies, dried
  • Tamarind
  • Oil of gingili
  • Salt

Garlic chutney is a spicy and savory side dish that goes well with idli, dosa, adai, and curd rice. When eaten with steaming steamed rice, it’s even better. This chutney is very simple to prepare and only needs four basic ingredients. To enhance the tastes, add curry leaves and mustard seeds to the chutney.

The spicy garlic chutney has a long shelf life and may be kept in the refrigerator for up to a week. Garlic is high in antioxidants and contains antibacterial and antifungal qualities that aid in the prevention of illnesses. Garlic also lowers the risk of heart disease by lowering cholesterol levels and lowering blood pressure.

The whole recipe may be found at sharmispassions.com.

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6. Vengaya Chutney (onion chutney)

15-minute total time

 

Side Dish is a kind of recipe.

Indian cuisine

3 servings

Components –

  • Onions/Shallots (small)
  • Chili peppers (red)
  • Tamarind
  • Salt

To Balance:

  • Oil
  • Mustard
  • Urad dal
  • Leaves of curry

savory and sour Onion Chutney is a wonderful alternative to traditional coconut or tomato chutney and goes well with Idli and Dosa. It’s also good with appam and upma as a side dish. The onions, red chilies, tamarind, and urad dal combine to produce a tangy, sweet, and savory flavor, while the mustard and curry leaves tempering provide an enticing fragrance.

 

If you don’t have shallots on hand, you may make this chutney using big onions instead. Shallots are high in protein, vitamins, minerals, and antioxidants, which assist to improve blood circulation, enhance energy, lower cholesterol, decrease stress, and lower the incidence of some cancers.

The whole recipe may be found at rakskitchen.com.

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Tomato Chutney (No. 7)

Time allotted: 25 minutes

Side Dish is a kind of recipe.

South Indian cuisine

 

1.5 cup servings

Components –

  • ripe tomatoes, chopped
  • black pepper, freshly cracked
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  • Cumin seeds are a kind of seed that is used to are a kind of seed that is used to are a kind of seed that is used to
  • Ghee
  • powdered turmeric
  • Leaves of coriander
  • Salt

Tomato chutney, also known as Thakkali chutney in South India, is a tasty and delightful side dish made without onion, garlic, or coconut. It goes well with dosa, idli, pongal, and chapati, as well as other savory morning foods. Tomato Chutney may be stored in an airtight jar in the fridge for up to 4 days after it has been made and cooked.

If you’re watching your calories, you may substitute vegetable oil for the ghee, but the ghee gives the chutney a unique taste. If you wish to add onion and garlic to the dish, do so before adding the tomatoes, since the tomatoes release a lot of water, which causes the sautéing process to come to a halt.

The whole recipe may be found at – cookingandme.com.

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8. Groundnut Chutney/Peanut Chutney

Time allotted: 25 minutes

Side Dish is a kind of recipe.

South Indian cuisine

6 servings

Components –

  • Peanuts
  • Oil
  • cloves of garlic
  • Chili peppers (red)
  • Onions
  • Tamarind
  • Jaggery
  • Salt

Temperament:

  • Oil
  • chile rojo
  • Leaves of curry

Peanut or groundnut chutney made in the manner of Andhra Pradesh goes well with Idli, Dosa, and Uttapam. The inclusion of garlic, onion, and curry leaves gives the chutney some enticing tastes. It has a great mix of acidic and sweet flavors thanks to the tamarind and jaggery. The chutney’s thick and creamy texture makes it a favorite breakfast side dish.

Peanuts are a good source of protein, healthy fats, and other nutrients that may help you lose weight and lower your risk of heart disease. If you wish to reduce the amount of oil and spices used, leave off the tempering and serve it as is.

You may get the whole recipe at kannammacooks.com.

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Mango Chutney (nine)

15-minute total time

Side Dish is a kind of recipe.

South Indian cuisine

3 servings

Components –

  • Mangoes, uncooked
  • coconut, freshly grated
  • Gram dal
  • Urad dal
  • red chilies, dried
  • Asafetida
  • Salt

Temper with:

  • Mustard seeds
  • Asafetida
  • Leaves of curry
  • Oil

With steaming rice, this spicy and flavorful Andhra style mango chutney is delicious. It also goes well with Idli and Dosa as a side dish. The chutney has a tangy-spicy flavor thanks to the fresh mangoes and red chilies. The chutney’s aromatics are enhanced by the mustard and curry leaf tempering.

