4 Chutney Recipes: Elevate Your Celebrations with Bursting Flavours
Chutney, a beloved companion in Indian culinary traditions, never fails to elevate any meal it graces. It possesses the remarkable ability to infuse a burst of refreshing flavour into any dish it accompanies, whether it's crafted from fruits, herbs, or vegetables. Even in the 17th century, chutney made its mark in select European countries as a luxurious culinary import. These unsung heroes of the dining table may often go unnoticed, but they hold the power to tantalise your taste buds, becoming the unsung stars of any gathering. Pairing one of these chutneys with your meals, especially the less exciting ones, has the magical ability to tease and elevate your palate, transforming even the most ordinary dish into a delectable masterpiece. The vibrant colours they bring to the table not only awaken your senses but also enhance your overall dining experience.
Don't miss out on these incredible Indian chutneys that have the potential to leave a lasting impression on your taste buds. The marriage of Indian cuisine with these zesty sidekicks creates a culinary symphony that's sure to win your heart. Read along for our best-loved recipes that leave an everlasting impression on your taste buds:
Tamatar Ki Chutney
Imagine plump, succulent tomatoes, expertly chopped and simmered in a symphony of spices, culminating in a delightful sweetness that lingers on your taste buds. This exquisite creation is none other than the perfect companion for your beloved Idli, dosa, and vadas. Its appeal transcends seasons, making it a versatile and enduring favourite that can brighten up any meal.
10 tomatoes, chopped
1/2 tsp mustard seeds
1 tsp ginger, chopped
2 garlic cloves, crushed
1 tsp oil
10-15 curry leaves
1/2 tsp red chilli powder
1 tsp vinegar
1-2 tsp sugar
Salt to taste
Pepper to taste
→ In a wok (kadhai), add oil. Add mustard seeds, curry leaves, ginger, and garlic.
→ Once cooked, add tomatoes. Let the tomatoes cook for 5 minutes.
→ Now add sugar, salt, vinegar, red chilli powder, and pepper.
→ Transfer this mix to a trusty blender & blend it until smooth.
→ Serve with idli, dosa, and vada.
Classic Coriander Chutney
Ah, the timeless classic – coriander chutney, a match made in heaven for kebabs and an array of tantalising Indian starters. It's a culinary gem that graces every home with its unique interpretation, and in this rendition, we introduce a twist that adds a creamy touch – yoghurt.
1 bunch fresh coriander, chopped
10 garlic cloves
3-4 green chillies, chopped
Salt to taste
2 lemons (juiced)
1/2 cup yoghurt (whisked and sieved)
→ In a blender, add coriander leaves and blend until the leaves are crushed.
→ Add garlic, chopped green chillies, salt, and lemon. Blend until smooth. Add a little water if the mixture is too thick.
→ Put it in a bowl and mix with yoghurt.
→ Serve with some onion ringlets and kebabs.
Mango Coconut Mix
Sometimes, culinary magic happens with just a handful of ingredients, and this delightful creation is the perfect example. The lusciousness of mangoes, the gratifying texture of grated coconut, the kick of chillies, and the aromatic embrace of coconut oil all come together in a harmonious dance of flavours. What does it create? A timeless classic - mango coconut chutney that's an absolute winner!
1/2 cup of raw mangoes, cut into small pieces
1 cup grated coconut
4 smoked red chillies (roasted on direct fire)
1 tsp cumin seeds
Salt to taste
→ Grind all the ingredients except oil to a coarse paste.
→ While grinding, mangoes should be added last.
→ Add coconut oil, which can be used as a side dish for rice.
Olive Gur Chutney
Did you know, deep within the heart of Assam, where you least expect it, wild olives flourish? And what's even more exciting is the culinary masterpiece that emerges from this surprising encounter with nature. Behold the Assamese pickle, a symphony of flavours featuring olives, jaggery, and honey that promises to send your taste buds on a thrilling adventure.
4-5 tbsp mustard oil
1 bowl of crushed olives
50 gms gur
Salt to taste
2 tsp of paanch phoron
1 tsp chilli powder
2 tsp roasted jeera
2 tbsp honey
→ Heat some mustard oil in the pan.
→ Add gur and mix it well on medium heat.
→ Add olives and mix.
→ Then add salt, panch phoron, chilli powder, and roasted jeera and cook for a few minutes.
→ Transfer to your favourite blender & blend until smooth. Finish it off by adding some honey.