Spicy red and green chutney

Chutney is a condiment, which forms an integral part of Indian cuisine. It is a perfect accompaniment with kebab, pakora, dosa, idli and also tastes delicious with flatbreads. Chutneys make me very nostalgic, it reminds me of my childhood! My mum makes different types of chutneys! When I was growing up, I remember my mum making them and storing them in the fridge. It was very exciting, as I loved them and used it as a dip for pretty much everything!

If you would like to know more about the history of chutney, you can follow the link below:


Spicy green chutney:


  • Coriander leaves 1 cup
  • Mint leaves ½ cup
  • Garlic cloves 4
  • Green chilli, chopped 1
  • Lemon juice 2 tablespoons
  • Salt to taste


Put all the ingredients in a grinder and grind it to a smooth paste. Serve it as a dip with anything you like!

Spicy red chutney:


  • Tomatoes, chopped 2 medium
  • Garlic cloves 3-4
  • Red chillies, whole 2
  • Paprika ½ teaspoon
  • Creamed or dessicated coconut 4 teaspoons
  • Salt to taste
  • Oil 1 tablespoon


  1. Heat oil in a non-stick pan and add garlic and red chillies.
  2. Saute’ for 2 minutes and add 1 cup of chopped tomatoes to the pan and cook for 5 minutes. Add coconut, paprika, salt and mix it well.
  3. Switch off the gas and let it cool down.
  4. Grind the mix to a smooth paste.
  5. Red spicy chutney is ready to be served with kebabs, fritters, dosa etc.

The chutneys can be stored in the fridge for 1 week or can be frozen for a month. You can thaw it in the fridge overnight or for a few hours at room temperature.