Chutneys give the innovative chef wide scope for play. Blend together myriad ingredients, vary proportions, add this and that – with caution and creativity, you invariably come up with a delicious accompaniment for your meal.
My grandmother used a mortar and pestle to make chutney, lovingly grinding coriander and mint and more to lip-smacking paste. We have the electric blender now which reduces the hard work to a couple of seconds. But truth be told, the electric blender does not replicate the mortar and pestle texture. If you have a mortar and pestle and some time to spare, try grinding the chutney by hand. The difference shows. The workout for your arms without hitting the gym is an added bonus.