Authentic Indian Chutneys and Some More Awards!


Old-Fashioned Mixed Fruit Chutney

“Chutney” does not need an introduction. They have been a part of Indian food culture for ages! Over the past few years, it has become extremely popular and has probably reached all parts of the world commercially: thanks to its ability to revamp any bland dish with its tangy flavours!

Chutney (originating from the Hindi word chatni) is a term for a variety of spicy preparations used as an accompaniment for a main dish. Punchy, flavourful chutneys topped in savories make great Indian appetizers. The chutneys are essentially made up of seasonal fruits, vegetables, herbs, legumes, spices, or even fish, or a combination of these. These may be sweet, sour, sweet-and-sour, hot, hot-and-sour and hot-and-sweet, with the texture being either smooth or chewy. The consistency can be either runny or jammy.

The sweet chutneys should not be mistaken as desserts. When they are served with main meals, the sweet (and sweet-and-sour) chutneys are often the last dish in the meal. However, the relatively drier, spicier and hotter chutneys are eaten at the beginning of the meal.

Pickles are also a kind of chutney, with a generous amount of (preferably) mustard oil in them. (For more on pickles, please click here.)

Tickle your tastebuds! Every state of India has numerous chutney recipes passed over from one generation to the other. The freshly made green chutney (comprising coriander and mint leaves and green chillies), sonth chutney (made with dry ginger powder and dates) and tamarind chutney are great accompaniments with various chaats, among other Indian dishes. The coconut chutney works best with South-Indian dishes, such as the Idlis and Dosas. The tomato chutney as well as the green mango chutney have different variations in each state of India and are among the most preferred chutneys! In Mumbai, the shengdana chutney (made from groundnut paste) and the dry garlic chutney are very famous. Other chutneys include the hot chilli chutney (the Assamese ghost chilli chutneys are for the most daring foodies!), green tomato chutney, berry chutney and onion chutney. However, the list is never-ending!

The spices used in these preparations include cumin seeds, fenugreek seeds, fennel seeds, turmeric, dry ginger powder (sonth), dry mango powder (aamchur) coriander seeds, nigella seeds, mustard seeds and asafoetida (hing). Jaggery, lemon, chilli and tamarind are used to balance the flavours in some chutneys.

A Century-Old Chutney Recipe
In this post, I will share a mouthwatering chutney recipe (Bengali style) which is quite uncommon and is passed over to my dear grandmother by her ancestors. In her times, this chutney was cooked in villages in West Bengal during an important occasion, such as the Jamai Shosthi (an yearly celebration when the son-in-law and the daughter visits the mother-in-law’s house to receive blessings and to enjoy a feast!) or marriages.


The recipe is on the verge of extinction and there is a need to spread and share this unique Indian recipe with serious food lovers. I hope my endeavour to preserve this vintage chutney recipe through this powerful channel of blogging would be a small step forward to encourage many of the food bloggers like you to preserve and share “old”recipes like this, lying unnoticed in those torn and timeworn cookbooks and grandmothers’ diaries for years.


Old-Fashioned Mixed-Fruit Chutney

  • Raw mangoes: 2
  • Fresh pineapple ring: 1
  • Tomato (medium-sized): 1
  • De-seeded dates (each cut lengthwise into six): 7
  • Preserved, dry mangoes (aampapad), cut into strips: ¼ cup
  • Raisins: ¼ cup
  • Oil: 2 tbsp
  • Salt: 1 tsp
  • Turmeric powder: ½ tsp
  • Sugar (amount can be varied according to taste and sourness of raw mangoes): ½ cup
  • Water: ½ cup
  • Bay leaves (small): 2
  • Dry, red chilli (optional): ½
  • Cumin seeds: ½ tsp
  • Fenugreek seeds: ¼ tsp
  • Fennel seeds: ½ tsp


Pineapple, dried mango and dates are cut into small pieces


The way raw mangoes and tomatoes are cut in this chutney dish

Method of preparation:


The perfectly dry-roasted spices

partially ground spices

After coarse-grinding the spices

Dry-roast the last four ingredients in the list (till they emit a strong aroma and are just browned) and crush them coarsely. You can use an electric grinder, but make sure you don’t make a fine powder of these ingredients. Keep the crushed spices aside.

