Chutneys

[mongo_jones]

thanks ammini. and yes, the legend in delhi is that the shopkeepers at ina market can get you anything you want, as long as it exists and you describe it well.

[bague25]

Monica

Do tell us of your fav chutneys and how you use them

[Monica Bhide]

Monica

Do tell us of your fav chutneys and how you use them

Hmm.. I love papaya chutney, pineapple chutney... my mom makes these really well. I also like the Maharastrian dry garlic chutney and ofcourse the standard tamarind chutney.

The favorite in our house is the cilantro chutney... Saute some onions, add your favorite fillet of white fish, cook, add tablespoons of chutney to it.. cover and simmer for a few minutes.. serve with white rice.... leftover chutney recipe ala monica

[Suzanne F]

We were lucky enough to receive Suvir's recipe for Tomato Chutney on the boards, and also his Green Chutney and Tamarind Chutney in an article about bhel poori on The Daily Gullet.

Yum.

Edited May 7, 2004 by Suzanne F (log)

[Monica Bhide]

Sesame chutney and Jawas chutney are both dry chutneys and made in similar manner.

Roasted sesame/Jawas 1/2 cup

Roasted dried red chillies (the long variety) 10-12 for milder version 20 to 25 for

the spicier version.

1 tsp roasted cumin

Salt

Ground the chillies and cumin first in the mortar then add the sesame and ground them till they just break. The chutney stays fresh for a month or so.

These chutneys taste best if made in a traditional mortar by pounding rather than the mixer, needless to say it invloves some effort and lot of discomfort due to red chillies. The mixer breaks the seeds and changes taste.

i add tamarind to mine and also green chilies instead of red. Do you toast your sesame seeds for this or not?