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Aug 7, 2025
A classic green chutney made from fresh mint, coriander, green chillies, lemon juice, and spices. Perfect with tandoori snacks and parathas. Refreshing, zingy, and quick to prepare.
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Bold and spicy, this red chutney is made from garlic, dry red chillies, and mustard oil. A fiery sidekick for makki di roti and saag or stuffed kulchas.
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A sweet-spicy chutney made with sautéed tomatoes, onions, and a dash of jaggery. It tastes delicious with dal-chawal, pakoras, and tikkis. Ready in under 10 minutes.
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Tangy and sharp, this chutney uses dry mango powder and fresh green chillies. It cuts through rich Punjabi dishes and boosts flavor in a simple thali.
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A summer favorite made with grated raw mangoes, sugar, cumin, and red chilli. Sweet and sour with a punch of spice, pairs great with pakoras and puris.
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Pink pickled onions blended with vinegar, salt, and mild spices. Adds crunch and zing to kebabs and grilled foods. Popular in roadside dhabas across Punjab.
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A fusion chutney where creamy coconut is mixed with Punjabi spices and curd. Soothing, mildly tangy, and a great match with stuffed parathas or tikki chaat.
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Made from roasted green or red chillies with mustard seeds, garlic, and lemon juice. Smoky, spicy, and earthy, perfect for adding heat to simple Punjabi meals.
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A quick chutney using fresh lemon juice, green chillies, salt, and coriander. Citrusy and sharp, it brightens up any Punjabi plate, especially fried snacks.
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