In And Out Of The Meal Companion, Chutney

Chutney has been an essential part of meals in Indian households since years. The reason behind its popularity and importance is that it adds value in so many ways to our food. They come with multiple spices and ingredients which is the result of continuous increment in the number of their types. They come in different forms like if you are having Samosa, you can have dry or thick and smooth both the chutneys at the same time and that’s the beauty it holds with itself. The experimentation is always there and we see some evolved versions from our mothers every day at our homes. 

Let’s check out some amazing fun facts of chutney.

The First Chutney:

It all began a long time ago in India, about 500 BC when the first chutneys were produced. They were so simple and lightly spiced preserves and their preparation was little similar to that of pickles. These chutneys most probably would have involved just few ingredients (e.g. tamarind, coconut, cucumber and mint), some jaggery (unrefined Indian sugar) and few spices. We know they must have been unconditionally delicious even then as the term chutney comes from the Hindi word Chatni. It means, ‘to lick’. I immediately imagine the traders of Ancient Indian ports licking their spoons covered in sweet coconut chutney.

The original recipes of chutney are not so well documented, but we can assure that they grew and adapted over time, giving origin to some of the traditional chutneys we see in Indian food places today like peanut chutney, green tomato chutney,  yoghurt and cucumber chutney.

The British Effect:

Whenever you think of chutneys, it’s pretty sure that the direct visions of mangoes, apples, and other fruits come across mind, and also the women selling their jars independently in the markets. Well, it is surprising, but preserves like apple chutney and mango chutney are actually much more like jams than traditional Indian chutneys. They are Anglo-Indian creations, started in times of the British empires colonial rule, mostly by the army officers and their wives abroad. In fact, you could see one of the first printed recipes in the Victorian housekeeping Bible written by Mrs Beeton around the mid-19th century. Her chutneys, similar to others of that time and still now today, cook portions of the seasonal fruit in vinegar with an equal weight of sugar. Vinegar is not practised traditionally in Indian cooking, so this method of chutney is not a actually particularly to our affection!

Chutney

Common Indian Chutneys:

The most common traditional Indian chutneys today are coriander and mint chutney, tamarind chutney, tomato chutney and coconut chutney. The tamarind chutney is the only one of these which acts as a preserve and will last a little longer.

The others like coconut, coriander and mint, and tomato chutney are often prepared fresh by mixing with a few spices and can only be preserved for a week or so. They are often served with pakoras or dosas and add liveliness and fragrance to every bite. They are extremely delicious.

Chutney And Pickle:

Alright so as we were talking about chutney and different ways as per the Indian and Western culture but here arises a question and that is where does pickle stand in all of these? It’s a different scenario altogether but they are like siblings. Chutney’s origin refers to the same methods  of preparation to that of pickles hence we must talk about it too. These are particularly savoury preserves, often quite spicy (or at least since the 15th century when the chilli plant was brought to India) and are served with rice, chapatis, dal, and Indian vegetable preparations. We prepare them by using the vegetable/fruit and by cooking or cutting it (or both). Then we infuse hot oil with the family’s signature spice mix and pour it over the prepared ingredient. Simple in theory, but chopping of literally 1000s of mangoes every mango season would let you know how it is in practice!

Chutneys Should Be Eaten Soon After Being Made:

As chutneys use fresh ingredients, like fruits, it’s very important that they are consumed as soon as they’re prepared, in order to adequately enjoy their flavour! For example, the original Indian chutney is prepared from a mixture of uncooked fruit (such as bananas or mangoes), green herbs, green chillies and spices, as well as an acid-base (for example, vinegar) & sugar. All of this is served as a paste and is best having instantly after being made.

Chutneys Differ By Region In India:

No chutney is prepared in a similar way! The Indian subcontinent is vast, and every region is culturally different which also applies to chutneys as well. In Tamil Nadu for instance, famous chutneys include coconut, tamarind, lentil, peanut and onion. Maharashtra’s popular chutneys are prepared from raw mango and tamarind; Haryana is famous for its potato, kachri and tomato chutneys; Odisha's even involve dried fish chutneys; and much more.

