Homemade Chutneys, Dips And Sauces To Make With A Mixer Grinder

You don’t have to wait for the weekends or get-togethers to get the most out of your meal. With homemade chutneys, dips, and sauces, you can elevate your everyday meals. Since store-bought condiments, filled with preservatives, often trade fresh flavours for longer shelf lives, here are some of the best dips you can make using just a mixer grinder.

Something happens when raw ingredients like a fistful of coriander, a knob of ginger, a handful of roasted peanuts, etc., go into a mixer grinder and come out seconds later as something else entirely. Fragrant, textured, ready to eat. It’s safe to say that a mixer grinder is one of the most underused appliances in a typical Indian kitchen, for what it can actually do.

If you usually pull out your mixer grinder to make nariyal ki chutney to pair with idlis or dosas, you’re missing out on a lot. From protein-rich hummus to homemade chutneys to Italian pesto, the real strength of a mixer grinder lies in its versatility. Using just a few basic pantry ingredients, here are some weekday staples you can make in a powerful mixer grinder.

Nariyal Chutney

Nariyal chutney is the default for a reason, but it’s easy to get the texture wrong. Grind fresh coconut with a few roasted chana dal, green chillies, ginger, and just enough water to keep the blades moving. Stop before it turns into a paste since the goal is something coarse enough to hold its shape on a spoon, not a puree. A tempering of mustard seeds, curry leaves, and dried red chilli in hot oil, poured over right before serving, makes the difference between an okay chutney and a good one. It’s built for idlis and dosas, but it also works as a sandwich spread, which not enough people try.

Pudina Chutney

The classic pudina chutney is the OG accompaniment that turns a plain samosa into something worth queuing for. Blend coriander and mint leaves with green chillies, a small piece of ginger, garlic, and a squeeze of lemon, using just enough water to keep things moving. Roasted cumin and black salt round it off. Speed matters here, so grind it fast, use it soon after, and add a little oil or extra lemon on top if it needs to sit, or the green dulls quickly. It also works as a marinade base for grilled paneer, thinned out with a spoonful of yoghurt.

Imli Chutney

Imli, aka tamarind chutney, is what food carts run on. To make this sweet and tangy accompaniment, just blend soaked tamarind pulp with jaggery, roasted cumin powder, red chilli powder, and a pinch of black salt until smooth, then simmer it for a few minutes on the gas stove if a thicker, glossier texture is wanted. The mixer grinder handles the part that used to take forever by hand, breaking down the tamarind fibres, so there’s no pushing pulp through a sieve with the back of a spoon.

Mango Chilli Sauce

If you have mangoes sitting in the fruit basket, turn them into something beyond dessert. This chilly sauce brings together the natural sweetness of mangoes and the heat and acidity, making it a versatile dip. You can start by peeling and chopping the mangoes. Then, add the chopped pieces to the mixer grinder with red or green chillies, lemon juice, salt, and some ginger. Grind till you get a smooth consistency. For a savoury version, you can add a clove of garlic and a little cumin powder. Keep the sauce on the thicker side if you want a dip. If you want a mango chilli drizzle, you can add some water afterwards.

High-Protein Hummus

A mixer grinder can make hummus that doesn’t taste like the tub kind. Blend boiled or canned chickpeas with tahini, garlic, lemon juice, and olive oil, adding ice-cold water bit by bit until the texture smooths out. Grainy hummus usually just means it hasn’t been blended long enough. Keep the machine running past the point that feels necessary, scraping the sides down a couple of times. Finish with a drizzle of olive oil, some paprika, and toasted pine nuts if there are any in the pantry. Good with warm pita, raw vegetables, or spread thick in a sandwich instead of mayo.

Yoghurt & Cucumber Dip

Inspired by Mediterranean Tzatziki and Indian raita, this cooling dip is a refreshing antidote to spicy meals. Thick-hung curd or Greek yoghurt forms a lush base when quickly whipped in the mixer with grated cucumber, fresh dill, mint, garlic, and cracked black pepper. A light pulse creates an impossibly smooth, velvety consistency without liquefying the yoghurt. Serve it chilled alongside spicy grilled skewers, pita chips, or roasted root vegetables for a light, gut-friendly bite that satisfies every time.

Basil And Walnut Pesto

Pesto doesn’t need a food processor, no matter what the recipe books say. Blend fresh basil, toasted walnuts, garlic, parmesan, and a generous pour of olive oil. Make sure to pulse rather than run the machine straight through, or the basil bruises and turns bitter fast. Ready in under a minute, and good tossed through pasta, spread on bruschetta, or spooned over roasted vegetables that need something to lift them.