Skip to Content

MAGHAYA PICKLE CURD CHUTNEY

Spicy Maghaya Pickle Curd Chutney with Onion Twist

Maghaya Pickle Curd Chutney is a fiery, creamy twist on classic chutneys. Crushed mango pickle is hand-blended with finely chopped onions, thick curd, and a hint of sugar for balance. The result is a deliciously rustic blend of spicy, tangy, and mildly sweet flavors. This chutney pairs wonderfully with Indian breads like chapati, dosa, or hot parathas. It's quick to prepare and full of punchy South Indian character.


EXPLORE DOSA RECIPE'S    

South Indian style chutney made with mango pickle, curd, and onion, perfect with dosa or chapati¯

Tips & Tricks for Perfect Maghaya Pickle Curd Chutney

uJUMP TO RECIPE

Use thick or hung curd to avoid a runny texture. Always mix the chutney by hand—this integrates the pickle oil and spices better than a spoon. If the pickle is too salty or spicy, add a few more spoons of curd. Slightly chilling the chutney before serving enhances the flavors. Best enjoyed fresh, but can be stored in the fridge for a few hours. For extra heat, add a chopped green chili while mixing.

Search For Recipes 

     Step-by-Step Recipe : Maghaya Pickle Curd Chutney

INGREDIENTS

  • 3 tbsp mango maghaya pickle
  • 1 small onion, finely chopped
  • ½ cup THICK curd
  • 1 tsp sugar 

​Creamy chutney using maghaya pickle and curd, served fresh with paratha for a flavorful tangy experience

PREPARATION STEPS

  • Slightly crush 3 tablespoons of mango maghaya pickle using a stone mortar and pestle for a rustic texture.
  • Transfer the crushed pickle to a plate.
  • Add chopped onion, hung curd, and sugar.
  • Mix using your hand (not spoon) to develop deep flavor and creamy texture.
  • Serve this spicy, tangy, creamy chutney with dosa, chapati, or paratha.


Share