Vegetarian

Chutneys are an integral part of Indian cuisine, and it refers to a combination of sauces, added flavours of a sharp tart fruit, vinegar or lemon juice, chilli and some spices and subdued with the addition of brown sugar or jaggery.

The South Of India is renowned for its variety of spicy pickles and instant chutneys to go with its meals – be it a breakfast of idli, dosa or upma, your lunch or dinner is also never complete without a variety of pickles and instant chutneys. One could make a meal of the chutneys, pickles and a roti or two or even just a plate of plain rice

They come in a number of varieties, flavours and textures and the two that I have chosen are especially dhania/coriander based to go with my A-Z of spices that featured “Dhania” for May 2020. The first recipe show cases the fresh dhania, stems and leaves and the second recipe show cases the dry seeds.

Dhania (Coriander) Chutney

50ml ground nuts (nuts of your choice)

50ml desiccated coconut

2 cups tightly packed dhania (coriander) leaves

100ml water

2 chopped green chillies (optional)

2ml sugar

5ml salt

10ml lemon juice

5ml oil

Method

• Place all of the ingredients into the jug of a Nutribullet and using the nut grinder attachment – blitz till you get a fine texture
• Taste and adjust seasoning as per your taste
• This is a versatile chutney that can be used to serve with a number of snacks – you can take about 2 tablespoon of the chutney and mix into some low fat cream cheese and use as a spread on your grilled vegetable sandwich, on a slice of toast
• Also serve with samoosas, spring rolls and etc.
• A small bottle can be stored in the refrigerator for 3-4 days and it can be frozen for 3-4months  

Tomato & Dhania/Coriander Chutney

90ml tomato sauce

30ml tomato paste

5ml salt

5ml ginger paste

5ml finely chopped seeded green chilli

10ml lime juice/lemon juice

5ml sunflower oil

5ml mustard seeds

7ml crushed coriander seeds

2.5ml dehydrated curry leaves

Method

• Mix all of the ingredients till lime/lemon juice and stir will till combined and set aside
• Heat oil in a medium size pan and add the mustard seeds, coriander seeds and curry leaves and allow this to cook for a minute or 2
• Remove from heat and adjust seasonings if necessary  
• Serve with savoury dishes, a small bottle of chutney can be stored in the refrigerator and extra can be stored on the freezer