Chutneys are a very famous part of Indian culinary experiences. It is almost like the dish is incomplete without chutney. Those belonging to the Asian culture might be familiar with this term. However, if you are not, let’s explore the different chutney varieties in this article.
Chutney is an Indian gluten-free, spicy, or savory sauce. Vinegar, sugar, and spices are used to make chutney out of several types of fruits and vegetables, as well as herbs. It can be used as a counterpoint to various foods or to emphasize a particular flavor profile. Everything that has been preserved in sugar and vinegar now goes by the name “chutney,” regardless of the texture or ingredients or even the consistency.
What Can You Serve the Chutney With?
Indian cuisine is incomplete without chutney. It may be paired with everything from basmati rice to bread like naan or dosa to curries. To accompany a wide range of foods around the world, you’ll often find chutneys that include juicy apple varieties and creamy cheeses, such as Brie or Goat Cheese.
What Tools Are Necessary for Chutney Making?
Chutney can be made using the following tools:
Chutney is an easy-to-make dish that requires only a few things. The first thing you need is a pot or pan. Chutney is basically a sauce that needs to simmer for a long period of time at a low temperature. A pot like a Dutch oven is ideal for brewing this sauce since it uniformly distributes heat and has enough room for large amounts.
Use a food processor. If you’re making chutney based on herbs, it’s best to whip it up in a food processor or blender while it’s still fresh.
A special pot used to cook sauces and soups is the best tool for whipping up chutney. It takes time on the stovetop to concentrate the flavors and reduce the consistency of some chutneys, like red wine or balsamic reduction.
A pressure cooker is another tool that can be used to make chutney. Let us give you an example of a mouthwatering chutney that can be easily made in a pressure cooker.
Sauté your spices, such as cumin, fennel, and mustard, until they are sizzling and toasted in a pressure cooker before adding the rest of the ingredients. For this recipe, you’ll need to add in your main fruit (cranberries or mangoes), as well as the ground spices of your choice (cumin, fennel seeds, oregano, etc). You can also add cayenne, garam masala, and salt. Mix thoroughly. Add liquids like juice or vinegar and simmer for 5 minutes on high heat. If desired, add a sweetener, such as brown sugar or zest. Now all you have to do is adjust the seasonings as needed after the pressure has been released. Cook for an additional 2 minutes, then remove from the heat.
Is Chutney Nutritious?
Chutney can be considered healthy if consumed in acceptable portions because it is typically served as a condiment or side dish rather than a meal in and of itself. It’s not recommended to eat chutney by the enormous bowlful, although the practice of adding chutney to almost every meal is common in India.
What’s the Best Way to Keep Chutney Fresh?
Chutneys should be consumed within a few days of preparation and stored in the refrigerator. If you leave it unattended, the chutney might go to waste. Try to make it in a small quantity so that it can be consumed in one or two sittings.
What’s the Best Method to Consume Chutney?
Chutneys come in a wide variety of forms, from dipping sauces to spreads to toppings for chaats and even side dishes to accompany rice and curry entrees. It all depends on the type of chutney you are using.
Almost every Indian dinner includes chutney, and you’re sure to find it on every table. To help you get the most out of recipes in this section, we have included serving guidelines for each one.
Chutneys to Accompany Dosa and Idli
Chutneys can go with almost every other thing. However, there are certain types of chutneys specified for each dish. Several varieties of idli, dosa, and vada call for a specific chutney or a blend of different chutneys. The most common of them is coconut chutney.
Chutneys to Go with Chaat, Sandwich, and Snack Recipes
Fresh herbs like coriander and mint are commonly used in chutneys served as snacks or spreads on sandwiches. When served with fried appetizers like Samosa, Pakoda, or Kachori, coriander chutney or mint chutney adds a burst of flavor and brightness to the dish.
Chutneys like the sour and sweet tamarind and the hot and sour red chilly are commonly used as garnishes on chaat appetizers. Many Indian appetizers are offered with tamarind chutney as a dipping sauce, as is the case with most chutneys.
Cilantro or mint chutney is a common ingredient in Indian sandwiches, both as a spread and as a dipping sauce.
Chutney to Accompany Rice
Chutney is often eaten alongside rice in regions of India. Some types of chutney are traditionally served with steamed rice. Herbs, nuts, seeds, vegetables, and fruits can all be used to create a variety of chutneys. Mostly, Indians eat their rice with tomato chutney – something that can elevate the taste of a bland dish!
Fruit and Vegetable Chutney Varieties
Chutneys produced from a wide range of fruits and vegetables can be found in countless variations. Cooked or raw, they are both delicious options.
Indian Chutney Recipes Made Simple – 6 Easy Recipes for Traditional Indian Chutney
The following are recipes of six easy chutneys:
1. Tomato Chutney
Chutney made with tomatoes is loved by all. Tomato chutney, like ketchup, is a great way to savor the last of the season’s jammy fruits and vegetables.
Recipe for a Tomato Chutney
- Tomatoes (4 lbs), chopped, with the core removed and medium diced
- 1 tsp minced garlic
- 2 cups chopped onions
- 3 tbsp brown sugar
- 3 tbsp white sugar
- 1 tbsp pickling salt
- 1 lime zest and juice
- 2 tbsp powdered ginger
- 1/2 cup ground cumin
- 1/2 cup golden raisins, roughly chopped
- 12 teaspoon black pepper
- 2 cups water
Combine all these ingredients and bring to a boil. Reduce heat. Let it simmer for at least two hours or until somewhat thickened, then remove from heat (stirring often to prevent scorching). To your liking, adjust the amount of seasoning. To preserve the chutney, transfer it to canning jars with a 14-inch headspace. Submerge the canning water bath for 10 minutes at a medium boil, then remove from the heat and allow it to cool. Keep the containers out of direct sunlight for at least 24 hours before keeping them somewhere cool and dark.
