Make iconic Indian chutneys at home to pair with your favourite snacks this monsoon

In an Indian home, a table without chutney is incomplete. This essential condiment is made from a variety of herbs, spices and vegetables, depending on regional preferences and local ingredients.

The spiciness of all the chutney ingredients exploding in your mouth can give you an out-of-the-ordinary experience. This extraordinary condiment can be served fresh or preserved. Some world-renowned chutneys include coconut chutney, garlic chutney, coriander chutney, and tamarind chutney, among others.

Here are some recipes that will help you prepare delicious chutneys that go perfectly with your favourite fried chicken, dim sum and pakoras.

Coconut chutney

Ingredients

½ cup fresh or frozen grated coconut ¼ cup roasted chana dal (roasted Bengal gram) ½ inch ginger, chopped 1 to 2 green chilies, chopped 15 to 20 curry leaves 2 teaspoons oil (coconut oil or sunflower oil) Salt as needed ¼ cup water or add as needed

Method

Step 1: First, heat 2 teaspoons of oil (sunflower or coconut) in a pan. Keep the heat low. Then, add 15-20 curry leaves. Fry them, stirring frequently, until they turn crispy – this takes about 1-2 minutes. Remove the pan from the heat and set aside. Allow the curry leaf-oil mixture to cool.

Step 2: Place all the ingredients (½ cup fresh or frozen grated coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chilies and salt (as needed) along with the curry leaves and oil mixture in a chutney grinder or small blender.

Step 3: Add ¼ cup water or as needed and grind until you get a smooth sauce. Do not add too much water. For a thicker consistency, add less water.

Step 4: Serve the hotel-style coconut chutney with plain dosa, rava dosa, rava idli or uttapam. Consume it fresh. At most, you can freeze the chutney and use it for a couple of days.

Tamarind chutney

Ingredients

½ cup seeded tamarind, packed tightly (tamarind) 1.75 cups water or add as required ½ teaspoon cumin seeds ½ teaspoon ground ginger powder (saunth powder) 1 pinch asafoetida (hing) ¼ teaspoon red chili powder or cayenne pepper ½ cup chopped jaggery or as required; adjust as per your taste 1 teaspoon oil – any neutral tasting oil Rock salt – edible and food grade – Sendha Namak – black salt or regular salt as needed

MethodPreparation of tamarind pulp

Step 1: Soak the tamarind in water overnight or for 4 to 5 hours in a small bowl or saucepan. Using your hands, squeeze the tamarind pulp into the same bowl or saucepan containing the water.

Step 2: If you prefer, strain the pulp and set aside.

Making tamarind chutney

Step 1: Heat the oil in a small skillet.

Step 2: Lower the heat, add the cumin seeds and let them crackle.

Step 3: Add ginger powder, red chilli powder and asafoetida.

Step 4: Stir and add the strained tamarind pulp. Cook for 2 to 3 minutes.

Step 5: Add the brown sugar and salt and cook for 4 to 5 minutes or more until the consistency thickens.

Step 6: Allow the tamarind chutney mixture to cool.

Step 7: Once cooled, store the tamarind chutney in a dry, airtight jar or container.

Coriander Chutney

Ingredients

1 cup chopped coriander leaves, packed tightly – 50 grams2 teaspoons chopped green chillies or 2 to 3 green chillies or as needed1 ginger, chopped or 1 inch ginger½ teaspoon roasted cumin powder or ground cumin – optional1 teaspoon lemon juice or as needed2 to 3 pinches black salt – optionalSalt as needed – pink salt, table salt or sea salt¼ teaspoon chaat masala – optional1 to 2 tablespoons water

Method

Step 1: In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.

Step 2: Please note that 2 teaspoons are enough to prepare a spicy green chutney. If you or any member of your family does not tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.

Step 3: Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala in this step if you have it.

Step 4: Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if necessary.

Step 5: Store the coriander chutney in a covered jar or container in the refrigerator.

Note: Refrigerate the chutneys and serve as needed with chaat or snacks.

(Recipe credit: vegrecipesofindia.com)

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