Chutneys, both cooked and fresh, serve as accents to other dishes. This piquant selection will tease the palate and add color, flavor, and variety to any meal. This chapter also includes pickles and jams. So prepare to have both your imagination and your digestion stimulated!
By Kurma Dasa
Pineapple Chutney (Ekadasi)
Pineapple chutney should be “too hot to bear, but too sweet to resist”.
• PREPARATION & COOKING TIME: About 1 hour
• YIELD: About 2 cups (500 ml)
• 3 tablespoons (60 ml) ghee
• 2 teaspoons (10 ml) cumin seeds
• 4 broken dried red chilies, or as desired
• 1 large ripe pineapple, peeled, cored, and cut into 1 1/4 cm (1/2-inch) cubes
• 1/2 teaspoon (2 ml) ground cinnamon
• 1/2 teaspoon (2 ml) ground cloves
• 2/3 cup (165 ml) brown sugar
• 1/3 cup (85 ml) raisins
1. Heat the ghee in a 2-quart/litre heavy-based saucepan over moderate heat until it is hot but not smoking. Saute the cumin seeds in the hot ghee until they slightly darken. Add the chilies and cook until golden brown. Add the pineapple pieces, ground cinnamon, and cloves. Gently boil the chutney, stirring occasionally, over moderate heat until the pineapple becomes soft and the juice evaporates. Stir constantly as the preparation nears completion.
2. When the saucepan is dry and the pineapple starts to stick on the bottom, add the sugar and raisins and cook until thick and jam-like. Serve at room temperature.
Tomato Chutney (Ekadasi)
Cooked chutneys act as piquant relishes that accent other dishes with which they are served. This North Indian-style tomato chutney is hot, spicy, and sweet. It can be either eaten immediately or refrigerated for up to a week.
• PREPARATION & COOKING TIME: 15 – 30 minutes
• YIELD: 2 – 2 1/2 cups (500 – 625 ml)
• 3 tablespoons (60 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1/2 teaspoon (2 ml) cumin seeds
• one 5 cm (2-inch) piece of cinnamon stick
• 3 – 4 whole dried red chilies, broken
• 1/2 teaspoon (2 ml) turmeric
• 3 1/2 cups (875 ml) firm, ripe tomatoes, peeled and coarsely chopped
• 2/3 cup (165 ml) sugar
• 1/2 cup (125 ml) sultanas (optional)
• 1/2 teaspoon (2 ml) salt
1. Heat the ghee or oil in a large, heavy frying pan over moderate heat. Saute the mustard seeds in the hot ghee until they begin to crackle. Add the cumin and cinnamon. When the cinnamon darkens, add the chili bits and the turmeric. Immediately add the chopped tomatoes and, stirring to mix, cook over moderate heat for 10 minutes.
2. Add the sugar, sultanas, and salt. For moist chutney, continue to cook for another 5 minutes. For a thick jam-like chutney, cook for another 15 minutes or until the chutney appears thick and glazed. Serve warm or cold.
Peach Chutney (Ekadasi)
This is actually more of a pickle or relish than a chutney. It can be kept in sterilized jars for up to 3 months and is delicious served as a condiment with a main meal. It makes a great gift when presented in attractive jars.
• PREPARATION & COOKING TIME: 50 minutes
• YIELD: About 5 cups (1.25 litres)
• 2 tablespoons (40 ml) corn oil or light vegetable oil
• 1 tablespoon (20 ml) yellow mustard seeds
• 2 small fresh red chilies, finely chopped
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 medium red peppers, chopped into 1 1/4 cm (1/2-inch) cubes
• 2 medium green pepper, chopped into 1 1/4 cm (1/2-inch) cubes
• 2 kg (4 1/2 pounds) peaches, peeled and cut into 1 1/4 cm (1/2-inch) cubes
• 1 1/2 cups (375 ml) fresh lemon juice
• 2 cups (500 ml) lightly packed brown sugar
1. Heat the oil in a heavy 4-litre/quart saucepan over moderate heat. Saute the mustard seeds in the hot oil until they crackle, then add the chilies and asafoetida and stir until the chilies darken.
2. Add the peppers and cook one minute. Add the peaches, lemon juice, and brown sugar, stirring constantly without boiling until the sugar is dissolved. Bring to a boil, reduce the heat, and simmer uncovered, without stirring, for 45 minutes or until the relish is thick. (Towards the end it might require minimal stirring to avoid sticking). Pour into hot, sterilized jars and seal when cold.
