Onion pakora chutney is the tangy, spicy, and herbaceous condiment that makes crispy onion fritters (pakoras) truly unforgettable. Whether you prefer a classic mint-coriander chutney, a sweet and sour tamarind version, or a creamy yogurt-based raita, this guide has you covered. Each chutney is quick to whip up, balances the richness of fried pakoras perfectly, and uses simple pantry ingredients.
Ingredients
For the Mint-Coriander Chutney (Green Chutney):
- 1 cup (30 g) fresh coriander (cilantro) leaves and tender stems, tightly packed
- 1/2 cup (15 g) fresh mint leaves, tightly packed
- 1-2 green chilies (serrano or Thai), roughly chopped (adjust to taste)
- 1 small clove garlic, peeled
- 1/2 inch (1 cm) piece of fresh ginger, peeled
- 1 tablespoon (15 ml) lemon juice
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon sugar (optional)
- Salt to taste (about 1/2 teaspoon)
- 2-3 tablespoons (30-45 ml) water, as needed
For the Sweet Tamarind Chutney (Imli Chutney):
- 1/2 cup (125 g) tamarind paste (or 1/2 cup seedless tamarind soaked in 1/2 cup warm water for 30 minutes, then strained)
- 1/4 cup (60 g) jaggery or brown sugar, grated or chopped
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon red chili powder (optional)
- 1/4 teaspoon black salt (kala namak) or regular salt
- 1/2 teaspoon fennel seeds, lightly crushed
- 1/4 cup (60 ml) water
For the Yogurt Chutney (Raita):
- 1 cup (245 g) plain whole-milk yogurt, whisked until smooth
- 1/4 cup (25 g) finely chopped red onion
- 1/4 cup (25 g) finely chopped cucumber (optional)
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon chaat masala
- 1 tablespoon (15 ml) chopped fresh coriander
- Salt to taste
Instructions
- Make the green chutney: Place all green chutney ingredients in a blender or small food processor. Start with 2 tablespoons of water and blend until smooth, scraping down the sides as needed. Add more water a teaspoon at a time if the mixture is too thick. Taste and adjust salt, lemon, or chilies. Transfer to a bowl.
- Make the tamarind chutney: In a small saucepan, combine tamarind paste, jaggery (or brown sugar), roasted cumin, chili powder, black salt, fennel seeds, and 1/4 cup water. Warm over medium heat, stirring, until the jaggery dissolves and the mixture thickens slightly, about 5 minutes. It should coat the back of a spoon. Remove from heat and let cool completely. It will thicken further as it cools.
- Make the yogurt chutney: In a bowl, combine whisked yogurt, red onion, cucumber (if using), roasted cumin, chaat masala, and fresh coriander. Stir to mix. Season with salt to taste. Chill until serving.
- Store or serve: Each chutney can be made ahead and refrigerated in airtight containers. Serve cold or at room temperature alongside hot, crispy onion pakoras.
Tips
- Adjust heat: For the green chutney, remove the seeds from green chilies for a milder version, or add more for extra heat. Always taste before adding salt, as some ingredients (like chaat masala) already contain salt.
- Consistency: Green chutney should be thick but pourable. If it’s too watery, add more coriander or a tablespoon of yogurt. Tamarind chutney should be syrupy; if too thick, whisk in a little warm water.
- Substitutions: No mint? Use all coriander and add a pinch of dried mint. No tamarind? Use 1/4 cup (60 ml) lemon juice + 2 tablespoons brown sugar, but the flavor will be more citrusy. For yogurt chutney, use Greek yogurt for a thicker dip, but thin with a tablespoon of milk if needed.
- Common mistake: Don’t skip roasting the cumin powder for green and tamarind chutneys—it adds a smoky depth that raw cumin lacks. Dry-roast whole cumin in a skillet for 1-2 minutes until fragrant, then grind.
Serving Suggestions
Serve these chutneys as a trio for a vibrant platter. They are perfect with onion pakoras, samosas, or any fried snack. The green chutney also works as a sandwich spread or a marinade for grilled paneer. The tamarind chutney pairs beautifully with chaat (Indian street food) and can be drizzled over yogurt or fruit. The yogurt chutney is a cooling side for spicy biryanis or kebabs.
Variations
- Peanut chutney: Add 2 tablespoons of roasted peanuts to the green chutney for a nutty, thicker version.
- Mango chutney: For a fruity twist, add 1/2 cup (125 g) of ripe mango chunks to the tamarind chutney and blend until smooth.
- Spicy yogurt: Add a teaspoon of finely chopped green chili or a pinch of cayenne to the yogurt chutney for extra kick.
- Herb raita: Stir in fresh dill or mint along with coriander for a different herbal note.
Storage and Reheating
All three chutneys can be stored in airtight containers in the refrigerator for up to 4 days. The green chutney may darken slightly on top; stir before serving. The tamarind chutney keeps well for up to 1 week. The yogurt chutney is best consumed within 2 days as the onions may soften and release water. None of these chutneys require reheating—serve them cold or at room temperature. For longer storage, freeze the green and tamarind chutneys in ice cube trays for up to 3 months; thaw in the refrigerator overnight.
Frequently Asked Questions
Can I use dried mint instead of fresh? Yes, but use only 1 tablespoon of dried mint, and rehydrate it in a little warm water for 5 minutes before blending. The flavor will be less vibrant than fresh, but it works in a pinch.
My green chutney is bitter. What went wrong? Bitterness usually comes from over-blending the mint or using too many stems. Blend just until smooth, and use mostly leaves with a few tender stems. Also, ensure your coriander is fresh and not wilted.
How can I make the chutneys less spicy? Remove the seeds from green chilies, or use only half a chili. For tamarind chutney, skip the red chili powder. For yogurt chutney, omit the chaat masala, which has a slight heat.
Can I use store-bought tamarind paste? Absolutely. Look for pure tamarind paste without added sugar or preservatives. If your paste is very thick, thin it with a little water before using.
Is there a way to make these chutneys oil-free? Yes, all three are naturally oil-free. The green and tamarind chutneys are also vegan if you skip the yogurt version.
Can I make a large batch for a party? Certainly. All quantities can be doubled or tripled. For the green chutney, blend in batches to avoid overloading your blender. Store in separate bowls and refrigerate until serving.
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