Skip to main content

Basic Chutneys: Tamarind Chutney & Coriander-Mint Chutney



Any Indian can associate to the word chutney. Interestingly, the word chutney has become so well known in all parts of the world. A quick Google on chutney tells me that the concept was given to the world by South East Asians and was imported to Western Europe in the 17th century.


Our Indian chutneys are still made almost the same as our grandma’s made. The only difference is that these days it’s much easier with grinders as compared to pestle and mortars.

The coriander chutney and the tamarind chutney are very basic yet versatile and can be served as condiments with any Indian main course. At my place, these are eaten with samosas, sandwiches, chaats, tikkis or dhoklas. 


                                              

Tamarind Chutney

Ingredients

Tamarind pulp 1 cup
Jaggery ½ cup
Red chilli powder ½ tablespoon
Cumin powder (dry roasted) ½ tablespoon
Salt to taste


Method

In a pan, dry roast cumin seeds and grind it into coarse powder.

In a thick bottom pan, mix tamarind pulp, jaggery, red chilli powder, salt and water.

Cook this blend on medium heat for 10 minutes. Keep stirring occasionally.

As the water evaporates, the blend will become thick in consistency.

Remove the chutney from the heat and let it cool down.

Add cumin powder and whisk it well.

Note:

You can store this chutney in an airtight container and it will stay good in the refrigerator for up to a week.

 

Green Chutney

Ingredients

Fresh coriander leaves  1 cup
Fresh mint leaves ½ cup
Garlic 2 cloves
Ginger (grated, small piece)
Green Chillies 4-5
Salt to taste

Method

Put all ingredients in a blender. Add a small quantity of water and blend until smooth paste like consistency.


Comments

  1. Love the clicks...beautifully presented.
    I add dates and saunth also to the tamarind chutney.

    ReplyDelete
  2. Wow what a picture ! Very nice

    ReplyDelete
  3. Lovely Click...I love both these chutneys simply yum!

    ReplyDelete
  4. Wat a stunning clicks, simply incredible..

    ReplyDelete
  5. I always keep a jar full of these in my fridge..that looks delicious and yummy..love the pics!!

    ReplyDelete
  6. Just drooling here ...fab pics ....

    ReplyDelete
  7. Wow No words dear,u r amazing...I drooling over ur pics...

    ReplyDelete
  8. I was looking for a good green chutney recipe, I will try yours, I see that you didn't add any chili at all to this, I have usually found green chutneys to be spicy.

    ReplyDelete
  9. Awesome pictures.. It is a real talent.. :) Love the chutneys.. yummm.. i think they will go great with Samosa :D

    ReplyDelete
  10. Stunning stunning shots ~ Your chutney kicked in the chat craving in me :DD
    US Masala is hosting a giveaway. Do check it out here

    US Masala

    ReplyDelete
  11. oooooh! Amazing presentation Vandi!!! And if they look so delicious...i can only imagine how wonderful they'd be in taste...awesome!

    ReplyDelete
  12. @Priya Mitharwal thanks a lot for reading carefully and letting me know about green chillies. Gosh! I totally forgot to mention it. Made the changes.

    ReplyDelete
  13. Thanks everyone for such wonderful comments.

    ReplyDelete

Post a Comment

Dear Readers,

Thanks for taking the time to leave a comment.
I do read each comment and greatly value the feedback from readers. If I delay in replying to your comments, please bear with me.I will try to respond as early as possible.

Please note that comment moderation has been enabled to keep the website free of inappropriate comments.So keep it clean. Stay on topic. No spam.

Cheers!
Srivandya

Popular posts from this blog

Punjabi Karela Sabzi

Here’s this bitterly sweet recipe that I've been dying to share with you. As a kid there was this one veggie that I have always found super intimidating was – Bitter Gourd. As years have grown by, I have started liking mom’s Punjabi style karela recipe. Mom was behind me to use it on a regular basis as it helps in controlling blood sugar levels. Did I ever mention that she made me drink bitter gourd juice every morning on an empty stomach to control my blood sugars? Actually it helps. It has plant insulin which brings down your sugar levels. Back to the recipe…I saw it…I grabbed it....and then I got home, and didn't really know what to do with it. I have always eaten at my Delhi home but never made it myself. Googled but wasn’t very sure. One international call, jotted the recipe on back of the grocery bill and decided to make it instantly.
-->
Ingredients Bitter Gourd/ Karela 2 Chopped onions (1 medium size) Chopped tomatoes (2 medium size) Crushed garlic Chopped ginger Slit gree…

Diabetic Friendly Eggless Chocolate Cake

After visiting a sugar free chocolate studio, I was really inspired to bake something on my own. Chocolate cake seemed to be the best way to start. Ditching the traditional way of making sweets and savories for Vijaya Dashmi, I baked a cake for hubby and a small group of Indian friends.














Ingredients

All purpose flour 1 cup
Salt ½ teaspoon
Baking powder 1 teaspoon
Baking soda 2 teaspoons
Unsweetened cocoa powder ½ cup
Sugar substitute – 6 teaspoons
Vegetable Oil – 1 cup (I used sunflower oil)
Milk – ½ cup
Vanilla Extract – 1 teaspoon
White sugar free chocolate 1 slab

Method

Preheat the oven to 160C

Sift together the flour, salt, baking powder, baking soda, cocoa and sugar substitute into a large mixing bowl.

Add vanilla extract, oil and milk. With an electric mixer, beat at medium speed for 3 to 4 minutes.

Grease the baking pan with oil and flour. Pour the batter evenly into the baking pans.

Place the pan on the middle shelf and bake for 20 to 25 minutes, until a knife inserted int…

Smoked Vegetable Biryani

I have to admit that when I’m cooking something new, I aim to post the recipe here. But luck doesn’t always favor. Either the picture is not satisfactory or we are too impatient to wait for the photo session to get over or the dish itself disappoints me. I have to admire the food bloggers, who are so regular in posting new recipes with beautiful looking pictures.
Anyway, I’m glad to post a new recipe here after getting convinced that this biryani is the best that I have ever made.  The biryani features many of the same ingredients that I have used all these years but the end result is entirely different. I thought it would be fun to show that with the simple addition of charcoal, you can take the recipe to an entirely new direction.



This recipe is my aunt’s, who learnt it ages ago while doing her home science course. She then passed the recipe to all her sisters and that’s how I got to learn how to cook vegetable biryani.
The only change/ addition that I made was the use of charcoal smo…