“Water changes at every mile, speech changes at every mile.” You too must have heard this saying at some time or the other. It shows the diverse culture of our country. It means that the taste and language of water changes within a short distance. Similarly, we also have a wealth of taste here. Every house has its own traditional recipes and in every state you will get to taste a different taste. Indian thali is incomplete without chutney and pickle. Many times, when there are no vegetables, we eat rice, roti, parathas along with chutney, because it is so delicious.
Chutney makes even our dull and boring food spicy. Be it Uttarakhand, Bihar or Rajasthan, everywhere tasty chutneys are made from different ingredients. Mint and coriander chutney is made in most of the homes. All over India, people are aware of the taste of these chutneys, but apart from this, chutneys of many things are made in different states which are amazingly delicious. So let us know.
Rajasthani Garlic Chutney
Although garlic chutney is usually made in Indian homes, the taste of garlic chutney made in Rajasthan is slightly different. Actually, in this, chillies are soaked in curd or buttermilk and the chutney is ground along with the buttermilk. After this, tempering of desi ghee is applied in it.
Thecha of Maharashtra
You must try this traditional chutney once. From parathas and rotis, it tastes amazing with rice too. Roast peanuts, coriander, cumin and green chillies in some oil and then grind it together. Add lemon to it for sourness. Amla and raw mango should be used according to the season.
coconut chutney
Coconut chutney is very much liked in different states of South India. It is most popular especially in Kerala and Tamil Nadu. This chutney can be eaten with anything like vada, dosa or idli which is also healthy.
Getty Images
Dry Coconut Chutney
Apart from thecha, coconut dry chutney is also made in Maharashtra which is also called vada pav chutney. For this, roast dry coconut, garlic, peanuts, white sesame, Kashmiri chilli together. After this, grind it with salt by running it on pulse mode without water.
hemp chutney
In Uttarakhand, chutney is made from hemp seeds which tastes amazing. For this, grind hemp seeds, green chillies, garlic, green coriander and salt together to make a chutney with a little water and then add a little lemon juice to it.
Kasundi Chutney
A spicy and strong aromatic chutney known as Kasaundhi chutney is served with the dishes of Bengal. To make this, you need equal quantity of yellow mustard and black mustard. Apart from this, green chillies, mustard oil, a little white vinegar, tamarind pulp and salt are required. Soak mustard in water for 1 hour and then grind it with all the other ingredients.
Andhra Tomato Chutney
Spicy tangy tomato chutney is made in Andhra Pradesh of South India. For this, heat oil in a pan and add mustard seeds. Fry asafoetida, fenugreek seeds and dry red chilli. In this you have to add chopped tomatoes and tamarind pulp and cook till it becomes soft. After this, let it cool and then grind it well, add curry leaves and mustard seeds to it.
Getty Images
Iromba Chutney of Manipur
Iromba chutney is made in Manipur, the north-eastern state of India. In this, boiled potatoes, tomatoes, nagari i.e. fermented fish, brinjal and other seasonal vegetables (cooked) are ground with dry chilli or king chilli. Garlic and ginger can be used to increase the taste. This is a spicy and very tasty chutney.
Himachal Churpi Chutney
If you ever go to Himachal, then you must try the Churpi chutney here, which is not only tasty but also protein rich, in fact it is made with cheese (Churpi) made from yak or cow’s milk. It is made by adding roasted tomatoes, garlic, green coriander, ginger and spices. In Kangra, Ailuan Di Chutney is made which is made with some special leaves and herbs. Churpi chutney is also popular in Sikkim and other north-eastern states.
North East Dry Fish Chutney
In Indian north-eastern states like Nagaland, Meghalaya, Tripura, dry fish chutney is a part of the daily routine. In this, roasted dry fish is ground with onions and green chillies, in Mizoram this chutney is made with garlic and onions and chillies, whereas in Assam, dry fish is cooked by roasting it in Hukoti Maas dish. Iromba chutney of Manipur is also made with dry fish.
Amri flower chutney
In Chhattisgarh, Amri flower chutney is made which is also known as Kudrum or Ambadi. In this, Amri flowers are coarsely ground with red or green chillies, garlic, salt etc. Some people also add a little jaggery to it for sweetness.
Akhuni Chutney Nagaland
In Nagaland, Akhuni chutney is made which is spicy as well as smoky in flavour. It is cooked with fermented soybean. In this, fermented soybean is mashed with tomato, spicy king chili, ginger and garlic. In which chillies and tomatoes are roasted on direct flame.
Raw-Mango Chutney (Uttar Pradesh)
Many different types of chutneys are popular in Uttar Pradesh. Like green coriander chutney, tomato chutney, dried coriander garlic-onion chutney, red garlic chutney, mint chutney, tamarind chutney and raw mango chutney is definitely made in the summer season. It is made both sour and sweet.
Gujarat Chutney
Talking about traditional food, most of the dishes of Gujarat have mild sweetness along with spices. Date-tamarind chutney is very much liked here. It is also known as ‘Khajur Amli Ni Chutney’. It is mostly served with Vada, Samosa, Chaat etc. In this, tamarind and date seeds are taken out, boiled with jaggery and then ground. Cumin, black salt and black pepper are added to it. Apart from this, Kathiawadi chutney is made here which is spicy.
Also read: Do not buy gourd that is many days old from the market, identify it with these easy methods.
Teesi Chutney (Bihar)
Litti Chokha of Bihar is very much liked. In winter, Teesi i.e. flaxseed chutney is made here. It is also made dry which can be stored for a long time. At the same time, Teesi Chutney is made in the same texture as the normal paste. Both the chutneys are also rich in nutrients.
Doon Chetin Chutney Kashmir
Apart from Kashmiri Kahwa, you must also try Kashmir’s Doon Chetin Chutney. Which is made from walnuts and is amazingly tasty. Doon means walnut and Chetin means chutney. Traditionally, it is prepared by grinding it in a mortar along with walnut kernels, garlic, salt, curd, mint or green coriander, chilli etc.