Great chutney recipes

Smita Barole makes 3 types of chutney with veggies straight from the garden.

Tomato chutney


2 diced fresh tomatoes

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 Thai green chili

2 tsp sugar

1/2 tsp fresh ginger grated

1/2 tsp cornstarch

1/4 tsp turmeric

Salt to taste

curry leaves



Heat oil in a saucepan. Add cumin seeds, mustard leaves, green chili, curry leaves and stir. Add diced tomatoes, turmeric and sugar. Stir and let simmer for 5 mins. Add cornstarch and salt to taste. Simmer on low heat for 2mins. Can be served warm or cold.

Tip: Tomato chutney pairs well with grilled steak or grilled chicken. Also a great substitute for salsa.

Coconut-cilantro chutney


1 cup fresh/ frozen grated coconut

1/2 bunch of cilantro

3 Thai green chillies

1/4 cup sour cream

Salt to taste


Blend all ingredients together with some water to achieve the consistency of sandwich spread.

Tip: Can be served with potato chips or french fries. Great for making veggie sandwiches with cucumber, tomatoes and avocado.

Mango-mint chutney


1/2 cup raw mango peeled and thinly sliced

1/2 cup mint leaves

1/2 cup cilantro leaves

1/4 cup finely chopped onion

Salt to taste


Blend all the ingredients together with water. Garnish with fresh mint leaves.

Tip: Works well with grilled shrimp or fish.


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