Cut the fruits into medium-sized pieces. Heat 1 tbsp oil in a skillet. Add the raisins and fry them till they are swollen up and become golden. Remove and keep them aside.

raisins being fried till golden

Raisins being fried till golden

In the same skillet, add the rest of the oil and heat till the smoking point is reached. Add the bay leaves and let them turn light brown. Add the raw mangoes (peeled and cut into medium-sized pieces) along with their seeds. Cook for five minutes, with salt and turmeric powder added. Now add the rest of the fruits along with the preserved, dry mangoes. Cook on a medium flame for 5 min.

before adding masala

Add the sugar, raisins and water and mix well. Cover and let this boil over low heat for 20 min. Open the lid and add the crushed spices, mix well and continue to cook for two more minutes.


Let it cool at room temperature and serve in small portions at the end of an Indian meal.


The chutney is ready!

More Awards!

I would like to thank the whole team of Food Frenzy to make me the winner of the Recipe Challenge for the month of June. My recipe was Citrus-Zest Fried Rice.

I thank Shilpi Bose of It is tasty ma! to award Cosmopolitan Currymania with these three lovely awards! Her blog is full of yummy authentic Bengali delights, such as the banana flower cutlets and coconut laddoos. Please make sure to visit her unique platform to meet this wonderful person and her tasty recipes!




As a rule, I would like to pass these awards over to 15 deserving food bloggers. They are:

  1. Kankana of Sunshine & Smile
  2. Aldy of Al Dente Gourmet
  3. Catherine of Living the Gourmet
  4. Michelango of Art is in the Kitchen
  5. Ayeesha Riaz of Taste of Pearl City
  6. Tina of Flourtrader
  7. Malar Gandhi of Kitchen Tantra
  8. Elisabeth of food and thrift finds
  9. Junia of mis pensamientos
  10. Butrcreamblondi of Butrcreamblondi
  11. Ann of Cooking Healthy For Me
  12. Ushnish Ghosh of Cooking and Recipes
  13. Carol of There’s Always Thyme to Cook
  14. Parsley Sage of The Deep Dish
  15. Margarita of Pinoy Kitchenette

I appreciate your blogs each time I visit there. Each one of you motivate me with your wonderful posts and recipes. This is my opportunity to honour you, dear bloggers! Congratulations!!

Hope you liked my post!

  • Shilpi Bose

    Thanks for collecting the awards. This chutney is a great, I like the mix of mango, pineapple, tomato and dates.
    Congratulations on winning the Food Frenzy Recipe Challenge.

  • yummychunklet

    I just had some chutney at afternoon tea and have been dreaming about it since. I’ll definitely be making my own with your recipe!


    Thank you so much Purabi! now you really made me smile :) Thank you for the awards. glad you appreciate my posts. I am more inspired to blog.

  • Belinda @zomppa

    This would make my tongue sing!

  • Aruna Manikandan

    sounds interesting and new to me dear…
    love to give a try :)
    Thx. for sharing.

  • Biny Anoop

    congrats to the galore of award….pickle is so temptg and the gravy is so thick….wow

  • Valarmathi Sanjeev

    New to me…..this sounds interesting…looks delicious.

  • Al Dente Gourmet

    Congrats Purabi, Lovely chutney recipe :) And thank you for the awards. Much Appreciated!

    Have a great day,


  • Pari

    Hi Purabi, first time here. Loved the write up and the sweet, tangy spicy chutney too.
    Following u now. I have monthly event and giveaway at my space, in case u are interested do drop by and check out.

