Chutneys – An integral part of South Indian cuisine, mostly associated with breakfast, but also with rice and a few more main course dishes. Yet many sweet chutneys are associated with North Indian Cuisine too. It’s one of the easiest side dishes for any main menu. It also adds a traditional touch to the main menu. When it comes to South Indian chutney, it is prepared in numerous ways. Adding red chillies or green chillies and whether to boil chutney, use hot water for grinding, or simply grind using cold water, adding mint or coriander leaves or both – Chutneys have so many alternatives. So are they different in tastes as well.
Chutneys can be ground to a smooth paste. They can be simply blended as well. You can fry ingredients or use them raw as well. When we talk about chutneys, coconut chutney comes to mind first. It’s the parent of all chutneys, and is used as a perfect combo for dosa, idli, etc. You can also make delicious chutneys without using coconut paste. Here I give a few simple chutney tips that can make your chutneys delicious.
Simple chutney tips to make them delicious
1. While preparing Mint (Pudina) chutney, add a pinch of turmeric powder and a few drops of lemon juice. Chutney gets a bright green colour.
2. Chutneys prepared in traditional stone grinders taste best. By simply crushing ingredients or making a smooth paste, chutneys prepared this way are so different and delicious in taste.
3. You can prepare easy chutneys and chutney powders and store them. You can also prepare tomato chutney, mint chutney, etc., in advance for dosa, sandwiches, etc. Prepare chutneys and pickles at weekends, and also store kondattoms, pappads, etc. in your kitchen if possible.
4. When you make simple coconut chutney using cold water, use it as early as possible. It won’t taste good after a few hours, even if placed in a refrigerator.
5. Coconut, green chillies, salt, and, if possible, a little shallots or onions make the easiest and most delicious chutney ever. You can make it a fine paste or simply blend well. Even if mustard and curry leaves are not tempered and added, it tastes nice.
6. Avoid tempering of chutneys if possible. It’s healthy. They taste delicious without oil, too; time-saving as well.
7. While making coconut chutney using green chillies, you can add a garlic clove and a little onion to make it delicious.
8. Ginger, garlic, cumin seeds, onions, shallots, mint leaves, coriander leaves, curd leaves, roasted tomatoes, peanuts, & black gram, etc., are some of the ingredients that can give twist to your countryside chutneys. You can try different combinations of above items in your chutney and get rid of boredom.
9. Place red chillies directly under fire, and later smash them well along with shallots, salt, and coconut oil. This chutney is best for yams apart from rice and breakfast dishes.
10. While tempering for chutneys, you can add a little urad dal, cumin seeds, etc., along with red chillies, curry leaves, and mustard to try different tastes.
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