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Quick Chutney Recipes: Jam, Condiments, Pickles From Healthy Recipes by Homemakers

Our meals are incomplete without condiments. Chutneys make an integral part of our daily diet. Here is a unique collection of chutneys, jams, and pickles from my Facebook food group Healthy Recipes by Homemakers.

Onion Pickle by Parshotam Kaur

instant onion pickle
One quick chutney recipe from Parshotam Kaur aunty ji's mammoth collection of chutneys, jams, and condiments. We call her chutney queen.

10-15small onions (peeled),
 2tsp mustard oil,
1 tsp salt,
1/2 tsp rai (crushed)- mustard seeds
1/2 tsp methi dana/fenugreek (crushed),
1 /2 tsp saunf (fennel/crushed),
1/2 tsp haldi /turmeric
1/2 tsp red chilli powder
1 tbsp lemon juice /vinegar.

How to make Onion Pickle
Clean onions with a cloth and make cross wise slits on the top.
Now heat oil in a wok, add rai, methi dana.
Saute for 1-2 seconds
Add salt,  haldi, red chilli powder.
Mix and add onions and saunf.
Mix well and saute for 5mins.
Turn off the flame.
Mix vinegar /lemon juice.
Let it cool N transfer to a clean jar.
Enjoy quick onion pickle with roti, parantha/Indian flat bread.

Tomato Jam by Parshotam Kaur

tomato jam

1 cup tomato puree
 3-4t sp sugar
1 pinch of salt
1 pinch of cinnamon powder
1 tbsp lemon juice

How to make Tomato Jam
Combine all ingredients in a pan.
Cook on medium heat - stirring frequently until sugar dissolves completely.
Increase the heat to medium-high and bring the mix to boil.
Boil vigorously until jam reaches the gel point.
Now remove from heat and transfer it to a sterilised jar.
It will last for 2 weeks. Keep it in fridge

Carrot Chutney by Parshotam Kaur
carrot chutney

Ingredients 1 - 1/2 up grated carrots, 3/4cup dates, 1sp ghee/oil, 1/2sp black pepper, 1/2sp bl cardamom pd, 2-3spoon shakar, salt to taste, 2sp coconut pd (optional), 1 sp vinegar. (optional) Take a pan, heat oil, add grated carrots saute for few minutes, add crushed dates, salt, bl pepper N cardamom pd ,cook on medium heat stirring frequently until soft. Now add shakar N mix it now add 1sp of vinegar (if u want chutney to be a little sour) add coconut pd N again mix everything nicely . Chutney is ready switch off the flames. Enjoy this yummy chutney with chapati or prantha

Green Grapes Chutney by Parshotam Kaur

In the words of aunty ji, "This khati meethi chutney is v tasty. This chutney is somewhat sticky because of the green parts of onions but it doesn't make any difference to the taste."
grapes chutney

Green chutney ingredients 
Mint leaves
Raw grapes
Green onion(scallions)
Green chilli

How to make Grapes Chutney
Mix all ingredients in a food processor.
If grapes have seeds, first remove them.

Apple Mint Chutney by Parshotam Kaur

apple mint chutney

Ingredients for Apple Mint chutney
1 green apple(raw) peeled & chopped,
1/2cup mint leaves (washed)
1 /2cup green onion (chopped)
4-5garlic cloves
1 green chilli
salt to taste
2 tsp sugar or more depends on the sourness of apple

How to make apple mint chutney
 Grind all the ingredients in a grinder jar until you get a medium coarse consistency.
Do not make a smooth paste.
Apple mint chutney is ready to be used as a dip or spread.

Mungre ki Chutney or Radish Pods Chutney by Parshotam Kaur

radish leaves chutney

Ingredients for radish leaves chutney
1/2cup chopped onion
 1 /2cup chopped mungrey or radish pods
1 green chilli
salt according to taste,
1-2 tsp sugar,
1 tsp tamarind paste
Green coriander leaves
Mint leaves (1 /2cup optional)

How to make radish pods chutney
Process all ingredients in a food processor.
Your lip-smacking chutney is ready.