‘Radha Red’ Plum Chutney (Ekadasi)
This is a version of the famous “Radha Red” plum chutney that has been a favourite at many Hare Krishna multi-course feasts throughout Australia for decades. It features the subtle and exotic flavour of pure camphor, sometimes available at Chinese and Indian grocery stores. The plums should, if possible, be the Damson variety or the red plums referred to as a “blood plums”.
• PREPARATION TIME: About 1 hour
• YIELD: About 3 cups (750 ml)
• 1.4 kg (3 pounds) ripe red plums, pitted and cut into eighths
• a pinch of raw camphor crystals
• 2 cups (500 ) sugar
• 3 tablespoons (60 ml) finely shredded fresh coconut
• 4 tablespoons (80 ml) butter
• 1 1/2 teaspoons (7 ml) ground coriander
• 1/4 teaspoon (1 ml) powdered cardamom seeds
1. Heat the butter over low heat in heavy 5-litre/quart saucepan until it froths. Add the coriander, cardamom, and coconut, saute for one minute, and add the plums. Raise the heat and bring the chutney to a boil; then reduce the heat and simmer covered for about 15 minutes or until the plums lose their shape.
2. Add the sugar and continue to simmer uncovered for another 40 – 45 minutes or until the chutney is fairly thick and glazed, stirring occasionally. Add the camphor crystals and mix well. Serve at room temperature or refrigerate covered for up to 4 days.
Tamarillo Chutney
Tamarillos, or tree tomatoes, are glossy, plum-red fruits the size and shape of large eggs. Though tamarillos are native to South America, they also grow plentifully in New Zealand. They have juicy, slightly acidic flesh. Serve this piquant relish with fried savoury dishes.
• PREPARATION & COOKING TIME: 1 1/2 – 2 hours
• YIELD: 6 cups (1.5 litres)
• 1/4 cup (60 ml) ghee or oil
• 1/4 teaspoon (1 ml) cumin seeds
• 1/4 teaspoon (1 ml) ground dried red chilies
• 8 cups (2 litres) ripe tamarillos, blanched, peeled and chopped
• 1/4 teaspoon (1 ml) ground cloves
• 1/2 teaspoon (2 ml) turmeric
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) minced fresh ginger
• 1 teaspoon (5 ml) ground cinnamon
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground nutmeg
• 3/4 – 1 cup (185 – 250 ml) sugar
• 1 cup (250 ml) sultanas
1. Heat the ghee in a heavy nonstick saucepan. Saute the cumin seeds in the hot ghee until they brown. Add the chili and chopped tamarillos. Bring to a boil, reduce the heat, and simmer until soft.
2. Add all the remaining ingredients and return to the boil. Reduce the heat and simmer for about 1 1/2 – 2 hours, stirring occasionally, until the chutney is thick and glazed. Pour into hot, sterilized jars and seal when cold.
Apple Chutney
Chutney varies immensely according to the kind of apples used, but invariably sour Granny Smiths seem to produce the best results. This chutney is hot yet sweet and can be served as an accompaniment to a great variety of savoury dishes. Allow 1 – 4 spoonfuls per serving. Apple chutney can be refrigerated in a sealed container.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 10 persons
• 2 tablespoons (40 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 2 fresh hot green chilies, cut into thin rings
• 2 teaspoons (10 ml) minced fresh ginger
• 1 teaspoon (5 ml) turmeric
• 500 g (about 1 pound) tangy green apples, peeled, cored and sliced
• 1/4 cup (60 ml) water
• 1 1/4 teaspoons (6 ml) ground cinnamon
• 3/4 teaspoon (3 ml) ground nutmeg
• 1 cup (250 ml) sugar
1. Heat the ghee or oil in a heavy 2-litre/quart saucepan over medium heat. Saute the cumin seeds in the hot ghee until golden brown. Add the green chilies and minced ginger and saute for 1 minute; then add the turmeric and the sliced apples. Stirfry for 2 – 3 minutes.
2. Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15 – 20 minutes or until the apples become soft. Add the sugar and continue to cook the chutney until it becomes jam-like. Serve at room temperature or cover and refrigerate for up to a week.
Fig and Apple Relish
If you have a fig tree in your garden, or have access to one, then here’s something to do with the enormous quantity of figs that are yielded when these luxurious fruits come into season. This delicious chutney-like relish goes wonderfully well as an accompanying condiment to a heavy meal and keeps for 6 weeks if refrigerated.
