5 from 1 vote

Embark on a culinary journey with this flavorful pakora chutney, a zesty accompaniment that perfectly complements your favorite pakoras.

This delectable chutney combines the bold flavors of whole red chilies, tangy tamarind paste, fresh garlic, aromatic cumin seeds, and refreshing mint leaves.

Whether you’re a seasoned chef or a novice in the kitchen, follow my step-by-step guide to craft this enticing condiment that will elevate your snack game.

Table of Contents

KEY TAKEAWAYS

Whole red chilies and Kashmiri red chili powder in the Pakora Chutney bring the heat, allowing you to customize the spiciness according to your liking.
Tamarind paste adds a delightful tanginess, and you can adjust the quantity to find your perfect balance between sweet and sour.

Fresh mint leaves contribute a refreshing aroma, enhancing the overall taste of the chutney and making it a perfect accompaniment for snacks.
Dry roasting cumin seeds before adding them intensifies their flavor, showcasing a tip to elevate the taste and aroma of your Pakora Chutney.
Beyond pakoras, this chutney complements a variety of dishes, from samosas and kebabs to dosas and grilled vegetables, adding a burst of flavor to your favorite foods.

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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert tip: You may skip adding Kashmiri red chili powder to the chutney if you like).

Pro Tips for Making Pakora Chutney

Chili Selection: Experiment with different varieties of red chilies to customize the spice level according to your preference. Adjust the quantity to achieve the perfect balance of heat.

Tamarind Tanginess: Tailor the tanginess of your chutney by varying the amount of tamarind paste. Add a bit more for an extra zing or reduce for a milder flavor profile.

Garlic Intensity: Control the pungency by adjusting the number of garlic cloves. For a more robust garlic flavor, you can add a couple more cloves.

Cumin Seed Enhancement: Dry roast the cumin seeds before adding them to intensify their aroma and elevate the overall taste of the chutney.

Salt Sensibility: Be mindful of the salt quantity. Start with the recommended amount and adjust as needed, keeping in mind that pakoras are already seasoned.

Minty Freshness: Ensure the freshness of mint leaves for a vibrant and aromatic chutney. Use only the leaves to avoid bitterness from the stems.

Grinding Consistency: Achieve the desired texture by grinding the ingredients to a fine paste. For an even smoother consistency, consider an additional blend without adding water.

Kashmiri Red Chili Powder: Add a pinch or skip Kashmiri red chili powder based on your preference for color and spice. It provides a visually appealing red hue to the chutney.

Water-Free Blending: Resist the urge to add water during blending for a concentrated and rich chutney. This ensures a robust flavor without dilution.

Pakora Chutney Storing Tips

Airtight Container: Store your Pakora Chutney in airtight containers to prevent air exposure, which can lead to loss of flavor and texture. This helps retain its freshness for a longer duration.

Refrigeration: Always refrigerate the chutney to extend its shelf life. This prevents the growth of bacteria and maintains the quality of the ingredients. Consume within a week for optimal taste.

Layer of Oil: Before sealing the container, add a thin layer of cooking oil on top of the chutney. This acts as a natural preservative, forming a barrier against air and preserving the chutney’s flavors.

Avoid Moisture: Keep the chutney away from moisture to prevent spoilage. Ensure the container and the chutney itself are dry before storing to maintain its texture and prevent the growth of mold.

How Does Pakora Chutney Taste?

Pakora chutney tantalizes the taste buds with its harmonious blend of flavors. The initial burst of heat from the red chilies is expertly tempered by the tangy notes of tamarind, creating a delightful symphony of spice and acidity.

The garlic adds a subtle pungency, while cumin seeds contribute a warm, earthy undertone. The freshness of mint leaves imparts a cooling essence, balancing the overall profile.

The chutney’s multifaceted taste enhances the overall snacking experience, making each bite a flavorful adventure.

Pakora Chutney Alternatives

Coriander chutney

Tamarind chutney
Coconut chutney
Tomato chutney

Peanut chutney
Cilantro yogurt dip

What Dishes Can Pakora Chutney Be Served with?

