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 Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.
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Kaffir Lime, now referred to as Makrut lime due to the previous name having racial connotations in South Africa, is close enough to Narthangai for the sake of making pickles. I will also use Makrut Lime in pickles in place of Kitarangai.
My Makrut lime tree is now bearing well enough to make a couple of types of pickles, and this first recipe is from Meenakshi Ammal in the first volume of her books Cook and See. It is a raw pickle (the lime is not cooked before making the pickle). The chopped limes are macerated in salt and turmeric powder for a day before more spices and sesame oil is added. It is a pickle that will keep for a long time.
Similar recipes include Green Mango Pickle, Green Apple Pickle, and Quince Aachar.
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Continue reading “Makrut (Kaffir) Lime Pickle with Oil | Narthangai Oorugai”
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.
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Continue reading “Cumquat Mango Chutney with Kalonji”
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.
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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.
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Pickles are an essential part of Indian life, and such is the love for them that people wax lyrical about the tastes and variety. And this subsection of the Indian cuisine is worthy of the praise. There is nothing that is equivalent outside of India.
Pickle making is usually a family affair, with the rooftops crowded with ingredients drying and pickle jars fermenting. But occasionally, one needs a quick pickle, a fresh one, one for an afternoon snack of roti or rice.
Green mango is perfect for this pickle, but alternatives exist. See the notes below the recipe.
Similar recipes include Makrut (Kaffir) Lime Pickle with Oil, Fresh Green Apple Pickle, Quince Pickle, and Mustardy Carrot Pickle.
Browse all of our Indian Pickles and all of our Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “Quick Mango and Ginger Achar | Green Mango and Ginger Pickle”
One of my first tastes of India, smack in the middle of South India, was of a pickle that was hot, sour, salty, all at once. I grew addicted to that taste. While most non-Indian people love the Sweet Mango Pickle, I am a devotee of Green Mango Pickle.
This recipe is fairly easy to make if you can get your hands on hard, green mangoes – make sure that they are really green, and not a half ripe sweet mango.
Mustard seeds – whole or ground – are a feature of many Indian pickles. Not only do they taste good, adding a pungency, they are anti-microbial so certainly help in pickles and other preserves.
Similar recipes include Quick Mango and Ginger Aachar, Indian Fresh Green Apple Pickle, Mustardy Carrot Pickle, and Onion Strings Pickled Salad.
Browse our Indian Pickles, and all of our Pickles. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Green Mango Pickle | Mango Aavakaaya”
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.
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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”
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.
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Continue reading “Madhura Pachadi | Kerala Pineapple, Plantain and Grape Pachadi”