Two Indian Chutneys Make It To World’s Best Dips List - Here’s The Recipe

Two popular Indian Chutneys received international acclaim by being featured among the 50 Best Dips in the World, according to Taste Atlas, a renowned food and travel guide.

Priya Prakash
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Two Indian Chutneys Make it to the World Best List

Two Indian Chutneys Make it to the World Best List. Image Credit: Pinterest

Chutneys, a quintessential part of Indian cuisine, are celebrated for their diverse flavours and regional variations. Recently, two Indian Chutneys received international acclaim by being featured among the 50 Best Dips in the World, according to Taste Atlas, a renowned food and travel guide. The list, based on rankings as of June 2024, highlighted Indian chutneys collectively in the 42nd position, recognising them as "India's national condiments."


Two Indian Chutneys Make It To The World's Best Dips List

Taste Atlas described Indian chutneys as "fresh homemade relishes" that are typically made from pickled or stewed fruits and vegetables, finely chopped, and seasoned with an array of spices such as cumin, cardamom, tamarind, ginger, and turmeric. The guide praised these chutneys for their ability to bring out the rich diversity and robust flavours characteristic of Indian cuisine.

Among the various chutneys, two were specifically noted in the list. Coriander chutney, also known locally as dhaniya chutney, was ranked 47th. This versatile and beloved dip is a version of hari (green) chutney and has many varieties, each bringing a unique twist to the table. Known for its fresh, tangy, and spicy profile, coriander chutney is a staple in many Indian households and restaurants.

How to Make Them


Easy Vegan Cilantro Chutney Recipe

Food blogger Dassana Amit shares that Cilantro Chutney is a perfect gluten-free and vegan chutney that is a quick and easy dipping sauce that pairs perfectly with Indian snacks, as well as sandwiches, fritters, patties, burgers, and fries. Here’s her recipe for the Cilantro Chutney.


  1. 1 cup fresh coriander leaves, chopped (50 grammes)
  2. 1 teaspoon ginger, chopped
  3. 2 teaspoons chopped green chilli (adjust to taste)
  4. 1 teaspoon of lemon juice
  5. ½ teaspoon roasted cumin powder or ground cumin
  6. 2 to 3 pinches of black salt (optional)
  7. Salt to taste (table salt, pink salt, or sea salt)
  8. ¼ teaspoon chaat masala (optional)
  9. 1 to 2 tablespoons of water


1. Blend the base ingredients


In a blender or chutney grinder, combine 1 cup of chopped fresh coriander leaves, 1 teaspoon of chopped ginger, and 2 teaspoons of chopped green chilli. Note: 2 teaspoons of green chilli will result in a spicy chutney. If you or your family prefer a milder flavour, reduce the amount to ½ to 1 teaspoon.

2. Add Flavours and Spices

Add 1 teaspoon of lemon juice, ½ teaspoon of roasted cumin powder or ground cumin, 2 to 3 pinches of black salt (optional), and salt to taste. If you have it, add ¼ teaspoon of chaat masala for an extra layer of flavour.

3. Blend to Perfection

Add 1 to 2 tablespoons of water to the blender. Blend or grind all the ingredients until you achieve a smooth consistency. Taste the chutney and adjust the seasoning by adding more salt or lemon juice if needed.

Your chutney is now ready to be served! Enjoy it as a dip with your favourite snacks, or use it to enhance the flavour of sandwiches, fritters, patties, burgers, or fries.


Another favourite, Indian mango chutney, secured the 50th position. Mango chutney, like other chutneys, does not have a single definitive recipe. It is cherished for its complex flavours, which ideally should be a harmonious blend of sweet, sour, and slightly spicy notes. This chutney is often enjoyed with a variety of Indian dishes, adding a burst of flavour that enhances the overall dining experience.

Fresh Mango Chutney Recipe

This mango chutney is fresh, vibrant, and bursting with flavour, making it a versatile and delicious condiment. Perfect for Indian cuisine and more, this recipe is a must-try for any chutney enthusiast.


  1. Vegetable oil
  2. 2 cloves garlic, minced
  3. 1 tablespoon ginger, minced
  4. 2 red chillies, diced
  5. 1 teaspoon of cumin seeds
  6. 1 teaspoon ground coriander
  7. 1 teaspoon turmeric
  8. 3 cloves
  9. 1 stick of cinnamon
  10. 3 cardamom pods
  11. 3 ripe mangoes, peeled and chopped
  12. 1 cup of sugar
  13. 1 teaspoon salt
  14. 1 cup white vinegar
  15. 1 teaspoon nigella seeds (optional)


1. Sauté the Aromatics


Over medium-high heat, heat some vegetable oil in a medium-stock pot. Add the minced garlic, ginger, and diced red chillies. Sauté for about a minute.

2. Add the spices


Add the cumin seeds, ground coriander, turmeric, cloves, cinnamon stick, and cardamom pods. Sauté for another minute to release the flavours.

3. Cook the mangoes


Add the chopped mangoes to the pot. Stir in the sugar and salt. Pour in the white vinegar and stir the mixture well.

4. Simmer the Chutney


Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer steadily for about an hour, stirring occasionally.

5. Mash the Chutney


After an hour of simmering, you can leave the chutney chunky or mash some of the larger pieces with a potato masher or blender stick to achieve your desired consistency.

6. Store the Chutney


Pour the chutney into sterilised jars.  If stored in the refrigerator, the chutney will last for up to two months. For long-term storage, you can freeze it for several months.

Use this delicious mango chutney as a spread, dip, or add a touch of sweetness to your favourite curry sauce.

World's Best Chutneys Coriander Chutney Indian Chutneys