Straight out of Indian Kitchen: Chutney varieties of the Country

Grated coconut, green chilies, ginger, roasted chana dal (split chickpeas), and tempered with mustard seeds, urad dal, curry leaves, and asafoetida.

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Coconut Chutney

Fresh mint leaves, coriander leaves, green chilies, ginger, and sometimes yogurt.

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Mint Chutney

Tamarind pulp, jaggery or sugar, dates, and a blend of spices like cumin, coriander, and red chili powder.

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Tamarind Chutney

Tomatoes, onions, garlic, red or green chilies, and tempering with mustard seeds, urad dal, and curry leaves.

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Tomato Chutney

Roasted peanuts, red or green chilies, garlic, and sometimes tamarind. It may be tempered with mustard seeds and curry leaves.

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Peanut Chutney

Fresh ginger, tamarind, red chilies, jaggery, and tempering with mustard seeds, urad dal, and fenugreek seeds.

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Ginger Chutney

Fresh coriander leaves, green chilies, grated coconut, and roasted chana dal. Tempering may include mustard seeds, urad dal, and asafoetida.

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Coriander Chutney

Ridge gourd peel, red or green chilies, tamarind, and a mix of spices. Tempering with mustard seeds, urad dal, and curry leaves.

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Ridge Gourd Peel Chutney

Dried red chilies, garlic, tamarind, and sometimes roasted peanuts. It's often tempered with mustard seeds and curry leaves.

Credit: Google Images

Red Chili Garlic Chutney