The options are endless, so there is always something for everyone! So, let’s have some of the crazy recipes here.

Coconut Chutney Recipe:

• Total Time: 20 m
• Preparation Time: 10 m
• Calories: 115
• Servings: 2

Ingredients for Coconut Chutney:

• Grated coconut - 1/4 gm
• Chana dal - 2 tbsp
• Tamarind - 1/2 stick
• Small green chilli - 2
• Chopped ginger - 1 piece
• Salt - 1 1/2 pinches

For Tempering:

• Refined oil - 1/2 tbsp
• Split black gram - 1/2 tbsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 4

How to prepare Coconut Chutney:

Step 1) This South Indian speciality needs no introduction, it is simply a blend of sweet coconut with picked spices. Here’s how you go about making this amazing chutney. To prepare this wonderful Coconut Chutney recipe, grind grated coconut, chana dal, green chillies, tamarind, ginger, and salt into a blender. Make sure that its consistency is thick and not much thin.

Step 2) For the tempering, heat oil into a small pan on a moderate flame. When the oil is hot enough, add the split black gram dal, mustard seeds, curry leaves. If you wish your chutney to be spicier, add some finely chopped green chillies, or you can add a pinch of red chilli powder as per your taste choice.

Step 3) When they start to splutter, turn off the flame and pour over the chutney. Mix the ingredients properly before you serve. If you feel that the chutney is too thick, you may add slight water, if necessary. Have the fantastic chutney with idli or dosa and relish the flavours with your friends and family.

Watermelon Chutney Recipe:

• Total Time: 25 m
• Preparation Time: 10 m
• Calories: 122
• Servings: 3

Ingredients for Watermelon Chutney:

• Watermelon - 1/4 cup
• Large green chilli - 2
• Tamarind paste - 1 tbsp
• Refined oil - 2 tbsp 
• Grated coconut - 1 tbsp 
• Garlic - 1 clove 
• Salt - 2 pinches

For Tempering:

• Curry leaves - 1 handful 
• Mustard seeds - 1/4 tsp 
• Urad dal - 1/4 Tsp 

How to prepare Watermelon Chutney:

Step 1) To make this wonderful dip recipe, heat one tbsp oil in a vessel on a moderate flame, and add the watermelons (white portion located between the fruit and skin), green chillies, grated coconut, tamarind and garlic into it. Stir fry the components for around three mins. When done, switch off the flame & let the mixture cool. Grind the mixture to a fine paste.

Step 2) To make the tempering, heat the rest oil in the same vessel on a medium flame. Add the urad dal, curry leaves, and mustard seeds in the vessel & saute them for around thirty seconds. Pour this tempering over the Watermelon Chutney. Have this dip as a side dish with nachos or fries.

Peanut Curd Chutney Recipe:

• Total Time: 40 m
• Preparation Time: 10 m
• Calories: 145
• Servings: 4

Ingredients for Peanut Curd Chutney:

• Crushed peanuts - 2 1/2 tbsp 
• Vegetable oil - 1 tbsp
• Well chopped green chilli - 1
• Curry leaves - 1 1/2 stalks
• salt as per requirement
• Properly chopped coriander leaves - 1 1/2 tbsp
• Powdered sugar - 1/2 tsp
• Curd (Yoghurt) - 2 cup

How to prepare Peanut Curd Chutney:

Step 1) To prepare this fantastic recipe, chop coriander leaves and green chillies. Keep them aside.

Step 2) Now, take a big bowl and pour yoghurt into it. Beat the yoghurt till it gets smooth. Make sure the consistency of the yoghurt becomes smooth.

Step 3) Then, add chopped green chillies, crushed peanuts, coriander leaves, salt and sugar in the bowl and mix them finely.

Step 4) Now, put a saucepan on a moderate flame and pour oil into it. When the oil is heated, put curry leaves into the vessel. Saute the leaves for two to three mins.

