The famous “chutney” has been an inseparable part of Indian cuisine for ages. Every region of India has its unique chutney recipe that makes the perfect accompaniment for any main dish. From chunky varieties to smooth pastes, chutneys are made in multifarious forms – dry, set, spicy, sweet or sour.
Varieties of Chutneys Food Lovers Devour in
Chutney varieties in India are remarkable and feature the country’s cultural diversity, food habits and weather conditions. For instance, Goan chutneys are typically sweet and sour, made with vegetables or fruits, sugar and vinegar. In South India, chutneys are a must. The most popular varieties are coconut chutney, peanut chutney, onion chutney and tomato chutney. In certain parts of the country, chutneys are also made with dried fish, meat or shrimp.
Other famous varieties of chutneys are mango chutney, red chilly chutney from Karnataka, garlic chutney, coriander chutney, and tamarind chutney used mostly in street foods like Dahi Bhallas or Dhokla. Chutneys are served with Indian curries as a condiment, eaten with the main meal, or as a sweet dish in many regions.
Ingredients Used in Chutneys
Depending on the type of chutney, the ingredients may vary. However, the most widely used ingredients are coconut, green or red chillies, tamarind, peanuts, yogurt, garlic and ginger, lemon juice, onion, mango and tomatoes. Several herbs such as mint leaves, basil and curry leaves are also used in chutneys in different regions.
Seasoning is an integral component of cooking that makes the chutney even more delicious and flavourful. Popular seasonings and spices used in chutneys are chana daal, chilli powder, cardamom, cloves, cinnamon, urad daal, fennel seeds, cumin and black peppercorns.
Recipe: Tamarind Chutney
Love chutneys? Here is a quick recipe of the delicious sweet and sour tamarind chutney that can enhance the taste of any dish.
Deseed ½ cup tamarind and soak it in water for 30 minutes. You can also boil it for 8-10 minutes. Now make a smooth tamarind pulp crushing the soaked/boiled tamarind in a mixer-grinder and straining through a fine sieve. Next, heat a pan and add the tamarind pulp into it. Add ¾ cup jaggery (gur), finely chopped. Cook the mixture on medium flame until the gur dissolves well.
Add cumin powder, red chilli powder, black salt, a pinch of salt and mix well. Your tamarind chutney is ready. You can make a variation by adding deseeded, chopped dates into the chutney.