Blog #16: Chutney

 

Red Bell Pepper. Mint-shallot. Ginger. Coconut. Chili. These are a few of my favorite chutneys (to be sung in the tune of “Favorite Things”)! So, what exactly IS a chutney, you ask? Well, if you look it up on google, it is described as a spicy/savory condiment made with fruits, vegetables, spices, vinegar and sugar from the region of India. Yikes! I cringed. Sugar? Vinegar? Fruits. NO, no, no!!!! This is NOT what I grew up with. Savory with spices, herbs and vegetables, YES! All the YYYEEESSSS. However, after calming down a bit, I had to accept that indeed, it’s true. Some chutneys are made with sugar and vinegar. Just not the ones you’ll fins in South India. And not the ones that came from my mother’s kitchen. 

As I’ve mentioned before, growing up in an Indian/American household, I ate South Indian breakfasts every weekend (if not more) and this included the likes of dosa (which I featured in a previous blog), idli (steamed, soft, savory rice cakes), uttapam (a type of dosa) and dhokla (hahaha- spell check kept correcting this word to “cholla” but it’s actually a savory cake made of a rice and split chickpea batter). While all of these dishes are ok on their own, they cannot really shine without their accompanying chutneys. Honestly, the chutney is the star of the show. It is almost as if these dishes were designed to be a partner to their spicy and savory counterpart. 

I suppose your next question might be, “How do I make chutney?” I’m so glad you asked! I am going to share one of my favorite (mom’s) recipes with you. 

RED BELL PEPPER CHUTNEY

1 red bell pepper

1 green chili

2 dried red chilis

1 tsp cumin seeds

1 tsp fenugreek seeds

1 tsp sesame seeds

1 tsp mustard seeds

1 tsp split black (white in color) lentil (urad dal)

2 curry leaves

salt and tamarind to taste

Fry the pepper, chilis, cumins seeds and fenugreek seeds in oil on medium/high heat for a few minutes. The sesame seeds should go in last. Remove from the heat and grind with salt and tamarind. Pour into a bowl when smooth.

In a separate, very small pan or pot, fry the mustard seeds, urad dal and curry leaves in some oil until it splatters. Pour this on top of the chutney (this is called “seasoning”). 

There you have it! Red Bell Pepper Chutney! Now, I understand that a lot of these ingredients might not be readily available in your pantry. Check back in my blogs about visiting your local international market! I can almost assure you that you’ll find what you need there. I too had to re-stock all of my Indian cooking ingredients (I move a lot) back in September when I cooked for a few close friends and the initial investment can cost you a little bit, BUT, let it be a reason for you to try some more Indian dishes, especially if you already know you like the food. Besides, spices are generally really good for you (unless you totally overdo it on the heat….then, I’m not responsible!). Once you have what you need, making a chutney can be quite easy!

Your next question might be, “What if I want to try a chutney but I don't have any idea how to make all of those South Indian breakfasts?” Let me encourage you to try them on a chicken breast or a fish fillet or even as a spread on a sandwich! We live in an age of daring culinary choices and lots of fusion foods which I think is wonderful. There is no reason why a delicious chutney such as this one should be limited in its uses. Open your mind (and your mouth!), and you won’t be disappointed. 

I’ve been bugging my mom to write a chutney cookbook for a while now. To this day, I still have never seen or tasted the great variety of chutneys (like she’s made) in any restaurants or stores, ANYWHERE. I kind of think she is the chutney master. Our family loves chutney so much that we named one of our beloved dogs in heaven after it. Sometimes I feel her presence, peeking around a corner like she used to love to do (our angel dog). Her spirit is here now, as I write about “Chutney” (she LOVED Indian breakfast too). 

And about those sweet chutneys- I hate to be a “hater” but….no. It’s just not the same. In fact, I feel personally offended that they are even called chutneys. Savory, spicy, maybe even a bit tangy, with vegetables and herbs are the way to go guys. Ma, hurry up with that cookbook before the world starts believing that the best chutneys have sugar and vinegar in them. Hurry! 

PS- if you are adventurous, and decide to try out this recipe, please leave a comment below! Happy condiment making!!!