OMG the Food: Chutneys, Part II – Garlic Chive, Ripe Mango, Sweet Green, Curry, Mint Coconut & Red Chili Coconut

Good morning everyone,
More wonderful chutneys!  Are you ready for it?  These six chutneys are just as wonderful as the six that came before.  We’ll get to the delicious foods that you’ll want to serve with these chutneys – dhosa (a type of Indian crepe), idli (a type of dumpling served for breakfast), chaat (street food), puris (delightful puffs), and tandoor (delectable dishes traditionally baked in a tandoor oven).  But first, we’ll round out our chutneys a little bit.Today, we’ll learn to make Garlic Chive Chutney, Ripe Mango Chutney, Green Chutney, Curry Chutney, Mint Coconut Chutney and Red Chili Coconut Chutney.

Garlic Chive Chutney

You can make this chutney with garlic if garlic chives are not available (see tips).  They are generally not available here so we have to grow our own.  It’s the same with basil.  Seriously, how can I live in a place where I don’t have regular access to basil??  This recipe is very, very garlicky and goes well with savoury chaat items and I like it with masala dhosa.

Ingredients
1 cup garlic chives with the buds, chopped
1/2 cup cilantro, chopped
2 green chilies, chopped
1 tsp lemon juice
1 tsp cumin seeds, dry roasted and ground
Salt, to taste

Method
Blend all ingredients together until smooth in a blender with just enough water to get the mixture to a smooth paste.

Tips:  Other recipes on the internet suggest that if garlic chives are not available, you can substitute 7 or 8 garlic cloves and increase the amount of cilantro a little to make this chutney.

Sweet Mango Chutney

Ingredients
2 ripe mangoes (Indian alphonso mangoes)
1 cup shredded coconut, unsweetened
3 red chilies, broken
1 small clove garlic, chopepd
1 tsp tamarind paste (available in most Asian markets)
Salt, to taste
Jaggery, to taste

Method
Grind the coconut, chilies, garlic, tamarind paste, salt and jaggery in a blender.  Use as little water as necessary to grind the mixture to a fine paste.  Peel and chop the mangoes finely and mix in with the chutney mixture.

Sweet Green Chutney

This is a variation on the coriander chutney from a previous post, for those that prefer a sweeter chutney.

Ingredients
3/4 cup coriander leaves, chopped
1/4 cup mint leaves, stemmed and chopped
2 green chilies
2 cloves garlic, chopped
1 tsp cane sugar or jaggery, or to taste
Salt, to taste

Method
Add all the ingredients in a blender or food processor and puree with as little water as possible until you get a smooth, green paste or to your desired consistency.

Curry Chutney

Curry leaves are not the same thing as curry powder that you can find in western stores, which is a blend of spices.  Curry leaves can be found dried or sometimes frozen in most Indian markets.  This is best fresh but it’s pretty darned tasty from dried or frozen leaves as well.

Ingredients
1 cup dried or frozen curry leaves
1 tbsp canola, bran or olive oil
1 tsp black gram (also known as urad dal, available in most Indian markets)
1 tsp brown mustard seeds
1/2 tsp cumin seeds
1 thumb ginger, peeled and chopped finely
2 green chilies, chopped
1/2 cup shredded coconut, unsweetened
1 tbsp channa dal, dry roasted (see note in tips.  Channa dal are small, usually dried chickpeas available in most Indian markets)
Pinch of asafoetida (also known as hing, available in most Indian markets)
Salt, to taste

Method
Clean out as many stems as possible from the curry leaves.  If using frozen leaves, rinse these and pat them dry with a paper towel or clean dish cloth.  Heat the oil in a frying pan over medium-high heat.  Add the black gram and mustard seed.  When the mustard seeds begin to sputter, add the cumin seed, ginger, chilies and curry leaves.  Stir the leaves until they crisp up a little being careful not to let them brown.  Allow the mixture to cool a little before putting it in the blender or food processor.  Add a little asafoetida and salt, the coconut and channa dal.  Add just enough water to grind the mixture into a smooth paste.

Tips:  To dry roast the channa dal (or any nut, legume or seed), place a frying pan over medium-high heat and allow it to heat up.  Put the channa dal in the pan and roast, shaking the pan frequently, until the channa begins to become fragrant and change colour.  Remove from heat immediately and transfer to a plate or baking pan in a single layer to cool and prevent further cooking.

Mint Coconut Chutney

The best of two worlds.  What can we say?  This chutney goes well with just about everything.

Ingredients
1/4 cup mint leaves, stemmed
1 thumb ginger, peeled and finely chopped
18 or 20 curry leaves (available dried or frozen in most Indian markets), divided
1/2 cup shredded coconut, unsweetened
1 tbsp channa dal, dry roasted (see note in tips just above)
2 or 3 green chilies, chopped
1 tbsp canola, bran or light olive oil
1/2 tsp brown mustard seed
Pinch of asafoetida (also known as hing, available in most Indian markets)

Method
Heat the oil in a small frying pan over medium-high heat.  Fry the mint leaves, 1/2 of the curry leaves and the ginger until the mint and curry leaves become crisp but be careful not to let them brown.  Remove from heat and set aside to cool.  In a blender or food processor, add the channa dal, and chilies to the cooled mint/curry mixture.  Grind to a smooth paste using just enough water to make the blender or food processor work properly.  In the same pan, cook the mustard seeds over medium-high heat until they begin to sputter.  Add the remaining curry leaves and the asafoetida and fry for 5 – 6 seconds.  Add this mixture, along with any oil left in the pan to the chutney.

Red Chili Coconut Chutney

This is a kicked up version of the coconut chutney from the previous post.  Heat.  Love it!

Ingredients
1/2 cup shredded coconut, unsweetened
1/4 cup channa dal, dry roasted (see note in Tips above)
2 dry red chilies, broken in pieces
1/4″ piece of ginger, peeled and chopped
3 cloves of garlic, chopped
1 tsp tamarind paste (available in most Asian markets)
Salt, to taste
1 tbsp canola, bran or olive oil
1 tsp black mustard seed
1 tsp cumin seeds
Pinch of asafoetida (also known as hing, available in most Indian markets)
8 or 9 curry leaves, crumbled or chopped finely (available dried or frozen from most Indian markets)

Method
In a blender or food processor, grind the coconut, channa dal, chilies, ginger, garlic, tamarind and salt together with just enough water to form a smooth paste.  Remove this mixture to a bowl.  Heat the oil in a frying pan over medium-high heat.  Add the mustard seeds and cook until they begin to sputter.  Add the cumin seed cook until they begin to sputter.  Add the asafoetida and curry leaves and cook until for 5 – 10 seconds more, stirring constantly.  Add this mixture to the chutney mixture and serve.

That’s it for the chutneys for now.  We’ll cover many more of these condiments in the future.  In the next OMG the Food post we’ll get to some main dishes!  So excited.

Until next time,
Peace & love,
Himmatpreet

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2 thoughts on “OMG the Food: Chutneys, Part II – Garlic Chive, Ripe Mango, Sweet Green, Curry, Mint Coconut & Red Chili Coconut

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