Pakora chutney is made using whole red chilies and tamarind paste along with a few other spices. It is very easy to make pakora chutney at home, as you will see when you explore my simple recipe.
KEY TAKEAWAYS
- Pakora chutney is a flavorful accompaniment that will enrich your dining experience.
- Add a layer of oil and store the chutney in an airtight container in your fridge.
- In addition to pakoras, serve this chutney along with samosa, bhaji, kebabs, sandwiches, and wraps.
- Pakora chutney typically tastes spicy and tangy with a slight pungent undertone.
- Coriander chutney, tamarind chutney, and tomato chutney offer a similar taste and experience as this pakora chutney.
I got this recipe from the security guard’s wife who joined us during a society women’s lunch. She had brought this dish in a small container and shyly offered it to everyone. The taste of the chutney was exquisite and unique. I was very inquisitive and she gladly described every step to me in detail.
I made the chutney at home the next weekend. My husband said it was humble and hearty, and the boys loved its warmth. Now, it is our community-sharing dish and I make it every time. That lunch reminded me that quiet corners of our building hold the richest flavors—often brought by hands that serve without fanfare.
How to Make Pakora Chutney? (Step by Step Guide with Images)
Step 1: Take about half a cup of whole red chilies in a bowl.
(Pro tip: Any type of red chili will do. Adjust the amount of whole red chilies according to your preference).
Step 2: Then add about ¼ cup of tamarind paste to it.
(Pro tip: You may add a bit more tamarind paste to the content if you want more tanginess in your chutney).
Step 3: Now add 7 to 8 cloves of fresh, deskinned garlic to it.
Step 4: Follow it with 1 tsp of cumin seeds.
(Pro tip: You may have the cumin seeds dry roasted if you like to enhance the taste and flavor of the pakora chutney).
Step 5: Now add 1 tsp of regular table salt to the bowl.
Step 6: Finally, add 1 cup of fresh mint leaves to the ingredients in the bowl.
Step 7: Now, transfer everything in the bowl to a grinder, grind them nicely to a fine paste, and pour it into a bowl. Mix it nicely and check the consistency.
(Pro tip: If you want a smoother and finer texture, blend it one more time. Do not add water).
Step 8: If you are happy with the consistency, add a pinch or ½ tsp of Kashmiri red chili powder to give the chutney a nice red color. Finally, your spicy pakora chutney is ready to serve.
(Pro tip: You may skip adding Kashmiri red chili powder to the chutney if you like).
Recipe Card
Pakora Chutney | Pakoda Chatni
Ingredients
- ½ cup Whole red chilies
- ¼ cup Tamarind paste
- 7 cloves Fresh garlic (deskinned)
- 1 tsp Cumin seeds
- 1 tsp Table salt
- 1 cup Fresh mint leaves
- ½ tsp Kashmiri red chili powder (optional)
Instructions
- Take about half a cup of whole red chilies in a bowl. (Pro tip: Any type of red chili will do. Adjust the amount of whole red chilies according to your preference).
- Then add about ¼ cup of tamarind paste to it. (Pro tip: You may add a bit more tamarind paste to the content if you want more tanginess in your chutney).
- Now add 7 to 8 cloves of fresh, deskinned garlic to it.
- Follow it with 1 tsp of cumin seeds. (Pro tip: You may have the cumin seeds dry roasted if you like to enhance the taste and flavor of the pakora chutney).
- Now add 1 tsp of regular table salt to the bowl.
- Finally, add 1 cup of fresh mint leaves to the ingredients in the bowl.
- Now, transfer everything in the bowl to a grinder, grind them nicely to a fine paste, and pour it into a bowl. Mix it nicely and check the consistency. (Pro tip: If you want a smoother and finer texture, blend it one more time. Do not add water).
- If you are happy with the consistency, add a pinch or ½ tsp of Kashmiri red chili powder to give the chutney a nice red color. Finally, your spicy pakora chutney is ready to serve. (Pro tip: You may skip adding Kashmiri red chili powder to the chutney if you like).
