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    Home » Cooking 101

    Five dry chutney's including an exclusive carrot chutney

    Published: Dec 28, 2017 · Modified: May 24, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

    142 shares

    Chutney is an assortment of essential condiment in Indian cusine with endless varieties - sweet, spicy, tangy, dry or wet. Here is my attempt to revive memories of childhood, to preserve them and adapt them to my new home far far away from the home I grew up.

    I grew up in a Maharashtrian home where the dining table is always adorned with a tray filled with a variety of pickles and dry chutneys. The dry chutneys have a long shelf life and hence can be stored at room temperature for weeks. Growing up, I have memories of my mom packing them on long trips to go with "dashmi" - semi-sweet parathas, similar to these pumpkin parathas.

    These chutneys make a great accompaniment to any meal, adding a unique taste, texture and aroma. In most traditional meals, there is always a spoon or two of spicy chutney and pickle served next to the lemon wedge and salt. I enjoy eating the dry chutney in a grilled cheese sandwich or sprinkled over a hot bowl of khichdi for an extra kick!

    Here is a photo of my mom's chutney and pickle tray from my last trip to India:

    pickles and chutney in containers

    This summer when my mom visited me, learning to make these chutneys was on my to-do list. So one fine day when my mom started to make them, I was stunned to see how simple and quick they were. We made 5 different chutneys in a little more than an hour. The authentic chutney recipes were done in under 10-15 minutes each and my mom's signature chutney with grated carrots took just a bit longer.

    five dry chutney in small white bowls

    Black Sesame Chutney:

    ½ cup black sesame seeds
    ¼ cup peanuts
    1 teaspoon salt
    5 garlic cloves
    1 tablespoon red chili powder

    In a small pan, roast sesame seeds on low-medium heat for 3-3 minutes or until aromatic and they start making a popping sound. Keep aside.
    In the same pan roast peanuts for 2 minutes. Allow to cool.
    Add all the ingredients to a food processor and grind until all the ingredients have incorporated well. Store in an airtight container.
    Add a few drops of oil over the chutney, after serving on your plate.

    Coconut chutney:

    1 cup dry unsweetened shredded coconut
    8-10 garlic cloves
    1 tablespoon red chili powder
    1 teaspoon salt
    1 teaspoon sugar

    Add all the ingredients to a small food processor jar and pulse until all the ingredients are well incorporated. Store in an airtight container.

    Garlic Peanut chutney:

    ½ cup peanuts
    15 small spicy green chilies or 5 jalapeños, rough chopped
    8-10 garlic cloves
    1-½ tablespoon oil, divided
    1 teaspoon salt

    Add ½ tablespoon oil to a small pan. Roast garlic cloves and chilies for a minute. Add peanuts and roast them until they turn golden brown, 1-2 minutes.
    Allow to cool. Pulse in a food processor with salt until the peanuts are roughly ground.
    Add remaining oil to the pan, put the chutney from the food processor in the pan. Roast for 10 minutes on medium-low heat or until the chutney gets crunchy.
    Allow to cool and store in an airtight container.

    Peanut chutney:

    1 cup peanuts
    8-10 garlic cloves
    1 tablespoon red chili powder
    1 teaspoon salt

    Roast peanuts in a small pan, on medium heat for 2-3 minutes. Allow them to cool.
    Add peanuts and all the ingredients to a small food processor jar and pulse until all the ingredients are well incorporated. Store in an airtight container.

    Mom's exclusive Carrot Chutney:

    This is my mom's signature chutney and everyone who has tasted it has been astonished by the flavors, textures, and unique taste. Usually, my mom will air dry grated carrots for a day or two in direct sunlight. To speed up the process we used the oven at low temperatures to crisp up the grated carrots. We allowed the baked carrots to cool down and then once again sauté them in oil for a few minutes to get a perfectly crispy flavor bursting chutney!

    • carrot chutney
    • carrot chutney
    • carrot chutney

    1 cup carrots, packed, grated
    1 tablespoon sesame seeds
    1 tablespoon red chili powder
    1 teaspoon salt
    1 tablespoon oil

    Preheat oven to 300 degrees F. Line a baking tray with parchment paper. Spread grated carrots evenly on a baking tray.
    Bake for 15-20 minutes, stirring every 5 minutes, until the carrots become crispy, golden brown. Allow to Cool.
    In a medium pan add oil and sesame seeds. Saute for a minute on medium heat. Add carrots and sauté for another minute on low heat.
    Turn the heat off. Add red chili powder and salt. Mix well and Allow to Cool. Store in an airtight container.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Hilda says

      December 29, 2017 at 12:20 am

      These are all new ones for me. Thanks for sharing, and look forward to trying some!

      Reply
      • Archana says

        December 29, 2017 at 9:39 am

        Thank you Hilda! Yes these are mostly from the state of Maharashtra in India where dry chutneys are really popular.

        Reply
    2. Jasmeen Kaur says

      January 03, 2018 at 1:36 pm

      Could u plz tell
      Me which wet blender do u use to make paste dor small amounts for example cashews paste or Kashmiri red chili paste etc?

      Reply
      • Archana says

        January 03, 2018 at 9:04 pm

        Hi Jasmine, I have a mixie from India store. Its Premier brand similar to Prethi one. It comes with a small chutney jar that works well for small amounts. Hope this helps.

        Reply
    3. Smitha Bal says

      June 06, 2020 at 3:04 pm

      Hi Archana,
      Is there a print option for this recipe. I might just be missing it. If so , I apologize.

      Reply
      • Archana says

        June 07, 2020 at 6:59 pm

        It's not but I will add shortly.

        Reply
    4. Shikha says

      October 28, 2020 at 1:09 am

      Do you store these dry chutneys on a shelf and how long is their shelf life? Is salt acting as the preservative so they can be stored at room temp?

      Reply
      • Archana says

        October 28, 2020 at 11:33 am

        They can be stored at room temp for 2 to 3 weeks since these are dry chutneys. You can refrigerate for longer shelf life

        Reply
    5. Gauri says

      February 16, 2022 at 6:33 am

      You can refrigerate for longer, you can store dry chutney upto 6 weeks and it makes the food more delicious and tasty

      Reply
    6. Uma says

      March 26, 2022 at 11:50 pm

      Thanks for these recipes! My family loved the carrot chutney! I'm curious, though, does it really take one full tablespoon of red chili powder per cup of raw grated carrots? The carrots reduced in volume a lot after baking. I ended up using far far less red chili powder (1/4 tsp) and it seemed plenty spicy for us!

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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