A delicious easy-to-make jalapeno chutney that is so versatile! This easy recipe can go well with so many dishes from baked samosas, Tandoori Paneer Tacos, Paneer Tikka, salads, and more.
Whenever I make this it does not last long!
So, what are chutneys? I see chutneys referred to as dipping sauces often. I think this is because most people see them as sauces served alongside samosas. But, chutneys are also used to add depth of flavor and elevate many Indian dishes. They’re essential to many, especially chaats like Samosa Chaat.
There are many types of chutneys, and they are essentially a blend of main ingredients, such as cilantro, coconut, tamarind, dates or mint, mixed with spices and then mixed with water to make a perfect consistency.
Chutneys are made with the main ingredient, just a few Indian spices that give authentic flavor.
Why you will love this recipe
- No cook: Ready in five minutes with minimal prep needed
- Versatile chutney – can be made thinner as a sauce as well
- Vegetarian, gluten-free with a vegan option
Chutney Ingredients – Key Notes
Jalapeno peppers– Cut off the top, cut in half, core, and remove the seeds. The quantity of jalapenos depends on your level of spice preference. If you want more heat, simply leave it in the seeds. I used one larger jalapeno that I had on hand.
Yogurt – Used to bring cooling properties, tang, and a bit of creaminess. Sour cream or mayonnaise can also be used depending on what you will be using this for.
Garlic – Enhances the flavor of this jalapeno chutney.
Cilantro – Used commonly in green Indian chutneys. Adds a freshness of flavor. Chop off the bottoms and wash. I always use the stalks as they have flavor and blend easily.
Spices – sugar, salt, and roasted cumin powder are all that is needed. If you don’t have roasted cumin powder, you can substitute it with regular cumin powder. Feel free to substitute brown sugar for white sugar.
Lemon juice – I used fresh squeezed. Feel free to substitute with lime if that is what you have on hand. We are just looking for a little tang and preservative.
Making The Chutney
Fresh mangos and peaches taste delicious
Red onions and black pepper can bring a little variety.
Red jalapenos are very hot! Left on the plant, green jalapenos turn red. So, if you are a fan of heat, keep an eye out for them at your local farmer market or grocery store.
Change texture and concentrate flavor by reducing yogurt by half or omitting. Then you will get a fresh jalapeno relish.
Making Jalapeno Chutney
Add all ingredients including half the yogurt to a blender jar. Blend into a smooth paste. Add remaining yogurt and blend again.
Use a food processor if you have a small one on hand. It’ll help get a smoother consistency.
The reason for putting the yogurt in parts is that the mixture blends better into finer pieces with a little less moisture at the start.
Store extra chutney in either a Ziplock bag or an airtight container in the fridge.
Make extra and freeze it! You can freeze it in freezer safe container or bar. Another option is to freeze the chutney in ice trays to freeze as small cubes. Then you will have smaller serving sizes ready to go when you get a samosa craving! It’s a great way to prep.
I’m always adding new chutneys, so subscribe or follow me on Instagram @some_indian_girl to get a new recipe.
5 Minute Jalapeno Chutney
- 1 Food processor/blender
- 1 medium-large jalapeno 55g, de seeded with top cut off
- ½ cup cilantro 24g, packed 1/2 cup
- ½ cup yogurt whole milk or greek yogurt. Can substitute sour cream for more tang.
- 2 big cloves garlic 12g
- 1 tsp sugar
- ½ tsp salt
- ½ tsp cumin powder
- 1 tbsp lemon juice fresh squeezed
- Add jalapeno (top cut off, cored, and de seeded), garlic cloves, cilantro, sugar, salt, cumin powder, lemon juice and 1/2 of the yogurt to a blender jar and blend.
- Add remaining yogurt and blend. Taste and adjust consistency of chutney desired. For more of a sauce add 1 tbsp of water.