Originally from India, chutney is a sweet-and-sour sauce with spices, sugar and vinegar, with the addition of fruit or vegetables. Around the seventeenth century, chutney was also introduced to Europe. Among the spices recommended are cloves, garlic, coriander, mustard, cinnamon, ginger, cayenne pepper and tamarind. But there are many variations on the original recipe. So – let’s check some of them out, shall we?
The traditional chutney recipe
Chutney can be made either as a sauce or as a spice mix, with varying consistencies from coarse to fine. The most famous is mango chutney, which is prepared with chopped exotic fruit plus ginger, red chili pepper and parsley, to which garlic, cinnamon, raisins and dates can be added. The recipe requires the use of a non-stick pot – specifically not one made of iron, brass or copper: This is because the acids present in the ingredients react poorly with these substances, meaning the chutney could take on an unpleasant, metallic taste. For the same reason, it’s always better to use wooden utensils, as well.
Coconut chutney
One of the lesser-known varieties of chutney (but just as delicious!) is coconut chutney. The ingredients needed? 250 grams freshly grated coconut, 2 sweet green peppers, one red chili pepper, 1 tablespoon of fresh ginger, 1 tablespoon of toasted chickpeas, 1/2 teaspoon of mustard seeds, 2 curry leaves, a tablespoon of olive oil and salt. To make it, first dice the green pepper and grate the ginger. Then blend these ingredients with the toasted chickpeas and a little water until you have a creamy mixture. In a small pan with a drizzle of oil, toast the mustard seeds with the chopped red chili pepper and curry leaves. Remove from the heat and add to the coconut cream. Mix well, add salt and pour into a jar. The whole process takes about 15 minutes. Transfer the coconut chutney to the fridge and let it rest at least one day before consuming. The result (which you could rightly call coconut chutney), is an ideal sauce for vegan dishes, such as lentil meatballs, or rice cakes: two great ideas for original and light appetizers!
Mint yogurt chutney
To accompany your dishes with a stronger flavor, however, we suggest making mint yogurt chutney – a refreshing chutney variant that’s quick and easy to make. You’ll need 1 white onion, 1 sweet green pepper, 150 grams fresh mint, a pinch of cayenne pepper, 200 ml of white yogurt, 3 tablespoons of coconut flour, 3 tablespoons of milk and 1/2 a tablespoon of salt. To make it, first wash the mint, drain it and chop finely. Do the same with the onion and green pepper. Combine with the mint and mix. In the meantime, heat the milk separately. Let the coconut flour soak in the milk for about 15 minutes and once cool, add the yogurt, salt and pepper. Mix well and add the other ingredients until the mixture is well blended. Keep it in the refrigerator for at least half an hour before serving.
Sesame chutney
If you want to continue to experiment with the world of chutney, our final suggested recipe is for sesame chutney, which is ideal for meat dishes. To make it, you’ll need 40 grams sesame seeds, 60 grams coriander leaves, 3 green chile peppers, 3 tablespoons of lemon juice and a pinch of salt. First toast the seeds in a frying pan until golden, then transfer them to a mortar, working until powdered. Pour the powder into a blender together with the coriander leaves, chile peppers, lemon juice, salt and 2 tablespoons of water. Blend at low speed and voilà! Your chutney is ready! Just try it once, with the right accompaniment, and you’ll surely fall in love.