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With over 2000 years of history, chutney is solidly rooted in Indian culture. Said to have come from the Sanskrit word chaatni, meaning ‘to lick’, it has a long and truly finger-licking past. A popular story dates back to the 17th century and states that the Mughal emperor Shah Jahan once fell ill and as part of the treatment the emperor's medics advised him to each spicy foods. This prescription led them to invent chaat drizzled with spicy mint and tangy tamarind chutney. It is possibly also one of the oldest prehistoric dishes made with seasonal fruits, berries, greens seeds and lentils as opposed to the preserved pickles that were made in other parts of the world.
If you’re the kind of person who can’t eat a meal without a little something extra on the side then these three super simple pickles are for you. Pair them with even a simple dal and chawal to let the flavours take centre stage.
1. Til ki Chutney
Ingredients
- 3 tbsp til (sesame seeds)
- 1 tsp red chilli powder
- 1 tsp salt
- 3-4 garlic cloves
- ¼ tsp cumin powder
Method
- Dry roast the sesame seeds until fragrant.
- Add all the ingredients to a grinder and blitz into a fine powder.
2. Chilli Chutney
Ingredients
- 6-7 dried red chillies
- 3 inch tamarind
- Salt
- Water as required
- 4-5 garlic cloves
Method
- Dry roast the chillies until fragrant and then add all the ingredients into a blender.
- Grind into a paste and add a little water to make it smooth.
3. Instant Garlic Chutney
Ingredients
- 6 Garlic cloves
- 2 tsp red chilli powder
- Salt
- 2 spoon oil
- ½ tsp cumin seeds
- Pinch of hing
Method
- Pound all the ingredients except the cumin seeds together in a mortar and pestle.
- In a pan heat some oil and fry the cumin seeds until fragrant and then add the garlic mix.
- Fry together till the garlic is no longer raw and your chutney is ready.
