Four of Foodeva Marsay’s Family Favourite INDIAN CHUTNEY’S

Perfect little condiments, Indian Chutney’s, elevates a good meal…to being GREAT MEAL. Make a batch soon, and your family will ‘RELISH’ these and soon be their favourite Indian Chutney’s too.

WHAT ARE CHUTNEY’S??? Having originated in the subcontinent of India, Chutney are a spicy condiment, that are made by grinding together various heat delivering spices, vegetables and herbs, together with an acidic ingredient, like vinegar or lemon juice that help in preservation. In some instances you may find the addition of sugar, to give a sweet and spicy end note. The way SOUTH AFRICAN Indians make these, may vary from what is more traditional in the subcontinent of India.

Only the freshest ingredients for Foodeva Marsay Family Favourite Indian Chutney’s

RAMADAAN KAREEM TO MY LOVELIES…THE BLESSED MONTH IS ONCE AGAIN UPON US, ALHAMDULILLAH.  As we strive to be better Muslims with each Ramadaan, I pray that This year too brings you and your loved ones, much love, joy and contentment, And May Allah accept all our Good Deeds AMEEN.

Now I may not know what each of you lovelies would be preparing for your 1st Iftaar table, but I can predict that at least ONE CHUTNEY/DIP , is sure to feature on it, right???. I do tend leave this to the last minute, as I enjoy them freshest, and it isn’t all that difficult to whiz up a batch quickly in these modern days. I remember way back in the days when Grandmas and her cousins where still alive, They had to do all their chutney’s on a STONE MILL…or a STONE PLATFORM + STONE GRINDER, where it made for a laborious task. BUT, we have to admit, those types of hand ground chutney’s still do taste classic, even in these days, if you still possess one of those stones grinders.

I have shared these recipes before, and these pictures, I have had saved on my media card since last year. About time these Marsay Family Favourite Indian Chutney’s got a ‘revamped HOT look’.
So do give these Chutney’s a try this RAMADAAN, or anytime of the year.

Love Marriam

My favourite Indian Chutney’s … ready to be enjoyed



  • Servings: +/- 1 Cup
  • Difficulty: Easy
  • Print

Author: Foodeva Marsay

You will Need

2 bunches Fresh Dhania/Coriander
1/4 cup lemon juice/Vinegar
2 green chillies OR more if you prefer hot
1 teaspoon whole Jeera/Cumin seeds
1 Tablespoon crushed Garlic
2 teaspoon desiccated coconut
1 teaspoon salt or to taste
1/4 onion sliced


~blend all ingredients in a liquidiser until smooth consistency reached
~bottle and refrigerate ,serve with savouries ENJOY!
* if you need more liquid to help the grinding process, you can add a bit more. Or a tiny bit of plain yoghurt *
*Kindly share my recipes as posted, ©*

Green Dhania/Coriander Chutney


Easy Peasy Red Chutney

  • Servings: +/- 1 Cup
  • Difficulty: easy
  • Print

Author: Foodeva Marsay

1 Large tomato
3-4 red dried chillies
1 cup tomato sauce
1 Tablespoon Sugar
1 teaspoon Salt
1 teaspoon mustard seeds
1 sprig Curry Leaves
1/2 teaspoon methi powder (Fenugreek Powder)

~ Soak the dry chillies in boiling water for 10 mins
~ boil tomato on stove for ±5mins or until skin starts to peel away
~ peel off skin from tomato and liquidise
~ now add the dried chillies and liquidise well
~ add in tomato sauce, sugar and salt , blend well
~ make a vagaar(Tempering) of the mustard seeds,curry leaves and methi powder and add the blended sauce, from the liquidiser, to the pot
~ allow one boil and remove from stove
~ cool, bottle and refrigerate
~ ENJOY with savouries


Easy Peasy Red Chutney


  • Servings: +/- 1 Cup
  • Difficulty: easy
  • Print

Author : Foodeva Marsay

You Will Need:

1 Full Cup Fresh Curry Leaves
1 teaspoon Mustard Seeds
1/4 Cup Oil

1 and 1/2 Cup Mayonnaise
1/4 Cup Fresh Coriander
1 Sprig Fresh Mint
5 tablespoon Mustard Sauce (any brand)
3 Tablespoon White Vinegar
1-2 Tablespoon Chopped Jalapeño or Green Chillies
1/2 teaspoon Sugar
Salt to taste


~ Heat the oil
~ Add the mustard seeds to oil, when it splatters and becomes aromatic, add in the washed Curry leaves.
~ Be Careful, as this may splatter. Fry the curry leaves for about 1 minute, remove the heat source.
~ Add all the other ingredients to a blender
~ Now add in the fried Curry leaves and Mustard seeds, Try straining away the oil. If some oil gets added into the blender, it’s fine.
~ Blend well until all the ingredients are chopped fine and smooth consistency is achieved.
~ Bottle and Refrigerate
~ ENJOY with Savouries, or as a flavoured Mayonnaise spread.
*Kindly Share My Recipes as Posted, ©*

Mayonnaise, Coriander and Curry Leaf Chutney


Green Peanut Chutney

  • Servings: +/- 1 Cup
  • Difficulty: easy
  • Print

Author: Foodeva Marsay

You will Need:

3/4 Cup Tamarind Water (Strained Juice from Tamarind pulp soaked in water)
1 Small Bunch Fresh Coriander (2 Cups)
1/2 Cup Fresh Mint Leaves
1 and 1/2 Cup Roasted and Salted Peanuts
2-3 Garlic Cloves
3-4 Green Chillies
3 Tablespoon White Vinegar
Water (Enough to allow smooth movement of blender blades)
Salt to taste

~ Soak 2 tablespoon Tamarind Pulp in hot water, and strain this to Get Tamarind water
~ Add all ingredients to the blender, except the water and salt
~ Start blending the Chutney, and gradually add water to allow for smooth movement of the blender blades.
~ Taste, and add salt if required, remembering that salted nuts have been used above.
~ You can Add more vinegar according to how sour a taste you prefer, and the more water added, the thinner and smoother the consistency of the peanut chutney.
~ Add more chillies, if you prefer a spicier version
~ Bottle and Refrigerate
Enjoy with Savouries, or any other meals.
*Kindly Share My Recipes As Posted, ©*

Green Peanut Chutney

Facebook comments


1 thought on “Four of Foodeva Marsay’s Family Favourite INDIAN CHUTNEY’S”

Leave a Reply