Lockdown Challenge: Replace Your Daily Curries With These Healthy & Tasty Chutneys

In the present situation, when we aren't allowed to step out of our homes to curtail the spread of COVID-19, using every item at home wisely has become the need of the hour. Every one of us is trying their best not to waste anything, especially fruits and vegetables. In such a scenario, people have started making chutneys at home instead of preparing curries. But the challenge in this is, how to make it taste different because many times kids throw tantrums when you prepare same chutney every other day. So, to help you out, we bring you 21 chutney recipes which you can prepare for the next 3 weeks. And that's not all. These chutneys are loaded with nutrients which will keep you healthy and fit.

Day 1: Tomato Chutney

Image Courtesy: taste.com.au

Ingredients

• 2 cups of tomatoes, blanched
• 1 cup of onion, chopped
• 2 tbsp sugar
• salt as required
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp ginger paste
• 1/2 tsp garlic paste

Directions

• To prepare this delicious, yet healthy chutney, start with heating oil in a pan. Add onions and ginger, garlic paste to it and saute till it turns golden brown.
• Once done, add tomatoes, sugar, salt, red chilli powder, and garam masala and cook for 3-4 minutes. If you want your chutney to be spicier, you can add some finely chopped green chilies as well. Serve the delicious chutney with parathas and relish its flavours with your family.

Day 2: Mint Chutney

Ingredients

• 1 bunch of washed & dried mint leaves
• 5 chopped scallions
• 3 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp garam masala powder
• 1 garlic cloves
• 1 tsp sugar
• water as required
• 2-3 green chilli

Directions

• To make this tasty chutney, wash the mint leaves under cold running water and keep them aside. Now, chop the scallions and garlic cloves.
• Add all the ingredients in the blender and blend until smooth. Make sure that the chutney is neither too thick nor too thin. You can add water to get the right consistency.
• Once done, transfer it in a serving bowl and enjoy!

Day 3: Coriander Chutney

Image Courtesy: pinimg

Ingredients

• 1 bunch of coriander
• 5-6 garlic cloves
• 2-3 green chillies
• Salt to taste
• 1 tbsp lemon juice
• 1/2 cup curd

Directions

• To make this delicious Coriander Chutney recipe, grind chopped coriander, green chillies, garlic cloves, lemon juice, and salt in a blender. Make sure that its consistency is thick and not too thin.
• Take this out in a bowl and mix it with curd.
• Serve with paneer paratha or pakodas.

Day 4: Potato Chutney

Ingredients

• 2 potatoes, boiled
• 3-4 garlic cloves
• 2-3 green chillies
• 1 tsp salt
• water as required

Directions

• To make this extremely easy potato chutney recipe, mash the potatoes with your hands and keep them aside. Now, take a chopping board and finely chop garlic cloves on it. Chop the green chillies as well. Now take a large bowl and add all the ingredients in it. Mix well.
• Enjoy this delicious chutney with parathas of your choice.

Day 5: Coconut Ginger Chutney

Image Courtesy: pull-revisfoodography

Ingredients

• 1/2 cup grated coconut
• 1 tbsp ginger paste
• 2-3 green chillies
• Salt to taste
• 1 tsp tamarind

Directions

• To make this delicious chutney, add all the ingredients in a blender and blend until you get a smooth mixture.
• If you feel that the chutney is too thick, you may add little water, if necessary. Serve the delicious chutney with chapattis and relish its flavours with your family and friends.

Day 6: Amla Chutney

Ingredients

• 1 tbsp oil/ ghee
• 1/2 cup boiled amla
• 1/2 tbsp fennel seeds
• 1 tsp red chilli powder
• 1 tsp dhaniya powder
• Salt to taste

Directions

• Heat oil in a pan. Add saunf, boiled amla in it and cook for a couple of seconds.
• Sprinkle some salt, red chilli powder, and dhaniya powder and mix well.
• Take this out in a blender and blend until smooth.

Day 7: Peanut Chutney

Image Courtesy: blogspot.com

Ingredients

• 1/2 cup peanuts
• 1 tsp tamarind paste
• 1/2 tsp salt
• 1-2 red chilli
• 1/2 cup water

Directions

• To prepare this wonderful chutney, dry roast the peanuts for a couple of minutes then keep them aside.
• In a separate pan, fry the red chillies for a couple of seconds or till they begin to turn black. Once it is done, turn off the flame and keep it aside.
• Add all the ingredients in a blender and blend until you get a smooth paste. Your peanut chutney is ready!

