When it comes to chutneys, my belief is to keep it simple. You put too many ingredients and you will loose the delicacy. A chutney must have one or two main ingredients and only a few other spices/ ingredients to enhance the flavor of that main ingredient. You want the key ingredient to shine.
The creamy mango puree, when combined with zesty ginger, hot chili flakes, a pinch of cumin and some apple cider vinegar, hits just the right spots. This smooth and thick chutney is sweet, tangy and spicy.
This is the most versatile chutney among all the other chutneys, going well with almost anything. It has a fresh flavor from the coriander, spiciness from the green chili and a hint of sourness from lemon.
This chutney wins with its refreshing curry leaves aroma and the subtle coconut flavor. The lemon, tomato and the dried red chilies are the perfect companions to enhance those flavors.
Perfect for those who do not like it too hot. My kids always feel proud having this, as they feel like grown ups, who eat their food with chutneys.
A twist to the classic green (coriander and chili) chutney, this one gets a punch from the mint. It has a very refreshing taste which goes really well with summer vegetables and rolls.