Step 5) Then add these sauted leaves in the bowl and mix finely. Refrigerate the mixture for twenty minutes. Enjoy!

Dry Garlic Chutney Recipe:

• Total Time: 20 m
• Preparation Time: 10 m
• Calories: 335
• Servings: 8

Ingredients for Dry Garlic Chutney:

• Garlic flakes - 1 1/2 cup
• Red chilli - 1 1/2 cup
• Coconut - 1 1/2 cup
• Roasted peanuts - 1 1/2 cup
• Sesame seeds - 1 ½ handful 
• salt as per requirement

How to prepare Dry Garlic Chutney:

Step 1) Shred the coconut and put aside in a bowl. Take all the elements and roast them individually (except coconut), one at a time on a non-stick pan on a moderate flame. Combine and saute for a minute.

Step 2) Switch off the flame and remove the roasted ingredients from the vessel & place them into a big vessel. Add coconut and mix properly. Cool the mixture.

Step 3) Take a mixer or grinder and put all the roasted ingredients into it. Grind them together, adding salt into the mixture, making an elegant and soft powder. You can now store the dry garlic chutney in air-tight jars or container and keep it in the fridge to keep it fresh for a long time.

Chutney

Cherry Tomatoes Chutney Recipe:

• Total Time: 1h 10 m
• Preparation Time: 30 m
• Calories: 483
• Servings: 4

Ingredients for Cherry Tomatoes Chutney:

• Cherry tomatoes - 1/2 kilogram
• Walnut - 3
• Mustard seeds - 1/2 tsp 
• Coriander powder - 1 tbsp
• Turmeric - 1 tbsp
• Fennel seeds - 1 tsp
• Curry leaves - 10 
• Sesame seeds - 1 tsp
• Dry red chilli - 8 
• Dates - 3
• Ginger paste - 2 tbsp 
• Cumin powder - 1 tbsp 
• Nigella seeds - 1 tbsp
• Vegetable oil - 150 ml 
• Asafoetida - 1/2 tsp
• Garlic paste - 2 tbsp

How to prepare Cherry Tomatoes Chutney:

Step 1) Clean the cherry tomatoes with fresh water. Take a cooker & add cherry tomatoes to it alongside salt and water. Cook it for around ten mins.

Step 2) Chop the dates and crush the walnuts into a bowl. Meantime, prepare the tempering by heating oil into a vessel. Post this, add cumin powder, mustard seeds, curry leaves, ginger paste, dry red chillies, garlic paste, turmeric, crushed walnuts, chopped dates, fennel seeds, nigella seeds, sesame seeds and coriander powder in   the vessel.

Step 3) When the chillies become crispy, add asafoetida. Then, add boiled cherry tomatoes. Cook till the oil leaves the sides of the vessel. Your cherry tomatoes chutney is prepared.

Green Chilli Chutney Recipe:

• Total Time: 22 m
• Preparation Time: 10 m
• Calories: 210
• Servings: 5

Ingredients for Green Chilli Chutney:

• Green chilli - 24
• Asafoetida - 2 tsp
• Urad dal - 1 tsp
• Crushed peanuts - 3 tsp
• Salt - 4 pinches
• Tamarind - 3 tbsp
• Mustard seeds - 1 tsp
• Powdered sesame seeds - 1 pinch
• Sesame oil - 1/2 cup

For Garnishing:

• Walnuts - 1 Tsp

How to prepare Green Chilli Chutney:

Step 1) Heat little oil into a vessel on a moderate flame. Add the green chillies and asafoetida.

Step 2) Saute for a few mins. ensuring the green chillies don’t get burnt.

Step 3) Add tamarind and salt. Mix properly and remove from the flame. Cool & then grind to a paste.

Step 4) Heat little oil into a vessel. Fry the urad dal, mustard seeds, and ground paste.

Step 5) When the mustard seeds start to splutter, add peanut powder, sesame powder, and mix finely.

Step 6) Serve it in a bowl. Garnish with walnuts. Enjoy with dosa or idli.