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.
WHAT IS A CHUTNEY?
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
- 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 CHUTNEY
- 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
WATCH HOW TO MAKE DATE TAMARIND CHUTNEY
3 ESSENTIAL CHUTNEY RECIPES
Ingredients
GREEN CHUTNEY - MAKES 11/2 cups
- 1 cup fresh coriander roughly chopped
- 1 cuo fresh mint roughly chopped
- 1 cup raw mango cut into pieces
- ¼ cup peanuts roasted
- 1 inch ginger peeled and chopped
- 2 -3 green chillis
- ¼ cup water
- ½ - ¾ tsp salt
- 1 tsp cumin powder
- 1 tbsp grated jaggery / sugar
DATE TAMARIND CHUTNEY - MAKES 2 CUPS
- 1 cup dates without the seeds
- ¼ cup tamarind without the seeds
- 1 tsp hot red chilli powder
- ½ tsp salt
- 1 tsp cumin seeds
- 6 - 8 curry leaves limbdi
- 1½ - 2 cups water
- 1 tsp oil
GARLIC CHUTNEY - MAKES 1/2 CUP
- 1/2 cup garlic peeled
- ¼ cup oil
- ¼ tsp salt
- 2 - 3 tbsp red chilli powder
Instructions
PREPARATION OF GREEN CHUTNEY:
- Roughly crush or chop the the peanuts so it is easier to grind them.
- Add the peanuts, coriander, mint, mango, ginger and chilli paste, jaggery and water into a blender or food processor.
- Process the mixture to a smooth paste.
- Take out the mixture into a bowl.
- Add cumin powder and salt. Mix it well.
- Store in an airtight jar. Keep it in the fridge.
PREPARATION OF DATE TAMARIND CHUTNEY
- Wash the dates and tamarind thoroughly to remove any grit present.
- Remove the seeds.
- Put them in a pan along with the water and let it simmer over low heat till the dates and tamarind becomes soft. This will take about 15 -20 minutes.
- Let the mixture cool.
- Remove any seeds and fibre if any are left.
- Put the mixture along with the remaining water into a liquidizer and process it into a puree. If need be add a bit more water.
- Sieve the mixture.
- Heat oil in a small pan.
- When it is hot add the cumin seeds and curry leaves. When the curry leaves become crisp, add it to the date tamarind mixture.
- Add salt and chilli powder and mix well.
- Store the chutney in an airtight container.
PREPARATION OF GARLIC CHUTNEY/ LASAN NI CHUTNEY
- Peel and mince the garlic.
- Add salt and red chilli powder to it.
- Heat the oil tills it becomes hot.
- Add it to the garlic paste.
- Mix well.
- If the oil is less, heat some more and add to it.
- Store in an airtight container.
Notes
- Can add about ½ tsp garlic paste if you like. I normally don't add any so any leftover chutney can be used for Ekadashi.
- If you don't want to add raw mango then increase the amount of coriander and add lemon juice.
- Instead of peanut powder can add cashew nut powder or ganthias.
- If you don't have mint, replace the amount with coriander/cilantro.
- Can store the chutney in the freezer in a freezer friendly container.
- Add about 2-3 tbsp of ready made tamarind paste if you don't get any tamarind.
- If the chutney consistency is too thick add a bit of water but don't make it too watery.
- A pinch of hing (asafoetida) added with the curry leaves gives the chutney a different flavour but then you cannot use it for Ekadashi.
- Store the chutney in the freezer. If left thick, can cut out chunks whenever required.
- Add more oil as the garlicky oil can be used with khichdi, dokhra, etc.
- Make sure the garlic paste is submerged in the oil if you want it to stay fresh for a longer period.
PIN FOR LATER:
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9 Comments
Nayna Kanabar
November 12, 2013 at 8:23 pm
what a wonderful selection of classic chutneys. Thanks for linking them to Lets cook preserves, jams and chutneys event at simply.food
Jyothi
March 11, 2022 at 7:48 am
Tried the green chutney with methi na gota – tasted awesome! Thank you for sharing this recipe!
mayurisjikoni
March 11, 2022 at 3:47 pm
Thank you so much Jyothi for trying out the recipe.
Archana
June 5, 2022 at 8:43 pm
Love the 3 essential chutney. I have never added raw mango to my green chutney. Sounds yum. Next season now for my raw mango season is over.
Love the dates n tamarind chutney. I make them as 2 separate ones.
Hubby will love the garlic chutney. Will make some today.
mayurisjikoni
June 6, 2022 at 2:13 pm
Thanks Archana, in Kenya we always add a bit of raw mango to give the chutney not only the sour flavour but also to add body to it. Try it out whenever you can.
Priya Vj
June 7, 2022 at 10:05 am
This is the best compilation. The heart of any chaat . Liked your version of garlic chutney. The other two chutneys are always on stand by in my fridge .
mayurisjikoni
June 8, 2022 at 3:45 pm
Thanks Priya, the garlic chutney is how my mum use to make it..we call it lasaniyo chatni.
Jayashree T.Rao
June 7, 2022 at 1:18 pm
Love these three chutneys, I always have green chutney and dates chutney. I prefer to make the garlic chutney in small quantity.
mayurisjikoni
June 8, 2022 at 3:44 pm
Thanks Jayashree.