Tuesday, 14 September 2010

Arrray of Chutnies !

Chutney is a loan word incorporated into English from Hindi describing a pasty sauce in Indian Cuisine. A term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.

Chutneys usually are wet, having a coarse to fine texture.In the past, chutneys were ground with a mortar and pestle made of stone. Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil. Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar or lemon juice are used to enhance its preservation.

There is no limit to the number of chutneys as it can be made from virtually any vegetable/fruit/herb/spices or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India. Traditionally, the only consistent rule for Chutney composition is that it never contains raisins[dubious – discuss]. This rule, however, has also been broken: Raisin Chutney.[2] A chutney-esque dish containing this dried fruit is known as a "John Thug", after John Abercorn, 5th Viceroy of Calcutta.

Beginning in the 1600s, chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mango ed" fruits or vegetables. In the 19th century, brands of chutney like Major Grey's or Bengal Club or Nature Isle Tropical Gourmet created for Western tastes were shipped to Europe.Generally these chutneys are fruit, vinegar, and sugar cooked down to a reduction.
The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork, and fish.
(Source : Wiki Pedia )

You will need for Tamarind and Dates (Amli and Khajur) Chutney:-
  • 1/2 cup amli
  • 1/4 cup dates
  • 1 cup Jaggary or Sugar
  • salt to taste
  • 1/4 tsp chili powder (optional)
  • 1/2 tsp Dhaniya Powder
In a microwave proof bowl mix amli and dates, add 1 cup water.  Cook around 6-7 minutes now add jaggary and cook another 2-3 minutes.  Mix well..let it cool.  Now blend in a blender until smooth.  Sieve and add salt and spices.  For bhel puri make it little runny..

Green Chutney:-A green mint and coriander flavoured chutney which is great for sandwich spreads. Mint adds freshness to this chutney. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, dhoklas etc. are considered incomplete without this chutney. The chutney can be stored refrigerated for upto a week. For chaat or bhel puri add more water and make runny

You will need :-
  1. 1 cup fresh coriander
  2. 1/4 cup fresh Mint
  3. salt to taste
  4. 2-3 green chills
  5. 1/2 tbsp lemon juice
  6. 1 tbsp sugar
Combine all the ingredients and grind to a smooth paste in a blender using very little water.  Refrigerate and use as required.

Garlic Chutney:-A must have ingredient in any chaat. The pungent aroma of garlic is unmistakable. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! Soaking garlic cloves in hot water makes it easier to peel them. Make this chutney in large quantities. It stays well refrigerated for up to two weeks.

You will need:-
  • 10-12 peeled Garlic cloves
  • 1 tbsp red chili powder
  • salt to taste
  • 1/2 tbsp lemon juice
Combine all the ingredients in a blender with little water and grind to a fine paste.  Before using, dilute with water and use as required.

Sending it to my own event Complete My Thali- CMT also Nivedita's event Microwave Cooking - Fruit brainchild of srivalli


  1. Lovely Tri-Color chutneys. Am partial to all three..Tamarind and date chutney is new to me.

  2. Aaaaha so many chutneys,i love them all..all r looking awesome n thanks for sharing so many varieties ..yummy!

    US Masala

  3. All three chutneys looks super good !! Never tried tamarind chutney at home. May be it's time. Loved the pics too !!

  4. very colorful indeed, basic for chaats !! love these

  5. Very nice write up about chutneys!
    And I love all those bowl fulls of chutneys though I m little partial towards the imli one :)
    Sinfully Spicy

  6. Beautiful Tri color chutneys....

    Pushpa @ simplehomefood.com

  7. Nice clicks Jags..Love all the chutneys...

  8. Mouthwatering chutneys! Perfect for chaats :-)

  9. wat a variety of chutneys,all luks very tempting.Will try to send my entry soon.

  10. I want that amli khajur ni chutney, mouth-droolingggggg :)))

  11. Lovely array of chutneys....3 different types of chutneys looks mouthwatering. And not to forget nice clicks

    Hamaree Rasoi

  12. Oh! WOW! That spontaneously made me make a chataak sound..... Yum! I love chutnies..... And the info is simply amazing...... Hugs))))


  13. lovely tri-colour chutneys......yum yum

  14. delicious chutneys, love to have with pakodas

  15. all the three chutnies looks yummy n nice colours..

  16. Nice information about chutneys .All three looks yummy!!Can I send thuvaiyal for your event which is similar to chutney

  17. Droolworthy and very tempting chunteys, especially the dates chutney, love it very much when topped with aloo tikkis..

  18. lovely display of colors too!!

  19. ohh the garlic chutney looks so so good. make the other two but this one is new.

  20. Chutney looks colourful, yummy and fabulous.

  21. Colorful chutneys jags .Wish i could have some dosas n some vadas handy with them .Wonderful job.

  22. ahaaaa somany tempting chutney ...i love all of them ..yummy


  23. Love them all so tasty and mouth watering!

  24. Loved this post Jagruti, and I am bookmarking it. all these chutneys look so tempting!


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