Chutney is one of the most famous meal partner in South Asian countries. It adds more taste and flavor to food. It is like a cherry on the cake if you serve it with meals. In a broad manner it is also known as a condiment which is made up of some spices and vegetables. It can have texture from fine to coarse and wet to dry. Chutney can be preserved also for a longer duration by adding some natural preservatives. In olden days, mortar and pestle were used to make chutneys. Now a days mixers and grinders have taken their place.
The origin of chutney is supposedly India. In the beginning of 17th century, chutney was used to be exported to European countries as a luxury item. They named it âmangoed fruits or vegetablesâ. In 19th century different variety of chutneys were made catering the taste of western people. Contribution goes to Englishmen for spreading itâs tradition all over the world. It is a popular flavored condiment in the making of many dishes from ham, pork and fish. Itâs speciality lies in the fact that it can compliment any kind of food and can replace vegetables also. Different types of chutneys are prepared according to region and food. Like you serve green chutney made of mint and lemon with âcutlets or pakodasâ or coconut chutney with south Indian dishes. Following is the recipe of coconut chutney which tastes delicious:
Name of the dish: Chutney
Complexity level: Easy
Time taken: 10-15 minutes
To make a coconut chutney which is very popular in South India and is consumed with many south Indian dishes like Dosa, Uttapam, Idly, Vada etc. You will require following ingredients:
1. Scraped and grated wet coconut 1 cup
2. Ginger 1 inch piece
3. Garlic 2-3 cloves
4. Green chilly 1 or 2
5. Curd Â½ cup
6. Salt to taste
7. Mustard seeds 1 teaspoon
8. Dried red chilly 2-3
9. Curry leaves few in numbers
10. Oil 1 teaspoon
11. Coriander leaves to garnish
1. First of all take coconut, ginger, garlic, green chilly, curd and salt in a grinder. Make a paste of it. Add water if required. It will be slightly coarse in texture. Well you can keep the consistency as you want. Donât make it too liquid. Keep it in the batter form.
2. Now take a pan and put oil in it. Add mustard seeds, curry leaves and red dried chilly. As mustard seeds start sparkling put off the gas stove. Add the chutney to this âtarkaâ. Garnish it with coriander leaves.
For making a mint chutney you need mint leaves, coriander leaves, few spinach leaves, green chilly, ginger, lemon juice and salt. Collect all the ingredients and put them together in a mixer. Make fine paste out of it and serve with your favourite snack.
Try to serve fresh chutney as itâs aroma and flavour is at itâs best that time. However you can preserve it for not more than two days.