Use them in chaat for papdis, spread them on bread for sandwich, dip samosas or kachoris in them, have them on the side while eating rotis or parathas – chutneys are condiments that add the tang and the zing to something simple.
There are numerous variations, combinations, and textures of chutney recipes. Some chutneys require slight sautéing then grinding whereas some ground raw. Some are fruit-based, vegetable-based, or a mixture of both with various herbs and spices. Some chutneys have chunks, some are dry, some chutneys are thick and creamy, whereas some are thin paste. Some are sweet, salty, spicy, or tangy, and some are all in one.
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