|Food to go with the Chutney's|
So according to dictionary.com a Chutney is a sauce or relish of East Indian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. I consulted the all high and powerful wikipedia for a little bit more information on chutney and here is what the oh so wise wikipedia had to say:
Chutneys may be ground with a mortar and pestle or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly (sesame) or peanut oil. Electric blenders or food processors can be used as labor-saving alternatives to stone grinding.
American and European-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onionor ginger. Western-style chutneys originated from Anglo-Indians at the time of the British Raj recreated Indian chutneys using English orchard fruits — sour cooking apples and rhubarb, for example. They would often contain dried fruit: raisins, currants and sultanas.
So I ended up making two chutney's this week. The first was a result of watching a video of Chef Jet Tila and Chef Simon Majumdar (often seen on Cut Throat Kitchen - click here to watch the video) I was very interested in trying out both recipes especially in light of my findings at Young's with the fresh herbs.
Cilantro, Mint, Lime and Jalapeno Chutney
My first chutney
- 3 bunches of cilantro (I used one of the full trays)
- Mint (I used basically a soup bowl full)
- Juice of 4 limes
- Zest from the 4 limes
- A good pinch of sugar (this is my addition to try and cut the heat a little but I'm a complete wimp)- A good pinch of salt
- 4 seeded seruiano peppers (I used 2 seeded jalapeño instead because I had them and I don't like tons of spice)- 5 garlic cloves
- 4 inches of peeled and rough chopped ginger
- 250 mL of full fat plain yogurt
Place all of the ingredients in a blender - for the cilantro use the entire cilantro leaves and stocks. Run until the mixture is smooth and there is bits or pieces left.
I did post a picture of this on Instagram saying I was going to use it the next day and I was told it gets better and let me tell you it does!
|Mint and Yogurt Chutney|
Mint and Yogurt Chutney
5 tbsp greek yogurt
1/2 ounce fresh mint
1 fresh green chili, seeded and finely sliced
1 tsp sugar
juice of 1/2 lemon
a pinch of salt
- Put all of the ingredients in a blender and whizz up to mix. Taste and adjust the seasoning and consistency, adding salt, sugar and water as needed.
Post a Comment