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Spices, herbs, vegetables, and other ingredients are combined to prepare chutneys, which are tasty condiments. They are a vital component of Indian cuisine and give meals a taste explosion. Chutneys are a refreshing counterpoint to hot and spicy dishes, so it's crucial to keep them chilled throughout the summer.
Chutneys created with cooling ingredients such as cucumber, yoghurt, coriander, and mint help the body calm down and fight the heat. They are a great accompaniment to meals during the hot summer months because they can help with digestion and provide water.
Here are some chutneys to use as condiments in the summer season:
1. Cucumber-Yoghurt Chutney:
As raita, or cucumber-yoghurt chutney, it has a creamy texture and a cool flavour. With the addition of spices like cumin and mint, it balances the refreshing sharpness of cucumbers with the creamy yoghurt texture. Grated cucumbers, yoghurt, chopped mint leaves, roasted cumin powder, salt, and a dash of chilli powder are all you need to cook it. This chutney is essential in the summertime since it helps with digestion, cools the palate, and enhances the flavour of hot foods like curries, kebabs, and biryanis.
2. Hari Chutney:
Green chutney, or hari chutney, is a relish made from fresh coriander, mint leaves, green chillies, garlic, ginger, lemon juice, and salt. A zesty, acidic, and subtly spicy flavour character is produced by blending the combination. Hari chutney is essential in the summer since it helps with digestion, cools the body, and adds flavour to food. It enhances the flavour of munchies like samosas, pakoras, sandwiches, and grilled meats.
3. Mango Mint Chutney:
Mango Mint Chutney is a delicious combination of tart and sweet flavours of mangoes with a cool mint undertone. Ripe mango chunks, ginger, green chillies, fresh mint leaves, and a squeeze of lime juice should all be combined and blended until smooth. This chutney is essential in the summertime since it cools down spicy meals and goes well with fish, grilled meats, chips and snacks.
4. Imli Chutney:
Tamarind chutney, often called imli chutney, is thick and smooth, with a distinct taste that is both sweet and sour. To make it, tamarind pulp is cooked with sugar, ginger and cumin, and occasionally dates or raisins for sweetness. This can be added as a topping for chaats or used as a dip for snacks like pakoras, chips, kebabs, etc. Imli Chutney is a summertime must-try since it provides a cool counterpoint to spicy foods.
5. Coconut Chutney:
Coconut chutney is a delicious, creamy condiment with a touch of tanginess and sweetness. Because of the yoghurt and grated coconut that were used in its creation, it has a smooth, velvety feel. Blend fresh coconut, yoghurt, curry leaves, ginger, a tadka of mustard seeds, and dried red chillies to produce coconut chutney. Coconut chutney is essential in the summer since it cools down hot foods like vadas, dosas, idlis, and other South Indian dishes.
6. Pineapple-Coriander Chutney:
A delicious combination of sweet and tangy flavours with a hint of freshness from the coriander is found in Pineapple Coriander Chutney. Pineapple slices give the texture a smooth, slightly chunky texture. In order to make it, combine together fresh pineapple chunks, ginger, green chillies, coriander, and a little lime juice. This chutney tastes great as a dip for chips or as an accompaniment to grilled seafood, burgers, or kebabs.
7. Tomato-Cucumber Chutney:
Tangy tomatoes and cool cucumbers combine well in Tomato-Cucumber Chutney. A touch of spice from the green chillies and the freshness of the cilantro balance the flavour. Its smooth yet somewhat chunky texture makes it ideal for dipping or spreading on bread. To make it, puree cucumbers, tomatoes, ginger, cilantro, and green chillies with a splash of lemon juice. Due to its cooling qualities, this chutney is particularly useful in the summer and goes well with grilled meats, sandwiches, and dips for snacking.
