BANGALORE
FOOD
CHUTNEY
Although
Chutney is most widely known as a condiment originating in India,
the concept has spread worldwide and mutated to suit local needs
as most foods do. The term chutney comes from the East Indian chatni,
meaning "strongly spiced," and is described as a condiment
which usually consists of a mix of chopped fruits, vinegar, spices
and sugar cooked into a chunky spread. Most chutneys are on the
spicy-hot side, but it's easy to adjust the heat factor if you make
your own.
Chutneys
are traditionally served with curried foods. The sweet and tart
flavor combined with a touch of spice compliments even meat and
chicken. However in Bangalore chutney is the main side dish for
most dishes, particularly Idlis, dosas
and Vadas
Cilantro
Chutney
INGREDIENTS
1
tablespoon ground ginger root, grated
1/2 teaspoon to 1 tsp. hot green chiles, minced
1 teaspoon (heaping) sugar
3 tablespoons cashews
juice of 2 lemons
1/2 teaspoon ground caraway seeds
salt
2 cups cilantro leaves
METHOD
Place
all ingredients except cilantro in a food processor or blender.
Blend until smooth.
Slowly add handfuls of cilantro and continue blending until chutney
is smooth.
Adjust seasoning to taste by adding small amounts of any ingredient
until desired flavor is
achieved.
Let sit 2 hours or overnight for flavor enhancement.
Coconut
Chutney
INGREDIENTS
1
cup coconut (grated)
2 tsp. dalia/chana daal
2 - 3 green chili
1 inch piece ginger
coriander leaves
1/4 tsp. hing
lemon juice to taste
salt to taste
METHOD
Fry
Chana Daal/Dalia (if used).
Grind all other ingredients and mix.
It's also possible to use yogurt, in which case the Lemon juice
may be left out.
Tomato
Chutney
INGREDIENTS
Tomatoes
Fresh 6 Nos
Green chillies 2 nos
Red Chillies (dry) 2 nos
mustard seeds 2 tsp
urad dal 1 tsp
methi seeds 1 tsp
hing 2 tsp
salt for taste
brown sugar 1 tsp
coriander seeds 1 tsp
oil 1 tbsp
METHOD:
In
a pan heat the oil and add 1 tsp of mustard seeds ,urad dal, methi,
coriander seeds ,hing,
& chilliies.
Fry for a minute.
Add the tomatoes ,brown sugar& salt.
Fry till all the ingredients gets mixed & tomatoes are well
cooked.
Let
it cool completely . Grind it to a fine paste.
Do the seasoning with the other tsp of mustard seeds in a tsp of
oil.
Green
Chutney
INGREDIENTS
1/2 cup grated tender Coconut
1 tsp lime juice
1 cup Coriander leaves
2 Green Chillies
Salt to taste
METHOD
Cut the chillies into small pieces.
Now mix together the grated coconut, green chillies and the chopped
coriander leaves.
Grind it all in a mixer ( add little water if required).
Now add salt to the paste and pour it in a bowl.
Put the lime juice into it and mix properly.
Thus the green chutney is ready.
This chutney can be eaten with sandwiches or pakodas or anything
spicy.
Pudina
Chutney
INGREDIENTS
1 bunch of Mint leaves
1/2 cup Coriander leaves
3 Curry leaves
1 tsp Sesame seeds
2 tbsp roasted split gram dal
1 tsp Red Chilli Powder
1 tsp Tamarind
1/4 cup grated Coconut
Salt to taste
METHOD
Chop the pudina leaves and the coriander leaves finely.
Grind the sesame seeds and dalia (chana dal )separately in a mixer.
Now add to it coriander and pudina leaves, tamarind and grated coconut.
Grind it all again in a mixer and pour in a bowl.
Now add to it red chilli powder and salt .
Mix it properly and it tastes delicious with samosas and pakodas.
Garlic
Chutney
INGREDIENTS
1/2 dried Coconut
1 cup Garlic pieces (medium size)
1/2 cup coriander seeds
3 tbsp Red Chilli Powder
Salt to taste
METHOD
First grate the coconut and keep aside.
Peel the garlic cloves and mix them in the grated coconut.
Then roast the coriander seeds lightly and add to it.
Now put the red chilli powder and salt to it.
Then grind the above mixture in a mixer coarsely.
And you get the tasty garlic chutney.
Mint
and Mango Chutney
INGREDIENTS
Handful Mint leaves
1 Onion
4 Green Chillies
Salt to taste
170 gms fresh Raw Mangoes
METHOD
Slice mangoes to small chunks and keep aside.
Chop onions, green chillies, and mangoes to a fine paste.
Mix salt.
