Indian Chutney Recipes & Benefits: These 4 traditional chutneys will double the taste of every dish, know the easy method of making and correct ways to store them.

Chutney’s place in Indian food is considered very special and indispensable. It not only enhances the taste and spiciness of the food, but also makes even the simplest plate of food completely complete and tasty. Be it dal and rice in the afternoon, hot parathas in the morning, or South Indian dishes like idli-dosa—the real joy of every dish is incomplete without the right chutney. Apart from taste, chutneys are also very beneficial from health point of view. The raw ingredients used in it like green chillies, coriander, mint, garlic and lemon contain abundant amounts of vitamins, fibre, antioxidants and essential nutrients, which help in maintaining proper digestion. Let us know about 4 such evergreen and tasty chutneys of Indian kitchen, which you can prepare at home in minutes: These 4 best chutneys are the life of every food (Easy Chutney Recipes) 1. Method to make Mint-Coriander Chutney (The Perfect All-Rounder): Mix fresh mint leaves, green coriander, green chillies, garlic cloves, salt as per taste and a little fresh lemon juice in a blender and blend well. Grind. Benefits and Pairing: The antioxidants and fiber present in mint and coriander cool the stomach. This green chutney tastes amazing with samosas, kachori, sandwiches, dhokla and all types of stuffed parathas. 2. Method to make Fiery Tomato-Garlic Chutney: Lightly fry ripe tomatoes, garlic cloves and dry red chillies in a little oil. When this mixture cools down, add salt to it and grind it in a mixer. Benefits and Pairing: Vitamin C and lycopene are found in abundance in tomatoes, while garlic increases immunity. This chutney is best enjoyed with plain dal-rice, puri, lachcha paratha and Mysore masala dosa. 3. Method to make Classic Coconut Chutney: Make a fine paste by adding freshly grated coconut, roasted chana dal (porridge), green chillies, a little ginger and salt. To enhance the taste, add mustard seeds, dry red chilli and fresh curry leaves to the oil. Benefits and Pairing: Healthy fats and dietary fiber present in coconut provide energy to the body. This chutney is a perfect combination for idli, dosa, uttapam, vada and appam. 4. Method to make Raw Mango Chutney: Add mint, green coriander, green chillies, cumin and salt to small pieces of raw mango (cari) and grind them. If you like sweet and sour taste, you can also add a little jaggery to it while grinding. Benefits and Pairing: Raw mango is an excellent and natural source of Vitamin C which protects from heatstroke in summers. This chutney tastes delicious with puris, parathas, and summer-special lunches. 5 important tips to keep chutney fresh and stored for a long time. Often, home-made chutneys get spoiled very quickly or lose their original color due to lack of proper maintenance. To maintain its freshness, take special care of these things: Cleanliness is most important: Always choose fresh and good quality green vegetables for making chutney. Before grinding, wash coriander, mint and chilli thoroughly with water 2-3 times. Use of airtight container: Always store the prepared chutney in a clean and completely dry air-tight container of glass or plastic and keep it in the refrigerator. If left open, its color may turn black. Avoid wet spoon: Never use a wet or already used spoon while taking out chutney from the fridge. As soon as the chutney comes in contact with moisture, the risk of it getting moldy or getting spoiled doubles. Lemon or Vinegar: While grinding green coriander-mint chutney, adding lemon juice or a little vinegar keeps its green color intact and acts as a natural preservative. Shelf life: Although the chutney can be stored in the refrigerator for a few days, it should be prepared and consumed within 2 to 3 days to enjoy its original taste, nutrients and freshness.