  • Tina @flourtrader

    thanks for the awards Purabi!I was so excited when you notified me back in June, I already passed these on when you were traveling.
    Your fruit chutney looks quite tasty, glad you kept this old recipe-Yum! Congrats on your win on food frenzy. Your blog seems to have exploded with popularity-keep those posts coming.

  • Premalatha Aravindhan

    Congrats dear,chutney luks delicious…

  • Umm Mymoonah

    That’s indeed a great looking chutney. Congratulations on all your awards and it’s pleasant surprise for me to see that you have shared these awards with me, thank you so much :)

  • Ann

    I love the dried mango in the recipe. I would have to lower the heat a wee bit (for hubby to enjoy) but wowza! This looks amazing!

    Thanks SO much for the reward! I am absolutely stunned and delighted! You have made my day!

  • Carol @ There’s Always Thyme to Cook

    Thank for the award, I am honored you thought of me :) Delicious looking chutney, such fantastic flavor. I love that you want to save the heirloom recipes!

  • Malar Gandhi

    Well-written article, that’s indeed a soul food – old fashioned chutney, loved the preparation.

    Congrats on your well-deserved awards, keep up the good work going…happy blogging:)

    Thank you so much for sharing it with me, means a lot.

  • Parsley Sage

    Congrats on the awards and thanks so much for passing them on! This chutney sounds fabulous, love the mangoes :)

  • Elisabeth

    Purabi-First, I want to congratulate you for your well deserved awards!
    Your fresh, fruit, and fresh tomato, combined with the dried fruits certainly adds more flavor to this amazing ancient chutney, that I would always want to keep on hand in my fridge in a nice jar…instead of the store bought kind.
    Thanks for sharing your amazing reciped with the step-by-step beautiful photo instructions.

    Last, but not least, thank you from the bottom of my heart for thinking of me, to honor me with these 3 awards that you passed on to me, as well!
    I love them, and will surely pay it forward to 15 other bloggers!
    Have a wonderful day:DDD

  • purabi naha

    Thank you, Shilpi and Belinda, and all of you who have commented. Loved your views!

  • michelangelo in the kitchen

    Thanks a million PN!!!! This is an honor indeed to be chosen by you! This will inspire me more to do my best and and learn from you and the other bloggers. Thanks again for making food this exciting!
    Just love your tangy mango chutney! Got to find me some green mangos pronto! Cheers!!!

  • Junia

    love the idea of adding mangoes and dates to this chutney!! :D

    and thanks so much for the award! you are too sweet!

  • Mother Rimmy

    Yum! I love the mango!


    new chutney recipe to me..sounds yum!!will try sometimes..Congrats on ur awards, wishing u many more to come..:)

  • Indie.Tea

    Such a great post. I really liked all the information about chutney. The Bengali sweet chutney looks delicious…

  • Manju

    Congrats on the awards and such a great post on chutneys! mango, dates..mmm mm..that must taste so good in the chutney!

  • carolinaheartstrings

    Great post. Love the history and the recipe. Looks delicious.

  • Amritha Kalyani

    Delicious chutney. haven’t tried this time. congrats on ur awards and wish you many more :-)

  • kankana

    Thank Purabi for sharing these many awards with me:)
    The indian chutney you made is one of my fav combo with some meat curry and rice. Typical bengali style :)

  • Peggy

    I love discovering new chutneys! This sounds so delicious =)

  • cookingvarieties

    Hi purabi, wow wow, your chutney indeed looks so appetizing. Must try this. It will be my first time on chutney..
    Have a wonderful day.

  • Radhika

    Congrats on all the awards Purabi. You deserve them. Chutney looks so tangy. finger licking delish. First time to your space and happy to follow you. Do stop by mine when you find time dear.
    Event: Let’s Cook – School Break Time Snacks

  • Nava.K

    Any kind of chutneys is my fav, excellent esp with rice. Lovely looking with beautiful combo of colors.

  • Katrina

    Goodness Purabi!!
    My all time favourite, CHUTNEYS!

