The worst part about Indian cuisine is it’s so very spicy, and the best part is, it’s so damn finger-licking good! Be it the classic Uduppi food or the fiery tangs of North Indian food, you would love what’s on your plate and would yearn for what is not. However, the flavours get even more enticing accompanied with the delicious Indian dips.
As is typical of Indian food, there is a hell lot of a variety in ‘chutneys’ or dips, and you can find one appropriate for every dish you can think of. I consider them like the English vocabulary. There is nothing like a synonym, there is one and only one word to justify the thought completely—in this case, food for thought.
As is typical of Indian food, there is a hell lot of a variety in ‘chutneys’ or dips, and you can find one appropriate for every dish you can think of. I consider them like the English vocabulary. There is nothing like a synonym, there is one and only one word to justify the thought completely—in this case, food for thought.
So, here are a few variants from the treasure trove of a famous North Indian restaurant in Delhi.
Mint Coconut Chutney
The classic southy taste with a tinge of creativity from the best restaurant in Delhi created this tangy dip. Here it is, demystified. Take a medium bowl of grated coconut (preferably fresh). To this add 2 tablespoons of coconut milk, mint leaves, some soaked and roasted Bengal Gram and 3 inch piece of ginger. Put slit green chillies in odd numbers according to your taste. Salt, a bit f turmeric and tamarind powder would be the only spices. Now blend this. Temper it with oil mustard seeds and black lentils.
Olive and Jaggery Chutney
Though, originally of Assamese origin, it is enjoyed best with ‘Laccha’ Ring Paratha and stuffed breads served at most North Indian restaurants in Delhi. Take a pan and heat some mustard oil in it, to which, add jaggery and mix them well. Now put the olives and stir for few minutes. To this add a pinch of fenugreek seeds, nigella, cumin, black mustard, and fennel seeds each. Cook till they stutter. Now add salt, chilli powder, roasted cumin seeds and a bit of honey.
Mint Coconut Chutney
The classic southy taste with a tinge of creativity from the best restaurant in Delhi created this tangy dip. Here it is, demystified. Take a medium bowl of grated coconut (preferably fresh). To this add 2 tablespoons of coconut milk, mint leaves, some soaked and roasted Bengal Gram and 3 inch piece of ginger. Put slit green chillies in odd numbers according to your taste. Salt, a bit f turmeric and tamarind powder would be the only spices. Now blend this. Temper it with oil mustard seeds and black lentils.
Olive and Jaggery Chutney
Though, originally of Assamese origin, it is enjoyed best with ‘Laccha’ Ring Paratha and stuffed breads served at most North Indian restaurants in Delhi. Take a pan and heat some mustard oil in it, to which, add jaggery and mix them well. Now put the olives and stir for few minutes. To this add a pinch of fenugreek seeds, nigella, cumin, black mustard, and fennel seeds each. Cook till they stutter. Now add salt, chilli powder, roasted cumin seeds and a bit of honey.