The Kitchen Docs

Cilantro Mint Chutney, Sweet Tamarind Chutney and Coconut Chutney recipes. These three Indian chutneys are staples condiments of Indian cuisine! Super delicious and great to enhance the taste of any dish!

Happy 74th Independence Day, India!

Happy 74th birthday, India!! My young, beautiful, vibrant, and growing country. August 15th has such a nostalgic meaning for me…a school holiday, watching the Prime Minister hoist the tricolor flag and address the nation. Ahh…the mighty tricolor – saffron, white and green stripes with the majestic Ashok Chakra in the middle of the white stripe. The top Saffron stripe represents the strength, valor and courage. The white stripe in the middle represents peace and power of truth. Ashok Chakra in the middle of the white stripe represents the eternal wheel of law. The green stripe represents growth and fertility.

These three chutneys sort of, kind of follow the same color pattern. The sweet tamarind chutney has more red and brown tones than saffron but close enough. White coconut chutney and then the ever present green cilantro mint chutney. Celebrating Indian 74th Independence Day in culinary fashion!!

What’s a chutney?

Think of it as a table condiment, just like ketchup or mustard. There are thousands of versions of chutneys in Indian cuisine. Different flavors, ingredients and combinations of different parts of the country. If you’ve been reading the blog for sometime now, you know how regional cuisine is a major thing in India. Chutneys could be made with raw or cooked ingredients; could be of liquid consistency or chunky like a salsa; could be sweet or super spicy. See…told ya…many different ways to enjoy a chutney. Sweet tamarind chutney and Cilantro mint chutney are the most common in my family and in many North-Indian households. Coconut chutney is more popular in the southern part of the country because that’s where the coconuts grow. We have become quite fond of this coconut chutney so sharing the recipe today. Plus I needed it to represent that white band of the Tricolor…LOL.

Sweet Tamarind Chutney or Imli Chutney

This sweet tamarind chutney recipe is sweet, sour and tangy at the same time. I mean imagine this flavor combination on your taste buds. This is the way that my mom makes sweet tamarind chutney. There are many other ways. The basic component is tamarind or imli – a tangy and sour pod like fruit that grows on trees. The pulp is used in making the chutney. You can also use store-bought tamarind pulp but I usually use the fruit. The sweet component of the chutney can be jaggery or dates. I usually use jaggery and that’s what I’m sharing today.

After these two main components are boiled together, the chutney can be spiced with Himalayan Pink Salt, roasted cumin powder and red chili powder. If you add dry ginger powder then this chutney is called “saunth” which is the name for dry ginger powder. It stays well in the refrigerator for 4 weeks. I usually make big batches and then freeze the chutney in half pint mason jars.

It’s an essential component of most chaats (this sweet potato chaat, corn bhel katori chaat), and there are multiple recipes on the blog that use sweet tamarind chutney like this Daal Pakwaan. It is also served on the side as a dip for snacks and appetizers like with these aloo patties.

Coconut Chutney or Naariyal ki Chutney

This coconut chutney is my take on the yummilicious coconut chutneys served with every south indian meal in restaurants. Creamy, spicy, rich and super flavorful. Again, not a classic may be, but we love it. I use frozen shredded coconut available in most Asian and Indian grocery stores along with yogurt, ginger and green chili. That’s it. It’s a great spread for your toast and we like it with sambhar, dosa, idli, and even daliya. A great no-cook chutney. Keeps well in the refrigerator for a week.

Optional tempering: Sometimes I add a tadka or tempering to the coconut chutney. To make the tempering, take 1 tablespoon oil in a small saute pan, add 1 dried red chili and 1 teaspoon of black mustard seeds along with a pinch of heeng. Once the mustard seeds start to splutter, add the 5-6 curry leaves and turn the heat off. Add this tadka to your prepared chutney, mix and serve.

Cilantro mint Chutney/Green or Hari Chutney

Just like tamarind chutney, cilantro mint chutney is THE condiment to have with chaats, snacks, appetizers and with daal roti to add some spice and oomph to the meal. You can use it to dunk fries in it, serve it with handvo or pretty much anything that you serve tamarind chutney with. This chutney is fresh, green, spicy and is a flavor bomb. It can be mixed with yogurt to tone it down and serve with tikkas and wraps etc. Endless opportunities!

