This chutney is Indian in style and we make it in Summer when green tomatoes are available. We use home grown ones and our local green grocer also stocks them. Green tomatoes are tangy and have a beautiful crunch. In this dish, they are cooked down with green chillies before being blended with spices and some tamarind to form the chutney. It is generally made to be eaten on the day it is made, but leftovers can be stored in an airtight container in the fridge. It is delicious with any Indian meal, or just with rice and a dollop of ghee.
This recipe is for a chilli, garlic and coriander paste that can be used as an accompaniment to dishes and full meals (like an Indian style chutney), and as a flavouring for food. Stir it into steamed rice, for example, or into any curry. It works particularly well with coconut milk based spicy dishes. Have it on the side of rice or curries, drizzle it into soups, spread a tiny amount on a sandwich, smear a little onto a snack.
Keep it handy too for spreading on your sandwiches and toast (try it with cheese!), and as a dip for snacks and finger food. It also goes well with idli, vada and other Indian snacks. We are claiming this as an Indian style chutney, although it does vary a little. Nevertheless, it is every bit as delicious as any Indian green chutney.
The paste keeps well in the fridge if tightly covered and avoid using a wet spoon when using the paste.
I have radishes galore in the Kitchen Garden, and I do love them straight from the garden, sliced and slightly salted. They look glorious and taste even better.
In India, as far as I know, the main radish used is the long white radish. Not quite daikon radish, it is smaller. But red radishes can be substituted – it is just the colour that will alter. Rather than being pale, the red radishes (unpeeled) will give dishes a slight pink hue. It’s rather nice.
This chutney has the bite of the radish, the tang of tamarind, the heat of the chilli and the crunch of the sauteed dal. There is nothing better. I love it with rice, but it is good with chappati and rice roti too.
Are you looking for other Radish recipes? There is a Fresh Mint and Radish Chutney, Spicy Radish Salad with Coconut Milk or Cucumber and Red Radish Slighlty Pickled Salad. All of our Radish Recipes are here.
If you are looking for fresh Chutneys, Indian style, try Green Tomato Pachadi, Spinach Thogayal | South Indian Spinach Chutney, Coriander and Coconut Chutney or Indian Style Apricot Chutney. All of our Indian Chutneys are here.
Also try Fennel and Lemon Chutney.
You can’t help but love this Chutney. It goes well with dosa and dosa-like dishes such as idli, paniyaram and uttapam. It can also accompany any Indian or Sri Lankan meal. A typical Sri Lankan meal will consist of various curries, rice, roti and several sambols and side condiments, all served together to create a lovely layered blend of tastes. In many ways Sri Lankan Tamils took the Tamil Nadu cuisine and made it their own.
This sambol is coconut-y for sure, with a little heat, gingery and some sourness from the tamarind. It is divine!
You can find some more Indian Chutney recipes here, and other Sri Lankan dishes here. Browse other Coconut recipes. All of our Indian dishes are here and our Indian Essentials here. Or take time out to explore all of our easy Mid Summer recipes.
The cuisine of Andhra Pradesh in South India is well known in India, even more, I think, than my beloved Tamil cuisine. One of the features of Andhra cuisine is its wonderful chutneys – wide, varied and flavoursome recipes that tease the palate and make wonderful companions to other dishes.
Cooking at Home with Pedatha is one of the well known cookbooks focusing on food from Andhra. The authors capture the recipes of 85 year old Subhadra Krishna Rau Parigi, fondly known as Pedatha. I often delve into this book for inspiration, along with my treasured books on Tamil cuisine by Meenakshi Ammal. Enjoy!
Browse our other Indian Chutney recipes, all of our Andhra Pradesh recipes, and our Eggplant dishes. Are you looking for Indian recipes? They are here. And our Indian Essential Series is here. Or simply relax and explore all of our Early Summer dishes.
My beautiful Mahrashtrian friend makes this pickle that is amazingly delicious! Whenever we have big groups over for dinner, she makes this. The first time I tasted it, I begged her for the recipe. It was delicious and it turned out to be so very easy! She uses a store-bought Aachar Masala powder, and all it takes is some extra spices, the apples, some mustard oil and the powder.
I had forgotten the recipe as I hadn’t made it for a while, so I have to thank my twitter friend Dee, for helping me out.
You can also make this with cucumber, carrots, green mango, celery, lemons or caperberries too!
The spice mix is called Achar Masala and is the RamDev brand. This is the brand my friend recommends, and I do not receive anything for mentioning it.
This chutney was one of my first forays into the universe of Indian fresh chutneys, some many years ago. These days I make them a lot – not only are they wonderful in their own right and an important taste element in an Indian meal, they are also a great way to eat more vegetables, and a great way to use up any vegetable and herb that is sitting a little neglected in the fridge. They go great in sandwiches, toasties, and dolloped into soups too.
If you are trying to learn more about Indian cooking the importance of the Indian fresh chutneys is not immediately evident. They may not make sense to you – they appear in a separate section of cookbooks and it may not be evident how critical a part they play in any meal. It is only through diligent reading of many many blog posts or books, or a visit to India where you can eat in homes and local cafes, that the place of fresh chutneys in Indian meals slowly dawns.
Don’t let a day go past without whizzing one up. Read about Indian Chutneys here. Browse our Indian Chutney recipes, our general Chutney recipes, and our pickle recipes. Or explore our Late Spring dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
A beautiful Punjabi pickle
Pickles are ubiquitous in India. Spicy green chilli pickles, Mango Pickles with Cardamom and Fenugreek, tiny Plum Pickles, yellow Cauliflower pickle, Apple Pickles, even Quince Pickle and Cumquat Pickles. You name it, every Indian household will have big jars filled with freshly made pickles sitting in the sunshine. This is a method commonly used to develop the flavours of the pickle and let them mature.
Making Indian pickles is so simple. Some are pickled in oil, some in an acid, like vinegar, or lemon or lime juice. It may take some time to allow the flavours to develop, but all good things take time.
Oil style pickles are common in North India, and salt and oil play important parts in the pickling process. Salt adds to the flavour, draws moisture out of the vegetable and inhibits bacterial growth. Oil acts as a barrier and keeps the vegetables moist. Different oils produce different tasting pickles.
Today’s pickle is a beautiful crunchy carrot pickle, made mustardy with the use of mustard oil and mustard seeds. It is a perfect accompaniment to parathas, vegetable pulao or any meal, really.
Have a look at other Carrot Pickles, and all of our other Pickles – our Chutneys too. All of our Carrot dishes are here. Or browse our Indian recipes, the Indian Essentials Series, and explore our Mid Spring recipes too.
Serve with rice and a dollop of ghee
Andhra Pradesh is well known for its chutneys, and for the love that Andhra people have for their chutneys. Called pachadi, the chutneys are not to be confused with the pachadi dishes from Tamil Nadu, which are generally yoghurt based like a raita. An Andhra Pachadi is more like a Tamil Thogayal. I hope that clears the confusion.
Andhra Pachadis are ground vegetables and spices, made to be eaten with rice and a dollop of ghee. But you can use them in sandwiches, stirred into yoghurt, or with snacks, chapatti, idli or dosa.
This is a Spinach Andhra Pachadi, and you have never tasted spinach so delicious. Spicy from red and green chillies, and cooling from the ground sesame seeds, it all comes together into an awesome dish.
You can see our Tamil Pachadi dishes here and here, and our Andhra Pachadi dishes here. Or browse all of our Spinach recipes and our Indian dishes. You might also like to explore our Early Winter recipes.
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).
This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.
This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.