3 Essential Chutneys

RECIPE: 3 ESSENTIAL CHUTNEYS

3 Essential Chutneys that are common for the Indian Cuisine are the green, date tamarind and garlic chutneys. These 3 chutneys are an essential part of any chaat recipe. Also these chutneys and hot fresh snacks go hand in hand. Often enough chutneys come to the rescue to prepare a lip smacking sandwich or wrap. Chutneys have the unique quality of converting a bland boring dish into a flavourful one.

Chutney is a dipping sauce, a condiment. Where Indian Cuisine Chutney is concerned, it is quite different from the chutneys from those prepared by the Western World. As a matter of fact, Chutney originates from the Indian Cuisine. During the British Rule, Great Britain was introduced to chutneys. They usually are stewed from mangoes or other fruits with onion, raisins, sugar and spices. While in India or the Indian Sub Continent chutneys are served with a variety of dishes, in the West it is usually enjoyed with cold meats.

INFINITE VARIETY OF CHUTNEYS

When it comes to India, there are so many varieties of chutneys. Chutneys vary from state to state, one community to another, from one household to another. Indians emigrating to different parts of the world meant that they created chutneys with ingredients available. I remember when my aunt moved to UK in the early 70s, it was not easy to find coriander (cilantro) and mango to make the essential green chutney. She would use green apples.

GREEN CHUTNEY

My mum never added peanuts to a green chutney while my MIL did. Everyone makes chutneys to how the family enjoys them. There is no fixed recipe for any of the chutneys. Some like to use only mint and coriander, some like to use green mangoes. Nuts or leftover ganthia are added to make it thick. Sometimes roasted chickpea flour is added. When possible, I make green with mango, mint and coriander.

If you do not get raw mango then use fresh mint and coriander. For tanginess add lemon juice. Feel free to use sugar or jaggery.

DATE TAMARIND CHUTNEY

When it comes to the date tamarind chutney, mine is thick and stored in the freezer. I add water according to how I need it, a bit liquidy for chaats or thick to serve with dahi vada or hot snacks. North Indian style date tamarind chutney is a bit different as little dates are used, jaggery is added and tamarind. The mixture is cooked till it becomes almost like a syrup.

GARLIC CHUTNEY

As for the garlic chutney or lasan chutney, my mum would just pound the garlic cloves in a mortar with pestle, add salt and red chilli powder. I like to add oil so that not only does it stay fresh longer but sometimes like to drizzle the garlic flavoured oil over my Patuda No Lot. Also one can add fresh red chillis along with the garlic.

SOME VARIETY OF CHUTNEYS YOU MAY WANT TO TRY OUT

Garlic and Tomato Chutney

Garlic and Tomato Chutney, is a simple, spicy, packed with flavors, versatile homemade chutney. It can be enjoyed with any Indian Snack or Farsan as we call it in Gujarati. 

Check out this recipe

• Naga Tomato Chutney
• Lemon Chutney
• Green Apple and Spring Onion Chutney
• Garlic and Red Pepper Chutney
• Onion Mango Chutney
• Sweet Tamarind Chutney with jaggery
• Maru Bhajia Chutney
• Coconut Chutney, Swahili style
• Ridge Gourd Chutney

INGREDIENTS REQUIRED FOR CHUTNEYS:

GREEN CHUTNEY

• Raw Mango – if you don’t get raw mango then increase the quantity of fresh coriander and mint. Peel and cut the mango into small pieces or grate it.
• Fresh Coriander/Cilantro – use also the stems. Wash thoroughly to remove any soil. Chop it roughly.
• Fresh Mint – if you don’t have any, increase the amount of coriander. Use the leaves and tender stems.
• Roasted Peanuts – sometimes I add cashew nuts, leftover papdi ganthia or thin sev. But if you add only peanuts or cashew nuts then you can use the chutney on fasting days too.
• Green Chillis – add according to your taste. Some add more for a hot chutney. I like to keep it medium hot.
• Fresh Ginger – peel and wash. Cut into chunks.
• Salt – add according to your taste. Replace it with sendha namak (rock salt) if preparing for fasting days.
• Cumin Powder – adds a wonderful taste and aroma.
• Jaggery – use small pieces of jaggery or the powder form. Can replace it with white or brown sugar.
• Water – need some to help grind the ingredients.
• Garlic – I don’t add garlic to green chutneys but you can if you want to.

DATE CHUTNEY

• Dates – remove the seeds and the top hard bit. If the dates are bit dryish, don’t worry as this chutney is cooked. Cooking will soften the dates.
• Tamarind- if you are using whole tamarind, best to wash it as sometimes it can be gritty. I usually prefer to buy seedless tamarind. You can use tamarind pulp if you have any. Add it to the processed dates.
• Jaggery – optional. I don’t add any as we prefer the sweetness from the dates. But add some if you want to.
• Salt – add according to your taste. Replace it with sendha namak (rock salt) if preparing for fasting days.
• Cumin Seeds – jeera, jiru.
• Oil – any odourless oil of your choice. I prefer using sunflower oil.
• Curry Leaves – fresh or dried.
• Red Chilli Powder – add according to your taste.

• Garlic – peel the cloves.
• Salt – add according to your taste.
• Red Chilli Powder – add according to your taste.
• Oil – use any odourless oil like sunflower, canola, or sesame seed oil.

WATCH HOW TO MAKE GREEN CHUTNEY

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