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     Indian Chutneys

 

Chutneys - thick flavorful sauces, play an important part in an Indian meal and can be sweet or sour, mild or hot. There are no particular guidelines as to which chutney goes with which dish, they are all interchangeable according to one's own preference. They are served with snack before a meal or with the main dishes. There are two types cooked or uncooked.

Chutneys are highly spiced preserves, often with the consistency of jam. Chutneys are made by stewing fruit or vegetables in a vinegar, sugar and spice sauce. The long cooking concentrates the flavors and softens the textures, resulting in a condiment that is much darker and often more richly flavored than crisp, fresh-tasting relishes. Chutney originated in India, where their Hindu name, chatni, means "strongly spiced".

Limes, mangoes, and apples are traditional fruit for chutneys, although cherries, cranberries, plums and all  the citrus fruit can be turned into delicious chutneys as well. Dried fruit and nuts are welcome additions because they add an extra layer of both flavor and texture. Warm aromatic spices - cinnamon, ginger, cardamom, cloves, and all spice are best for flavoring chutneys. Brown and white mustard seeds are good for relishes. Stainless steel or unchipped enamel saucepans are recommended. It is best to avoid iron, brass, and copper as they react negatively to the acidity of vinegar mixtures and can impart a bitter taste to the food.

 

 

 

 

CORIANDER CHUTNEY

 

8-10 springs of coriander leaves, stalks discarded

1-2 green chilies

½ oz/15 g fresh ginger root

2 tbsp lemon juice

¾ cup plain yogurt

1 small onion  (optional)

3-5 springs fresh mint leaves or 1 tbsp dried mint

½ -2 tsp sugar

½ tsp salt

  • Place coriander leaves and mint, green chilies, chopped onion and ginger root, yogurt, salt in a blender goblet and blend until smooth.

  • Taste and add sugar and more salt if necessary.

  • Serve with a main dish or with savory snacks.

TAMARIND CHUTNEY

 

8 oz/ 225 g tamarind paste

4 tbsp water

1 tsp peppercorns

½ tsp cumin powder

½ tsp ground ginger

1 tsp sugar

1 tsp chili powder

finely chopped cilantro leaves, to garnish

  • Place the tamarind paste in a large bowl.

  • Gradually add the water, gently whisking with a fork to make a smooth paste.

  • Add the chili powder, ginger to the mixture and blend.

  • Add 1 tsp sugar and mix.

  • Transfer the chutney to a serving dish, garnish with fresh cilantro.

MANGO CHUTNEY

 

2 lb 4oz/ 1 kg mangoes

4 tbsp salt

2½ cups water

1 lb/450 g sugar

2 cups vinegar

2 tsp finely chopped fresh gingerroot

2 tsp crushed fresh garlic

2 tsp chili powder

2 cinnamon sticks

½ cup raisins

  • Peel, halve, and seed the mangoes. Cut the flesh into cubes and place in a large bowl.

  • Add the salt and water and let stand overnight. Drain the liquid from the mangoes and set aside.

  • Bring the sugar and vinegar to boil in a large, heavy-bottom pan over low heat, stirring. Add the mango cubes to the sugar and vinegar mixture, stirring to coat the mango in the mixture.

  • Add the ginger, garlic, chili powder, cinnamon sticks, raisins, and return to boil, stirring occasionally.

  • Reduce the heat and cook for 1 hour, or until the mixture thickens.

  • Remove from the heat and let cool.

  • Remove the cinnamon sticks and discard. Spoon the chutney into clean, dry jars and cover tightly with lids. Let stand in a cool place and allow the flavors to develop.

  • It is best made well in advance and stored for at least 2 weeks before use. Mango chutney has sweet-and-sour taste and is particularly good served with a Mint Raita.

 

 

COCONUT CHUTNEY

 

cup ground nuts

1 cup coconut grated

curd beaten

3 green chilies

1 tsp salt

½ tsp sugar

2 tbsp water

Tempering

1 tbsp vegetable oil

½ tsp mustard seeds

½ tsp split skinned black gram

6 small curry leaves

  • Put groundnuts on tava on medium heat. Stir constantly till they start crackling (about 5 min)

  • Remove from the heat. Allow to cool. Remove skins by rubbing groundnuts.

  • Mix groundnuts and all other ingredients except water. Grind into a paste gradually adding water.

  • To make tempering

  • Heat oil in a small pan for about 1 minute.

  • Add mustard seeds. When crackling add black gram. Stir for a few seconds.

  • Add curry leaves. Stir till gram is light golden  brown.

  • Pour over chutney. Stir.

  • Serve with dosas.

