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Navratri celebrations are all about experimenting with food. If you belong to a North Indian household where people abstain from eating meat, onion, and garlic for nine days, you have got a little bit creative with dishes. For example, people replace onion paste with blended cashews to mimic the thickness and subtle sweetness in gravies. Not to mention that the dry fruit paste amplifies the richness of a recipe.
Another way to make the spread interesting is by adding various chutneys to accompany snacks and meals. Using Usha’s high-power hand blender, you can make these condiments in just a few seconds, not even minutes. The festive repast will look vibrant as these dishes will be infused with fruity, fresh, robust, and earthy notes. Check out a few recipes.
Mango Chutney
It is the season of mangoes, and you cannot avoid preparing khatti-metthi (sour and sweet) mango chutney. Use green pulpy mangoes and blend them with salt, green chillies, a pinch of sugar, fresh mint leaves, and ginger. This is one of the few creations that can accompany dry snacks, fried finger foods, and a complete Indian thali. A few tweaks after Navratri can help you prepare a flavourful sauce to accompany non-vegetarian snacks.
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Dates And Tomato Chutney
Deseed dates and blend them in a jar with tomatoes, cumin seeds, ginger, jaggery, and red chillies. You can avoid jaggery if you want to keep your dishes low on glycemic index. This sauce is tangy, sweet, spicy, and earthy. It pairs exceptionally well with fried foods like sabudana vadas, samosas, and pakoras. You can also enjoy it with a sattvic rice bowl to enhance its flavours.
Jackfruit Seed Chutney
Instead of throwing away jackfruit seeds, save them and store them in a jar. Boil them until they soften and use a powerful hand blender to turn them into a smooth paste along with tamarind, green chillies, coconut slivers, and salt. It is a unique creation that you can serve your guests. You can also add a few spices like cinnamon, fennel seeds, and roasted cumin to make its notes more complex. This chutney goes well with chilla, dosa, idli, and appam.
Papaya Chutney
If you are experimenting, conduct a study with papaya. The fruit is known for its many health benefits, but only a handful of chefs have used it to its full potential. It is an excellent ingredient to prepare chutney. Add to a jar with green chillies, roasted peanuts, tamarind pulp, curry leaves, ginger, jaggery, and some oil. Make a coarse paste boasting a few large chunks. It can be partnered with dosa, idli, sabudana vada, and pepper potatoes.
Berry Chutney
Fruity notes can complement fried foods and fiery snacks quite well. They added a depth of sweetness and sourness to balance oiliness and spiciness. Use fresh berries, cook them a bit, and prepare a chutney. Blend these antioxidant-rich packets with ginger, cinnamon, pepper, green chilli, and some salt. Make sure that the spices don’t overpower the flavours of the fruits.
