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.

Also known as Kakri Raita.

This colorful, naturally sweet raita is healthful and pleasing when a cool dish is required. Adjust the amount of sweetener according to the tartness of the fresh yogurt. Also known as Gajar-Kaju Raita.

With a hint of heat from fresh green chilis and a hint of sweet from ripe bananas, this raita has an intriguing combination of textures, colors, and flavors. Also known as Kela Raita.

Chopped spinach is marbled in yogurt to form this colorful, delicious raita. Also known as Palak Raita.

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

Great as a topping for Quesedillas.