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How to Use Chutney in Indian Food

Learn how to use chutney from cookbook author Maya Kaimal in this Howcast Indian food video.

Transcript

We're going to talk about chutneys. Chutneys are a distinctly Indian condiment, there kind of like a Indian salsa. They're usually a little bit spicy, and they're eaten in small dollops either on a plate with your curry's and rice, or as a condiment to spicy fried snacks like pakoras, or poppadom. In India the chutneys are usually made fresh that day. It was really a British convention to make chutneys into jammy, jarred preserves so that they can take them back to England and enjoy them there. But the true Indian chutney is a fresh chutney, but we're going to talk about some you can find in stores. Major Gray's Chutney is probably the most famous one, that's the classic British style chutney. It's made with fruits like mango's, and apricots, and raisins, and it's very sweet, and it's not very Indian but it's kind of become known as a Indian condiment.

Another popular chutney is tamarind, or tamarind-date chutney. This is really nice and tangy, and it has a bit of, little bit of sweetener in there too. Sweet and sour, dark brown chutney that is really nice with pakoras, or bugee, or on some of those famous snacks called honey poury. Then we have coriander chutney which is also very popular, its a fresh coriander that's blended up with a little onion, garlic, lemon, and some cumin, and it's very refreshing. Coriander chutney's great, and mint chutney is similar to coriander chutney only made with fresh mint. So that's a little sample of the kind's of chutney's you might find in your Indian grocery store, or you can make your own chutney fresh a home which will also be very, very yummy.

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