Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney

Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.

This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.

Try these recipes too: Spinach Pachadi, Carrot Pachadi, and Cucumber Pachadi.

If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.

Take some time to browse all of our Pachadi dishes, all Yoghurt dishes or all Ginger dishes. Or explore our Late Summer dishes.

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Spinach Thogayal | South Indian Spinach Chutney

A South Indian cooked Chutney, a smooth puree with spices that intensifies the flavour of the main ingredient.

Indian Chutneys are spicy, sweet or sour condiments that add variety and flavour to a South Indian meal. They bring out the very essence of the ingredient being used, intensifying the flavour and enhancing it with the spices used. They are eaten at most days in a South Indian household. This is a cooked chutney – spinach is steamed until cooked and then pureed with fried mustard seeds, chilli, a little dal and curry leaves.

Cooked chutneys will last several days to a week, and can be frozen successfully. Although traditionally eaten with rice and Indian dishes, they can be used in a variety of ways including in spreads, dips, sauces and dressings. Or like me, you can eat it by the spoonful. This tastes so exceptionally spinachy.

You might like to browse our other Indian Chutneys here and here, or other Indian recipes here and here. Our Spinach recipes are here and here. You might also like our Autumn recipes here and here.
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Coriander and Coconut Fresh Chutney

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

This is a simple Indian chutney. There are three varieties of chutney: 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 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 time. They can be prepared with a limitless variety of ingredients.

Are you looking for chutneys? There are a range of Eastern and Western Chutneys here and here. Browse our Coriander dishes here and here. Or explore Indian recipes here.

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Khumani Chatni | Apricot Chutney | Indian Style

Fragrant and wonderful, this chutney is great when ripe fruit hangs from the trees. At other times, used dried apricots.

This is outstanding chutney, especially when the apricots are tree-ripened, sweet and fragrant. For those of us resorting to fruits sold at supermarkets or corner grocers, look for barely ripened fruit with a fragrant smell. If they are absolutely without smell, use dried apricots which require an overnight soaking in lime juice and water and a slight increase in cooking time.

This is from Lord Krishna’s Kitchen. It is sharp, tangy and sweet at the same time. Make it the star of the meal, even though it is a chutney. It’s strong flavours should not have to compete with other dishes.

You might also want to try Cumquat Chutney, or Baked Apricots with Honey and Orange. Have a look at our Chutney recipes here and here.

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