Chutney

Chutney is a versatile kind of accompaniment to be eaten with most Indian savoury dishes. Very much like Basil pesto, even chutney can be used with many, many number of dishes and in many number of ways. Though just an accompaniment, chutneys have a place of extreme importance in the Indian Thali. They add the right zing to the other dishes, in the Thali. They can be wet or dry, sweet, sour or spicy, solid or watered down, depending on its type. The best chutneys are prepared using a mortar and pestle [which is where the name of the blog comes from. :)] But, these days, it's just much more simpler to use a blender.

The most common type of chutney is the coriander chutney. Other varieties include mint chutney, mango chutney, garlic chutney, peanut chutney, dates chutney, tamarind chutney, coconut chutney and pretty much anything that catches your fancy. :) Here is a recipe for a minty, coriander chutney:


Ingredients:

1 bunch coriander
1 bunch mint
4-5 chillies
1 clove garlic
salt to taste
1 pinch sugar
1 tsp cumin powder
3 tbsp ground peanuts
juice of half a lemon

Method:

• Sort the leaves from the stems of coriander and mint. Wash thoroughly. 
• Mix all the ingredients with a mortar and pestle (a blender with work just fine too) until a smooth paste is formed. Put some water and pound/ blend more, if needed.
• Garnish with a sprig of coriander/ mint. 
• Serve with hot samosas or pakoras. 
• Can be refrigerated and use for a week at least.

• For variations, can add half a bowl of freshly grated coconut instead of the mint (or even in addition to the mint) for a different flavour.