Indian Chutneys and Pickles: A Symphony of Flavors
Chutneys and pickles are an essential part of Indian cuisine, adding a burst of flavors to any meal. These condiments can transform a simple dish into a gastronomic delight with their tangy, spicy, and sweet notes. Let’s explore some popular Indian chutney recipes and pickles that you can easily prepare at home.
Popular Indian Chutneys and Pickles
Mango Pickle
Mango Pickle is a quintessential pickle chutney in Indian households. Made with raw mangoes, spices, and oil, this pickle is known for its spicy and tangy flavor. Mango Pickle is a must-have in any Indian kitchen and pairs perfectly with rice, parathas, and curd. It is a staple in traditional Indian recipes and adds a zing to your meals.
Mint Chutney
Mint Chutney is a refreshing and versatile Indian chutney made with fresh mint leaves, coriander, green chilies, and lemon juice. This chutney is perfect as a dip for snacks like samosas and pakoras or as a spread for sandwiches. Mint Chutney is a favorite in Indian snacks and is a must-try for anyone looking for a quick and easy chutney Indian recipe.
Tomato Chutney
Tomato Chutney is a popular chutney Indian recipe made with ripe tomatoes,and spices. This chutney is tangy, spicy, and slightly sweet, making it a perfect accompaniment to dosas, idlis, and parathas. Tomato Chutney is a versatile condiment that can be included in both Indian breakfast and in indian dinner recipes.
Lemon Pickle
Lemon Pickle is another classic pickle chutney in Indian cuisine. Made with lemons, salt, and a blend of spices, this pickle has a unique tangy and salty taste. Lemon Pickle is often enjoyed with rice, dal, and Indian breads. It is a beloved part of traditional Indian recipes and is known for its digestive benefits.
Tamarind Chutney
Tamarind Chutney is a sweet and tangy Indian chutney made with tamarind pulp, jaggery, and spices. This chutney is commonly used in chaat recipes and adds a delicious flavor to snacks like pani puri and bhel puri. Tamarind Chutney is a staple in Indian street food recipes and is loved for its unique taste.
Enhancing Your Meals with Chutneys and Pickles
To enhance your meals, consider exploring related categories that complement these Indian chutney recipes and pickles. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy Indian snacks like roasted nuts and fruit chaat can offer lighter options for your guests.
Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including fusion dishes like Indo-Mexican nachos can add a unique twist to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian chutney recipes?
A: Some popular Indian chutney recipes include Mint Chutney, Tomato Chutney, Tamarind Chutney, and Coconut Chutney.
Q: What is the difference between chutney and pickle?
A: Chutneys are typically made with fresh ingredients and are meant to be consumed fresh or within a few days, whereas pickles are preserved with oil, vinegar, or salt and can be stored for longer periods.
Q: How can I incorporate chutneys and pickles into my meals?
A: Chutneys and pickles can be used as dips, spreads, or side dishes. They pair well with Indian snacks, rice, bread, and even as a condiment in lunch box suggestions.
Q: Are there healthy Indian chutney recipes?
A: Yes, there are several healthy Indian chutney recipes such as Mint Chutney and Coriander Chutney. These chutneys use fresh ingredients and minimal oil, making them a healthy addition to your meals.
Q: Can I make Indian chutneys and pickles at home?
A: Absolutely! Many Indian chutney recipes and pickles are easy to make at home with simple ingredients. They can be prepared in small batches to ensure freshness and flavor.
Q: What are some traditional Indian desserts to serve with chutneys and pickles?
A: Traditional Indian desserts to serve with chutneys and pickles include Gulab Jamun, Jalebi, and Rasgulla. These sweets add a perfect ending to a meal.
Conclusion
Indian chutneys and pickles are a delightful way to add flavor and excitement to any meal. Whether you’re hosting a party or simply looking to enjoy a tasty snack, these Indian chutney recipes will bring joy and deliciousness to your table. So, gather your ingredients, try out these recipes, and create unforgettable memories with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for a quick snack, a party favorite, or a sweet treat, there’s a chutney Indian recipe or pickle chutney to suit every occasion. Happy cooking!
Mango pickle is a spicy and tangy gluten free condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.
1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
1 tablespoons salt
1teaspoon red chili powder, adjust to taste (lal mirch)
1/4teaspoons turmeric (haldi)
1tablespoons coriander seeds crushed(dhania)
1tablespoon fennel seeds crushed(Saunf)
1 teaspoon fenugreek seeds (sabut mathi)
1 teaspoon nigella seeds/kalonji
2tablespoons mustard oil or olive oil
Instructions
Wash and dry the mango, cut in small cubes with skin.
In a glass bowl put the mango with salt and mix it well.
Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
Add all the spices to salt water and keep it aside.
Mix spices, water and oil to mango slices.
Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.
