2 Indian Chutneys & Butter Garlic Naan Make In World's Best List - Here’s The Recipe

TasteAtlas, the renowned food and travel guide, has unveiled its list of the 100 'Best Dishes in the World' for 2023–24. These top 100 dishes were selected from 10,927 catalogued options based on 395,205 user ratings, with 271,819 valid entries. The prestigious title of best dish in the world was awarded to Picanha, a Brazilian beef cut celebrated for its exceptional flavour and tenderness. Picanha is a staple in traditional Brazilian barbecues, known as churrasco, where the meat is grilled and then sliced off a skewer.

India's Butter Garlic Naan

India's Butter Garlic Naan secured the 7th position on the list. This popular variation of the traditional Indian flatbread is made with refined wheat flour, baked in a hot tandoor oven, brushed with butter, and topped with minced garlic. Butter Garlic Naan is a favourite accompaniment to Indian curry dishes such as Butter Chicken, Dal Makhani, Malai Kofta, and Shahi Paneer. Other Indian dishes and cooking techniques featured in the list include Murgh Makhani (Rank 43), Tikka (Rank 47) and Tandoori (cooking technique, rank 48). 

Moreover, chutneys, a quintessential part of Indian cuisine, celebrated for their diverse flavours and regional variations, also received international acclaim by being featured among the 50 Best Dips in the World, according to Taste Atlas. The list, based on rankings as of June 2024, highlighted Indian chutneys collectively in the 42nd position, recognising them as "India's national condiments."

Two Indian Chutneys Make It To The World's Best Dips List

Taste Atlas described Indian chutneys as "fresh homemade relishes" that are typically made from pickled or stewed fruits and vegetables, finely chopped, and seasoned with an array of spices such as cumin, cardamom, tamarind, ginger, and turmeric. The guide praised these chutneys for their ability to bring out the rich diversity and robust flavours characteristic of Indian cuisine.

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Among the various chutneys, two were specifically noted in the list. Coriander chutney, also known locally as dhaniya chutney, was ranked 47th. This versatile and beloved dip is a version of hari (green) chutney and has many varieties, each bringing a unique twist to the table. Known for its fresh, tangy, and spicy profile, coriander chutney is a staple in many Indian households and restaurants.

How to Make Them

Easy Vegan Cilantro Chutney Recipe

Food blogger Dassana Amit shares that Cilantro Chutney is a perfect gluten-free and vegan chutney that is a quick and easy dipping sauce that pairs perfectly with Indian snacks, as well as sandwiches, fritters, patties, burgers, and fries. Here’s her recipe for the Cilantro Chutney.

Ingredients

1. 1 cup fresh coriander leaves, chopped (50 grammes)
2. 1 teaspoon ginger, chopped
3. 2 teaspoons chopped green chilli (adjust to taste)
4. 1 teaspoon of lemon juice
5. ½ teaspoon roasted cumin powder or ground cumin
6. 2 to 3 pinches of black salt (optional)
7. Salt to taste (table salt, pink salt, or sea salt)
8. ¼ teaspoon chaat masala (optional)
9. 1 to 2 tablespoons of water

Instructions

1. Blend the base ingredients

In a blender or chutney grinder, combine 1 cup of chopped fresh coriander leaves, 1 teaspoon of chopped ginger, and 2 teaspoons of chopped green chilli. Note: 2 teaspoons of green chilli will result in a spicy chutney. If you or your family prefer a milder flavour, reduce the amount to ½ to 1 teaspoon.

2. Add Flavours and Spices

Add 1 teaspoon of lemon juice, ½ teaspoon of roasted cumin powder or ground cumin, 2 to 3 pinches of black salt (optional), and salt to taste. If you have it, add ¼ teaspoon of chaat masala for an extra layer of flavour.

3. Blend to Perfection

Add 1 to 2 tablespoons of water to the blender. Blend or grind all the ingredients until you achieve a smooth consistency. Taste the chutney and adjust the seasoning by adding more salt or lemon juice if needed.

Your chutney is now ready to be served! Enjoy it as a dip with your favourite snacks, or use it to enhance the flavour of sandwiches, fritters, patties, burgers, or fries.

Another favourite, Indian mango chutney, secured the 50th position. Mango chutney, like other chutneys, does not have a single definitive recipe. It is cherished for its complex flavours, which ideally should be a harmonious blend of sweet, sour, and slightly spicy notes. This chutney is often enjoyed with a variety of Indian dishes, adding a burst of flavour that enhances the overall dining experience.

Fresh Mango Chutney Recipe

This mango chutney is fresh, vibrant, and bursting with flavour, making it a versatile and delicious condiment. Perfect for Indian cuisine and more, this recipe is a must-try for any chutney enthusiast.

Ingredients

1. Vegetable oil
2. 2 cloves garlic, minced
3. 1 tablespoon ginger, minced
4. 2 red chillies, diced
5. 1 teaspoon of cumin seeds
6. 1 teaspoon ground coriander
7. 1 teaspoon turmeric
8. 3 cloves
9. 1 stick of cinnamon
10. 3 cardamom pods
11. 3 ripe mangoes, peeled and chopped
12. 1 cup of sugar
13. 1 teaspoon salt
14. 1 cup white vinegar
15. 1 teaspoon nigella seeds (optional)

Instructions

1. Sauté the Aromatic

Over medium-high heat, heat some vegetable oil in a medium-stock pot. Add the minced garlic, ginger, and diced red chillies. Sauté for about a minute.

2. Add the spices

Add the cumin seeds, ground coriander, turmeric, cloves, cinnamon stick, and cardamom pods. Sauté for another minute to release the flavours.

3. Cook the mangoes

Add the chopped mangoes to the pot. Stir in the sugar and salt. Pour in the white vinegar and stir the mixture well.

4. Simmer the Chutney

Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer steadily for about an hour, stirring occasionally.

5. Mash the Chutney

After an hour of simmering, you can leave the chutney chunky or mash some of the larger pieces with a potato masher or blender stick to achieve your desired consistency.

6. Store the Chutney

Pour the chutney into sterilised jars.  If stored in the refrigerator, the chutney will last for up to two months. For long-term storage, you can freeze it for several months.

Use this delicious mango chutney as a spread, dip, or add a touch of sweetness to your favourite curry sauce.