Indian Cooking FAQ – Questions from our readers! “How can I make a homemade chutney?”
Hello everyone! We hope 2015 is treating you well so far. After a brief hiatus, we’re back and eagerly reading through your emails, how wonderful to hear from so many of you! Keep the questions coming!
Dear Big Apple Curry,
One thing I love are chutneys! I know there are so many different kinds, so can you tell me how I can make an easy homemade chutney?
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Dear Reader!
Ah, chutney. Next to ‘curry‘ it’s probably the most commonly associated word with all things Indian, not just with Indian cuisine. According to Wikipedia, chutney is “a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit.” Nearly every cuisine in the world has its own unique condiments of jams, jellies, preserves, chutneys, and pickles, from Korea’s kimchi of fermented cabbage and red chilli to Britain’s ‘Major Grey Chutney’ that combines mango, raisins, vinegar, lime, onion, tamarind and spices. As you can imagine, Indian cuisine has a great variety of jams, jellies, preserves, chutneys and pickles, which spread around the globe. The combinations and permutations are endless and recipes can differ by family, never mind by state!
If I had to choose one easy homemade chutney that you could also impress guests with, I highly recommend Bobby Flay’s cilantro-mint chutney, which is very easy to make using everyday ingredients (no trip to the Indian grocer!) with a blender or food processor. You can leave out the mint if you like, but in Indian cuisine cilantro and mint go together like peas and carrots! As you can see here, Bobby’s chutney goes perfectly with grilled shrimp hot off the grill:
I’ve posted a number of homemade chutney recipes on Big Apple Curry, here is a short list for you, ranging from an easy way to turn leftover cranberry sauce into a glossy, sweet and sour chutney to a quick way to turn store-bought mango chutney into a winning topping for turkey burgers on a busy weeknight:
This South Indian cranberry ’thokku’ is salty, sugary, pungent, and smoky. I particularly love this on grilled cheese!
Chutney pudi, which translated is chutney “powder” is a popular condiment in South India. It tastes spicy, sweet, sour, and salty all at the same time.
CARAMELIZED ONION AND MANGO CHUTNEY
Turn store-bought mango chutney into a winning topping for turkey burgers on a busy weeknight!
LEFTOVER CRANBERRY SAUCE CHUTNEY
With a few Indian touches, your leftover cranberry sauce will turn into something reminiscent of a classic tamarind chutney that’s often served with samosas and potato cutlets (aloo tikki) in India.
This cilantro jam is an authentic Indian condiment that can be used on everything from grilled cheese to a condiment with steamed basmati rice.
This South Indian Mango Jam showcases the sharp freshness of raw green mangoes. It’s delicious when spread on grilled cheese sandwiches!
Mysore Masala Dosa is filled with this coconut chutney and potatoes that are cooked with onion, turmeric, and spices.
SOUTH INDIAN-STYLE TOMATO CHUTNEY
Enjoy a dollop of this South Indian Tomato Chutney on crackers with a spread of cheese!
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