3 ESSENTIAL CHUTNEY RECIPES
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.
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
FOR GREEN CHUTNEY:
- 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.