Chutneys are to Indian food what salsas are to Mexican. Made from vegetables, fruits, dairy, grains and pulses, these are as diverse as the country itself. Each home has a favorite few and their own versions of those classics that are known throughout India.
• When making chutneys in a food processor, make sure to use as little water as you possibly can. This makes the chutney taste more potent and rich in flavor. Often adding some sev, chivda or papri to the chutney is a good addition. These absorb the extra moisture and are also a great added flavor.
• Chutneys ground between two pieces of stone are the best in retaining flavors. They have a great texture, have very little water and hence last longer and also taste very earthy.
• My grandmother who lives in San Francisco freezes her chutneys as ice-cubes. She thaws as many cubes as she needs. The rest remain waiting to be used for another special occasion. This is also good for any leftover chutneys you may have.
• Leftover chutneys can make for great dressing for sauces for a meal the next day. They are great as gravies for potatoes, tossed in salads and also as an addition to other sauces. Here is a great opportunity for you to play with spices and foods and create your own signature recipe.
• Chutneys are a great filling in sandwiches. Open or closed sandwiches, taste much heartier with a dash of some chutney.
Chutneys and pickles give meals several layers, discover for yourself how they do that.
Green Chutney
- 2 cups tightly packed fresh cilantro leaves
- 5-10 hot green chiles
- Juice of 1 lemon
- 1 inch fresh ginger root, peeled and chopped coarsely
- 1 small onion, halved
- 1 tbsp sugar
- 1 tsp. red wine vinegar
- 1 tsp cumin seeds, roasted and ground
- Salt to taste
Mix all ingredients in a blender and liquefy into a smooth sauce. Serve chilled.
You may add some of this chutney into a cup of yogurt and mix it well to have a batch that is not as spicy. The yogurt also makes it very cooling.
Note: You can substitute cilantro for mint to make Mint Chutney. Or you can mix the two to make a green chutney that would be eaten in most Indian homes in the summer months. You can add more green chiles, or simply make a green chile chutney with only a few tablespoons of cilantro greens to make a spicy hot green chile sauce.
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Imlee kee Chutney
(sweet and sour tamarind sauce )
- 6 tablespoons of Tamarind Pulp (Tamco)
- 3 1/2 cups boiling water
- 1 1/2 tablespoons cayenne pepper
- 2 tablespoons lemon juice
- 1 teaspoon ginger powder
- 1 teaspoon ground roasted fennel seeds
- 2 teaspoons ground roasted cumin seeds
- 1 teaspoon garam masala
- Salt to taste
- 1/4 cup crushed Jaggery
In a bowl soak the tamarind in 3 1/2 cups of boiling water. Let soak for a half hour. Strain the liquid into another bowl. .
Add all the spices into this juice and bring it to a boil over a medium flame. Remove from flame and cool completely. The sauce can be stored in the refrigerator for a few days. It is great with Samosas, with papadums and as a condiment with most Indian meals.
Lahsun Kee Chutney
(garlic chutney)
- 2 heads of garlic, peeled and cloved
- 6-8 tbsp. red chili powder
- 1/4 tsp. fennel seeds, toasted and ground
- juice of one lime or lemon
- salt to taste
Blend in a grinder using as little water as you can get away with. Chill before serving.
Keep in an airtight container, keeps for a couple of days.
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Loquat Salsa
- 1 cup loquats, peeled, seeded and finely chopped
- 1 cup green papaya, peeled and shredded
- 1 teaspoon lemon juice
- pinch or two of cayenne pepper
- 1/4 cup fresh cilantro leaves, minced very fine
- 1 jalapeno pepper, stemmed and seeded
- 1 teaspoon toasted cumin powder
- 1 teaspoon sugar
In a medium bowl, mix together the loquats, green papaya, lemon juice, cayenne, cilantro leaves and jalapeno. Season with toasted cumin powder and sugar.
Serve as a dip, as a condiment to go with foie gras, or on a sandwich with cheese.
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Photo, top, by Ben Fink.