Torrai ki Chutney or Ridge Gourd Chutney by Chitra Balachander: A South Indian Recipe

ridge gourd chutney

Torrai 550 gms
Urad dal 2 tea spoon
Saboot red chilli 4 numbers
Salt as per taste
Oil 1 tea spoon
Hing 1 pinch
Mustard seeds less than 1/4 tea spoon
Tamarind paste 1.5 tea spoon.

How to make torrai ki chutney/ridge gourd chutney
Peel the torai and cut into slices
Add 1/2 tea spoon oil and add urad dal and chillis.
Roast it till the golden brown in colour.
Keep it aside
In the same khadai add the chopped torai and salt
Cover it and cook it its cooked 3/4.
Add tamarind paste and cook till the water is almost dried up
Allow it to cool down
In the mixi jar add the roasted dal and chilli and make into a coarsely grounded powder
Take out in a cup
Now add the cooked and cooled torai and just give one churn in the mixi .don't over grind it it will become like a paste
Add this in the dal powder
Mix it nicely
Now in a tadka pan add the remaining oil
Add mustard seeds and hing.
Once the mustard starts spluttering. Switch off the gas and add this tadka to the ready chutney. Now enjoy with roti,hot rice or dosa/idli

Green Tomato Chutney by Parshotam Kaur (recipe credit foodviva. Com)

green tomato chutney

1 cup green tomato chopped
 3-4 garlic cloves chopped
 1/2tsp grated ginger
1 green chilli chopped (I used 1/2as it was v tangy)
 2tb sp chopped coriander leaves
1/2sp roasted crushed jeera
2sp oil

How to make green tomato chutney
Heat oil in a non stick pan.
Add grated ginger and garlic.
Saute for 1min
Add tomato, green chilli, salt.
Mix well and cook on low flame until tomatoes become tender.
Turn off the gas and let the mixture cool.
Grind cooked mixture and coriander leaves to a smooth paste.
Add 1 tsp of water if required.
Transfer this to a bowl and sprinkle crushed jeera. (if tomatoes r not v tangy/sour u can add 1 tsp of tamarind paste while cooking tomato, 1 sp of sugar will make it sweet N spicy. Choice is yours)

Whole Wheat Rusk chutney or Dip | No oil & No Cooking needed.
Chutney made out of rusks, roasted peanuts, capsicum, garlic & lemon juice by Neeru Srikanth

rusk chutney
This is an innovative rusk chutney recipe from the kitchen of Neeru Srikanth. Click on the video link to get the rusk chutney recipe.

BlueBerry Jam by Parshotam Kaur

blueberry jam

 2cup blueberries
 2/3 cup sugar
1 sp lemon juice.

How to make blueberry jam
Mix blueberries, sugar, lemon juice in a saucepan.
Cook, stirring constantly over medium heat until thickened.
It will take about 30mins.
Let it cool completely then fill in a sterilized jar.

Hirvi Mirchi Cha Thecha / Kharada - Green Chili and Garlic chutney  by Poonam Bacchav from Maharashtrian Cuisine

chilli garlic chutney

The fiery hot chutney comes from the kitchen of my dear friend Poonam Bacchav. She runs an amazingly healthy blog. Her healthy choice of ingredients make her a class apart. On top of it are her eye-popping clicks. I am a big admirer of her healthy recipes.

Click here for the garlic chutney recipe.

Aam ki green chutney by Neelam Avasthi

mango chutney

See what my dear friend Neelam has to say about the chutney, "I make green chutney with two methods, according to the season... summers n winters. In summers raw mango is available n I m in love with its tangy flavor."

One bunch of pudina/mint leaves
Double the quantity of coriander leaves 
Raw mango -1
Green chillies -3
Onion -1

How to make mango chutney
Wash all the ingredients properly.
Peel and cut onion and raw mango.
Drop all in a grinder and make a smooth paste.
Your tangy aam ki chutney is ready. Enjoy it with all the snacks you make in youur's yummm !!!

BASIL & MINT CHUTNEY by Neelam Avasthi

mint chutney

In the words of Neelam, "Can u imagine making chutney of basil leaves?? It's healthy n yummy with different flavors."

