Chutney is a dip that gives that kick to your snacks. Do you love chutneys? When I am hungry and have nothing to eat, I will take 2 slices of bread and apply some chutney to it. It tastes amazing. You should try it!
We normally have chutneys with potato cutlets, pakoras, samosas, and also with our chicken tikka. The best part of chutney is that you can make it a few days earlier and store it in your refrigerator.
Here are 2 of my favourite chutneys that are easy to make and taste absolutely fabulous.
Chutney No 1 – Mint and Coriander Chutney (GREEN CHUTNEY)
Ingredients
1 cup mint leaves around (50 grams)
1 cup coriander leaves (50 grams)
2 pips of garlic
1 small onion
2 green chillies
3 green birds eye chillies
50 grams tamarind (soaked in 50 ml water)
½ teaspoon salt
¼ teaspoon sugar (optional)
Method
1. Soak mint leaves and coriander leaves in water for a few minutes. Then change the water and wash it at least 3 times.
2. Now put all the ingredients in a blender. Grind into a smooth chutney.
3. Lastly add sugar, salt to taste. If you feel the chutney is not sour enough, then add 1 teaspoon of lime juice.
Chutney No 2 – Tomato Chutney
Ingredients
5 tablespoons oil
3 teaspoon cumin seeds
4 dried chillies
2 thumbs coarsely sliced ginger
2 large onion thickly sliced
2 pips garlic
4 large red tomatoes
2 tablespoon grated white coconut
1 teaspoon chilli powder
1 tsp salt
2 sprigs curry leaves
Method
1. In a pan, put 2 tablespoons of oil, then add 2 teaspoon cumin seeds, followed by dried chillies. Saute it for 20 seconds, then add ginger and saute for another 1 minute at a low flame.
2. Now in the same pan, add garlic, onions & grated coconut, and saute for another 2 minutes.
3. Add in sliced tomatoes and saute further for another 2 minutes until the tomatoes become soft.
4. Switch off the fire and let the mixture cool down for 15 to 20minutes. Now grind the mixture in a blender. You do not need to add any water.
5. Take a clean pan, add 3 tablespoons of oil, add ½ teaspoon of cumin seeds. Let it sputter. Then add curry leaves, followed by the blended mixture.
6. Add 1 teaspoon of chilli powder. Cook the chutney for 3 minutes until the chutney thickens.
7. Finally add in salt.
Final thoughts
Chutneys are very low in calories. For weight watchers, if you are eating boiled or pan-fried food, you should accompany it with the above chutneys to give that zest to your meal.
Here are a few tips to follow when making chutneys:
1. While using a blender, do not grind for more than 30 seconds. Stop the blender, give it a rest of 20 seconds and then continue again.
2. Do not add extra water while grinding unless your blender is unable to spin. Chutneys give a better taste when they are thick. Happy trying!
Lina Binwani is a content writer under Headliner by Newswav, a programme where content creators get to tell their unique stories through articles and at the same time monetize their content within the Newswav app.
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