Day 8: Curry Leaves Chutney

Ingredients

• 1/2 cup curry leaves
• 1 tsp vegetable oil
• salt as required
• 1 pinch powdered asafoetida
• 1/2 tsp mustard seeds
• 1/2 tbsp urad dal
• 1 green chilli
• 1/2 tsp cumin seeds powder
• 2 red chillies

Directions

• To make this extremely easy dip recipe, wash the curry leaves and dal under cold running water and keep them aside.
• Heat oil in a pan and once it is hot enough, add mustard seeds.
• Once they start to splutter, add urad daal and asafoetida powder into the pan. Cook for a few minutes then turn off the flame.
• Now, add all the ingredients in a grinder and grind well. Serve with a dish of your choice.

Day 9: Garlic Chutney

Ingredients

• 3 garlic cloves
• 1 tbsp vegetable oil
• salt as required
• water as required
• 3 red chilli
• 1/2 tsp mustard seeds
• 1/2 tsp tamarind paste

Directions

• To prepare this spicy chutney, soak the red chillies for 15-20 minutes and crush the mustard seeds.
• Now, take a blender and add tamarind paste, salt, soaked red chillies, garlic, mustard seeds, and vegetable oil. Blend all the ingredients well.
• Transfer it to a serving bowl and serve with any snack of your choice.

Day 10: Green Chutney

Image Courtesy: toprecipe.in

Ingredients

• 2 garlic cloves
• Half a bunch of mint leaves
• Half a bunch of cilantro
• 1 tsp ginger paste
• salt as required
• Few drops of lemon juice
• 2 tbsp peanuts
• 3 green chillies

Directions

• To make this delicious yet healthy chutney recipe, chop the cilantro and mint leaves.
• Add them in a blender along with the remaining ingredients. Blend until you get a smooth paste. You can add more water if you think chutney is too dry and can easily store it for 2-3 days.

Day 11: Pirandai Chutney

Ingredients

• 1/2 cup Pirandai
• 1 tbsp vegetable oil
• 3-4 red chillies
• 1/4 cup urad dal
• 1/2 tsp tamarind paste
• 1/2 tsp ginger paste
• 2 tbsp grated coconut
• 3-4 curry leaves

Directions

• To prepare Pirandai chutney, wash the pirandai under cold running water and cut them into small pieces.
• Heat oil in a pan. Once it is hot enough, add urad dal, red chillies, tamarind, curry leaves, salt, and ginger. Sauté them for a few minutes or until dal turns golden brown.
• Next, add grated coconut and cook for another 4-5 seconds.
• Let it cool down at room temperature. After that, grind it in a blender.
• Transfer the chutney to a bowl and serve it with your favourite dish.

Day 12: Mango Coconut Chutney

Ingredients

• 1/2 cup coconut, grated
• 1/4 cup of chopped mango
• 2 red chilli
• 2 sliced shallots
• 1/4 tsp ginger paste
• 2-3 curry leaves
• salt to taste
• 1 tbsp oil

Directions

• Grind all the ingredients together until you get a smooth paste. Avoid adding water during the grinding process as mango contains an ample amount of water.

Day 13: Green Chilli Chana Dal Chutney

Ingredients

• 1 cup of chopped green chillies
• 1 1/2 tsp salt
• 1/2 tsp ginger paste
• 2-3 curry leaves
• A pinch of asafoetida
• 1 tbsp chana dal
• 1 tbsp lemon juice
• 1 tbsp chopped coriander leaves
• 1/2 tsp mustard seeds
• 1 tbsp oil
• 1 tsp sugar
• 1 tsp tamarind paste
• A few drops of water

Directions

• To prepare this spicy chutney, heat oil in a pan and add mustard seeds to it. Once they start to splutter, add curry leaves, asafoetida, and ginger. Mix well.
• Next, add the chana dal, chopped green chillies and cook them for a couple of minutes. Turn off the flame and let them cool down.
• Once cooled, add them to the blender and along with the salt, tamarind paste, coriander leaves, jaggery, lemon juice, and water. Blend them into a smooth puree.
• Transfer the paste to a serving bowl and enjoy!