Mango chutney may be prepared in a variety of methods, and it can be made using raw, semi-ripe, or ripe mangoes. The fresh coconut and lentils give the chutney a wonderful thick texture and help to balance out the sourness of the semi-ripe mango. You may also reduce the sourness of the mango with a little jaggery.

The whole recipe may be found here – cookclickndevour.

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Curry Leaves Chutney (No. 10)

Time allotted – 5 minutes

Side Dish is a kind of recipe.

Indian cuisine

1/2 cup servings

Components –

  • Leaves of curry
  • coconut, freshly grated
  • Leaves of mint
  • chiles verdes
  • Ginger
  • Pulp from tamarind
  • Salt

Temper with:

  • Coconut oil is a kind of vegetable oil that is
  • Leaves of curry
  • Urad dal
  • Mustard seeds
  • Asafetida

Leaves of curry chutney is a delicious and appetizing side dish that goes well with dosa, appam, idli, idiypappam, and roti. Leaves of curry, coconut, mint leaves, and chilies are the fundamental components for this chutney, which combine to produce a mouthwatering flavor, rich texture, and enticing smells. If you don’t want to use oil in your cooking, you may skip the tempering.

Leaves of curry are a rich source of minerals, vitamins, and antioxidants that assist in the treatment of anemia, blood sugar regulation, digestion, and blood cholesterol reduction.

The whole recipe may be found at – flavorsofmumbai.com.

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Carrot Chutney (No. 11)

Time allotted: 25 minutes

Side Dish is a kind of recipe.

Indian cuisine

3–4 servings

Components –

  • Carrot
  • Onion, small
  • Urad dal
  • chilli (red)
  • Tamarind
  • Salt
  • Oil
  • Mustard seeds
  • Leaves of curry

The spicy and tangy carrot chutney is a wonderful substitute for tomato chutney and makes a delicious side dish for Idli, dosa, and paratha. Carrot chutney is a fun and tasty way to get extra carrots into your child’s diet. It’s quick and easy to prepare, using just a few ingredients and no previous preparation.

Carrots, which are included in this dish, are high in beta carotene, vitamin C, and fiber, all of which help to promote skin health, prevent premature aging, strengthen the immune system, detoxify the body, and aid digestion. This dish is light and low in calories because to the minimum use of spices.

The whole recipe may be found at jeyashriskitchen.com.

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12. Chutney made with red capsicum or red bell peppers

Time allotted: 25 minutes

Side Dish is a kind of recipe.

Indian cuisine

4 servings

Components –

  • Capsicum annuum
  • Tomato
  • Garlic
  • red chilies, dried
  • Salt
  • Tamarind
  • Oil
  • Mustard seeds
  • Urad dal

The somewhat spicy yet bright red capsicum chutney is ideal for people who like a colorful side dish with their snacks and breakfast. The red capsicum, tomato, and dried red chilies give the chutney a brilliant red color while keeping the spiciness moderate. The tamarind and tomato give the chutney a pleasant sour flavor and help to balance out the pepper’s heat. This chutney works well as a dip or spread.

Red capsicum, which are used in this recipe, are high in antioxidants, B vitamins, and minerals like manganese, calcium, iron, magnesium, phosphorus, potassium, and zinc, which help with weight loss, immune system support, breast cancer prevention, and the development of strong bones and connective tissues.

The whole recipe may be found here – yummytummyaarthi

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13. Allam Pachadi (ginger chutney)

Time allotted: 25 minutes

Side Dish is a kind of recipe.

South Indian cuisine

1 cup (servings)

Components –

  • Ginger
  • Urad dal
  • dry red chilies, whole
  • Tamarind
  • Jaggery
  • Mustard seeds
  • Salt
  • Oil

Idli, dosa, thepla, and pesarattu go well with ginger chutney, which is spicy and flavorful. The chutney has a wonderful sweet-tangy flavor from the jaggery and tamarind. The urad dal adds bulk and solidity to the dish. This chutney has a long shelf life and may be stored at room temperature for 3-4 days. The urad dal and red chilies must be dry roasted over low heat; otherwise, they may burn or darken, darkening the color of the chutney.

