These 5 types of chutneys will enhance the taste of food in summer, will keep the body cool and will also help in digestion.

News India Live, Digital Desk: During the scorching summer days, when you don’t feel like eating anything heavy, then spicy and cool chutneys prove to be a boon. The place of chutney in Indian kitchen is not limited to just a ‘side dish’, but it also plays an important role in digesting the food and keeping the body hydrated. From the coolness of mint to the sourness of raw mango, these 5 chutneys can become the most special part of your summer diet. Let us know how to make them easily at home. Top 5 Summer Chutneys: Mint-Coriander Chutney: Specialty: This is the most popular summer chutney. Mint cools the stomach and protects from heat stroke. How to make: Mix fresh mint, green coriander, green chillies, ginger, black salt and a little lemon juice and grind them finely. Also add roasted cumin seeds to it for better taste. Raw Mango Chutney: Speciality: Summer means ‘carry’. It is rich in Vitamin C. How to make: Grind together pieces of raw mango (carri), jaggery or sugar (to give sweet-sour taste), a little garlic, cumin and dry red chilli. It tastes amazing with lentils and rice. Coconut Chutney: Speciality: The soul of South Indian cuisine, this chutney fulfills the lack of water in the body. How to make: Grind freshly grated coconut, roasted gram, green chillies and ginger with curd. Finally serve it after seasoning it with mustard seeds and curry leaves. Curd-Garlic Chutney: Speciality: Curd is rich in probiotics which is very good for the digestive system. How to make: Mix roasted garlic, red chilli powder and a little salt in thick curd and whisk it. It can be eaten with parathas or sandwiches. Tamarind-Date Chutney: Specialties: This chutney can be stored and enhances the taste of chaat or curd vada. How to make: Boil tamarind pulp and dates together, then add fennel powder, dry ginger (ginger powder) and jaggery and cook until it thickens. To make chutney Pro-tips: Cold Water: Add a piece of ice or cold water while grinding in the mixer, this will prevent the color of the chutney from darkening and will make it look fresh. Taste of Silbatta: If you have time, the taste of chutney ground on Silbatta is more delicious and original than that in a mixer. Method to store: Always keep the chutney in a glass vessel and try to make fresh chutney every 2-3 days.