This week I tried to make Chutney. This dish has an important place in Indian Cuisine. There are different varieties of chutney making in Indian houses. Actually, without chutney, Indian food is not complete. It has a combination of different flavors like tangy, spicy, savory, and sour. In India, each region has its own style and version of chutneys. Even some places famous for their chutneys, like Punjab, most people make mint and coriander chutney, Rajasthan, garlic and red chili chutney, Kerala, coconut chutney and many more. Traditionally, it made on a grinding stone that is a traditional hand grind which is commonly used in Indian kitchens for grinding dry spices, chutneys and other ingredients it’s called a “Silbatta stone” a flat granite stone that is larger and cylindrical in shape. This way of preparation takes a lot of time, so nowadays people can use a mixer grinder for making chutneys.
Now the question is why I chose to Chutney this week. Being a student and doing a part-time job, I do not have time to cook proper meals. Sometimes, I just drink milk at dinnertime and sleep. Improper eating habits affect my health. So, this Sunday when I talked with my parents, my mom prepared chutney so that time I got the idea to make chutney, so that when I do not have the mood or time for cooking. I have an alternative thing to eat with rice and chapatti. Even, we can preserve chutney for almost one week. So, I prepared two versions of chutney: mint-coriander chutney (green chutney) and garlic and red chili chutney.
For the preparation, I go through YouTube videos. Which provides me with valuable knowledge and the correct method of making. Even when I search, I can see a lot of videos that provide information about different variations of chutneys, and it is a surprise for me because, for the first time, I know about some types of chutneys. Like Apple Chutney, Plum chutney, Mango chutney, and Gooseberry Chutney.
Preparation.
Mint and Coriander Chutney.
Ingredients.
Fresh Mint Leaf’s, coriander, one clove of garlic, a small piece of ginger, green onion, and green chili.
Dry species.
Red chili powder, salt and chat masala for a Tangy flavor.
Method. https://youtu.be/oMm1gFVTgQY?si=TbkYrTUom4Aq47jS
Garlic and red Chili Chutney.
Ingredients.
Dry and fresh red chilies (10 to 12 pieces), 6 cloves of garlic, and coriander stems, optionally, I add half a tomato to enhance the taste. (If using dry chilies then soak for almost 15 to 20 minutes in normal water)
Dry species.
Salt and sugar.
Method. https://youtu.be/CMZtHyVWu2o?si=IsqXjsnTOfEaKlY6
I hope you enjoy it.
I love that you took the time to make chutney this week! I’ve always been fascinated by how food connects to culture, and your post really highlights how chutney is such an essential part of Indian cuisine. It’s amazing how each region has its own unique flavors and traditions—now I’m curious to try making some myself!
Your reasoning for making chutney really resonated with me. Life gets so busy, and having something flavorful and easy to pair with meals is such a smart idea. It’s great that you found inspiration from your mom and YouTube videos—there’s so much to learn from both family traditions and online resources. And discovering new chutney varieties along the way? That’s a bonus!
I’d love to hear how your chutneys turned out!
Karissa 🙂