As we were discussing about dips (chutneys) in the last post, here are some more. Deliciously hot and sweet, sour and tangy, peppery and tangy and sometimes everything at the same time: these are for strait from the chef’s diary.
Radish Dip
This one is a particular favourite with ‘moong daal ke pakode’ and stuffed parathas. Surprisingly simple to make, it goes well with a variety of dishes. Just grate a radish and squeeze out its excessive water. Add salt, coriander leaves, cumin powder, and black salt and blend the mixture.
Radish Dip
This one is a particular favourite with ‘moong daal ke pakode’ and stuffed parathas. Surprisingly simple to make, it goes well with a variety of dishes. Just grate a radish and squeeze out its excessive water. Add salt, coriander leaves, cumin powder, and black salt and blend the mixture.
Vinegar & Fig Chutney
This hot and sweet chutney is a particular favourite of non-veg lovers and it goes well with cold meat, ham and bacon. Fry some chopped onions and garlics in clarified butter and put this aside. Now blend together malt vinegar, sugar, green chillies, red chilli flakes, fried garlic and onion and dried figs.
Bengal Gram Chutney
It is all-time favourite chutney that blends well with anything and everything. Mix it with the most boring vegetables and lentils and your food will be instantly spiced up. You would want to keep this one stored for emergencies. Heat some clarified butter in a skillet and add split Bengal gram. Roast till colour changes slightly and add slit green chillies, curry leaves, asafoetida and roast till green chillies wilt and asafoetida gives out its aroma. Now take a bowl of fresh coconut (grated) and add the ingredients of the skillet to it. Blend this after adding a bit of turmeric and salt according to taste in north Indian restaurants saket.
Coriander Chutney
The classic everyday chutney still holds the old charm of home cooked food. A spoonful can indianize even a pizza. Just blend some fresh coriander leaves with slit green chillies, a few cloves of garlic, cumin seeds and you will fall in love with the aroma of the end product. Just don’t forget to squeeze a lemon in it before you serve it.
This hot and sweet chutney is a particular favourite of non-veg lovers and it goes well with cold meat, ham and bacon. Fry some chopped onions and garlics in clarified butter and put this aside. Now blend together malt vinegar, sugar, green chillies, red chilli flakes, fried garlic and onion and dried figs.
Bengal Gram Chutney
It is all-time favourite chutney that blends well with anything and everything. Mix it with the most boring vegetables and lentils and your food will be instantly spiced up. You would want to keep this one stored for emergencies. Heat some clarified butter in a skillet and add split Bengal gram. Roast till colour changes slightly and add slit green chillies, curry leaves, asafoetida and roast till green chillies wilt and asafoetida gives out its aroma. Now take a bowl of fresh coconut (grated) and add the ingredients of the skillet to it. Blend this after adding a bit of turmeric and salt according to taste in north Indian restaurants saket.
Coriander Chutney
The classic everyday chutney still holds the old charm of home cooked food. A spoonful can indianize even a pizza. Just blend some fresh coriander leaves with slit green chillies, a few cloves of garlic, cumin seeds and you will fall in love with the aroma of the end product. Just don’t forget to squeeze a lemon in it before you serve it.