Tag Archives: chutney

Plum Chutney

The principle/process is just the same as for the mango chutney.


Today when I made this for the boulangerie I got about 16 tablespoons of chutney from –

350 grams of plums

8 tablespoons of brown sugar

1/3 cup of water

The other ingredients are:

salt to taste

3-4 sticks of cinnamon

4-5 cloves

1 teaspoon (or less) of cumin seeds

1/2 of 1 whole red chilli (optional)

1 tablespoon of oil

Cut the plums, remove the seeds and dice the flesh in to small cubes. Heat oil in a pan, then add the cumin seeds and other spices. After a few seconds add the plums, the salt and the water. After the plums have become soft add the sugar and cook everything together for a few minutes till the chutney begins to acquire a syrupy texture.

Another nice accompaniment for things like pakoras ,tikkis and even tandoori chicken.

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Coriander and Mint Chutney, the way Ma makes it(1)

For the first four days this last week, it rained “elephants and hippopotamuses”, as the girls said.

So we had soup for dinner quite often, and one evening we had pakoras as well, since it was just the sort of weather when I enjoy them most.

I happened to have some coriander and mint chutney left over from a lot that I made a couple of weeks ago so we polished off the pakoras with that.

I usually keep this chutney now in a pretty glass jar which I brought back a couple of years ago from my mother’s kitchen as it is a pleasing reminder of the years when b. and I grew up in Bokaro. The way I remember it, this jar was always in the fridge, full of chutney. And the taste of the sandwiches b. and I sometimes made, with left over baigan bharta and this chutney,  is one of the nicest gastronomic memories of my childhood 🙂

Noor likes it a lot too, especially with dhokla.

Coriander and Mint Chutney

A big bunch of coriander; another of mint (I tend to use less of the mint and more of the coriander)

One small onion

One clove of garlic, peeled

1 green chilly, stalk removed, or a little red chilli powder, or half of a whole red chilly (optional)

salt to taste

1 tbsp of lime juice (use more or less, as you like)

1 tbsp of sugar (again, you could use more or less)

Wash the herbs thoroughly, then chop roughly after removing the hard stalks (I always retain the softer stems, instead of using only the leaves; it seems a waste to let the stems go since they have so much flavor too).

Peel and chop the onion in to 6-10 large-ish parts.

Blend together all the ingredients, using as little water as possible. This will therefore take time, since you will have to stop every once in a while to keep the machine of the food processor from overheating, and to stir the contents of the bowl/jar in which you are making the chutney. But it is worth spending the time rather than using too much water, since that would result in a watery chutney.

Also, add the sugar and lime juice gradually, so that you can control the amount you will use of each, depending on the balance of sweet and sour tastes that appeals to you.

This is such a  tangy treat with so many different things; besan ka cheela, pakoras, batata vadas and, yes, in sandwiches too !

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One of Atto’s – Tangy Coriander & Mint Chutney

Atto – my husband’s bua – is one of the best cooks I know.

What makes her food more special though, is the care and affection with which she feeds people.

I have been saying to her for years that she ought to write a cookbook. In the meanwhile, here is her recipe for just the most delicious green chutney (with a couple of minor variations of my own; like I don’t recall if Atto used onion when I saw her make it, but my mom does in her coriander chutney; so I use it too)

Coriander and Mint Chutney

A big bunch of coriander; another of mint (I tend to use less of the mint and more of the coriander)

One medium sized onion

1 green chilly, stalk removed

salt to taste

2 tbsp of thick tamarind juice (use more or less, as you like)

3 tbsp of a thick solution of jaggery dissolved in water (again, you could use more or less)

Wash the herbs thoroughly, then chop roughly after removing the hard stalks (I always retain the softer stems, and don’t bother about using only the leaves; it seems a waste to let the stems go since they have so much flavor too).

Peel and chop the onion in to 6-10 large-ish parts.

Blend together all the ingredients, using as little water as possible. This will therefore take time, since you will have to stop every once in a while to keep the machine of the food processor from overheating, and to stir the contents of the bowl/jar in which you are making the chutney. But it is worth spending the time rather than using too much water, since that would result in a watery chutney.

Also, you could add the tamarind and jaggery pastes gradually, so that you can control the amount you will use of each, depending on the balance of sweet and sour tastes that appeals to you.

I just love this chutney; I find the use of tamarind instead of lime juice quite a great touch.

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