• PREPARATION & COOKING TIME: 1 1/2 hours
• YIELD: About 6 cups (1 1/2 litres)
• 10 medium fresh ripe figs, chopped
• 3 medium apples, peeled, cored, and chopped into 1 1/4 cm (1/2-inch) cubes
• 2 cups (500 ml) brown sugar, packed
• 1 cup (250 ml) sultanas
• 1/2 cup (125 ml) dried apricots, chopped
• 1 cup (250 ml) fresh lemon juice
• 2 cups (500 ml) white grape juice
• 1/4 cup (60 ml) tomato paste
• 1 tablespoon (20 ml) yellow mustard seeds
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) ground cinnamon
• 1/2 teaspoon (2 ml) ground cardamom
1. Combine all the ingredients in a heavy 4-litre/quart saucepan. Cook over low heat, stirring constantly until the sugar dissolves.
2. Bring the relish to the boil, reduce the heat, and simmer uncovered for about 1 1/2 hours or until the relish is as thick as desired. Stir the mixture towards the end of cooking time to prevent it from sticking.
3. Pour the relish into hot, sterilized jars and seal when cold.
Fresh Coconut Chutney
This tasty, cream-textured chutney is not cooked but is prepared by combining all fresh ingredients. Coconut chutney plays an integral part in South Indian cuisine. Serve this chutney to accompany Savoury Wholemeal Pancakes (Dosa) and Mashed Potato Puffs (Alu Vadas).
• PREPARATION TIME: 10 minutes
• YIELD: About 2 1/2 cups (625 ml)
• 1 1/2 cups (375 ml) shredded fresh coconut
• 1 1/2 cups (375 ml) yogurt or 1 cup (250 ml) yogurt and 1/2 cup (125 ml) buttermilk
• 1/2 cup (125 ml) cold water
• 1 tablespoon (20 ml) minced fresh ginger
• 2 teaspoons (10 ml) hot green chilies, seeded and minced
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/2 teaspoon (2 ml) salt
• 2 tablespoons (40 ml) ghee or light vegetable oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 1/2 teaspoons (7 ml) split urad dal
• 10 or 12 curry leaves, fresh or dried
• 1/4 teaspoon (1 ml) yellow asafoetida powder
1. Combine the coconut, yogurt, water, fresh ginger, chilies, pepper, and salt in a mixing bowl.
2. Heat the ghee in a small pan over moderately high heat until it is almost smoking. Saute the mustard seeds in the hot ghee until they crackle. Add the urad dal and saute until it turns golden brown. Add the curry leaves and stir until they soften; add the asafoetida and then immediately remove the pan from the heat and mix the spices into the bowl of yogurt and coconut. Serve at room temperature. This chutney can be refrigerated for up to 2 days.
Mint Chutney
Fresh mint chutney, which required no cooking, is great to make when you have an abundance of mint. The round-leaved varieties of Mentharotundifolia, such as apple mint, Bowles mint, or pineapple mint, lend themselves especially well to this condiment. Serve mint chutney with Cauliflower and Pea Samosas, or Potato and Pea Croquettes.
• PREPARATION TIME: 10 minutes
• YIELD: About 1 cup (250 ml)
• 1 3/4 cups (435 ml) trimmed fresh mint, packed
• 3 tablespoons (60 ml) water
• 2 tablespoons (40 ml) caster sugar
• 2 tablespoons (40 ml) fresh lime or lemon juice
• 2 hot green chilies, seeded and chopped
• 1/4 cup (60 ml) shredded fresh coconut
• 1 teaspoon (5 ml) salt
Blend all the ingredients in a food processor or blender until smooth. If required, add a little cold water to achieve a runny consistency. Transfer the chutney to a bowl and serve. It will keep refrigerated for 1 or 2 days.
Lime and Ginger Marmalade
After you add the sugar to the marmalade, the depth of the sugar, lime, and water mixture should not exceed 5 cm (2 inches). This bittersweet marmalade can be refrigerated for months.
• STANDING TIME: Overnight
• PREPARATION & COOKING TIME: About 1 1/4 hours
• YIELD: 4 cups (1 litre)
• 3 large ripe limes
• 3 cups (750 ml) water
• about 3 1/2 cups (875 ml) white sugar
• 1 1/2 teaspoons (7 ml) minced fresh ginger
1. Cut the limes into 0.25 cm (1/4-inch) rings and remove the seeds. Combine the limes and water in a bowl and leave to stand overnight.
2. Place the lime and water mixture in a non-stick 3-litre/quart saucepan and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 1 hour. By this time the rind should be tender. Remove from the heat.
3. Pour the mixture into a bowl and measure exactly how much lime and water there is. Add an equal quantity of sugar and return the lime and sugar mixture to the saucepan.
