Coriander, Coconut and Gram Fresh Chutney

A fresh South Indian Chutney made from pureed coconut and coriander.

This is a simple but totally delicious Indian coconut chutney.

There are three varieties of Indian chutneys: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other Indian dishes which have at least some degree of cooking.

Chutneys add zing to a meal and are an essential part of a South Indian meal. They can be prepared with a limitless variety of ingredients. This one is a variation on a Coconut-Coriander Chutney that we shared a while ago. In this one, tamarind is used as the souring agent and some fried gram is added for flavour and thickness. We haven’t added a tadka but you can if you prefer.

Coconut Chutney can be made without herb additions, or, like in this case, coriander can be added, or the same recipe used with mint leaves, garlic, tomatoes, onions, almonds, carrots, beetroot, green mangos, peanuts, capsicums, and greens. Tamarind is added in today’s recipe but it can be omitted or lime juice used.

Similar recipes include Fresh Radish and Mint ChutneyCoriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.

Browse our Indian Chutneys. Our Coriander dishes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

Continue reading “Coriander, Coconut and Gram Fresh Chutney”

Cumquat Mango Chutney with Kalonji

I make a cumquat chutney which is quite divine and these Pickled Cumquats, but this year I wanted to make something a little different. So I took the ideas from the pickle to make this chutney that is sweetened with mango puree. Not only is it mango puree, it is alphonso mango puree, the king of mangoes. You can use any mango puree of course, but I saw some alphonso at my local Asian shop for the first time the other day, so I had to grab some.

If you want to make your own mango puree, please go ahead. There are still plenty of ripe mangoes in the shops if you know where to look (try good Asian groceries). The delight of using mango puree is that it adds a sweet element against the tartness of the cumquats. Add chilli, and you have a hot-sweet-sour chutney which is incredibly additive.

It takes about 45 cumquats to make this chutney, and can be made in 30 mins once you have sliced and seeded the cumquats. We really adore it.

Similar recipes include Coriander, Coconut and Gram Chutney, Cumquat Chutney, Easy Pickled Cumquats, and Cumquats in Gin.

Browse all of our Cumquat recipes and all of our Chutneys. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

Continue reading “Cumquat Mango Chutney with Kalonji”

Mint Sambol

Mint Sambol is a Sri Lankan recipe akin to Pachadis or Thogayals of South India. It takes mint leaves, onion, garlic and chilli and grinds them with sultanas and coconut for sweetness, and lime juice for tang. It is a great accompaniment to rice or any Indian or Sri Lankan spicy dish.

I have blended this to a smooth paste, but you can also grind it to a more chunky mixture. That is also very nice.

Similar recipes include Spinach Thogayal, Carrot Sambol, and Andhra Spinach Pachadi.

Browse all of our Sambol recipes and all of our Sri Lankan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

Continue reading “Mint Sambol”

Indian Sweet and Spicy Tomato Chutney

Who can resist a sweet tomato chutney? This one is from India but with unmistakable influences from the British occupation. The result is a wonderfully sweet, rich flavoured chutney with hints of spice. Adjust the chilli levels to your own preference.

Serve the chutney with rice, idli, dosa, chapati or as an accompaniment to other Indian dishes. Great as a dip and with fried snacks.

Not only is this chutney great with Indian dishes, it also goes well with Western dishes. Serve it with vegetable pies, in sandwiches and wraps, and over deep fried tofu. Drizzle it over soups and baked vegetables. You are limited only by your imagination.

This recipe can also be made in bulk and frozen, to add to soups, stews, braises etc during the Winter months.

Similar recipes include Roast Tomato Chutney, Eggplant Chutney, Green Tomato Chutney, and Fresh Radish Chutney.

Browse all of our Indian Chutneys and all of our Tomato Dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

Continue reading “Indian Sweet and Spicy Tomato Chutney”

Rajasthani Spiced Green Tomatoes | Green Tomato Chutney

Green tomatoes are very special, and how wonderful it is to have a green grocer who knows this and stocks them. To be able to find them easily is exciting, and several always make it into our shopping bag.

This time we made this delightful Spicy Green Tomato dish, and it is a cracker! It can be used either as a Indian style Chutney, or a spicy side dish. It is a Rajasthani recipe that is very easy to make – simply cook the tomatoes with the spices. No complicated procedures involved.

Similar recipes include Sweet and Spicy Tomato Chutney, Green Tomato and Mozzarella Salad, and Green Tomato Salsa.

Browse all of our Green Tomato recipes, and all of our Tomato dishes. Our Indian Chutneys are here, all of our Indian recipes here, and the Indian Essential Series here. Or explore our Early Summer dishes.

Continue reading “Rajasthani Spiced Green Tomatoes | Green Tomato Chutney”

Orange and Green Chilli Relish

Chutneys, pickles and relishes define Indian food. Today we have an unusual one, and Orange Relish with Green Chillies. It is pretty good – sweet, spicy and sour-tangy all at the same time. It is cooked like a jam but with savoury spices with the oranges. The idea came from Tiffin, the book by Rukmini Srinivas, but we have altered it just a little.

The relish goes really well with Vegetable Cutlets (which are also very divine). It can be used with any snack, or in sandwiches and wraps, over rice, and with a nice, hard cheese on crackers.

