Chutneys come in a wide range of bold and exciting flavors ranging from spicy to sweet, savory, tangy and even sour. They also vary in textures depending upon the ingredients used and their preparation. There are two main types of chutneys: fresh and preserved and they can either be wet or dry in nature. Regardless, fresh home made chutneys will always add an exotic Indian touch to any meal.
CILANTRO CHUTNEY
Yields 1 cup
Ingredients:
2 cups freshly packed cilantro leaves
2-3 small Thai green chilies, roughly chopped
2 large garlic cloves, roughly chopped
1 inch piece of ginger, peeled and roughly chopped
juice of ½ a lime
water (if needed)
salt to taste
METHOD:
In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.
VARIATIONS:
You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist.
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PINEAPPLE CHUTNEY
Yields 1 cup
Ingredients:
2 cups of fresh pineapple pieces (about 1” in size)
1 inch piece of ginger, peeled and finely minced
2-3 tbsp of sugar (you can use Splenda For Cooking)
1 tbsp oil (vegetable or canola)
½ tsp cumin seeds
1 tsp black mustard seeds
1 bay leaf
2-4 small dried red chilies
salt to taste
METHOD:
In a small saucepan on medium low heat, add the pineapple pieces. Then add the bay leaf, ginger and sugar. The amount of sugar may vary depending upon the natural sweetness of the pineapple, so add it according to your own personal taste. Let cook for 8-10 minutes until the pineapple has slightly broken down and become soft.
In a small skillet on medium high, add the oil. When hot, slowly add the black mustard seeds. Once they have stopped splattering, add cumin seeds and dried red chilies. Sauté until the spices start to sizzle and after a few seconds, directly pour over the pineapple. Serve with your favorite meal. Keep refrigerated and eat within 1 week.
VARIATIONS:
You could use this same basic process to make delicious mango, papaya, peach, pear, date, fig, apricot or green apple chutney. Also, try adding some raisins during the cooking process for another layer of flavor.
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PEANUT CHUTNEY (Sookhi or dry variety)
Yields 1 cup
Ingredients:
1 cup unsalted roasted peanuts
½ tsp ground cumin
½ tsp red chili powder
salt to taste
METHOD:
In a spice grinder, grind all the ingredients into a fine powder. Store in the refrigerator and use within 1 week.
VARIATION:
Try using roasted cashews instead for a different taste.
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