Day 14: Coconut Chana Dal Chutney

Ingredients

• 1/2 cup grated coconut
• 3 red chilli
• a pinch of asafoetida
• 2 tbsp vegetable oil
• 1 cup roasted chana dal
• 1/2 tsp mustard seeds
• 1 handful split black gram
• 2-3 curry leaves
• Water as required

Directions

• To make this delicious Coconut Chana Dal Chutney recipe, grind grated coconut, roasted chana dal, red chillies, a few drops of water, and salt in a blender. Make sure that its consistency is neither too thick nor too thin.
• Next, heat oil in a pan. When the oil is hot enough add mustard seeds, asafoetida, and urad dal and let them splutter for a few seconds. Switch off the flame and pour it over the blended paste and serve with the dish of your choice.

Day 15: Raw Mango & Flax Seeds Chutney

Image Courtesy: pbs.twimg.com

Ingredients

• 1/4 cup of raw mangoes, diced
• 1/3 cup of roasted flax seeds
• 1 tbsp oil
• salt as required

Directions

• Grind the roasted flax seeds into a fine powder.
• Take this out in a blender and add diced mango pieces along with the remaining ingredients. Blend until you get a smooth paste and enjoy it with your food.

Day 16: Black Til Chutney

Ingredients

• 1/4 cup roasted black til seeds
• 1/2 tsp ginger paste
• 3-4 garlic cloves
• 1/4 cup chopped onion
• 1/4 cup chopped tomato
• salt as required

Directions

• Add all the ingredients to a blender and blend until you get a smooth paste.
• Transfer it to a serving bowl and enjoy with chapattis.

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Day 17: Urad Dal Chutney

Ingredients

• 1 cup chopped onion
• 1 tomato
• 5-6 curry leaves
• 2 tbsp oil
• 1/2 tsp tamarind
• Flax seeds

Directions

• Heat oil in a pan. Add onions, tomato, and curry leaves to it and cook for a few seconds.
• In a separate pan, add urad dal along with flax seeds and roast them until golden brown.
• Transfer it to a blender and add onion, tomato mix to it. Blend for a few seconds.
• Add tamarind to it and mix well.

Day 18: Onion & Garlic Chutney

Ingredients

• 1 onion, chopped
• 3 garlic cloves
• 3 red chillies
• 1 tbsp tamarind paste
• 1 tbsp vegetable oil
• 1 tsp salt

Directions

• Heat oil in a pan. Once the oil is sufficiently hot, add chopped onion, garlic, tamarind paste, and saute for a few seconds.
• Let the mixture cool down at room temperature. After that, transfer it in a blender and blend until smooth.
• Transfer the chutney to a bowl and serve it with your favourite dish.

Day 19: Roasted Chana Dal

Image Courtesy: ytimg.com

Ingredients

• 1/4 cup chana dal
• 1 tsp mustard oil
• 6-7 curry leaves
• Salt as required
• A pinch of black pepper
• 1/4 tsp cumin seeds
• 2 red chili
• A few drops of water

Directions

• To prepare this wonderful chutney, put a pan over medium flame. Add chana dal in it and dry roast the dal for a couple of minutes. Once it turns golden brown, transfer it to a bowl and keep it aside.
• Pour water in a blender and add roasted chana dal to it. Blend for a few seconds.
• Now, take a separate pan and add oil, cumin seeds, red chilli to it. Saute for a few seconds before adding dal paste to it. Cook for 2 minutes and your chutney is ready!

Day 20: Fig Chutney

Ingredients

• 1 tbsp oil
• 1 onion, chopped
• 1-2 garlic cloves
• 1 cup dried figs
• 1/2 tbsp sugar
• 2 green chillies
• 2 tbsp white vinegar
• 2 tbsp malt vinegar

Directions

• Heat oil in a pan. Add onion and garlic in and cook until it turns golden brown.
• Take this out in a blender and add the remaining ingredients in it. Blend well until you get a smooth paste. Refrigerate for 30 minutes before serving.

Day 21: Black Currant Chutney

Ingredients

• 1/2 cup dried black currants
• 1/4 cup raisins
• 1 tsp cardamom powder
• 2 tbsp cinnamon powder
• 1 tsp ginger powder
• 2 tbsp fennel powder
• salt to taste

Directions

• Blend all ingredients together with sufficient water to bring it to the correct consistency. You can store it in an airtight container and consume for up to 2-3 days.

So, if you are running out of vegetables, start preparing these chutney recipes daily. These chutneys are not only tasty but are also a great source of proteins and vitamins.