Ginger has a lot of properties that help with persistent indigestion. Ginger helps to relieve stomach pain by speeding up the emptying of the stomach. Ginger is also useful in the treatment of nausea and vomiting.

The whole recipe may be found here – ticklingpalates

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14. Chutney made with sweet potatoes

Time allotted – ten minutes

Side Dish is a kind of recipe.

South Indian cuisine

3 servings

Components –

  • Sweet potato, medium size
  • Urad dal is a kind of lentil (spilt black gram)
  • red chilies, dried
  • Tamarind
  • coconut, freshly grated
  • Oil
  • Mustard seeds
  • Asafetida
  • Leaves of curry
  • Salt

Sweet Potato Chutney is a tangy and sweet side dish that pairs nicely with rice, roti, chapati, and dosa. You may also sweeten the chutney with jaggery to add sweetness without adding calories. To speed up the cooking process, boil and mash the sweet potatoes instead of using them raw.

Sweet potatoes are a healthy food that are high in fiber, beta carotene, vitamins A and C, and antioxidants. All of these nutrients help the body perform a variety of tasks, including bone and tooth development, digestion, blood cell production, cancer prevention, energy boosts, improved immunological function, and cardiovascular health.

The whole recipe may be found at hebbarskitchen.com.

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15. Vankaya Pachadi/Brinjal Chutney

Time allotted: 25 minutes

Side Dish is a kind of recipe.

South Indian cuisine

3 servings

Components –

  • Brinjal/Eggplant
  • Asafetida
  • Cumin seeds
  • red chilies, dried
  • Leaves of curry
  • Peanuts
  • cloves of garlic
  • Ginger
  • Tamarind
  • Tomato
  • Jaggery
  • Oil for cooking
  • Salt

Temper with:

  • Mustard seeds
  • Urad dal is a kind of lentil (Split black gram)
  • Chili powder (dry red)
  • Leaves of curry
  • Oil for cooking

Brinjal Chutney is a must-have South Indian side dish that goes great with rice, roti, and chapati, as well as snacks like idli, dosa, vada, and uttapam. The sweet and acidic flavors of jaggery and tamarind work well together. You may always replace the tamarind with lemon juice. This chutney works best with light-weight, larger-sized brinjal with fewer seeds.

Eggplant, also known as brinjal, is high in vitamin K, fiber, and bioflavonoids, all of which help to enhance cardiovascular health, lower cholesterol, and manage diabetes. It may also help with colon cancer prevention, brain nourishment, and blood circulation.

The whole recipe may be found here – foodviva.

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16. Sorakaya Pachadi/Bottle Gourd Chutney

15-minute total time

Side Dish is a kind of recipe.

South Indian cuisine

4-5 servings

Components –

  • Gourd in a bottle
  • coconut grated
  • Leaves of coriander
  • Urad dal is a kind of lentil (Split black gram)
  • dal chana (Split chickpea)
  • Chili peppers (red)
  • Salt
  • Tamarind
  • Asafetida
  • Oil for cooking

Sorakaya Pachadi, or bottle gourd chutney, is a traditional South Indian side dish eaten with steamed rice, idli, and dosa. The roasted lentils and freshly grated coconut give the chutney a wonderful thick texture and tropical fragrance. If you want to make the chutney healthful and low in calories, leave off the spice.

Bottle gourd is made up of 90% water and is very simple to digest. Bottle gourds include fibers and minerals that aid digestion and alleviate constipation and gas. It decreases excessive blood pressure and minimizes the risk of urinary tract infection. It aids in the maintenance of good heart function and decreases liver inflammation.

The whole recipe may be found at udupi-recipes.com.

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17. Beetroot Thogayal/Beetroot Chutney

Time allotted: 25 minutes

Type of Recipe – Lunch/Side Dish

South Indian cuisine

4 servings

Components –

  • Beetroot
  • Chili peppers (red)
  • coconut grated
  • Tamarind
  • Salt
  • Leaves of curry
  • Oil

Beetroot Thogayal, also known as Beetroot Chutney, is a spicy, colorful, and delectable side dish that may be eaten with rice for lunch or as a dip with dosa or idli. Beetroot and coconut combine to give the chutney a wonderful gritty texture and volume. The tamarind gives it a wonderful tanginess. This chutney has just 5 or 6 ingredients, but the flavor is incredible.

