What Indian cuisine dish is complete without some chutney? Not many. This delicious fruit-based spread is more than mere jam – it is a jamboree of healthy flavor.
Chutney is made from fruit, vinegar, sugar and spices. But that simple description masks a continent of variety.
Chutney can be made with mangos, plums, peaches, tamarind… even cranberries or coconut! In short, any pulpy fruit makes for a great base for chutney. The spices can range from red chili powder to coriander and cardamon or cinnamon and caraway seeds. They may include mace and masoor in a mixture called masala which is just Hindi for ’spice’. Mmmm…
It can be salty or spicy hot, sweet or mild, chunky or smooth – or a mixture of all of the above.
Want to make your own chutney to accompany a fine Indian food dish? Just say the word.
Ingredients:
1/2lb tamarinds
1/2lb jaggery
5 cups water
1 tsp Garam masala
Notes: Jaggery is a thick brown sugar made from the Palm. Garam masala is a mixture of spices, including cumin, chili peppers, garlic, ginger and a few others. It is best to buy it, since grinding the spices just so and getting the proportions exactly right can be tricky.
Preparation:
Mash the tamarinds after peeling unless you prefer a little rougher texture. Then add the tamarind pulp to the water in a large sauce pan. Heat slowly and allow to cook on medium for about 10 minutes. Then strain most of the thinnest liquid out and pour into a bowl.
Add the jaggery and Garam masala, then heat some more until the brown sugar is completely dissolved. During the process the chutney should thicken considerably.
Alternative recipe:
Ingredients:
All of the above, plus:
1 cup coconut
3 garlic cloves
3 dried red chili peppers
These make for an even spicier chutney, but one that is also tangier and sweeter, with additional body. The coconut should be well dried (roasting is one good way to accomplish this) and grated the day before preparation. The chili peppers should also be dried and ground. Paprika makes for a wonderful variation, too.
Serving:
Unlike American jams, chutney is not intended to be spread on bread. Instead, it makes for a delightful complement to dosa, a delicious spread on lamb, or just as a tasty bit of spicy fruit topping on rice.
Because it is so flexible it can be served cold or warm, depending on the dish. Sweeter chutneys do better cold, with spicier ones just perfect for a hot dish like pork chops, Indian style.