Lesser Known Chutneys Prepared Across India

Rishika Baranwal

Choont Chetein (Jammu and Kashmir)

A sweet-tangy chutney made with dried apricots, tamarind, and spices, perfect with Kashmiri bread or rice.

Bhaang Ki Chutney (Uttarakhand)

Roasted hemp seeds blended with green chilies and cumin create a nutty and spicy chutney, enjoyed with local dishes.

Axone (Nagaland)

A fermented soybean chutney with a strong, pungent flavor, commonly paired with rice and meat dishes.

Kardoi Chutney (Assam)

Tangy starfruit cooked with mustard seeds and jaggery, adding a sweet and sour burst to Assamese meals.

Mirchi Techa (Maharashtra)

A fiery chutney made from green chilies, garlic, and peanuts, served with bhakri and pithla for a spicy kick.

Kachre Ki Chutney (Rajasthan)

Tangy wild cucumber chutney, spiced with yogurt, ideal with bajra roti and Rajasthani dishes.