Chutneys are the best condiments, make it once and they last forever. The best thing about chutneys is you can eat it with anything and everything. In the past 3 months I have made 4 kinds of chutney. Mango, Mint, Coriander and Tamarind chutneys. Oh the sweet sour taste is delicious. Can be eaten with a slice of bread, roti or paratha, is great when you make chat, dahi wada or even with rice and dal.
Mango Chutney, ingredients being 2 raw mangoes (medium sized), 150gms jaggery, handful curry leaves, cumin seeds, mustard seeds(optional), 1 tbsp chilli powder, pinch of salt, 1 tsp oil.
- Grate the raw mangoes.
- In a pan heat oil and add cumin seeds and curry leaves, let them splutter
- Add the grated mango, sauté it for 5 minutes
- Add the jaggery and chilli powder and keep stirring it thoroughly
- Add the pinch of salt; add more or less jaggery and chilli powder according to your taste.
If you running late to work and no time for breakfast spread this mango chutney over a slice of bread, it does the magic.
Coriander Chutney, ingredients beings 1 bunch of coriander, half onion, 2 cloves of garlic, 1 big red tomato, green chilly (can add more according to preference) pinch of salt, 100 ml of water.
The method is easy. In a grinder clean and chop the coriander leaves getting rid of the thick stems only. Put everything in the jar and grind it. Add salt according to taste and same with chilli. This chutney is best with Khichdi.
Mint Chutney, ingredients being 1 bunch of fresh mint leaves, 1tsp cumin seeds, ½ inch long ginger, 2 garlic cloves, 1tbp sugar,3 green chillies,2tbsp yoghurt, salt to taste. The method is again simple and quick by grinding all the above ingredients together. This mint chutney is great with all hot snacks like pakoras or kebabs etc. This chutney can be served with or without adding yoghurt, yoghurt makes the chutney creamy.
Tamarind Chutney, ingredients being 150gms of tamarind, 300gms jaggery, 1tbsp cumin seeds, 1tsp red chilli powder, 1cup hot water.
- Soak the tamarind in water for half an hour and deseed the tamarind.
- Roast the cumin seeds and keep aside.
- Add a cup of water in a saucer and add the ready tamarind, start to boil.
- When the tamarind is about to boil add the roasted cumin seeds, jaggery and chilli powder.
- Add salt to taste, boil all the ingredients together to form a smooth paste.
Let it cool for few minutes, then pour into a bottle and store in the fridge.
Remember, before you reach for that ketchup bottle to go with your snack there is one of these homemade yummies at your tongue’s disposal.