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
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