<p>No matter what the meal is, there is always room for chutney on our plates. Be it the tangy tomato chutney or the fresh coconut one, chutney adds a new dimension of flavour to our meals. <br /><br /></p>.<p>Whether it is sweet, sour, tangy or spicy, chutney fills up all the flavour gaps in our meals. The art of making chutney originated as a means of preserving fruits and vegetables. <br /><br />Across the country, the humble chutney takes various forms. For instance, in West Bengal, seasonal fruits like mango, apple and raisins are cooked in a thick syrup, while in Punjab, a spicy chutney of green chillies, mint leaves and lemon is quite popular. <br /><br />Known to stimulate your taste buds, chutney is great for your health as it brings together the best of all ingredients. Here are some classic preparations you can try to get started: <br /><br />Gongura chutney<br /><br />Ingredients: 1 big bunch gongura leaves (pundi palya), 6-8 green chillies (slit), 6 tbsp oil, 1 tbsp methi seeds, 2 tbsp mustard seeds, 2 tbsp turmeric powder, 2 tbsp cumin seeds, salt to taste, a pinch of asafoetida.<br /><br />Method: In a pan, heat 4 tbsp oil. Add cumin seeds, methi seeds, green chillies and the gongura leaves. Fry until the greens are well cooked. Take this mixture off the heat and let it cool. Grind it to a smooth or coarse paste, according to your preferences. In a pan, heat oil, add mustard and cumin seeds, turmeric powder and the ground paste. Add salt and fry till the oil separates. Keep in an air-tight container and it will last a month.<br /><br />Urad dal chutney<br /><br />Ingredients: 1 cup urad dal, 2 cups byadgi red chillies, 3 tbsp tamarind pulp, 1/4 cup crumbled jaggery, ½ cup oil; 1 cup shredded dry coconut, 1 tsp turmeric, 1 tbsp mustard seeds, 1 tbsp cumin seeds, salt to taste.<br /><br />Method: In a pan, dry roast urad dal till they turn light brown. Remove and keep aside. In the pan, add 3 tbsp oil to fry the red chillies. Remove from heat and keep aside. In the same oil, fry dry coconut and keep aside. Mix urad dal, fried red chillies, salt, jaggery, tamarind pulp and dry coconut and grind to a paste. In a fresh pan, add the remaining oil, add mustard and cumin seeds, asafoetida, and turmeric and take it off the heat. Now add the ground paste to this oil and mix well. <br /><br />Amaranthus chutney<br /><br />Ingredients: 1 bunch amaranthus leaves (chopped), 4-5 green chillies (slit), 3 tbsp oil, 1 tbsp methi seeds, 1 tsp turmeric, a pinch of asafoetida, salt to taste, lemon juice.<br /><br />Method: In a pan, heat oil. Add methi seeds, green chillies, chopped leaves and fry for a minute. Add salt and grind to a paste of your desired consistency. In a pan, add oil, mustard and cumin seeds. Once they splutter, add asafoetida, turmeric and the amaranthus paste. Now add salt and lemon juice and mix well. <br /><br />Note: For a richer taste, add freshly grated coconut to the mixture while grinding.<br /><br /><br /></p>
<p>No matter what the meal is, there is always room for chutney on our plates. Be it the tangy tomato chutney or the fresh coconut one, chutney adds a new dimension of flavour to our meals. <br /><br /></p>.<p>Whether it is sweet, sour, tangy or spicy, chutney fills up all the flavour gaps in our meals. The art of making chutney originated as a means of preserving fruits and vegetables. <br /><br />Across the country, the humble chutney takes various forms. For instance, in West Bengal, seasonal fruits like mango, apple and raisins are cooked in a thick syrup, while in Punjab, a spicy chutney of green chillies, mint leaves and lemon is quite popular. <br /><br />Known to stimulate your taste buds, chutney is great for your health as it brings together the best of all ingredients. Here are some classic preparations you can try to get started: <br /><br />Gongura chutney<br /><br />Ingredients: 1 big bunch gongura leaves (pundi palya), 6-8 green chillies (slit), 6 tbsp oil, 1 tbsp methi seeds, 2 tbsp mustard seeds, 2 tbsp turmeric powder, 2 tbsp cumin seeds, salt to taste, a pinch of asafoetida.<br /><br />Method: In a pan, heat 4 tbsp oil. Add cumin seeds, methi seeds, green chillies and the gongura leaves. Fry until the greens are well cooked. Take this mixture off the heat and let it cool. Grind it to a smooth or coarse paste, according to your preferences. In a pan, heat oil, add mustard and cumin seeds, turmeric powder and the ground paste. Add salt and fry till the oil separates. Keep in an air-tight container and it will last a month.<br /><br />Urad dal chutney<br /><br />Ingredients: 1 cup urad dal, 2 cups byadgi red chillies, 3 tbsp tamarind pulp, 1/4 cup crumbled jaggery, ½ cup oil; 1 cup shredded dry coconut, 1 tsp turmeric, 1 tbsp mustard seeds, 1 tbsp cumin seeds, salt to taste.<br /><br />Method: In a pan, dry roast urad dal till they turn light brown. Remove and keep aside. In the pan, add 3 tbsp oil to fry the red chillies. Remove from heat and keep aside. In the same oil, fry dry coconut and keep aside. Mix urad dal, fried red chillies, salt, jaggery, tamarind pulp and dry coconut and grind to a paste. In a fresh pan, add the remaining oil, add mustard and cumin seeds, asafoetida, and turmeric and take it off the heat. Now add the ground paste to this oil and mix well. <br /><br />Amaranthus chutney<br /><br />Ingredients: 1 bunch amaranthus leaves (chopped), 4-5 green chillies (slit), 3 tbsp oil, 1 tbsp methi seeds, 1 tsp turmeric, a pinch of asafoetida, salt to taste, lemon juice.<br /><br />Method: In a pan, heat oil. Add methi seeds, green chillies, chopped leaves and fry for a minute. Add salt and grind to a paste of your desired consistency. In a pan, add oil, mustard and cumin seeds. Once they splutter, add asafoetida, turmeric and the amaranthus paste. Now add salt and lemon juice and mix well. <br /><br />Note: For a richer taste, add freshly grated coconut to the mixture while grinding.<br /><br /><br /></p>