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Copyright © 2025 Foodies Only
6 Min
14/01/2026
Chutneys are a crucial component of the Indian thali. They can transform even a simple meal into a flavourful one with just a few ingredients. This article looks at the essential chutneys that every Indian kitchen should have, such as coconut, mint, tomato, tamarind and peanut. These chutneys not only act as a side dish, but can also play the role of a perfect pair to your roti, dosa or rice, when you are not in the mood to cook a sabzi, sambar or dal.
Chutneys are an essential side dish of many Indian dishes. They can be enjoyed with steamed idlis, hot samosas, and even with dal and rice. Chutneys have many flavours that transform even the simplest dishes. They represent the creativity of Indian kitchens, which balance multiple tastes, including sweet, sour, spicy, and tangy, all in one spoon.
The word chutney comes from the Hindi word chatni, which means to lick. Across India, chutneys are made differently, using different ingredients from different regions. They can be made from herbs, nuts, fruits, and even simple Indian spices, depending on the regional produce and availability. Apart from taste, chutneys also have medicinal properties, like cooling mint in summers, and digestive tamarind after heavy meals. Chutneys represent the soul of Indian kitchens; they are simple, flavourful and creative in their own ways, complementing the main course in their own way! Dive deeper to know more about the essential chutneys and their ingredients.
Coconut chutney is a daily staple in South India, complementing favourite breakfast options like idli, dosa, vada, and upma. This chutney is made from grated coconut, mixed with chillies, roasted gram, and a tempering of curry leaves. It results in a creamy and mildly spicy chutney that goes well with hot dishes like idlis or dosas. This cool coconut chutney balances the sambar, which is often spicy and hot. The practice of making coconut chutney is a cultural tradition, as many South Indian homes grind it fresh every morning.
Mint or green chutney is a versatile side dish in Indian cuisine. It is known for its refreshing and herby flavour, made from fresh coriander, mint leaves, green chillies, and lemon juice. Mint chutney is popular across the country and forms an essential accompaniment to chaats, pakoras, kebabs, and even parathas. It also pairs well with festive snacks served during the festivals of Holi and Diwali. Beyond the taste, mint chutney is a popular side dish during summer, known for its cooling properties, when mint leaves are grown in abundance.
Tamarind chutney, or imli ki chutney, is one of the most favourite and loved side dishes of Indian street food. This chutney features sweet, sour, and spicy flavours, created by simmering tamarind pulp with jaggery and spices. Chaats like panipuri, dahi bhalla, and bhel puri are incomplete without the tangy and sweet taste of tamarind chutney. This beloved side dish also has its regional-specific additions; for example, it is made a bit thicker in North India, spicer in Gujarat, and thinner in Maharashtra.
Tomato chutney is an all-rounder in the Indian kitchen. It is quick to make, packed with flavour and pairs well with South Indian breakfast dishes as well as with North and Central Indian parathas. This chutney is tangy and slightly spicy. You can also make it smoky by roasting the tomatoes a bit before grinding them. Tomato chutney also has its own regional variations, but its role is universal: to bring some extra tang and flavour to everyday food.
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Peanut chutney is popular in Andhra Pradesh, Telangana, and even some parts of Maharashtra. Because of peanuts, this chutney has more protein than coconut or tamarind chutney. To make this, you have to roast peanuts with chillies, garlic, and tamarind. A Maharashtrian twist also replaces tamarind with curd, and this chutney is very popular with sabudana vada or khichdi. The South Indian version, featuring tamarind, makes it a perfect side dish to serve with rice and dosas. Peanut chutney can also be made dry, without adding tamarind or curd, in Maharashtra, and it pairs well with hot roti, a spoonful of oil, and churchura papad.
Chutneys form a tiny part of a meal, but their importance in Indian cooking is immeasurable. More than just side dishes, chutneys are known for their creativity and unique regional identities. If you do not feel like making sabzis every day, these side dishes will play the role of the main course and taste equally well with dosas, rice, rotis, and bring flavour to your meals.