Probably the most mouth-watering addition to your lunch
What is common between momos, pakoras and paneer tikkas? The answer is delicious chutney on the side that adds to the bomb flavours of the dish. A chutney is usually a side condiment or a sauce that could be preserved and eaten with a wide variety of dishes. The word chutney originates from the Sanskrit term ‘Chaatni’ which means to lick. This is because according to some historians, a Hakim told the Mughal Emperor Shah Jahan to eat something spicy and flavourful but easy to digest while he was ill. It is believed that the first prototype of a ‘Chutney’ was then invented for the first time, which was used as a topping in ‘Chaat’.
Chutney surely is consumed in small quantities as it is a side condiment like a pickle or papad, but that small amount of chutney is capable of providing nutrients that the body needs. For example, usually a chutney has jeera, heeng and dry ginger which are good for health. Could be easily prepared with a pestle or mortal, which makes chutney such a staple dish because preparing chutney requires fewer ingredients and therefore could be prepared with less cost. One could say that chutney.
From tomato chutneys to green chutneys, the wide variety of ingredients that could be converted into a paste and be called as chutneys makes it a quick recipe to make. Do you know that the red ant chutney is a staple of some of the tribals in India? Today, we bring you a raw mango chutney also known as Gudamba or Aam ki Launji which can be prepared and preserved for days.