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Category Archives: Chutney

Tamarind Chutney

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This sweet and tangy chutney is served with samosas, fritters or chaat.

Tamarind Chutney

Ingredients

1 cup tamarind/imli

1½ cups jaggery/sugar

½ tsp red chilly powder

½ tsp black rock salt

½ tsp salt

½ tsp ginger powder

1 tsp roasted cumin powder

Dash asafoetida

Directions

Soak the tamarind in 2 cups of warm water. Mash and strain the pulp using a strainer.

Add sugar to the pulp, and cook till sugar melts. This would take approximately 10 minutes.

Add the spices. Cook further 5 minutes.

Taste and season accordingly.

Let it cool.

Store in a sterilized jar.

Can be stored for 2 to 3 months.

Green Coriander Chutney

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Green Coriander Chutney

This  versatile chutney  doubles as a dip for appetizers and can also be used as sandwich spread.

green chutney 1

Ingredients

1 ½ cups chopped coriander

2 slices raw mango, or 1 tbsp lemon juice/mango powder

2 cloves garlic, chopped

½ inch piece ginger

2 green chillies, chopped

1 tsp cumin powder

1 tbsp sugar

Salt to taste

Water as needed to blend

green chutney ingredients 2

green chutney 3

green chutney as spread

Directions

Combine all the ingredients and grind to a smooth paste in a blender using very little water.

Adjust the seasoning according to taste.

Refrigerate in a bottle and use as required.

This chutney can also be used as a marinade  for paneer tikkas. Goes well with kabobs too.

Onion Chutney

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Onion Chutney

Onion Chutney is a good option when you are in a hurry and  want something suitable to team up with your lentil pancakes.

onion chutney 1

Ingredients

2 onions, chopped

2 green chillies, chopped

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

1 red chilly, dry

4 curry leaves

Pinch asafetida

Tamarind pulp

½ tsp sugar

Salt to taste

2 tbsp coriander leaves, chopped

onion chutney 2

Directions

Heat oil in a pan. Add mustard seeds. Once they start crackling up, add urad dal, red chilly , curry leaves and asafetida.

Add onions and green chillies and fry till onions become translucent.

Add sugar, tamarind pulp and salt. Switch off the gas.

Let the mixture cool.

Blend together the mixture with coriander leaves in a blender to a smooth consistency.

Taste and adjust the seasonings.

onion chutney with cheela

Serve with any South Indian fare or savory lentil pancakes/cheelas.

Serves 2

Note: The authentic recipe is generally made with baby onions and tempered later with curry leaves and mustard seeds.

Mmmm… Mango Chutney!

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Mmmm… Mango Chutney!

This is one luscious mango chutney that heralds the coming of summers in an Indian household. The chutney is unbelievably easy to make and enhances any meal.

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Ingredients

2 green mangoes, peeled, stoned and sliced

2 tbsp mustard/olive oil

½ tsp fenugreek or methi seeds

1 tsp panch phoron (blend of five spices: cumin, fennel, nigella, fenugreek and mustard)

1 tsp red chili powder

½ tsp salt

4 tbsp jaggery/dark brown sugar

½ cup water

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Directions:

Heat oil.

Add the spices, mango slices, and once the slices are well coated with the spices, add water and simmer for 10 minutes.

Add jaggery and cook for another 5 minutes until the chutney is thick and syrupy.

Spoon into a sterilized jar and store.

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The recipe is a version adapted from my mother’s repertoire, even though I was not quite able to recreate her magic in my chutney, it did taste pretty okay, if not really amazing like hers!

You can play with the amount of spices, salt and jaggery to suit your taste.

Prune and Cranberry Medley

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Prune and Cranberry Medley

This is a sweet and a tangy chutney, easy to make and pairs deliciously with appetizers such as crackers and cheese.

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Ingredients

Handful of coarsely chopped Prunes, cranberries (dried variety)

Handful of resins

1 red apple, cored, peeled and chopped

3 heaped tbsp dark brown sugar

2½ tbsp vinegar (white or cider)

1½ tsp ground ginger powder

2 cloves, whole

1 star anise

1½ cups water

1 lemon, juice and rind

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Directions

Combine all the ingredients in a large pan.

Cook gently until fruits are tender. Approximately 30 minutes.

Please add the star anise when the chutney is almost cooked, say just 10 minutes before removing the pan so that it does not overpower other flavors.

Cool and store.

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Source: Inspired by Celebrity Chef Harpal Singh Sokhi on Food Food Channel