Chutneys

These chutneys are a traditional way to start the meal, and in my view, the meal need go no further.  I often sneak them onto my rice or a corner of my entree as well!  The following recipes are from Madhur Jaffrey, a talented cook, actress, and writer.

Fresh Green Chutney

(Awesome for all dipping and sides.  Goes great with onion fritters)

6 T. plain yogurt

2 heaping T. chopped mint

2 heaping T. chopped fresh cilantro

1 T. fresh lemon juice

1/3 t. salt or to taste.

Using 2 T. of the yogurt, blend the rest in blender until smooth. Beat remaining yogurt lightly in bowl.  Add paste from blender and mix.  May refrigerate up to 3 days.

Coriander Chutney  (I'll do this one as it needs to be fresh)

3 C. fresh coriander (coarsely chopped)

2 green chili

1-2 T. lemon juice

2 t. salt

2 t. ground roasted cumin seeds

Pepper

optional variation:  add 2 T. peanuts, 1 t. sugar


optional variation 2:  do 2 c. coriander 1 c. mint.  use lime juice instead of lemon.  Add garlic, ginger, and 1/2 c. red onion. hmm.. this is starting to sound like a new recipe!

Fresh Red Chutney with Almonds

1/2 large red bell pepper, seeded and chopped

20 large fresh mint leaves or over 30 smaller ones, coarsely chopped

2 T. fresh lemon juice

1 clove garlic, peeled and coarsely chopped

1/2 t. cayenne pepper

1/2 t. salt

Fresh ground pepper

1 T. blanched, chopped, or slivered almonds

1 t. chopped dill, opt.

Blend all but the almonds and dill.  Add almonds and blend again--can leave small chunks of almond.  Check for seasonings, pour into a bowl and add dill.

Hot Sweet Date-Onion Chutney from the fabulous Mangoes and Curry Leaves

3 dried red chiles stemmed

2 T. raw sesame oil, veg oil, or ghee

1 large white onion (1/2 lb), coarsely chopped

1/2 t. salt

1/4 chopped pitted dates

Soak dried chiles in 1 c. hot water for 10 min.

Heat oil, add onion and slat until browned (c. 10 min.)

Drain chiles, process in food processor with dates 30 sec.

Add onions, process 15 sec.  Salt, taste

(Can grind it sequentially, as above, in a stone mortar)

Stores in refrigerator several weeks.

Coconut Chutney from  Flatbreads and Flavors

  (I'll do this one too, as it has unusual ingredients)

1 c. fresh or frozen grated unsweetened coconut

1 to 2 jalapeños, seeded, finely chopped

1/2 t. finely chopped fresh ginger

1/2 t. finely chopped garlic

1/4. t. salt

1/4 c. water

fried ingredients:

1 t. vegetable oil

1/2 t. black mustard seed

2 shallots, finely chopped

3-4 fresh or dried curry leaves (if dry, soak 10 min then drain)

1/2 t. hulled urad dal(or black gram dal)

1/4 c. plain yogurt

Using mortar and pestle or food processor, make paste coconut through salt.  Then add water, thickening.

Heat oil, add mustard seeds, stir, cover and fry until the seeds op.  Add remaining fired ingredients, stirring 2-3 min.  Remove from heat.  Stir in coconut paste.  Blend in yogurt and serve.

Easier Coconut Chutney (also fantastic)


1/2 c shredded coconut
1 inch ginger, peeled and chopped
1 hot fresh green chile or red pepper flakes
1/2 bunch cilantro
1/4 t. ground cumin
2 T. lime juice


Blend coconut through cumin until coarsely ground.  Add lime juice and slat, blend until almost smooth.