    I am always extra friendly with the cooks of most restaurants I frequent.. and never shy to ask them “do you have chutneys?”. They would obliged by bringing me a bottle from their kitchen! It is never in their menu, but I know they will definitely have a bottle of it in their kitchens!

    Help! I love to eat but am a horrible cook! I will make an effort to try your recipe though, cannot resist.. I am so jealous of your cooking skills.

    BTW, thank you for your visits to Women724, would one day love to include an article of you and your ‘talents in cooking’ in my blog posting?

    Cheers and stay Happy always.

  • Faith

    I’m bookmarking this and planning to make this delicious chutney soon! Congrats on your lovely awards!

  • Divya Yadava

    Hi Purabi! This is a great post – thanks for sharing a family recipe. Good recipes are worth their weight in gold :).

  • Emily Malloy

    Love the chutneys!

  • Cait’s Plate

    Look delicious!!

  • The Slow Roasted Italian

    I have never made chutney, this looks fantastic!

    Thanks for stopping by my blog. I am following you to keep up with your posts!

  • Tara @ The Butter Dish

    Wonderful recipe and so glad you stopped by the Butter Dish. – I definitely love Asian and Indian food and have always wanted to learn how to cook more dishes.

    Beautiful blog!

  • Jenni Price illustration

    This is new to me…wishing we all could try some of your chutney!

    Thanks for visiting my blog today! You are quite the cook!


  • Ushnish Ghosh

    Dear Purabi
    Congrats on your awards! I am delighted that you passed on an award to me too! I am honored.
    I like this recipe. I remember we used to get this kind of rich authentic chutney in marriages. Now it is gone. Thanks for the recipe. I must make it immediately.
    Have a nice day

  • Carolyn

    Wow, you really are making those in an authentic fashion. They look so flavourful, especially with the freshly roasted and ground spices. Congrats on your awards!

  • Jennifer (Delicieux)

    I love chutney, but have never thought about making my own. I love your step by step instructions too!

  • Lindsey@Lindselicious

    Oooh I love chutneys! Congrats on the awards purabi, so well deserved!

  • Now Serving

    looks quite delicious! would love to see you on my blog sometime Purabi :)

  • tigerfish

    What a fruity chutney! It goes well with a lot of other dishes :)

  • Nami @ Just One Cookbook

    Ohh delicious chutneys! I’ve never seen how you cook it, so your step-by-step was really fun to read! Congrats on your awards (plural!!!)!! Keep up the great work! We enjoy coming here.

  • The Mistress of Spices

    There is nothing I love more than a yummy, spicy fruit chutney! Thanks for sharing your authentic Bengali recipe…I’ve bookmarked it and can’t wait to try! And congrats on winning the recipe challenge at Food Frenzy!

  • Tamara

    Thanks for visiting my blog, I am so glad you left the comment because now I have discovered your blog. I love chutneys! This one sounds great. I will definitely follow you, really like the recipes you share with us :)

  • Food, Fun and Life in the Charente

    Many thanks for your visit, I am so pleased to have found you as my husband and I love Indian food. I love mango chutneys but I hardly ever see mangoes here :-) I am your latest follower. Take care Diane

  • Janine

    Hi Purabi

    Thanks for dropping a comment at my blog, and like Tamara, I’m glad you did because I wouldn’t have stumbled this treasure trove of Indian recipes! I love Indian food, especially naan and curries, and your detailed recipes will definitely satisfy a craving or two ;p

  • Curry and Comfort

    This chutney looks so yummy! Great Job and congratulations on the blogger awards. : )

  • Tes

    Your chutney makes my mouth watering :) I need to make that :)

  • Andrea the Kitchen Witch

    Great info on chutneys! I have everything I need here to make the mango pineapple one you featured, sounds amazing and I can’t wait to try it! Thank you for your kind comments on my blog and for leaving a link to yours, I’m your newest follower :)

  • S.V.