Basil leaves- 1 bowl
Mint leaves-1/2 bowl
Garlic cloves-8-10
Walnut without shell-1
Green chilli-1
Olive oil-1 tsp
How to make basil chutney
Wash thoroughly basil and mint leaves.
Take out in a strainer.
Soak pistachio, walnut, dates in water for ten minutes. 
Put all ingredients in a grinder and make a smooth paste.
Your yum chutney is ready. 
You can add lemon juice to enhance the taste. I didn't because my husband is not allowed to have any sour item.


imi ki chutney

1 cup -tamarind pulp
1 cup- Jaggery ( crushed ) 
1 cup- water 
1/2 tsp- salt 
1/2 tsp - black salt 
1/2 tsp- red chilli powder 
1/2 tsp- deggi mirch/red chilly
1/2 tsp - cumin powder 
1/2 tsp - dry ginger powder 

How to make Imli ki chutney
Mix tamarind pulp, crushed Jaggery , water and keep on high flame . 
Once it comes to boil add reduce the flame and add all the spices . 
Cook till it becomes a little thick . 
Let it cool and transfer to an air tight container and refrigerate . 
Serve with any snacks

Lemon Squash by Parshotam Kaur

lemon squash

Ingredients 300ml fresh lemon juice, , 600grm cane sugar (shakar) 1 sp gr cardamom powder/crushed gr cardamom 5-6 , I cup water,

In a pan ,boil shakar, water with crushed cardamom (if you are using cardamom pd then don't use it at this step) make sugar syrup of one string consistency N filter it to get rid of impurities. Cool it N mix with lemon juice now u can add cardamom powder. Store in sterilized bottle N enjoy the refreshing drink

Kinoo/orange jam (recipe credit Ritu Mendiratta 's orange Jam N Ravneet Kaur' s mausambi jam) by Parshotam Kaur

3 kinoo deseeded and chopped, fresh juice of 2 kinoo, 1 cup water, 1/3cup cane sugar, 2 tb sp rinds (optional), 1 tb sp lemon juice (if orange /kinoo r sweet) I don't use rinds N lemon juice. 

Put a pan on gas with water N kinoo pieces when it starts boiling add juice again when it reaches boiling point add rinds (I didn't use rinds) now cook on low flames for 20mnts or till it becomes soft N mushy now add shakar N cook for another 10min or till it reaches jam like consistency. It should not be too thick or too watery. Switch off the gas N add lemon juice (if orange /kinoo r sweet) other wise u can skip it. Fill in jar and keep in fridge.

Naralachi Chutney / Fresh Coconut Chutney by Poonam Bacchav

coconut chutney by Poonam Bacchav

Here comes Poonam with another lip-smacking chutney. The coconut chutney looks so vibrant with its green hue. Do check out the recipe.

Red garlic chutney by Ritu S. Mendiratta

red garlic chutney

Grind together 2 whole soaked red chillies, 6 cloves of garlic , salt , one tomato , pinch of sugar and little oil.
Grind and your chutney is ready.

Carrot and red chilly chutney by Bijal Parikh

carrot chutney by Bijal Parikh

A unique chutney from the kitchen of Bijal Parikh - the cake queen.
Do not forget to check the carrot chutney recipe.

Carrot Chutney by Uma Srinivas

carro chutney by Uma Srinivas

This breezy carrot chutney recipe comes from Uma Srinivas.In her words, "My kids like Carrot Chutney with rice, but it also goes very well with dosa or as a chip dip."
Do not forget to explore the carrot chutney south Indian style.

Coconut, Curry Leaf and Flax Seed Chutney by Sandhya Rege Nadkarni

flax seeds chutney

In Sandhya's words, "This chutney goes with buttered toast, idlis,dosas rotis, wraps and sandwiches!" Get the curry leaves flax seed chutney here.

