Authentic Neem Flower Chutney Recipe – Tangy & Spicy Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Neem Flower Chutney Recipe – Tangy & Spicy Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for unique flavors and recipes that really zing. Today, I’m sharing a family favorite – Neem Flower Chutney. It’s a bit unusual, I know, but trust me, the combination of bitter, spicy, sweet, and tangy is absolutely addictive. I first made this years ago, trying to recreate my grandmother’s version, and it’s been a hit ever since!

Why You’ll Love This Recipe

This chutney isn’t your everyday condiment. It’s a burst of South Indian flavors, traditionally enjoyed with rice and a dollop of ghee. It’s incredibly flavorful, surprisingly refreshing, and offers a wonderful health boost thanks to the neem flowers. Plus, it’s a fantastic way to add a little something special to your meals.

Ingredients

Here’s what you’ll need to make this amazing chutney:

• 1 cup Neem flower (veppam poo)
• 10 Red chillies
• 1 tablespoon Tamarind
• 1 teaspoon Jaggery
• 1 teaspoon oil
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients – getting them right makes all the difference!

Neem Flowers (Veppam Poo): Sourcing & Freshness

Neem flowers can be a little tricky to find outside of India, but specialty Indian grocery stores often carry them, especially during the spring season. You can sometimes find them online too. Look for flowers that are vibrant and fragrant – a sign of freshness. If using dried neem flowers, you might need to use a little less, around ¾ cup, as the flavor is more concentrated.

Red Chillies: Regional Variations & Spice Levels

I use Byadagi chillies for a beautiful color and moderate heat, but you can adjust this based on your preference. If you like it really spicy, add a few more, or use a hotter variety like Guntur chillies. Remember to remove the seeds if you want to reduce the heat.

Tamarind: Pulp vs. Block & Tanginess

I prefer using tamarind block for this recipe, as it gives a more intense tang. If you’re using tamarind pulp, start with about 2 tablespoons and adjust to taste. Soak the tamarind block in warm water for about 20 minutes before using to soften it.

Jaggery: Types & Sweetness Contribution

Jaggery adds a lovely caramel-like sweetness that balances the bitterness of the neem flowers. You can use any type of jaggery – dark or light – but adjust the amount based on its sweetness. If you don’t have jaggery, you can substitute with brown sugar, but it won’t have quite the same depth of flavor.

Oil: Traditional Oils for Authentic Flavor

Traditionally, this chutney is made with sesame oil or groundnut oil. These oils add a lovely nutty aroma. However, you can use any neutral cooking oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a heavy-bottomed pan over low heat. Add the neem flowers and dry roast them for about 10 minutes, stirring frequently, until they become fragrant and slightly crispy. Transfer them to a plate to cool.
2. Wipe the pan clean and add the oil. Roast the red chillies until they become crisp and slightly blackened. Be careful not to burn them! Remove and let them cool completely.
3. In the same pan, briefly sauté the tamarind for a minute or two to soften it up. This helps release its flavor.
4. Now, it’s time to grind! Add the cooled neem flowers, roasted chillies, sautéed tamarind, jaggery, and salt to a grinder or blender. Add just a minimal amount of water – you want a thick paste.
5. Grind everything together until you have a smooth, thick chutney. Taste and adjust the seasoning. You want a perfect balance of bitterness, tanginess, spice, and sweetness. Don’t be afraid to experiment!

Expert Tips

• Roasting is key: Don’t skip the roasting steps! It really brings out the flavors of the neem flowers and chillies.
• Water sparingly: Adding too much water will result in a runny chutney. Add just enough to get the grinder moving.
• Taste as you go: This is crucial! The bitterness of neem flowers can vary, so adjust the jaggery and tamarind to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery isn’t processed with bone char (some brands are).
• Spice Level Adjustment: My friend, Priya, loves a super spicy chutney, so she adds a pinch of cayenne pepper along with the red chillies. Feel free to do the same!
• Festival Adaptations (Ugadi/Gudi Padwa): This chutney is traditionally served during Ugadi (Telugu and Kannada New Year) and Gudi Padwa (Maharashtrian New Year) as a symbol of new beginnings and a slightly bitter start to the year.
• Regional Variations (Tamil Nadu, Karnataka, Andhra Pradesh): In some regions, people add a small piece of ginger or garlic to the chutney for extra flavor. My aunt in Tamil Nadu always adds a tiny bit of asafoetida (hing) too!

Serving Suggestions

This chutney is best served with hot rice and a generous dollop of ghee. It also pairs beautifully with idli, dosa, or vada. You can even use it as a spread for sandwiches or wraps!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week. It might thicken slightly as it sits, so you can add a tiny bit of water to loosen it up before serving.

FAQs

What are Neem Flowers and where can I find them?

Neem flowers are the blossoms of the neem tree, known for their medicinal properties. You can find them at Indian grocery stores, especially during spring, or online.

How do I balance the bitterness of Neem Flowers in this chutney?

The key is to balance the bitterness with sweetness (jaggery) and tanginess (tamarind). Start with the amounts listed in the recipe and adjust to your taste.

Can I use a different type of sweetener instead of Jaggery?

You can use brown sugar or even honey, but jaggery provides a unique flavor that’s hard to replicate.

Can this chutney be made ahead of time?

Yes, absolutely! In fact, the flavors develop even more if you let it sit for a day or two.

What is the best way to store leftover chutney?

Store it in an airtight container in the refrigerator for up to a week.

Is this chutney suitable for people with sensitive stomachs?

Neem flowers are known for their medicinal properties, which can sometimes be strong. If you have a sensitive stomach, start with a small amount to see how you react.

Enjoy making this unique and flavorful chutney! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out!