|Chutneys are a common sight on the everyday Indian table. They are served alone and paired with many foods, including pakoras and samosas. My favorite is a spicy/refreshing mint variety that we use as a dip for crispy warm pappadams. There are many, of course, including a very popular mango as well as those with a pineapple, tomato, coconut, and walnut base. The ingredients will vary by region. (scroll down for rest of article)|
We don't hesitate to try off-the-shelf varieties. They're very delicious and available at many Internet retailers and ethnic markets. However, in India, to serve anything but a homemade chutney would be less than honorable! Just like my mint favorite, most chutneys are designed to create a range of sensations in the mouth. In addition to the heat, you might expect sour, salty, pungent, and sweet.
The word chutney
is from the Hindi word, "catni." Catni is pronounced with
a "ch" sound.
You'll find chutneys very simple to make; typically, just blended or processed. Once you have tried a few versions, you'll develop your own feel for texture, which can range from thick and smooth to somewhat lumpy. When working with fruits, select them a bit on the unripened side for a depth of true Indian flavor. Give chutneys a try; you'll find you can't stop with just one bite.
Mint Chutney (Pudina Ki Chatni)
2 cups fresh mint
leaves, lightly packed
Combine all ingredients in a blender or processor and pulse until almost smooth. Refrigerate until ready to serve.
1 cup shelled
Add all ingredients
to a blender or food processor and blend until a smooth paste forms.
2005-2009 C.K. Kennedy
Pittsburg, TX 75686
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