Into the kitchen learn right away 5 recipes for chutney – a side dish for rice, sandwiches, salads,… from India that is both delicious and simple, adding appeal to your family’s meals. Let’s make this snack with TasteVN!
1. Mango chutney – mango chutney
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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Mango chutney – mango chutney For 4 people
Mango 2 fruits (900gr mango) Raisins 135 gr Shallots 7 bulbs Apple cider vinegar 315 ml Cinnamon 1 stick Chili powder 1 teaspoon Coriander powder 1/2 teaspoon Chopped ginger 1 tablespoon Black mustard seeds 1/2 teaspoon Fennel seeds 1/2 teaspoon Sugar 200 gr Cooking oil a little
How to choose sweet ripe mangoes
- Choose mangoes that are evenly yellow, with taut skin and the top part (the part above the stem) being ripe yellow, firm, and not mushy when pressed, feeling solid in hand.
- Observe the skin of the mango; choose those with tiny dark spots evenly distributed over the fruit, smooth taut skin, and the top part of the fruit is not shriveled or wrinkled.
- The fruit must be fresh and undamaged. You can check if the fruit is fresh by pinching the stem and smelling it. If the stem has a strong sweet aroma and essential oils, it means the fruit is fresh and has no preservatives.
Information about the ingredients
- Mustard seeds are seeds taken from the mustard plant and are often used as a spice.
- Egyptian dill seeds are seeds taken from inside the fruit of the Egyptian dill plant, with each fruit containing one seed. This seed is quite similar to that of dill in Vietnam but is smaller and darker.
- Coriander powder (parsley) is a powder made by grinding dried parsley leaves, which is then finely ground into powder.
- You can find these spices at supermarkets, specialty stores selling imported spices, or on e-commerce websites.
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How to make Mango chutney
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Preparation of ingredients
First, peel the shallots, then cut them into small pieces.
Next, peel and remove the seed from the mango, then cut the flesh into small pieces.
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Sauté mango and spices
Heat a pan with oil, add a bit of cooking oil and shallots, then sauté for 3 minutes until the shallots are soft.
Next, add 1 tablespoon of chopped ginger, 1/2 teaspoon of coriander powder, 1/2 teaspoon of black mustard seeds, 1/2 teaspoon of fennel seeds, 1 teaspoon of chili powder, and 1 stick of cinnamon. Continue to sauté the mixture for another minute to combine.
Then, add the chopped mango, 135g of raisins, 315ml of apple cider vinegar, and 200g of sugar. Stir the mixture well and simmer on low heat for about 1 hour and 30 minutes or until the mixture thickens.
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Blend the mango chutney
When the mixture has thickened, use a masher or fork to mash the mango until smooth.
Finally, let the mixture cool completely and store it in a sealed jar.
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Finished product
Smooth mango chutney, with a sweet and sour taste intertwined with the fragrant aroma of herbs and spices, is unusual but extremely delicious.
2. Tomato chutney – chutney cà chua
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty level
Easy
Ingredients for Tomato chutney – chutney cà chua For 4 people
Tomatoes 5 pieces Garam masala powder 1/2 teaspoon Chili powder 1/2 teaspoon Garlic 3 cloves Ginger 1 root (30g) Onion 1/2 root Vinegar 1 teaspoon Sugar 200 g Salt 1 teaspoon Cooking oil 3 tablespoons
How to choose good tomatoes
- Naturally ripe tomatoes have a plump skin, bright red color. If you look closely, you will see specks of pulp through the skin. When cut open, the flesh will be red and have white seeds.
- You should choose firm tomatoes; do not choose soft ones as they spoil quickly.
- If the stem of the tomato is fresh green and tightly attached to the body, then it is naturally ripe.
- Compared to naturally ripened tomatoes, chemically treated tomatoes usually lack fragrance, are not red, and are quite firm. When cooked, tomatoes take a long time to soften, have little pulp, and a pale red color.
Information about Garam Masala powder
Garam Masala powder is a spice blend commonly used in cooking dishes in the Punjab region of northern India. In Hindi, the word “masala” means spice, “garam” means hot, and Garam Masala can simply be understood as a mixture of hot spices. This powder can be used alone or mixed with other spices when preparing dishes.
Tools needed
Blender, knife, cutting board, glass jar, spoon,…
How to make Tomato chutney
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Prepare the ingredients
First, wash the tomatoes and then dice them.
Next, peel the garlic, ginger, and onion, and then grind them into a paste.
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Stir-fried tomatoes
Place a pan on the stove, add 1 tablespoon of cooking oil, diced tomatoes, and stir-fry over medium heat until the tomatoes are soft.
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Make tomato chutney
Place a new pan on the stove, add 2 tablespoons of cooking oil, garlic, ginger, and onion, then stir-fry the mixture for about 30 seconds until fragrant.
Then, add the cooked tomato sauce, 1/2 teaspoon of garam masala, 1 teaspoon of salt, 1/2 teaspoon of chili powder, 1 teaspoon of vinegar, and 200g of sugar.
Stir the mixture over low heat for about 2-3 minutes until the sugar dissolves and the mixture thickens.
Tip: You don’t need to stir the mixture too long because the sauce will thicken more as it cools. -
Final Product
The tomato chutney, once completed, will have a thick consistency, a fragrant aroma from the herbs, and a characteristic sweet and sour taste from the tomatoes. Additionally, you will also perceive a slight spiciness from the chili.
3. Coriander chutney
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Preparation
20 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Coriander chutney For 4 people
Coriander 8 gr (20 sprigs) Garlic 2 cloves Green chili 2 pieces Fennel powder 1/3 teaspoon Salt 1/3 teaspoon Lemon juice 2 teaspoons
How to make Coriander chutney
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Prepare the ingredients
First, peel the garlic clean. Then, pick the fresh coriander leaves and wash them thoroughly.
Finally, cut the lemon in half and squeeze out the juice.
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Blend the coriander chutney
Add to the blender: garlic, coriander, green chili, 1/3 teaspoon salt, 2 teaspoons lemon juice, 1/3 teaspoon cumin powder, 2 tablespoons water.
Then, blend the mixture until smooth.
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Final product
The coriander chutney has a distinctive aroma, and when tasted, it has a salty and slightly sour flavor combined with a bit of pungency and spiciness from garlic and chili.
4. Mint chutney – mint chutney
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Preparation
10 minutes
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Cooking
5 minutes
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Difficulty
Easy
Ingredients for Mint chutney – mint chutney For 4 people
Mint leaves 60 g Parsley 60 g Green chili 4 pieces Onion 1/4 bulb Ginger 2 slices Lemon juice 1.5 tablespoons Salt/ sugar A little
How to make Mint chutney – mint chutney
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Prepare the ingredients
First, pick the mint leaves and parsley, then wash them thoroughly and chop them finely.
Next, peel the onion and slice it thinly.
Finally, cut the chili and ginger into small pieces.
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Blend mint chutney
Add to the blender: mint leaves, parsley, green chili, onion, ginger, 2 teaspoons of salt, 2 teaspoons of sugar, 1.5 tablespoons of lemon juice, 60ml of water.
Then, blend the mixture until smooth.
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Final product
Mint chutney has a light fragrant smell, with a cool taste from the mint, a bit of warmth, and spiciness from ginger and chili.
5. Pineapple chutney – pineapple chutney
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Pineapple chutney – pineapple chutney For 4 people
Pineapple 1 fruit White vinegar 118 ml Garlic 4 cloves Sugar 268 gr Salt 1 teaspoon Chili powder 2 teaspoons Tomato sauce 1 tablespoon (optional)
How to choose fresh and delicious pineapples
- Color: you should choose fruits that have bright yellow color from the crown to the end, there may be a few slightly green eyes but it still has a certain sweetness.
- Shape: Pineapples that are round and short will have more flesh than those that are long.
- Pineapple eyes: Choose fruits with large, sparse eyes because this indicates that the pineapple is ripe and naturally sweet, not chemically treated.
- Aroma: you can try smelling the end of the fruit, if it has a fragrant smell, you should buy it. Additionally, avoid choosing fruits that have a slightly sour smell like fermentation, as those pineapples are overripe.
- The top of the pineapple: The greener the top, the fresher the pineapple. Overripe pineapples will have a dry or brown top.
- Touch test: Fresh, delicious pineapples will not be too hard or too soft; when you press your finger into it, there should be no indentation.
How to make Pineapple chutney – pineapple chutney
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Prepare the ingredients
First, peel the pineapple, remove the core, and then cut it into small pieces. Peel the garlic and chop it finely.
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Make pineapple chutney
Place a pan on the stove, add the prepared pineapple, 268g of sugar, 118ml of white vinegar, 1 teaspoon of salt and stir well over medium heat until the sugar dissolves and the mixture boils.
Then, add minced garlic, 2 teaspoons of chili powder, and 1 tablespoon of ketchup. Simmer the mixture on low heat until it thickens, then turn off the heat.
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Final product
Pineapple chutney has a characteristic sweet and sour taste from fresh pineapple intertwined with a slight heat from chili powder, creating a unique and appealing dish for your family.
Information about chutney
- Chutney, also known as chatni – this is a traditional dish of South Asian cuisine with a diverse preparation recipe.
- The dish usually includes a mix of vegetables, spices, and fruits.
- Chutney can be dry or wet and is used alongside other dishes to enhance flavor.
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It is simple and quick to prepare 5 chutney dishes that are delicious and authentic Indian. Let’s join TasteVN in the kitchen and show your skills right away! Wishing you success!
*Source for recipes and images from the YouTube channels El Mundo Eats, Hungry for Goodies, Kabita’s Kitchen and Tarla Dalal