2. Mango Chutney
Chutney made with mangoes is an absolute favorite addition to an Indian table.
Sweeter than spicy, mango chutney is made by pulverizing the ripe fruit into a smooth, spreadable paste, as opposed to the sour pickle of the same name. Even grilled cheese sandwiches can benefit from a dash of peppermint essential oil.
Recipe for Mango Chutney
- Red chilly
- Chopped fresh ginger
- Minced clove of garlic
- White vinegar
- Garam masala
- Mustard seeds
- Diced mango
Cook the onion in a pot with 1 tbsp vegetable oil and 12 tsp. of red chili flakes over medium heat until transparent and tender. Adding 14 cups of chopped fresh ginger and a minced clove of garlic, simmer until fragrant, about 30 seconds to a minute. Serve with 12 cup golden raisins, 12 cup sugar, 1/4 cup white vinegar, one teaspoon garam masala, one-half teaspoon mustard seeds and one teaspoon salt to 4 pounds of roughly diced mango (peeled and pitted). Bring the mixture to a boil, then remove from the heat. Reduce the heat and let the chutney simmer for up to an hour or until it has thickened to the consistency of a thick syrup. Allow the mixture to cool to room temperature before sealing and storing in the refrigerator.
3. Mint Chutney
Mint chutney is a great accompaniment to fried meals like samosas and pakoras because it’s light and refreshing.
Recipe for Mint Chutney
- Mint leaves
- Chopped red onion
Season with salt and pepper to taste after pulverizing 2 cups loosely packed cilantro (with stems), a cup of mint leaves and a half cup of chopped red onion in a food processor until finely minced. When the chutney reaches a pourable consistency, add water as needed.
4. Tamarind Chutney
A chutney of tamarind is favorable for every season.
Traditional samosas and pakoras benefit from the addition of this sweet dipping sauce.
Recipe for Tamarind Chutney
- Ground cumin
- Cayenne pepper
- Ginger powder
In a medium-sized saucepan, combine the tamarind concentrate with 2 cups of boiling water and bring it to a boil. 1 cup of sugar made from jaggery (or demerara if unable to find online or in Indian grocery stores), salt, cayenne pepper, ground cumin, and ginger powder are all included in this recipe. Chutney should thicken and coat the back of a wooden spoon when simmered at a lower temperature.
5. Green Pepper Chutney
A chutney made with green peppers and onions will elevate the taste of your dish.
Electric green chutney is a hotter version of mint chutney, but it’s still delicious.
The Recipe for Green Chutney
- Fresh ginger
- Lime juice
- Chaat masala
In a food processor, combine 2 cups fresh cilantro with stems, 2 green chilies, 12 inches of fresh ginger, 12 tsp lime juice, 12 tsp ground cumin, 12 tsp. chaat masala (a spice blend generally used on street cuisine with black salt, amchoor, and asafetida that can be obtained online), and 12 tsp salt Blend with 1 or 2 tablespoons of water until smooth.
6. A Peanut Chutney
This is an Andhra-style chutney with peanuts that can be made in a matter of minutes.
- Garlic cloves
Fry one cup of peanuts in one tablespoon of vegetable oil over medium-high heat until they begin to turn brown. Place on a platter lined with paper towels. The same pan can be used to cook 4 dried red chilies, 1 inch of finely chopped fresh ginger, and 5-6 crushed garlic cloves. Remove to a plate of peanuts until browned and softened. A food processor with 4 tbsp fresh tamarind and salt (you may also add ground fresh coconut here if you’d like) should be used to combine all the ingredients. A paste will form if you add water one spoonful at a time and blend thoroughly until it is smooth. Toss in a bowl. Over medium-high heat, add 2 more tablespoons of vegetable oil to the original pan. When the mustard begins to pop, add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and 14 teaspoons of hing (asafetida). Add 1 tsp. urad dal and cook it until it gets a nice golden brown color. Curry leaves should be fried for a few seconds; then, the peanut paste should be mixed in.
Variations on a Fruit Chutney Recipe
It takes 40 minutes to cook the ingredients.
- Olive oil is made from vegetable sources.
- As many as four cups of yellow onion
- Minced garlic: 1 tbsp
- A generous 8 quarts of your favorite fresh fruits
- 1 cup of your favorite dried fruit
- Chilies of your choice: 2
- 1 pinch of salt
- In a Dutch oven, heat 1 tbsp of vegetable oil over medium heat.
- Toss in 4 cups of chopped yellow onion and sauté until the onion begins to brown.
- Cook for 30 seconds with 1 tbsp minced garlic to release its fragrance.
- Make a smoothie by combining 8 cups prepared fresh fruits, 1 cup chopped dried fruits of your choice (think apricot nectar, currants, and golden raisins). Mix 1 cup brown or granulated sugar, 1 cup white vinegar, 1 cup water, and 2 fresh chilies of choice, seeded with 1 tsp red pepper flakes (or any other hot pepper). Stir often and bring to a boil.
- Cook for 30 to 40 minutes at a simmer to thicken.
- It’s done when you can draw a line across the centre of a spoonful of chutney. If the chutney isn’t leaking into the middle, then it’s done.
- Try apple, cranberry or strawberry to sprinkle over the chutney and it’s ready!