The Chutney Chef – Series 2

Chutneys make my world go round! My mum always has a minimum of three chutneys readily stashed in the fridge for the days when we want to keep breakfast or dinner simple. In today’s post, I’m sharing with you three chutney recipes that can go with South-Indian breakfast options, can be spread on toasts or inside sandwiches or can be used as accompaniments for stuffed paranthas. Here goes Series 2 of ‘The Chutney Chef‘ (aka mum)!

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See my older post for Series 1 of my mum’s chutney recipes.

Tomato onion chutney

What you will need
2 tbsp. groundnut oil (or any flavourless oil)
1/4th tsp. cumin seeds
1/4 tsp. coriander seeds
2-3 pods garlic, whole
1/4 tsp. split black lentil (urad dal)
1/4 tsp. split chickpea lentil (chana dal)
8-10 fenugreek seeds
3-4 sprigs fresh coriander, washed, towel dried and roughly chopped
8-10 curry leaves
4-5 dry red chilies
A pinch of asafoetida
1 medium onion, sliced
3 medium tomatoes, roughly chopped
Salt and jaggery (or sugar) to taste

For the seasoning (optional)
2 tsp. groundnut oil (or any flavourless oil)
1/2 tsp. mustard seeds
1/4th tsp. split black lentil (urad dal)
1/4th tsp. split chickpea lentil (chana dal)
4-5 curry leaves
Pinch of asafoetida (hing)
1 dry red chilly, quartered

Method
Heat oil in a non-stick saucepan. Add cumin seeds, coriander seeds, fenugreek seeds, dry red chilies, garlic pods, urad dal, chana dal, asafoetida, curry leaves and coriander leaves. Fry for 2 minutes. Now, add the onions. Fry for a minute before adding the tomatoes. Add the tomatoes, add salt and jaggery (or sugar) to taste and cook well till the tomatoes are completely cooked (till they release the oil in the pan).

Cool completely and grind to a coarse paste.

Seasoning method
In a small non-stick pan, heat the oil. Add the mustard seeds, allow them to splutter. Add the rest of the seasoning ingredients and roast for 2 minutes. Allow the seasoning to cool and add it to the ground chutney.

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Peanut garlic chutney

What you will need
1/2 cup peanuts
10-12 pods of garlic, whole
4-5 dry red chilies (can add more for heat)
1/4th tsp. cumin seeds
2 tbsp. tamarind juice
Salt and jaggery (or sugar) to taste

Method
In a non-stick pan, dry roast the peanuts till they are completely roasted. Now add the cumin seeds, garlic and dry red chilies. Roast for a minute and turn off the flame. Allow the garlic and red chilies to further roast in the remnant heat of the pan. Once completely cool, grind the roasted mix along with some salt, jaggery (or sugar) and juice of tamarind to get a smooth paste.

Make a seasoning if desired; recipe same as that mentioned above.

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Raw mango chutney

What you will need
1 raw mango, peeled and grated (ideally a variety that isn’t too sour, like the Indian Totapuri)
1/4th cup desiccated coconut
2 tsp. groundnut oil (or any flavourless oil)
1/4 tsp. fenugreek seeds
Pinch of asafoetida
6-7 dry red chilies
Salt and jaggery to taste

Method
Heat oil in a non-stick saucepan. Add the fenugreek seeds, asafoetida and dry red chilies. Fry for a minute and set aside to cool.

To the cooled mixture, add the grated raw mango, desiccated coconut, salt to taste, and enough jaggery to balance the sourness of the mango. Grind to a coarse paste.

Make a seasoning if desired; recipe same as that mentioned above.

Store in the refrigerator in an air tight container (shelf life of 15-20 days).

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Until next time, make life easy with these chutneys in your fridge! XOXO

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