This tangy chutney can be used as a dip or stir-in sauce for numerous snacks. You can have it with bread on a salad sandwich or you can have on your plate with your favorite curry.

Srila Prabhupada gave the instructions and ingredients for this classic variation of cooked tomato chutney in the spring of 1977, in Hrsikesa. You may adjust the sweetener, chili, and salt to taste.

also known as Anannas ki chutni

This mild-tasting, velvety-smooth chutney has an outstanding flavor and is an excellent raw-food dip for fresh vegetables. Mixed with a little yogurt, it makes an excellent salad dressing