Here are some easy- to- make but popular chutney recipes by chef Sumaija
Mango Chutney
Mango Chutney
Ingredients
2 medium sized juicy semi ripe mangoes
½ tsp equal mix of cumin, fennel, mustard, nigella & fenugreek seeds
2 tbsp powdered jaggery or as required (adjust as per the sweetness of the mangoes)
1 tbsp peanut oil or any vegetable oil
½ inch ginger, grated or finely chopped
¼ tsp red chili powder
A pinch of garam masala powder
A pinch of asafoetida
Salt as required
Method
Peel and finely chop the mangoes.
If the mangoes are very juicy and fibrous, you can just remove the pulp.
Heat oil in the pan.
Fry the panch phoran spices till fragrant.
Now add the ginger and fry for some seconds till its raw aroma goes away.
Add the finely chopped mango or mango pulp/puree.
Add the red chili powder, garam masala powder and asafoetida.
Stir.
Simmer for 1-2 minutes.
Add the powdered jaggery and salt.
Stir and cook for 2-3 minutes.
Don't overcook as the mixture will become thick.
Remove the mango chutney in a bowl.
Serve mango chutney warm or at room temperature as dip or spread.
Mango chutney stays good for 2-3 days in the refrigerator.
Onion Chutney
Ingredients
100 gms onion - about 2 medium onions
100 gms tomatoes - about 1 large tomato or 2 medium tomatoes
½ tsp urad dal/spilt and husked black gram
1 to 2 dry red red chilies. kept whole or broken, deseeded if you prefer
A pinch of asafoetida/hing
A small piece of tamarind - approx ½ tsp of seedless tightly packed tamarind
1 tbsp sunflower or peanut oil or sesame oil - not the asian variety of sesame oil
Salt as required
Water as required for grinding the chutney(optional)
Method
Heat the oil. lower the flame. add the urad dal and when they start to become light brown, add the red chilies.
Saute till the urad dal become golden.
Add the onions and saute till light brown. add the tomatoes and asafoetida. season with salt.
Saute till the tomatoes become soft, pulpy and are completely cooked. the rawness of the tomatoes should go away, otherwise you will get the raw aroma of the tomatoes in the chutney.
Cool this onion tomato mixture and then grind in a chutney grinder with tamarind. no need to add water while grinding. but if you are unable to grind then add little water.
Check the taste and add some more salt or tamarind if required and continue to grind to a smooth chutney. pour the chutney in a serving bowl.
You can temper the chutney with mustard seeds, dry red chilies and curry leaves if you want. but just like this also the chutney tastes good.
Serve onion tomato chutney with idli, dosa or medu vada.
Peanut chutney
Peanut Chutney
Ingredients
¼ Cup peanuts
¼ Cup roasted chana dal/bengal gram
1-2 Green chili or dry red chilies
¼ inch ginger
½ tbsp sesame seeds
12-15 Curry leaves
1 or 2 tsp oil
A pinch of asafoetida
Salt as required
Water as required
Method
Heat oil in a pan.
Fry the peanuts on a low to medium flame for 3-4 minutes.
Add the curry leaves and fry for a minute.
Llastly add the roasted chana dal, sesame seeds & asafoetida and fry for 2-3 minutes more on a low flame.
Take care that you don't over brown or burn this mixture, else the chutney might have bitter tones.
Let this mixture warm or cool down.
Add in a chutney grinder or a small blender.
Add in the ginger, green chilies and salt.
Pour some water and grind the peanut chutney to a smooth consistency.
You can make the peanut chutney thick or of medium consistency.
Check the salt and add more if required.
Serve peanut chutney with idli, dosa, medu vada, uttapam or pakoras.
Sumaija is a chef and an advocate of healthy cooking
