Chutney
Chutney is a common word for a row of different sauces and dips, used in the cuisines of India and surrounding countries. Usually a chutney contains some fruit or vegetable with a mixture of spices. Chutneys range from very hot to mild and can be sweet or sour.
Following are some basic chutney recipes that can be used alone or combined together to provide a contrast in taste and color.
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Preparation time: 1/2 hr.
Difficulty level: Easy
Special equipment: Food processor, blender
Ingredients
Green chutney:
2 cups cilantro
1 tsp cumin seeds
2 tsps. groundnuts
1 tsp sesame seeds
2 tbsps. fresh coconut (shredded)
6 cloves garlic
2 green chilies
ginger
2 tsps. sugar
1 tbsp. lemon juice
salt
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Date tamarind chutney:
1/2 cup tamarind paste
1 cup dates (seedless)
1 cup brown sugar
2 tbsps. molasses
1 tsp chili powder
1 tsp ground cumin
2 tsps. coriander seeds powder
1 L hot water
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Garlic chutney:
4 heads of garlic
1/4 cup red chili powder
1 tsp ground cumin seeds
2 tbsps. ground coriander seeds
1/4 cup water
juice of 1 lemon
1 tsp salt
Preparation
Green chutney:
Put cumin, groundnuts, sesame and coconut in a spices grinder and process into a smooth paste.
Put the paste with the rest of the ingredients in a food processor.
Add 3 tbsps. water and process until smooth.
You can keep this chutney refrigerated for a week.
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Date tamarind chutney:
Put the dates in a pot with 1L hot water. Soak for 10 mins.
Add the tamarind paste and put on high heat.
When boiling, reduce the heat to low and cook until the dates are soft (about 10 mins).
Put the pot contents into a blender and process until smooth.
Using a strainer, strain the contents back to the pot.
Add sugar and molasses and bring to a boil. Reduce the heat to medium and cook for 5 mins.
Remove from heat, add the spices and let cool.
You can store it in a freezer for a month in an airtight container.
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Garlic chutney:
Peel the garlic heads.
Put everything in a blender and process into a coarse paste