Beets include nitrates, which decrease blood pressure while simultaneously increasing stamina and vitality. Beets contain a compound called betaine, which fights inflammation, protects cells, and lowers the risk of chronic illnesses. Beets are high in fiber, vitamin C, and potassium, and they aid in the detoxification of the body and the removal of pollutants.

The whole recipe may be found at nithyascorner.com.

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18. Mullangi Pachadi (radish chutney)

15-minute total time

Side Dish is a kind of recipe.

South Indian cuisine

4 servings

Components –

  • Radish
  • Onion
  • Tomato
  • red dried chilli
  • Garlic
  • Tamarind
  • Cilantro
  • coconut shreds
  • Curry leaves
  • dal chana
  • Urad dal
  • Oil

To Balance:

  • Oil
  • Mustard seeds
  • Curry leaves

Radish Chutney, also known as Mullangi Pachadi, goes well with Idli, Dosa, Chapati, and Curd Rice. The tamarind and red chilies give the chutney a wonderful sour and spicy flavor, while the coconut adds a lovely flavor and thickness. If you wish to keep the chutney low in oil, you may skip the tempering.

Radish is high in vitamin C, which helps to grow and repair tissues and blood vessels, as well as preserve bone and tooth health. It also protects against the harmful effects of free radicals. Radish may also help with blood pressure control and respiratory issues. Rashes and other skin diseases are relieved by its antibacterial and antifungal effects.

The whole recipe may be found here – spicytreats

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19. Indian Gooseberry Chutney (Amla Chutney)

15-minute total time

Side Dish is a kind of recipe.

Indian cuisine

4-5 servings

Components –

  • Amla (Indian Gooseberry)
  • Oil
  • Mustard seeds
  • Asafetida
  • powdered turmeric
  • chiles verdes
  • Seeds of fenugreek
  • Salt

Enjoy Amla Chutney’s tangy, salty, and spicy flavor with Idli, Dosa, Roti, Paratha, and steaming hot rice. Green chiles, toasted fenugreek seeds, and asafetida combine to give the chutney a pleasing fragrance. If you wish to add some color to the meal, red chili powder may be used instead of green chilies.

Amla, also known as Indian Gooseberry, is an essential ingredient in Ayurvedic medicine. Amla’s enzymes and fiber assist digestion and help to prevent constipation. It also encourages the production of stomach and digestive fluids, which aids digestion. Because of the proteins, it also enhances appetite and increases metabolic activity in the body.

The whole recipe may be found at divinetaste.com.

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Gongura Chutney/Gongura Pachadi (number 20)

12 minute total time

Side Dish is a kind of recipe.

South Indian cuisine

4-5 servings

Components –

  • Leaves of Gongura
  • red chilies, dried
  • seeds of coriander
  • Urad dal
  • channa dal channa dal channa
  • Seeds of fenugreek
  • cloves of garlic
  • Oil
  • Salt

Seasonings include:

  • Oil
  • Mustard seeds
  • Cumin seeds
  • Garlic cloves
  • Curry leaves
  • Chilies that have been dried

Gongura Chutney made in the manner of Andhra Pradesh is a traditional Telugu delicacy. With steamed rice and full thali dishes, the tangy and flavorful chutney is offered. The spices combine to create a blast of flavor, and the lentils give it a wonderful thick texture. The taste of the Gongura is enhanced by the seasoning of mustard seeds, curry leaves, and garlic.

Vitamins, antioxidants, folic acid, and iron are abundant in Gongura or Sorrel leaves. It’s particularly beneficial for heart health and diabetes management. It also aids in the improvement of intestinal health, the reduction of blood pressure, and the prevention of some cancers. Sorrel leaves include vitamin A, which improves vision, and vitamin C, which strengthens the immune system.

The whole recipe may be found here – kitchensecretsandsnippets

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To create an attractive mix, make these delicious and delectable chutneys and serve them with breakfast, snacks, and appetizers.

Chutney is a spicy Indian sauce made from fruits, vegetables, or nuts, and is usually mixed with masalas (spices). It is a relished as a side dish and also served with rice. Chutneys are traditionally made and stored in glass jars and stored in cool and dry places.. Read more about spicy chutney recipe and let us know what you think.

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