#MomsKitchen: How My Mom Spices it Up

My mom’s chutneys and sauces are legendary


My lunch box has always been popular. For a late-starter, my mom has aced some recipes and I’m the proud inheritor of her recipes. So this Mother’s Day, I’m showing some love by sharing the secret behind that sizzling sauces she dishes up.

Recipe: Red Chilli Chutney


  • ½ kg red chilli
  • 3 bulbs of garlic
  • 2 cup oil
  • 2tbsp cumin seeds
  • Salt to taste
  • Amchur powder (raw mango powder) to taste


  1. Slit the chillies and remove seeds.
  2. Blend the red chillies with 1tbsp of cumin seeds, amchur powder and garlic till it turns into a fine paste.
  3. In a pan, heat the oil on the low flame. Then, add the remaining cumin seeds in the oil and allow it to crackle.
  4. Transfer the paste into the pan and allow it to cook on the low flame, till the oil separates from the mix. Don’t forget to stir it, so that it doesn’t stick to the pan.
  5. Red chilli chutney is ready to be served.

Recipe: Tomato Chutney


  • 1kg finely chopped tomatoes
  • 10gm tamarind (without seeds)
  • 2tbsp oil
  • 2tbsp cumin seeds
  • 2tbsp soaked chana dal
  • 2tbsp red chilli powder
  • 3 bulbs of finely chopped garlic
  • Salt to taste


  1. In a pan, add finely chopped tomatoes and tamarind pulp. Allow it to cook till the tomatoes soften.
  2. Take it out of the pan and leave it to cool down. Then, blend the mix and sieve the mixture. Keep it aside.
  3. In the same pan, pour the oil. Add cumin seeds and allow them to crackle. Then, add soaked chana dal and finely chopped garlic. Cook till the garlic turns brown.
  4. Pour the puree into the pan and sprinkle 1tbsp of red chilli powder.
  5. Add the remaining red chilli powder and salt. Cook it till the oil separates.

Recipe: Schezwan chutney


  • 250g finely chopped garlic
  • 150g peeled and finely chopped ginger
  • ½ cup oil
  • 1 cinnamon stick
  • 50g finely chopped spicy green chillies
  • 2tsp red chilli sauce
  • 1tsp red chilli powder
  • 1tbsp vinegar
  • 1tbsp soy sauce
  • 2tsp tomato ketchup

To garnish: 2tbsp chopped spring onion


  1. In a pan, pour oil, add cinnamon stick, finely chopped ginger and garlic. Sauté it well.
  2. Then, add finely chopped green chillies, red chilli powder and salt. Allow the spices to blend.
  3. Now, add red chilli sauce, soy sauce, vinegar and ajinomoto. Mix it well.
  4. Once all the ingredients blend, add tomato ketchup to it.
  5. Garnish it with spring onion greens.

    Images courtesy: Shutterstock
    Creative courtesy: Vartika Pahuja


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