Basil chutney, or Tulsi chutney as it is commonly known, is made from fresh basil leaves combined with garlic, green chilies, tomato, onion, and other ingredients. Follow my step-by-step guide to make basil chutney at home.
KEY TAKEAWAYS
- Basil chutney is a vibrant and flavorful condiment.
- Choose a cool place away from the light to store the chutney. Use a clean and dry airtight container to enhance freshness and shelf life.
- Serve it with rice, curries, snacks, and more.
- Basil chutney tastes hot, tangy, and zesty with a little bit of sweet undertone.
- Similar chutneys are coriander chutney, mint chutney, basil and tomato chutney, and basil and mint chutney.
This recipe came from a temporary maid who helped me during Diwali cleaning. One afternoon, she sat down for lunch and shared this chutney with me. I found it very unique both in taste and appearance. So, I asked her how she made it, and she offered a full explanation with pride. I tried to make it that weekend at home. My husband said it was satisfying, and my boys said it felt like “a clean-up reward.” Now, it is one of our favorite chutneys in holidays with comfort food. That interaction reminded me that in the midst of scrubbing and sorting, there is quiet wisdom passed between women—through laughter, dust, and a recipe that sparkles like the home it follows.
How to Make Basil Chutney? (Step by Step Guide with Images)
Step 1: Take a clean grinder and put 1 cup of fresh basil leaves in it first.
Step 2: Then add 8 to 10 cloves of fresh and deskinned garlic along with 4 pieces of fresh green chilies, broken in half, in the grinder.
(Pro tip: If you want your chutney to be hot, you can increase the number of green chilies, or decrease it if you want it to be mildly hot).
Step 3: Then add 1 small piece of roughly cut tomato in the grinder.
Step 4: Now add 1 small roughly chopped onion pieces to the ingredients in the grinder.
Step 5: Then add 2 almond pieces to it.
(Pro tip: Adding almonds is optional. This will add some crunch to the chutney. You can also use anardana or pomegranate seeds in the chutney if you want. However, remember that if you use anardana you must reduce the quantity of salt in the chutney.
Step 6: Finally, add 1 tsp of salt to the ingredients.
Step 7: Grind them. Make sure that the texture of the paste is relatively coarse.
Step 8: Transfer the paste from the grinder to a bowl and your homemade basil chutney is ready to be consumed with a variety of dishes.
Recipe Card
Basil Chutney | Tulsi Chutney
Ingredients
- 1 cup Fresh basil leaves
- 8 cloves Garlic
- 4 pieces Fresh green chilies (broken in half)
- 1 piece Fresh tomato (small and roughly cut)
- 1 piece Onion (small and roughly chopped)
- 2 pieces Almond (optional)
- 1 tsp Table salt
Instructions
- Take a clean grinder and put 1 cup of fresh basil leaves in it first.
- Then add 8 to 10 cloves of fresh and deskinned garlic along with 4 pieces of fresh green chilies, broken in half, in the grinder. (Pro tip: If you want your chutney to be hot, you can increase the number of green chilies, or decrease it if you want it to be mildly hot).
- Then add 1 small piece of roughly cut tomato in the grinder.
- Now add 1 small roughly chopped onion pieces to the ingredients in the grinder.
- Then add 2 almond pieces to it. (Pro tip: Adding almonds is optional. This will add some crunch to the chutney. You can also use anardana or pomegranate seeds in the chutney if you want. However, remember that if you use anardana you must reduce the quantity of salt in the chutney.
- Finally, add 1 tsp of salt to the ingredients.
- Grind them. Make sure that the texture of the paste is relatively coarse.
- Transfer the paste from the grinder to a bowl and your homemade basil chutney is ready to be consumed with a variety of dishes.
Notes
Nutrition Info (Estimation Only)
