These desi homemade chutneys can replace protein supplements

It is impossible to imagine a desi snack or a thali without a chutney; this is because chutneys have been a quintessential part of the Indian diet, so much so that every chutney was made keeping in mind the nutritional needs of the season. While most of us relish chutney with snacks and savories just as a condiment, there's a lot more to these condiments that is yet to be explored. Well, if you are trying to eat healthy or simply boost up your protein intake, then we have got some simple ideas to tweak your regular desi chutneys into a health-enriching condiment, and that too without compromising on the taste. So read on and try out…

Lentils are a rich source of protein and, when paired with the richness of coconut, make for a delicious and nutritious chutney. To make this chutney, roast lentils (such as urad dal or toor dal) and blend them with fresh coconut, green chilies, ginger, and a dash of tamarind. The combination of lentils and coconut not only provides a protein punch but also a nice balance of flavors: spicy, tangy, and nutty. This chutney is perfect with idlis, dosas, or even as a side to rice dishes.

Chana dal, or split chickpeas, is high in protein and fiber, making it an excellent choice for a healthy chutney. To prepare chana dal chutney, sauté soaked chana dal with green chilies, garlic, and mustard seeds. Once cooked, blend the mixture with some tamarind and salt for a tangy twist. This chutney goes well with rice, chapatis, or parathas.

Sesame seeds are loaded with protein, healthy fats, and essential minerals, making sesame chutney a nutrient-dense addition to your meals. To make sesame seed chutney, dry roast sesame seeds and blend them with dry red chilies, garlic, and salt. You can add tamarind or jaggery to enhance the flavor and add a slight sweetness. This chutney is commonly paired with traditional Indian breakfasts like upma or pongal, roti, and paratha.

To make this chutney, blend roasted peanuts with green chilies, garlic, tamarind, and a pinch of salt. Some variations include adding coconut or yogurt for added creaminess. This chutney pairs wonderfully with dosas, idlis, or even as a dip for roasted vegetables. The combination of peanuts and spices offers a rich, nutty flavor and a protein boost.

Moong dal is a protein-rich ingredient that also makes a tasty chutney. It’s easy on the stomach and works well as a mild but flavourful side. To make moong dal chutney, cook the dal with a little turmeric and blend it with green chillies, ginger, and lemon juice. Add a tadka of mustard seeds, curry leaves, and asafoetida on top for extra flavour.