Pistachio chutney is made from a paste comprising roasted pistachios, coconut, ginger, green chili with a tempering of mustard, asafetida and curry leaves. The steps to make this versatile pistachio chutney at home are very easy, as described in my recipe.
KEY TAKEAWAYS
- Pistachio chutney is very easy and quick to make at home.
- Refrigerate the chutney in an airtight container to preserve its freshness and flavor.
- Serve this versatile chutney along with dosa, uttapam, idli, vada, fritters or pakoras.
- Pistachio chutney typically offers a creamy, nutty and tangy taste with an earthy undertone.
- Pistachio chutney offers quite the same taste as almond chutney, peanut chutney, and cashew nut chutney.
The Ingredients:
To make the chutney paste:
- ½ cup coconut (freshly cut pieces)
- 1 tsp ginger (peeled and roughly diced)
- 1 piece green chili
- Curry leaves – a few
- 25 pieces pistachio (roasted, skin removed)
- ¼ tsp salt
- Water – as required
For making the tadka:
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- Asafetida – a pinch
- Curry leaves – a few
My experience of making pistachio chutney is very interesting. I was looking to add a twist to the regular food I have every day. So, I surfed the internet and watched several YouTube videos and came across this – pistachio chutney. The name and the simplicity of the dish intrigued me and I wanted to try it immediately. It was super easy to make.
All I had to do is roast the nuts, grind them along with a few common kitchen ingredients, add the tadka and there it is. The smell and the taste, both were amazing, refreshing and fun. It made even my simple grilled chicken look amazing. Now this Pista Chutney is a constant in my kitchen – it is a wonderful discovery that I am so happy to have!
How to Make Pistachio Chutney? (Step by Step Guide with Images)
Step 1: Take a clean mixer grinder and put all the ingredients like ½ cup coconut (freshly cut pieces), 1 tsp ginger (peeled and roughly diced), 1 piece green chili, a few curry leaves, about 25 pieces pistachio (roasted, skin removed), ¼ tsp salt, and a little bit of water.
Step 2: Grind them all.
Step 3: Transfer it to a bowl and keep aside.
Step 4: Now, to make the tadka for the pistachio chutney, heat 2 tbsp of cooking oil in a pan. When it is hot, add 1 tsp of mustard seeds and 1 tsp of asafetida to it.
(Pro tip: You may remove the pan from the flame while adding the mustard seeds. I usually do it for additional safety).
Step 5: When the mustard seed stop crackling, add the curry leaves. Sauté for a few seconds.
Step 6: Pour the tadka immediately to the pistachio chutney in the bowl. Mix it nicely and your tasty and spicy homemade pistachio chutney is ready to serve with dosa, idli, vada, or fritters.
Recipe Card
Pistachio Chutney
Ingredients
To make the chutney paste:
- ½ cup coconut freshly cut pieces
- 1 tsp ginger peeled and roughly diced
- 1 piece green chili
- Curry leaves a few
- 25 pieces pistachio roasted, skin removed
- ¼ tsp salt
- Water as required
For making the tadka:
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- Asafetida a pinch
- Curry leaves a few
Instructions
- Take a clean mixer grinder and put all the ingredients like ½ cup coconut (freshly cut pieces), 1 tsp ginger (peeled and roughly diced), 1 piece green chili, a few curry leaves, about 25 pieces pistachio (roasted, skin removed), ¼ tsp salt, and a little bit of water.
- Grind them all.
- Transfer it to a bowl and keep aside.
- Now, to make the tadka for the pistachio chutney, heat 2 tbsp of cooking oil in a pan. When it is hot, add 1 tsp of mustard seeds and 1 tsp of asafetida to it. (Pro tip: You may remove the pan from the flame while adding the mustard seeds. I usually do it for additional safety).
- When the mustard seed stop crackling, add the curry leaves. Sauté for a few seconds.
- Pour the tadka immediately to the pistachio chutney in the bowl. Mix it nicely and your tasty and spicy homemade pistachio chutney is ready to serve with dosa, idli, vada, or fritters.
