Herb and spice + Chutney recipes (12)

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Coconut Chutney

Recipe by: Cartha

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This delicious South Indian coconut chutney is essential when serving dosa and idli, along with sambar.

Coriander Chutney

Recipe by: Rani

Reviews(4)

This is a very tasty Indian chutney, prepared in moments in the blender. Lemon juice, coriander, green chilli, peanuts and ginger. Serve as a condiment with puppodums.

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Easy coriander chutney

Recipe by: manju

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Everyone's favourite, this coriander chutney recipe couldn't be easier to make! Serve with papadums for a nice nibble, or alongside your favourite curry.

Evil Chilli Chutney

Recipe by: apaj4

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For those of you with a serious glut of chillis try this ... This'll keep for at least 12 months and just keeps getting hotter!

No-Cook Mint Chutney

Recipe by: sal

Reviews(3)

This aromatic no-cook chutney is a wonderful condiment for meats, especially lamb.

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Parsley Jelly

Recipe by: Laura

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This is an old recipe that is especially good on meats. Instead of parsley you may substitute mint, rosemary, sage, tarragon or thyme. If you can only find dried parsley, use 4 tablespoons.

Peanut Coriander Chutney

Recipe by: Sunaina

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A spicy peanut coriander chutney which can be eaten cold with pitta, samosas, on sandwiches or with roti. Store in the fridge and use within 1 week. If chutney thickens add more yoghurt to thin it out.

Simple coriander chutney

Recipe by: Sunaina

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Enjoy with samosas, crisps or as a sandwich spread.

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Spicy Peach Chutney

Recipe by: SHANA

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This chutney is good with all curry dishes. It is also delicious with cheese and crackers.

Spicy Tomato Chutney

Recipe by: curling

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Spicy and sweet - ginger, garlic, chilli powder and Madras curry paste are just a few of the ingredients in this tomato chutney. Best made with tomatoes fresh from the garden.

Sweet Tamarind Chutney

Recipe by: STEELTOWN

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This is an East Indian sweet tamarind chutney.

Tamarind and Date Chutney

Recipe by: Rani

Reviews(1)

This Indian sweet and sour chutney is excellent served with any Indian dish or with simple rice and beans. Tamarind extract, which lends the sour flavour, can be bought at Asian shops and in some supermarkets.