Home Recipes Four Crackling Chutneys to Fire Up your Pakoras

Four Crackling Chutneys to Fire Up your Pakoras

by Maha Khan

One of the guilty pleasures or perks of Ramadan is definitely the desi pakora platter . Every family hoards its own traditional recipe on delivering that ultimate combination of pakora perfection. Every family also has its own little collection of condiments that accompany these gorgeous golden puffs. Pakoras and chutneys are definitely the ultimate go to foods for iftaar.

Raw Mango Chutney

This sweet and sour delight is a blend of raw mangoes, mint and garlic. Cumin also adds a pungent touch. Try this aromatic, seasonal delicacy to add a zing to pakoras.


  • 2 raw mangoes or kairi
  • ½ tsp cumin or zeera
  • 2 garlic cloves
  • salt (according to taste)
  • 1 bunch mint


Grind all the ingredients together to a thick paste in a blender or food processor.   


Pomegranate Chutney

 This is a dynamite combination of pomegranate seeds and green chillies. Pleasant smelling mint and coriander produce a tangy concoction par excellence. This chutney goes exceptionally well with those pakoras.


  • 2 tbsp pomegranate seeds (anaar dana)
  • ½ cup mint
  • ½ cup coriander
  • 6 green chillies
  • 2 cloves garlic
  • ½ tsp cumin seeds


Grind all the ingredients coarsely to combine in a zesty chutney.

Dried Plum Chutney

This treat possesses a taste which is slightly tart. Nigella seeds, vinegar and dried plums are brought into an unusual union that works its charm on your taste buds.


  • 1 cup dried plums (aloo Bukhara)
  • ½ tsp dried dates (cut into slivers)
  • ½ tsp melon seeds
  • ½ tsp nigella seeds
  • 1 tsp red chilli powder
  • 1 cup sugar
  • Salt (according to taste)
  • 2 cups water


  1. Boil plums with 2 cups of water until tender.
  2. Add all the remaining ingredients.
  3. Let the mixture cook until it acquires a thick and syrupy consistency.

Tamarind Chutney

This is a cooling combination of tamarind pulp, mint and dried ginger. It works perfectly with fried pakoras during those sweltering Ramadan evenings.


  • 1 cup thick tamarind (imli) pulp
  • 1 cup sugar
  • 2 tbsp mint (pounded)
  • 1 tsp cumin
  • ½ tsp dried ginger
  • 1 tsp coarsely ground red chilli
  • Salt according to taste


  1. Mix all the ingredients together.
  2. Let the mixture rest until all the ingredients are well incorporated.


For some more Ramadan fun, try our quiz What Type of Rozaydaar are You?




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