    I love Indian food!!! Everything looks so tasty I am going to have to figure out how to get my husband to eat some as the kids will actually eat anything. I’m following you now and look forward to everything your cooking!

  • Amelia’s De-ssert

    Delicious chutney, yummy :) I’m following you and thanks for visiting my blog.

  • Wanna Be A Country Cleaver

    I’ve never made my own chutney before – but goodness does it look delicious!! I’m following your blog now – I can’t wait to see what you whip up next :) ~Megan

  • Jenny at Baking Devils

    Mouthwatering chutney! Congratulations on your awards, you deserve them. Lovely blog, thanks for sharing.

  • Ann

    Thank you SO much for the award….I am deeply touched! I put it on my blog today – with great pleasure!

  • Nicole@HeatOvenTo350

    I’ve never made chutney before, but I’ve loved it every time I’ve eaten it. Thank you for sharing such an old family recipe!

  • Torviewtoronto

    wonderfully delicious chutney
    congrats on the award

  • Catherine

    The chutney looks fantastic!!! Blessings, Catherine xo

  • Heidi @ Food Doodles

    That chutney looks incredibly delicious! I’d love to try it by the spoonful :D Thanks so much for stopping by my blog!

  • Veronica’s Kitchen

    What a lovely blog you have! Thanks for your kind comment at my blog. I’d love to meet more HK blogger, following you and invite you to follow me as well.

  • Paty’s Kitchen – Cook with passion.

    I lobe Chutney, in Malaysia we called it Pajeri, I love pineapple, manggo and eggplant pajeri. I will try your chutney recipe soon looks so..tempting. Thanks for sharing

  • Maureen

    This would tickle not only my tongue but my whole head! Looks delicious!

  • skip to malou

    We always had chutney whenever we have curry. I mean my husband feels that we can’t have curry if we didn’t have chutney haha.. but looking back i never thought i could make chutney. I always buy it bottled… well not anymore, thank for sharing it. Great to “meet” you. Thank you for stopping by my blog.


  • Manu

    I love chutneys! I have never made my own though! I would love to try this one… mango and pineapple sounds mouthwatering!!!

  • Claudia

    I never met a chutney I didn’t like. Love the different fruits. Interesting how each region in India developed their own recipes. I love the different regional cooking from each country.

  • Five Finicky Eaters

    Congrates! Wonderful pictorial

  • Vatsala.

    Congrats and the chutney is droolworthy.
    First time here and happy to follow you. Hope you will visit me too.
    Show and Tell
    Event – LGSS_Potato

  • Biren @ Roti n Rice

    I always have a jar of store bought mango chutney in the fridge but homemade is so much better. Your mixed fruit cutney sounds wonderful! Thanks for sharing a treasured family recipe.

  • briarrose

    I’m going to have to try this chutney. The flavor looks amazing.

  • The Duo Dishes

    Fun post to read as we had a chutney recipe on our site a couple of months ago. Favorite kinds are definitely the fruit chutneys. They just pair so well with anything.

  • Ilke

    Yes we need to reserve these recipes! I will pass it onto my Indian friends as well!

  • Rani acharyulu

    Wow,i am going to try this wonderful chutney,all your recipes looks so classic like your blog’s name!!congrats on your awards.Thanks for drop in my space.

  • thekitchenaffaire

    Wow.. thats an awesome chutney :) I have to try them..

    And hey congrats on your awards :) Cool!

  • purabi naha

    Thank you, all, for the overwhelming response. Indian food is really wonderful!

  • Happy When Not Hungry

    Wow this looks amazing!!!

  • saravanarani yadhavan

    Thanks for sharing, I will bookmark and be back again

    Send Dry Fruits to india

  • Elisha

    This website certainly has all the info I needed about this subject and
    didn’t know who to ask.

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  • Kimby

    Congratulations on your well-deserved awards, Purabi! I also love the fact that you’ve saved this chutney recipe from extinction. Such heritage & history behind it. The fact that it’s cut “chunky” is a plus, too — sounds delicious!

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