2 Quick Chutneys

These two chutneys have been taught to us by the Mother (so they are guaranteed to be good). What we love is that they come together in no time and last for days. We love having these with samosas, pakoras, daal chaawal, kebabs, and pretty much most other things we eat. We have them in our fridge all the time and hope you’ll be making (and remaking them) soon.

Laal Mirch ki Chutney (Red Chilli Chutney)


  1. Dried red chillies – 100g
  2. Garlic cloves – 4
  3. Roasted cumin powder* – 1 tbsp
  4. Tamarind water – 1/3 cup
  5. Salt – to taste
  6. Water – as needed


  • Soak the dried red chillies in water for one hour until softened. Drain water and cut the crown off the red chillies.
  • In a blender, add red chillies, garlic cloves, roasted cumin powder, and tamarind water. Pulse.
  • If you feel like the mixture is too thick and isn’t blending properly, add a little water. You may keep adding water until the chutney is of your desired consistency.
  • Add salt according to your taste and give a final blend.
  • Store in a container and refrigerate. (To preserve the chutney, drizzle vinegar just until you have a thin layer on top of the chutney)

Keri ki Chutney (Raw Mango Chutney)


  1. Keri/ raw mango (chopped into small cubes) – 3/4 cup
  2. Mint leaves – 1 cup
  3. Fresh coriander – 1/2 cup
  4. Green chillies – 2-3
  5. Garlic cloves – 2
  6. Salt – to taste
  7. Cumin seeds –  1 tsp
  8. Lemon (squeezed) – 1
  9. Water – 1/2 cup


  • Add all the ingredients in a blender and pulse until smooth.

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