You can play "guess the secret ingredient" with this mooli chutney (white radish chutney) recipe. When cooked and blended with other ingredients, white radish sheds its sharp sting, taking on a gentle pungency instead. The end result is an exotically flavorful chutney.
I’ve been looking for interesting ways to incorporate flaxseed into my meals – this peanut flaxseed chutney is a surefire winner. You can actually try it on those who turn their noses up at flaxseed: the peanutty, sweet-sour flavors of this chutney mask the taste of flaxseed. If anything can get your flaxseed-hater to convert, this is it.
Fresh curry leaves coax you to use them all up before they start to dry, but there is only so much you can add to tempering. How do you make the most of a fat bunch of fresh curry leaves? If you ask me, I’d say make chutney.
Curry leaves and peanut chutney is the recipe I usually turn to, but I tried out an unusual combination this time – a recipe that adds a touch of sweetness to offset the bitterness of curry leaves. With extra notes of nuttiness from poppy seeds and tartness from tamarind, this curry leaves and poppy seed chutney is a one to add to your cherished family recipe handbook.