Chutneys and pickles add piquancy to our meals. Small jars and bowls of fruit or vegetable-based condiments on the side of our plates add colour and texture to the savoury food we eat. Some are so delicious we often have them as a main meal, instead of an appetiser! And once you make a chutney, it can be stored in the fridge to bring colour and vigour to your dinner table any time of the day. We at FemAsia are delighted to bring you an array of chutneys ranging from famous middle eastern hummus to sweet mango chutney.
Hummus
Ingredients
Chickpeas 300 gm (soaked overnight)
Lemon juice 2
Sesame seeds 3 tbsp
Garlic cloves 2 (crushed)
Salt to taste
Olive oil 1 tsp
Paprika 1 tsp
Spring parsley (finely chopped)
Cooking Directions
· Boil chickpeas in a deep saucepan with cover until tender.
· Reserve the cooking water.
· Transfer boiled chickpeas to a blender with lemon juice, sesame seeds, garlic and salt.
· Add just enough cooking water to be able to run the grinder and blend to make a dip of soft creamy consistency.
· Garnish with olive oil, paprika and parsley.
Tomato Green Chilli Chutney
Ingredients
Tomatoes 2
Green chillies 10-15
Lime Juice
Salt to taste
Cooking Directions
· Cut the tomato into pieces.
· Cut the green chillies into small pieces.
· Put the tomato, and green chillies in a grinder and grind to prepare a fine paste.
· Add salt, lime juice.
Mint Coconut Chutney
Ingredients
Grated fresh coconut 1 cup
Chopped mint leaves 1 cup
Green chillies 3
Tamarind paste 1/2 tsp
Salt to taste
Cooking Directions
· Put the grated coconut, onion, green chilli, mint leaves, tamarind paste and salt in the grinder.
· Add adequate water and grind to a smooth paste.
· Serve immediately.
Coconut Chutney
Ingredients
Coconut grated 1 cup
Roasted split chickpeas 1 tbsp
Green chilli 3
Curry leaves 5
Ginger small piece
Water 1/2 Cup
Salt to taste
For Tempering:
Mustard seeds ½ tsp
Black lentils ¼ tsp
Oil 1 tbsp
Cooking Directions
· Place all of the chutney ingredients into a blender along with a little water. Blend until it forms a smooth paste.
· Heat oil in a small pan on medium heat. Add the mustard seeds and let them splutter.
· Add the black lentils and cook until they become light brown in colour.
· Pour into the coconut mixture and mix well. Serve with idli.
Mango Chutney
Ingredients
Large mangoes 2
Water 1/3 cup
Cardamom pods 5
Grated ginger 1 tsp
Clove powder 1/4 tsp
Cinnamon powder 1/4 tsp
Sugar 1½ cups
Vinegar 1 tbs
Red chilli powder 1/2 tsp
Cumin powder 1/2 tsp
Salt to taste
Cooking Directions
· Take mangoes which are slightly ripe.
· Wash, peel and cut them into long and thin slices or small pieces.
· Boil 1/3 cup water in a pan. Add mango slices and cook over low flame for around 4-5 minutes.
· Stir in between occasionally.
· Add cardamom pods, grated ginger, clove powder, cinnamon powder and sugar.
· Mix properly and cook over a low flame until slices are soft and tender and mixture turns thick or for approx. 15-20 minutes.
· When the mixture turns thick, add vinegar and salt. Stir and cook for 4-5 minutes.
· Turn off the flame and allow the mixture to cool at room temperature. Sprinkle cumin powder and red chilli powder over it and mix well. · · · The chutney would get thicker as it cools.
Date Chutney
Ingredients
Dates 2 cups (pitted)
Cider vinegar 1/2 cup
Sugar 1/4 cup
Chilli powder 1 tbs
Fresh ginger grated 1 tbs
Fresh garlic grated 1 tbs
Salt to taste
Cooking Directions
· In a grinder, blend together 1 cup of pitted dates, vinegar, salt, sugar, ginger, garlic, and chilli powder until it forms a coarse paste.
· Remove paste to a pan. Then take the remaining 1 cup of dates and pulse until it forms a coarse chop and add it to the date paste.
· Add 2 tbs of vinegar to a pan with the date mixture and cook on medium-low heat until it starts to bubble gently and become sticky.
· Allow to cool and serve,.
Tamarind Chutney
Ingredients
Tamarind 1/2 cup
Jaggery 3/4 cup finely chopped
Red chilli powder 1 tsp
Cumin powder 1 tsp
Water 1½ cups
Black salt.Himalayan salt 1/4 tsp (optional)
Salt
Cooking Directions
· Deseed tamarind and soak it in 1¼ cup hot water for 30 minutes.
· Let it cool at room temperature. When it cools, prepare tamarind pulp by following any one of the two methods given below.
· Mash tamarind in water and strain through a metal colander.
· Transfer tamarind pulp to pan and add jaggery to it. Bring it to boil, and cook on medium flame until jaggery dissolves completely.
· Add red chilli powder, cumin powder, black salt and salt, mix well.
· Add more jaggery if you want to make sweeter chutney.
· Turn off the flame and allow it to cool at room temperature.
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