Experimenting with the Chutneys!

Indians are famous for their love of spices! Bland is just not us! So be it a spice in a delicacy or the spice in life, both are equally important to us! If it’s a bland day we would expect some excitement to make it better, and if it’s the bland food, our all time favourite companion is the ‘Chutney’. Be it a fermented item like idli, dosa ,uppam from the south of India or the snacks like samosa, vada bhajiya from the north, chutney is the best thing to be paired with these!  The spicy tangy flavours that it adds tantalizing our taste buds makes the bland food taste wonders. It certainly is the other favourite part of the Indian thali apart from pickles. Just a chutney touch from the tip of our finger to the tip of the tongue, adds those pleasant jitters to the foodie soul in us!

Just to make it all the more interesting, we interviewed our very own master chefs naani’s and daadi’s to get you the best of their chutney recipes from their longest kitchen experiences.

 

 

Pake Aam ki Chutney: ( Mrs. Nalini Rajadhyaxa, 83)

‘This is my favourite chutney, which in Marathi we call ‘Saasam’. It is prepared with the ripe mango pulp (hand made), grated coconut, coriander seed, turmeric, chilly powder, jaggery, salt, tamarind juice and methi seeds .

So we start with the tadka,

• Heat the oil and put a tea spoon of coriander seeds.
• Add the Mango pulp, add ½ tea spoon of Turmeric Powder.
• Add one tea spoon of red chilly powder.
• A reasonable chunk of jaggery, salt according to taste and stir the mixture for a while.
• On the other hand, shallow fry the grated coconut with cumin seeds till they turn golden brown.
• Mix it well it the cooking range and add to the well heated mango pulp.
• Add tamarind juice to the mixture
• Your spicy sour & sweet chutney is all ready!

 

 

 

 

Tamatar ki Chutneys: (Mrs. Achala Vaidya, 81)

‘These  are festive chutneys ; usually my family prefers it with Daal Rice or veg Biryani. The ingredients are one ripe tomato, 3 green chilies, half bowl grated coconut, 4 kaalimiri seeds, coriander leaves to garnish &salt and sugar to taste.

• A tadka of oil, hing, rai seeds, curry patta and green chilies.
• Add tomato slices to it and fry well.
• Add Miri and grated coconut’s mixture to it.
• Add some water for liquid consistency and heat the mixture well for 3-4 minutes till the consistency of the mixture is thick.
• Add sugar and salt according to your taste as the mixture turns red with tomato’s colour.
• Stir the mixture well , garnish it with coriander leaves and the Tomato Chutney is Ready!’

 

 

So these were the two exclusive chutney recipes by the expert cooks that you would like to try! So next time you feel like having some flavor with your food, do try and add some spicy, sweet & sour taste with these tasty chutneys.

 

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