These are the delicious finger licking Chutneys recipes, that adds taste to the dishes, it has number of flavors that can be relished, easy ingredients to collect and can be prepared in minutes. The chutneys can be dry, sour, sweet, and spicy made with different nuts. 

Mint Chutneycoriander-mint-chutneyIngredients:

2 1/2 cups chopped fresh mint leaves

1/3 cup minced onion

1/3 cup white sugar

1/4 cup distilled white vinegar

1/2 teaspoon ground cayenne pepper

1/2 teaspoon salt


In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and 1 teaspoon ground ginger.

Sweet Tamarind Chutney



1 tablespoon canola oil

1 teaspoon cumin seeds

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/2 teaspoon fennel seeds

1/2 teaspoon asafoetida powder

1/2 teaspoon garam masala

2 cups water

1 1/8 cups white sugar

3 tablespoons tamarind paste


Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.

Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. 

Cilantro Chutneycilantro“Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can’t be beat.”


1 bunch fresh cilantro

1 1/2 cups fresh mint leaves 1 green chili pepper

1/2 teaspoon salt 1 medium onion, cut into chunks 1 tablespoon tamarind juice or lemon juice

1/4 cup water, or as needed


In a food processor, combine the cilantro, mint leaves, Chile pepper, salt, and onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Mango Chutneysweeeet“ Hawaiian chutney, excellent with pork or lamb.”


3 cups distilled white vinegar

6 cups white sugar

6 cups brown sugar

1 teaspoon ground cinnamon

2 teaspoons ground ginger

r 4 teaspoons ground allspice

1 teaspoon ground cloves

2 teaspoons ground nutmeg

5 small red hot chili peppers, seeded and chopped

1 teaspoon salt

2 large onions,

chopped 3 cloves garlic,

chopped 1 cup golden raisins

1 cup raisins

1/2 cup fresh ginger root,

Chopped 16 cups sliced, semi-ripe mangoes

1/2 cup sliced almonds (optional)


In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chili peppers and salt. Bring to a boil; boil for 1/2 hour.

Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.

Stir in mangoes (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.