4. Stirring over low heat, allow the sugar to dissolve. Return the mixture to a boil and cook without stirring for 10 – 15 minutes or until a spoon of the marmalade sets on a cold plate.
5. Remove the saucepan from the heat and add the minced ginger. When the marmalade cools, pour it into hot, sterilized jam jars. When the marmalade has cooled, seal the jars.
Sweet lime Pickle
Indian-style pickles are best made in hot climates because they are traditionally made slowly in jars that are exposed to sunlight. Sunlight is an antiseptic; it also expedites the pickling process, and acts to prevent fermentation. Pickles are generally preserved in salt, oil, or lemon juice. (Mustard oil is an excellent choice.) This lime pickle is simultaneously sweet, spicy, and hot.
• PREPARATION TIME: 20 minutes
• PICKLING TIME: 5 – 6 weeks
• YIELD: 2 cups (500 ml)
• 4 or 5 small limes
• 2 tablespoons (40 ml) salt
• 1 teaspoon (5 ml) powdered black mustard seeds
• 1 teaspoon (5 ml) cayenne pepper
• 1 teaspoon (5 ml) turmeric
• 1 cup (250 ml) brown sugar
• 1/3 cup (85 ml) fresh lime or lemon juice
1. Wash and dry the limes thoroughly. In a completely dry spot (any water will spoil the pickle), slice each lime lengthwise into 8 pieces (retain any juicer).
2. Mix the salt, mustard seed powder, cayenne, and turmeric in a bowl.
3. Bring the sugar and the lime juice to a boil in a small saucepan over high heat. Boil for 2 minutes and set aside.
4. Arrange a layer of lime slices, cut-side-up, alternated with a sprinkled layer of the salt and spice mixture in the glass jar until the jar is filled.
5. When the lime and sugar liquid is cooled to lukewarm, pour it into the jar, covering the lime and spice layers. Cool the jar; then tightly screw on a non-metallic lid.
6. Place the jar of pickle in the sun, bringing it inside every night. Shake the jar two or three times a day. After 5 – 6 weeks, the pickle is ready to use, although the longer you wait, the better the pickle.
Peanut and Coriander Chutney
This chutney is popular in Northern India and is a delightful combination of hot, sour, sweet, and astringent flavours. Traditionally, this chutney is prepared using dried tamarind pulp. Here, we use “instant tamarind” and reduce the preparation time of this chutney to only 10 minutes. Serve this excellent uncooked chutney as a dip for Cauliflower and Pea Samosas or Rajasthani Spicy Dal-Stuffed Bread.
• PREPARATION TIME: 10 minutes
• YIELD: 1 1/2 cups (375 ml)
• 1 tablespoon (20 ml) tamarind concentrate
• 1/4 cup (60 ml) hot water
• 1 tablespoon (20 ml) ghee or peanut oil
• 1/2 cup (125 ml) raw peanuts, skinned
• 1/3 cup (85 ml) shredded fresh coconut
• 1 teaspoon (5 ml) salt
• 1 or 2 hot green chilies, seeded and chopped
• 1 tablespoon (20 ml) brown sugar
• 1/4 cup (60 ml) cold water
• 1 cup (250 ml) fresh coriander leaves, packed
1. Combine the tamarind concentrate with the hot water until it becomes a smooth paste.
2. Place the ghee in a heavy frying pan over low heat. When the ghee is hot, add the peanuts and, stirring often, roast them for 3 or 4 minutes or until the peanuts turn pale golden brown. Add the coconut and stir for another minute.
3. Combine the peanuts, coconut, tamarind puree, salt, chilies, sugar, cold water, and fresh coriander leaves in a blender or food processor. Process until creamy and smooth. (You might need to add a little more water). Transfer to a bowl and serve at room temperature. This chutney is best served immediately but can be refrigerated for 2 – 3 days.
Raspberry Jam
Try this jam when you have an abundance of ripe, juicy raspberries.
• PREPARATION & COOKING TIME: 15 minutes
• YIELD: About 4 cups (1 litre)
• 1 kg (2.2 pounds) fresh ripe raspberries
• 4 cups (1 litre) sugar
• 3 cups (750 ml) water
• 1 teaspoon (5 ml) lemon rind, finely grated
Combine all the ingredients in a large heavy non-stick saucepan. At this stage the mixture should be no more than 5 cm (2-inches) deep. Heat slowly to dissolve the sugar. Increase the heat, bring to a boil, and boil the jam rapidly, uncovered, without stirring for about 15 minutes or until a teaspoon of jam jells on a cold plate. You might have to stir the jam occasionally towards the end. When a little cooler, pour the jam into hot, sterilized glass jars and seal.
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