The big purple eggplant is generally used for baingan bharta in my kitchen. Not so tonight. A yummy eggplant-ginger chutney awaits the rice that’s still cooking.
chutney
Chutney is a strongly flavored side dish served along with Indian meals, prepared by grinding together (raw or cooked) herbs and spices.
Tomato Ginger Chutney with Roasted Peanuts
A chunky, nutty tomato ginger chutney with a sprinkling of roasted peanuts. Like the sound of it?
Methi Chutney: Fiery Chili and Fenugreek Magic!
I must warn you before giving you this recipe – methi chutney (that is, chutney made of fenugreek leaves) is not for everybody. It is bitter, it is really hot. If you are like me, you will love it. If you are not, I warned you, didn’t I?
Imli Chutney: Tamarind Jaggery Chutney
Classic imli chutney – a sweet and sour chutney made of tamarind (imli) and jaggery. Drizzle tamarind jaggery chutney over dahi vadas and chaats, dip your samosas and kachoris into it or have it on the side with any Indian meal.
Roasted Tomato Chili Chutney
The tang of tomatoes and the heat of chilies make roasted tomato chili chutney a delightfully fiery partner for stuffed parathas and cutlets.
If you’re like me, you would want a range of color on your plate. The speckled beige of chapatis, the white of yogurt, the yellow of turmeric-tanned Indian curries, simply ASK for some green and red.
Coriander Chutney
Chutneys give the innovative chef wide scope for play. Blend together myriad ingredients, vary proportions, add this and that…with caution and creativity, you come up with a delicious accompaniment for your meal.