The main components are, of course, cilantro and mint. I add green chili (according to your spice level), garlic, a little bit of onion, lime juice, salt and roasted cumin powder. I use ice cubes instead of water to grind/blend this chutney. The ice-cubes help maintain that gorgeous green color. Throw everything in a blender and there you have it, another no-cook chutney. 

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Sweet Tamarind Chutney, Coconut Chutney, and Cilantro Mint Chutney – The Chutney Tricolor

Sweet Tamarind Chutney, Coconut Chutney and Cilantro Mint Chutney recipes. These three Indian chutneys are staples condiments of Indian cuisine! Super delicious and great to enhance the taste of any dish!

Course Side Dish

Cuisine Indian

Keyword Chutney, Cilantro, Coconut, Condiment, Dip, Mint, No-cook, Snack, Tamarind, vegan, Vegetraian

Author Vaishali

Ingredients

Sweet Tamarind Chutney or Imli Chutney

• 7 oz seedless tamarind or 200g about 1.5 cups
• 2 cups jaggery see notes
• Water
• 1 teaspoon roasted cumin powder
• 1 teaspoon Himalayan pink salt
• ½ teaspoon red chili powder
• 1 teaspoon dry ginger powder or saunth optional

Coconut Chutney

• 6 oz frozen or fresh grated coconut or 170g , if using frozen thaw before blending
• ¼ cup thick yogurt
• ½ in piece of ginger
• 2 green chilis Optional, I used thai chilis, use according to your level of desired hotness
• ¼ to ½ cup water for blending
• Salt to taste

Cilantro Mint Chutney or Green/Hari Chutney

• 1 bunch cilantro about 2 cups packed leaves and stems
• 2 sprigs mint leaves stripped, about 15-20 leaves ½ cup loosely packed
• 2 cloves garlic
• ¼ onion cut into chunks about 3 tablespoons
• 3 – 4 green chilis I used thai chilis, use according to your level of desired hotness
• 1 lime juiced
• 4-5 ice cubed for grinding
• Salt to taste
• 1 teaspoon roasted cumin powder
• ½ teaspoon sugar

Instructions

Sweet Tamarind Chutney or Imli Chutney

1. Take 4 cups of hot water in a pan or bowl and soak the tamarind in it for about 15- 20 minutes.
   

2. Once cool enough to handle, mash the pulp into the water using your hands. Then strain it through a steel soup strainer into a sauce pan.

3. If there is still “meat” on the tamarind, you can repeat the step above using 1 cup of room temperature water. Discard the tamarind fruit (and seeds, if any) and keep the strained pulp water.
4. Set the sauce pan with tamarind pulp water on medium high heat. Add jaggery and let it come to a boil.
5. Once boiling lower the heat and let it cook for 25-30 minutes. The chutney will reduce and thicken up.

6. Turn the heat off and add the spice powders. Mix

7. Cool and store in clean, air-tight containers and store in the refrigerator. See notes
8. Use as desired.

Coconut chutney

1. Add everything to a blender jar and blend until smooth.
   
2. Store in the refrigerator and use within a week to 10 days. See notes for tempering option.

Cilantro mint chutney

1. Add everything in a blender jar and blend until smooth.
   
2. Store in a clean, dry, airtight container in the refrigerator and use as desired. See notes

Recipe Notes

The amount of jaggery needed will depend on its sweetness. I usually check the sweetness of the chutney mid-way through the cooking time and add more jaggery if the chutney is tasting too sour.

You can double or triple the recipe and freeze the chutney in mason jars for up to a year.

Optional tempering for coconut chutney: Sometimes I add a tadka or tempering to the coconut chutney. To make the tempering, take 1 tablespoon oil in a small saute pan, add 1 dried red chilli and 1 teaspoon of black mustard seeds along with a pinch of heeng. Once the mustard seeds start to splutter, add the 5-6 curry leaves and turn the heat off. Add this tadka to your prepared chutney, mix and serve.

Just like the sweet tamarind chutney, this recipe can be doubled or tripled and frozen. I like freezing it in mason jars or big ice cube trays. Thaw and use just like fresh chutney.

If you make any of these chutneys, be sure to leave a comment and let me know how you liked it! Snap a photo and share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

Love – Vaishali.

Key Recipe Tools and Ingredients:

Strainer: Sauce Pan:

Mixing Bowl: Blender:

Tamarind: Jaggery: