Friday, February 12, 2016

Chutney's - figuring them out

Food to go with the Chutney's
Even as I right this I haven't yet figured out entirely what a chutney is - so let's figure this out right now. 

So according to 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 sugarsaltgarlictamarindonionor ginger.[14] 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. 

My first chutney
Cilantro, Mint, Lime and Jalapeno 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
I then had a request from the husband to make something that he had been missing.  He went to visit the book store and of course was looking through cook books (watch for my next set of books).  In any event he found a recipe for Mint and yogurt chutney which I made in anticipation of some other dishes that I was going to attempt.

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. 

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