Yam Chutney by Deepti Aggarwal

yam chutney

Deepi shares her heirloom recipe with us. In her words, "This is one of my nani's recipe...
Had been craving fr it since ultimately,tried my hand at it.....d result?? Though nt as wonderful as her's used to b,mine is worth d effort....."
It is...............
#jimikand(Indian yam ,Suran) chutney#sweet n sour chutney

100 gm yam
Salt to taste
1/4 spoon red chilli powder
Generous pinch of kalaunji
Generous pinch of grinded rai or mustard seeds
Two spoon mustard oil
1/4 katori Sweet tamarind chutney or 
Tamarind pulp(accordingly)
If taking pulp,one piece jaggery(adjust according to taste)
One spoon grated ginger(optional)
Apply mustard oil on hands before handling yam..peel n chop yam in small pieces... wash thoroughly....boil in water in pressure cooker fr two whistles or till soft.....wen cooled,take out carefully without any water.....mash to a smooth pulp....heat mustard oil in a thick bottomed pan....add rai,kalaunji.......Nw add ginger,tamarind,jaggery.....wen jaggery is dissolved completely,add salt,red chilli powder,yam....may need to add water....keep stirring on medium to low abt 15 minutes...or till water is absorbed...n raw taste of yam is replaced with roasted taste.....turn off the flame....wen cooled,transfer it in a container....enjoy with any Indian bread...

Choliya Chutney by Anita Chahal

choliya chutney

Chana leaves bowl
Green chillies,ginger and garlic

Grind all coarsely with salt
I added one tomato also to make the grinding easier...😊
Tastes heavenly with paranthas

My MIL.used to grind in a stone kundi,,,I also had one,but have now kept it on the terrace as bird bat

Healthy and simple side dish Beets Chutney! by Uma Srinivas

Apple Chutney by Deepti Aggarwal

apple chutney

Grate 500 gm apple and 10-15 gm ginger
Add 1/4 spoon salt,150 gm sugar n keep aside till sugar heat a pan,transfer this mixture in it and cook on low to medium flame......
add some raisins and char magaz or melon seeds,1/4 spoon cinnamon powder ...cook until it turns soft add juice of abt two lemons,5 gm garam masala...stir fr some time......its ready....

Green Chily chutney by Deepti Aggarwal

Want something teekha to tickle ur taste buds?? Wat better option than green chillies itself?? So dear frnds,presenting before u..... #hari mirch ki chutney

Wash n wipe dry 250 gm green or red chillies...remove their stems.....chop a grinder,add these chillies,50 gm chopped ginger,two large knots of garlic,one cup vinegar n grind to a fine a pan or wok,heat about one service spoon mustard oil...let it cool pour d paste in d oil,add two tea spoon regular salt,half spoon pepper powder n cook fr ten minutes on medium flame...let it cool.....once cooled add one spoon powdered rai ( small brown mustard seeds) in bottle...use after one week Plz note,if using red chillies,u can add one or two pieces of jaggery takes d taste to another in green chillies,it doesn't taste gud

Curry Leaves Chutney by Deepti Aggarwal

For chutney,dry roast half cup peanuts(without red husk),add half cup desiccated coconut....wen cooled,grind to a paste after adding half cup curry leaves,tamarind water,salt,green chillies......crackle some mustard seeds in one spoon oil n garnish d chutney...can be relished with any dosa,idli or uttapam...

Red Chilly Chutney by Deepti Aggarwal

Lal mirch ki chutney
Wash n wipe dry 250 gm green or red chillies...remove their stems.....chop a grinder,add these chillies,50 gm chopped ginger,two large knots of garlic,one cup vinegar n grind to a fine a pan or wok,heat about one service spoon mustard oil...let it cool pour d paste in d oil,add two tea spoon regular salt,half spoon pepper powder,one piece jaggery n cook fr ten minutes on medium flame...let it cool.....once cooled add one spoon powdered rai ( small brown mustard seeds) in bottle...use after one week.

Lauki ki chutney by Deepti Aggarwal

lauki chutney

500gm lauki/bottle gourd
About 180gm jaggary or sugar accordingly
3spoon imli paste/tamarind paste
1/2spoon kalaunji/nigella sativa
Black salt
1/4spoon pepper powder
1/2spoon char magaj/melon seeds
Red chilli powder (optional)

Grate Lauki n let it cook in a thick bottomed wok. Add salt to hasten cooking.keep stirring in between. When it gets tender, add jaggery n other ingredients. Keep stirring nw.wen it thickens n reaches desired consistency, turn off d flame. Let cool completely n store in air tight bottles.
As I hv added Jaggery n imli, color is dark. Adding sugar will keep color light.


  1. Lovely collection of lip smacking chutneys Ravneet...glad to be a part of this roundup 😃

    1. Thank you for contributing to this chutney recipe collection.


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