You aren’t a desi if you don’t crave for that relish in your food. After all, what is food without that chatpata-ness? Be it the classic daal chawal, or the sumptuous pulao, shami kebab or fried masala fish all of it is incomplete without chutneys.
Chutneys are a desi condiment which accompany all of our traditional food and snacks; it is a tradition unifying all of the South Asian countries. Our culture and these condiments have a deep link with each other – making us realize how essential it is to our cuisine and how each of these chutneys have a family recipe, a hidden tip, a history.
Making a chutney is like composing a song – making the flavors sing together, using the traditional tool sil batta (mortar and pestle)to crush the fruits or berries with a combination of herbs and spcies, getting a hint of earthy flavors, making the chutneys humble yet the star of the show. There is a chutney for every season, and every meal; be it parathas, or rice, or bread. Summers bring with it the refreshing yet chatpatti ‘kairi ki chutney’, ‘aam ka murabba’, ‘falsay ki chutney’, and spicy and tangy ‘imli ki chutney’. While winters bring the warm and fuzzy ‘gur ki chutney’, ‘lehsan ki chutney’, ‘lehsan ka achaar’.
The chutney can be sweet or sour, spicy or mild, chunky or smooth, made with a combination of various fruits, vegetables and herbs. Each chutney has a different flavor profile, a unique cultural trait. While some may have mustard oil as a base, some’s would be a strong, pungent fennel seed powder, where as some would use simple lemons to whip up some magic. The South Asian region being so diverse and vastly spread, means there are hundred kinds of flavorful chutneys, complimenting many of our desi dishes and taking them up a notch.
Here I am sharing with you, three basic chutneys, which are quick to make and can easily be stored in an air tight container for up to 2 weeks in the refrigerator.
1-Hari Chutney
One of the simplest, yet flavorful chutney which is a great accompaniment to all our desi BBQ dishes – Chicken Tikka, Bihari Boti, Seekh Kebab and the likes.
Ingredients:
½ bunch coriander
¼ bunch fresh mint leaves
1 clove of garlic
½ tsp salt
Juice of 2 lemons (or 2 tbsp vinegar)
½ tsp cumin seeds
Method:
Simply blend all of the ingredients together with some cold water till it turns into a smooth, thin paste like consistency. Tip: Add a tablespoon or two of this chutney in yogurt, mix and make the traditional ‘hara raita’. This chutney can easily be frozen as well for later use.
2-Laal Mirch ki Chutney
This chutney uses dried round whole red chilies and garlic. It’s a two ingredient chutney but it takes the food one level up with its flavor.
Ingredients:
10 pcs dried, round whole red chilies
2 cloves garlic (or 4 if you like garlicky taste)
Juice of two lemons (or 2 tbsp vinegar)
Salt, to taste
Method:
Soak whole red chilies in some hot water for about ten minutes, till they soften up. Now blend together the chilies, garlic, salt and lemon juice till its all well mixed and blended. Add water if needed. One thing to remember is that the lemon juice or vinegar acts as a preservative which elongates the shelf/refrigerator life of any chutney. Its an excellent side for daal chawal, khichdi or pulao.
3-Tamatar ki Chutney
This one is my personal favorite! So simple, yet so versatile. Can be made two ways: plain or smoky.
Ingredients:
2 tomatoes
Handful of coriander leaves
1 green chili (or 2 if you like it spicy)
1 clove of garlic
2 whole dried red chilies (optional)
Juice of two lemons (vinegar is not a substitute since it won’t give the same flavor)
Method:
For the plain version, blend all the ingredients together, using the pulse option. This chutney tastes a lot better when it is a bit chunky. Don’t blend too much as it will turn into a thin paste.
For smokiness, simply halve the tomatoes, garlic cloves, green chilies, red chilies and dry roast them lightly in a tawa or a pan till the flesh and the skin blister and turn a bit black. Cool it down, and pulsate in a chopper or blender. This condiment goes great with Mandi, Chicken Pulao, Daal ka paratha, Aloo ka paratha or daal chawal.