Pakoras (Fritters): The obvious and classic choice, PAKORA CHUTNEY IS the perfect companion to various pakoras, enhancing their taste with its spicy and tangy notes.

Samosas: Whether baked or fried, samosas find a flavorful partner in Pakora Chutney. The chutney’s heat and acidity complement the savory filling of spiced potatoes and peas.

Bhajis: Onion bhajis or vegetable bhajis become even more irresistible when served alongside pakora chutney. The chutney’s bold flavors enhance the crunch of these deep-fried delights.

Kebabs: Grilled or tandoori kebabs, be it chicken, paneer, or vegetable, acquire an extra layer of taste when dipped in pakora chutney, adding a spicy kick to the smoky flavors.

Sandwiches and Wraps: Elevate your sandwiches or wraps by spreading Pakora Chutney as a flavorful spread. Its bold taste adds a unique twist to your favorite handheld delights.

Recipe Card

Pakora Chutney | Pakoda Chatni

By Mita Mondal

Pakora chutney is a spicy and tangy sauce that goes perfectly with crispy pakoras. It's made using red chilies, tamarind paste, garlic, cumin seeds, salt, and fresh mint leaves.

5 from 1 vote

Print Recipe Pin Recipe Rate This Recipe

Prep Time 10

Total Time 10

Course Condiments

Cuisine Indian

Servings

Calories 18 kcal

Ingredients

Instructions

Get around half a cup of whole red chilies. Any type of red chili works! You can adjust the amount based on how spicy you like it.

Add about ¼ cup of tamarind paste to the red chilies. If you want more tanginess, feel free to add a bit extra.
Toss in 7 to 8 cloves of fresh, peeled garlic into the mix.
Sprinkle in 1 teaspoon of cumin seeds. For an extra flavor boost, you can dry roast these cumin seeds beforehand.

Put in 1 teaspoon of regular table salt.
Lastly, add 1 cup of fresh mint leaves to all the ingredients in the bowl.
Now, put everything from the bowl into a grinder. Blend it until it becomes a smooth paste. If you want it even smoother, blend it a bit more without adding water.

If you're happy with how it looks and feels, you can add a pinch or up to ½ teaspoon of Kashmiri red chili powder. This will give your chutney a nice red color. But don't worry if you prefer to skip this step. Now your spicy and flavorful Pakora Chutney is ready to serve!

Subscribe to My YouTube Channel Mitar Cooking!

Notes

Chili Selection: Experiment with different types of red chilies based on your spice tolerance. Adjust the quantity to achieve your desired level of heat in the chutney.

Tamarind Tanginess: Control the tanginess of the chutney by varying the amount of tamarind paste. Add more for a sharper tang or reduce for a milder flavor.

Garlic Intensity: The number of garlic cloves can be adjusted according to your preference. For a stronger garlic flavor, add more cloves.

Enhancing Cumin Seeds: Dry roasting the cumin seeds before using them intensifies their aroma and enriches the taste of the chutney.

Salt Sensitivity: Be cautious with salt; start with the recommended amount and adjust to taste. Remember that pakoras are usually seasoned before frying.

Fresh Mint Leaves: Ensure the mint leaves are fresh for a vibrant taste. Use only the leaves, discarding the stems, to avoid bitterness in the chutney.

Grinding Consistency: Achieve the desired texture by grinding the ingredients to a smooth paste. For a finer consistency, blend it once more without adding water.

Kashmiri Red Chili Powder: Optionally add a pinch of Kashmiri red chili powder for a vibrant red hue in the chutney. Adjust or skip it based on your preference for color and spiciness.

Water-Free Blending: Resist adding water while blending to maintain a concentrated and flavorful chutney. This helps in preventing dilution of flavors.

Storage Tips: Store the chutney in an airtight container in the refrigerator. It stays fresh for about a week. Consider adding a thin layer of cooking oil on top to preserve it.

By paying attention to these recipe notes, you can tailor the Pakora Chutney to your taste preferences, ensuring a flavorful and delightful condiment to accompany your favorite snacks.