A hot pakora with the right chutney adds layers of spice, tang, or sweetness that make every bite memorable.
Why Pakoras Need Chutney ?
Made with coriander, chilli, garlic, and lemon—this green dip brings a bright punch to fried snacks.
Coriander Chutney
Mint, cumin, ginger, and curd make this chutney perfect to balance the richness of pakoras.
Mint Chutney
A blend of tamarind and jaggery (or dates) gives a sweet-tangy depth—best with onion or aloo pakoras.
Tamarind Chutney
Roasted peanuts ground into a creamy dip with mild spices—delicious with paneer or corn fritters.
Peanut Chutney
Serve chutneys chilled with hot pakoras. Use small bowls to avoid sogginess.
Serving Tips
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