 

 

 

 

SWEET TOMATO CHUTNEY

 

1 Ib/500g tomatoes

salt to taste

½ tsp ground cardamom seeds

3 gloves

50 g (2 oz) sugar

½ tsp chili powder

2 cinnamon sticks

1 tsp mustard seeds

1 tbsp oil

1 tbsp white wine vinegar

4 curry leaves

 

 

 

  • Immerse the tomatoes in a bowl of boiling water for about 2 minutes, until the skins split, drain them, allow to cool, peel and chop.

  • Bring half cup of water to the boil in a small pan, add the sugar and tomato and cook for 5 minutes, stirring.

  • Add the cardamom, cloves and chili and continue cooking, mashing the tomato under the back of a wooden spoon to make a thick paste. Remove the pan from the heat.

  • Heat the oil, add the mustard seeds and fry until they have all popped, then add to the tomato.

  • Stir in the vinegar, add salt to taste and sprinkle over the curry leaves.

  

 

APRICOT CHUTNEY

 

1 onion (chopped)
1 tbsp grated ginger
1 tbsp mustard seed
1 tsp curry powder
2 cups finely chopped dried apricots
½ cup raisins
cup vinegar
½  cup sugar
1/4 cup chopped cilantro

2 tbsp vegetable oil
.

  • In  non-stick frying pan, combine oil, onion, and ginger.
  • Add mustard seed, curry powder, and stir for four minutes before adding the remaining ingredients.
  • Let cook for 76-8minutes on medium heat, taste a sample, and add salt if desired and in the end the cilantro.
  • Remove from heat and let cool.
  • Store in a cool, dark place.

MINT CHUTNEY

 

a bunch of mint leaves

salt to taste

2 tsp garlic paste

2-3 green chilies

½ tsp tamarind paste

½ tsp sugar

1 tsp water

 

 

 

  • Wash and clean the mint leaves, then pluck it from its soft stem.

  • Put this leaves in the mixer and half grind it and then squeeze out the juice.

  • Again put these half squeezed leaves in the mixer and add all the other remaining ingredients.

  •  Grind it till chutney turn smooth.

AVOCADO CILANTRO - CHUTNEY

 

2 cup cilantro, finely chopped

1 avocado

2 tsp garlic paste

3 green chilies

salt to taste

 

 

 

  • Wash and clean the cilantro leaves.

  • Put all ingredients in to the mixer and grind it.

  • Grind it till chutney turn smooth.

 

 

 

 

 

GREEN TOMATO AND APPLE CHUTNEY

(makes about 4 lb/2 kg)

 

1 lb/ ½ kg green tomatoes chopped

1 lb/ ½kg tart apples, peeled and chopped

1 onion, chopped

½ lb/250 g raisins

1 cups light brown sugar

2 tsp ginger finely chopped

1 tsp black peppercorns, crushed

5 cloves

pinch nutmeg

1½ cups wine vinegar

  • Combine all the ingredients, except the vinegar, in a stainless-stell saucepan.

  • Add 6 tbsp of the vinegar and cook over low heat, adding the remaining vinegar gradually as the mixture boils.

  • Stir as the mixture thickens about 45 minutes. When thick transfer to sterilized jars.

  • Seal when cool. Store in a cool, dark place.

MIXED VEGETABLE PICKLE

 

1 green bell pepper

1 red bell pepper

mango

1 carrot, grated
4 green chilies, seeded and cut lengthwise

2 tsp ginger cut lengthwise
4 cloves garlic

juice of 1 lemon
1 tsp salt
tsp chili powder
tsp turmeric powder
5 tsp mustard seeds
1 tsp fenugreek seeds

1 tsp whole black pepper
tsp mustard powder
1 cup mustard oil

cup oil

  • Wash, peel and cut the vegetables (best into long slices)

  • Blanch the vegetables in hot water for 10 to 15 minutes: then drain.

  • Mix all the veggies, add salt, chili powder, turmeric powder, mustard powder, black pepper, lemon juice and keep aside.

  • Mix mustard and fenugreek seeds and make a fine powder.

  • Add the powder to the mixed veggies immediately

  • Finally add vegetable oil and mustard oil. Mix well.

  • Cool, put in a jar and keep it for 10 days before using.                                                   Serve with fried rice, or stuffed parathas, rotis or add to the sandwich

 

 

More chutneys recipes>>

 

Amla Ki Chutney
Apple Mango Chutney
Banana Chutney
Carrot Chutney
Curd Chutney
Date Chutney
Garlic Chutney

 Guava Chutney

 Hari Chutney

 Lemon Chutney
 Mint Mango Chutney
 Mint Tamarind Chutney
 Onion Chutney
 Peanut Chutney
 Pineapple Chutney

 Pumpkin Chutney

 South Chutney
 South Indian Chutney
 Spicy Carrot Chutney
 Spicy Pineapple Chutney
 Strawberry Raspberry
 Sweet Fruit Chutney
 Tomato Garlic Chutney

 

 

 

See also:

 

Masalas and spices mix recipes>>

Raitas recipes>>

Spiced oils and vinegars>>

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