Similar recipes include Mint Sambol, Green Tomato Chutney, Radish and Mint Chutney, and Roasted Tomato Chutney.

Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

Continue reading “Orange and Green Chilli Relish”

Green Tomato Fry Chutney

What I love about South Indian chutneys (as well as the taste) is that you can create a chutney out of any left over veggie in the fridge. Today it is green tomatoes – half a dozen that haven’t been used during the week. They are quickly sauteed until soft and then pureed with onion and chilli. Simple – in fact much simpler than many other similar chutneys. But – Delicious.

Eat with rice or with other Indian dishes, or use it as a great sandwich spread – layer sourdough bread with slices of red tomatoes, roasted eggplant, basil and feta. Divine. Try it with tortilla or corn chips too.

Similar dishes include Rajasthani Spiced Green Tomatoes, Orange and Green Chilli Relish, Green Tomato Sambar, Green Tomato Subzi, and Green Tomato Pachadi.

Browse all of our Indian Chutneys and our Green Tomato recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

Continue reading “Green Tomato Fry Chutney”

Collection: Delicious Chilli Pastes and Sauces

Where would we be without Chilli Paste? Our kitchen boasts 2 or 3 different ones at any one time, plus of course red and green chillies in the freezer, chilli flakes and 3 different chilli powders. We love a touch of heat in the kitchen, but not everyone has to go this far! A good chilli paste will be your godsend when you are looking to spice up a soup, sauce, pasta dish, dip, avocado mash, even a potato crush!

Browse all of our Chilli recipes, or explore our Early Autumn dishes.

Continue reading “Collection: Delicious Chilli Pastes and Sauces”

Madhura Pachadi | Kerala Pineapple, Plantain and Grape Pachadi

Pineapples are ripening at the moment, and along with all of the other magnificent produce in the shops, they are abundant, cheap and delicious. I am not a fan of peeling pineapples with all those eyes to cut out (some have more than others), but the occasional recipe is worth it.  Today we are making a Pachadi – a side dish – from pineapple. This dish from Kerala is quite unusual. Commonly, Pachadis from Tamil Nadu and Kerala  have a yoghurt base for the vegetable component, or include an amount of coconut. This one has some coconut, but it cooks the pineapple, grapes and plantain to the point that it is jammy, almost like a halwa. But don’t be fooled, it is spicy with sweet and sour tastes.  It tastes a little like a pickle, or a cross between a pickle and a pachadi. It is definitely a dish where less is more when serving – a couple of Tblspns along with rice, thorans and other Kerala sadya dishes. It is delicious, I am sure you will come back for seconds.

There are two main versions of Madhura Pachadi, this one flavours the pachadi with powdered mustard seeds, and another which cooks the pineapple in tamarind. The recipe today is based on one from Elephants and Coconut Trees. You can chop the pineapple into pieces that are about 1 – 1.5 cm and they will retain a little bite when cooked (yummy) or chop smaller and it will melt into a halwa type consistency (also yummy).

Similar recipes include Dried Apricot Pachadi, Madhura Pachadi with Tamarind, Bitter Melon Pachadi, Green Tomato Pachadi, and Ginger Pachadi.

Browse all of our Pachadi recipes and all of our Keralite dishes. Or explore our Mid Summer recipes.

Continue reading “Madhura Pachadi | Kerala Pineapple, Plantain and Grape Pachadi”

Milky Brinjal Chutney | Roasted Eggplant Chutney

Despite milk being abundant in India, I find it is rare to see it used in dishes that are not sweet. However I have probably seen more such recipes in the past month than I have noticed in the past decade. I wonder is that just my awareness, or is there a resurgence of popularity of these dishes.

Yoghurt is of course used extensively in savoury dishes, so why not use milk instead of yoghurt? You will find that milk gives a lighter touch and is without the sourness of yoghurt. While yoghurt is always evident in dishes, milk adds flavour without being assertive.

However, the ancient Ayurveda texts advise not to combine milk and salt. This combination, they say, creeps up on you, damaging the body in various ways over a long period of time. It is Ok to mix salt with milk products, such as yoghurt, paneer etc, just not milk. You will see various ayurvedic practitioners warn against the combination, but interestingly Vasant Lad does not. If you do wish to avoid it, leave out the salt, or substitute watered down yoghurt and touch of sugar for the milk. The sugar is to counteract the sourness of the yoghurt.

This is an Indian chutney from Andhra Pradesh. Eggplant is roasted and the flesh is mashed with milk that has been boiled and cooled, and then a tempering added that includes ginger and coriander leaves. It is delicious, and I recommend it with rice or part of an Indian meal.

South Indian chutneys are quite different to Western chutneys, and they also make great dips, spreads for sandwiches and wraps, and purees to accompany a meal or form a base for other ingredients.

Similar dishes include Sweet and Spicy Tomato Chutney, Algerian Eggplant Salad/Spread, Green Tomato Fry Chutney, Fresh Radish Chutney, Mint and Coriander Chutney, and Green Tomato Pachadi.

Browse all of our Indian Chutneys and our Eggplant dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Continue reading “Milky Brinjal Chutney | Roasted Eggplant Chutney”