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Within the scope of Indian cooking, chutneys play as much of an integral role as pickles. Fresh, seasonal ingredients, which are combined with spices and aromatics, spruced up with blooming whole spices—chutneys are an element that amplify the flavour of the dishes they are being served with. Usha’s Mixer Grinder is the appliance that takes effortlessness up a notch, easing the process of cooking with children significantly. Making chutneys in a time-saving manner, without having to compromise on taste or health—cooking is not simply a chore but a bonding activity that encourages kids to participate in the process without feeling overwhelmed.
Coconut Chutney
Image Credits: Wikimedia Commons
A simple, South Indian style coconut chutney to eat with dosas, idlis and paniyarams is a great beginning to the chutney-making activity. Use fresh or dried coconut depending on preference and combine it with green chillies, a clove of garlic, horsegram or urad dal and some water. The high-speed blades of the mixer grinder ensure that there are no lumps, making way for a smooth and homogenous chutney which can be tempered with mustard seeds and curry leaves for a fragrant touch.
Guava Chutney
Make the most of winter’s seasonal bounty by incorporating fruit into chutneys and giving it a sweet-savoury depth. The moreish texture of the pulp, combined with green garlic, lime juice, green chillies and coriander makes for a delicious condiment that’s perfect to serve with deep-fried snacks of all kinds. Besides, it is also a great way to introduce children to local produce and new flavours that are out of the ordinary. The simplicity of the guava chutney can also be enhanced by serving it as one of the elements of a fancy cheeseboard.
Green Chutney
Image Credits: Pixabay
A versatile green chutney can be made with any ratio of fresh coriander and mint, as per taste preference. Combine it with cumin seeds, garlic, a dollop of yoghurt or lime juice before grinding into a smooth mixture. Given the onset of the winter season, adding blanched spinach is also a great way to make the chutney nutrient-dense as well as give it a vibrant green colour. Pair it with parathas, pakoras, layer in sandwiches, stash it away for up to a week in the refrigerator and use it as a dip for khakhra, over chaat preparations as well as an accompaniment to a full meal.
Beetroot Chutney
Although this particular chutney involves a bit of pre-cooking before it is ground finely, the vibrant pink hue of the condiment makes it attractive and tempting for children to relish. Simply sauté some chopped onions, garlic, curry leaves, chana dal and boiled beetroot before cooling and blending everything together. Add some Greek yoghurt or paneer to give the chutney a protein-rich twist, making it ideal to use beyond its function as a dipping sauce. Add the chutney to hummus to make a fun dip that is perfect to eat with crudites or chips; the possibilities are endless.
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Sukha Chutney
Image Credits: Wikimedia Commons
A shelf-stable chutney preparation which is a common feature in the Maharashtrian vada pav, the fiery red condiment is a dry variation that can be stored for many weeks on end. Use a mixture of roasted peanuts, red chillies, garlic and salt to make a simple but coarse mixture that can be sprinkled over a multitude of preparations to boost flavour instantly. Whether it is snacks like bhajiyas or samosa, or even breakfast preparations like rava dhokla, the sukha chutney is a delicious accompaniment to dishes which can be spruced up with a bit of spice.
Red Chutney
Slightly different than the sukha chutney, the red chutney is a wet variation that employs similar ingredients with the exception of the peanuts. Instead, this fiery condiment is given a boost of flavour from the use of tamarind pulp and jaggery—both of which bring a sour-sweet depth to the preparation. The bold flavours of the chutney are ideal to enjoy with idlis, dosas, uttapam or even be used as a layer in ghee dosas or as a base for chicken curries. The spice levels of the chutney can be toned down by reducing the quantity of chillies and keeping the garlic, jaggery and tamarind ratios intact.
