SUNDAY POST JAN-4-10
From the tickling taste of tamarind chutney to the yummy flavours of coconut chutney, Indian food is incomplete without chutney. Despite the fact that it can be easily tucked away in any corner of the plate, chutney plays a multiple role in Indian cuisine. It serves as an important ingredient for serving an array of dishes like idli,dosa, vada, uttapam, sandwiches, samosa, pakora, kebabs and momos. Besides being an appetiser, chutney heightens the flavour of a simple dish. Here are recipes of some of the most-loved chutneys that you can quickly prepare at home
Pudina chutney – tangy mint chutney served as a side dish with tandoori snacks or kebabs.
INGREDIENTS
l 3 to 4 tbsp fresh curd/yogurt or cashew yogurt
l 1 and half cup fresh mint leaves/pudina
l 1 cup fresh coriander leaves/dhania
l 1 green chili/hari mirch, chopped
l 1 small onion/pyaaz, chopped
l ½ inch ginger/adrak, chopped
l 2-3 garlic cloves/lahsun, chopped (optional)
l 1 tsp cumin powder/jeera powder
l 1 tsp chaat masala
l 1 tsp dry mango powder/amchur
l black salt or rock salt as required
INSTRUCTIONS
1. Take the curd in a bowl and beat it with a spoon till smooth.
2. Mix the spice powders and salt with the curd.
3. Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water to a smooth paste.
4. Mix the freshly ground green chutney with the curd.
5. Blend both of these till they become uniform and one in color.
6. Serve the mint chutney with any tandoori snack or starter.