Lately pesto has become one of my favorite condiments to keep. Basil Pesto is an Italian delicacy. It is super easy to make, and you can use it in so many ways, making variations of dishes. My grandkids enjoy pesto pasta, my son's favorite is making pesto sandwiches, and I like salad and roasted vegetables with pesto. Pesto has a vibrant color and brightens up any dish you make. Basil is a very aromatic herb. I have basil plants in my backyard. Because basil is the main ingredient for this recipe, I am always prepared. This is also vegan and gluten free recipe.This recipe will make about 8 oz of Pesto.
In a food processor, pulse the basil, spinach, pine nuts, black pepper, lemon juice, and salt.
Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides, as necessary.
Now add the olive oil in the food processor and pulse for a few seconds, scrape the sides, and pulse it again.
I like to use a rubber spatula to scrape the sides. Pesto is now ready.
Adjust the ingredients to your taste.
Notes
Notes:I usually will make pesto in a larger quantity for later use. Freeze the pesto in an ice cube tray and make sure a few hours later to transfer the frozen cubes of pesto out and place in freezer zip lock baggies.Serving Suggestions:Toss with pasta as a sauce, over baked potatoes or grilled vegetables, toss it with salad, or spread it onto crackers or toasted slices of bread.You will also enjoy these related recipes, Grilled Caprese Sandwich, Vegan Macaroni and Cheese, Zucchini Pasta, Creamy Butternut squash, Creamy Spinach Pasta
Who doesn't enjoy chips & salsa? This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips or with a plate of tacos. You can even serve this as a fresh salad which will compliment a variety of meals be it lunchbreakfast or dinner !
In a serving bowl, combine mango, bell pepper, cucumber, cilantro and jalapeño. Drizzle with salt, cumin powder and lime juice, mix well. For best flavor, let the salsa rest for about 10 minutes.
Notes
Notes: Mango salsa also can be served as salad and will compliment any meal. I enjoy Mango Salsa with Puries, and side of Mexican Rice.
Aam Ki Launji is packed full of flavors, creating a wonderful combination of sweet, spicy, and sour. This can be used as a side dish or as a condiment. My favorite way to serve Aam Ki Launji is with stuffed parathas. This is a quick and easy recipe that adds a lot to your palette!
2-1/2cupraw cooking mangocut into byte size pieces, I used 1 mango
2Tbspoil
3dry red chiliescut into pieces
1/8tspasafetidahing
1/4tspnigella seeds kalonji
1/4tspfenugreek seedsmethi dana
1tspfennel seed saunf
2tspcoriander powderdhania
1/4tspturmerichaldi
1/2tspred chili powder
1tspsalt
3Tbspsugaruse as needed
1/4cupwater
Instructions
Heat the oil in a heavy bottom pan, over low heat. When oil is just warm add all the ingredients except sugar, red chilies and asafetida, fennel seeds, nigella seeds, fenugreek seeds, coriander powder, red chili, turmeric, sugar and salt sauté for few seconds.
Add the mango cubes, mix well add about 1/4 cup of water mix it well cover the pan. And let it cook on a medium heat for 7-8 minutes, while stirring occasionally.
After mangoes are cooked they are soft and tender add sugar and turn off the heat and cover the pan for few minutes.
Once Aam Ki Launji is cooled, you can refrigerate. For up to a week.
Notes
NotesFor this recipe, raw cooking mango works the best. These mangoes are now available year around in most Indian grocery stores. You may find that sometimes the mangoes have already started ripening and the color is not white when you slice inside, but it will still work. You can also use mangoes that are not ripe enough and too sour to eat for this recipe. If you think that the mango still needs some sourness, add in mango powder.
Red Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This one is a rather hot and spicy pickle, not for the timid palette by any means. It tastes great with lunch or main course.
Wash and dry the chilies and cut the chilies in 1/8-inch pieces.
Combine coriander, fennel, fenugreek seeds, mustard seeds, and nigella seeds roast them over low heat for 1-2 minutes till spices becomes aromatic. Grind coarsely.
Heat the oil on medium heat, after oil is very turn off the heat and let it come to the room temperature. Set aside.
Mix the roasted spices, salt, mango powder, and turmeric to the red chilies, and mix it well. Pour oil over the mixture and mix well.
Keep the pickle in a glass jar. Let the jar sit two days at room temperature or few hours in direct sunlight. Pickle is ready to serve.
Notes
Chili Pickle will be good for a week at room temperature or keep in the refrigerator up to one month.Suggestion For a milder pickle, remove the pepper seeds, or sometimes chilies are not hot then add some red chili powder.
Keyword Condiment, Hot And Spicy, Lal Mirch Ka Achar, Pickle, Red Jalapeno
Peanut chutney is a delicious condiment that compliments many South Indian dishes such as dosa, idli, and Medu Vada. This chutney also makes a great spicy spread for sandwiches. I often use this as a dip with pita chips. This is a quick and easy recipe to make!
Heat the oil in a small frying pan over medium heat. Add mustard seeds, as mustard seeds crack add whole red chilies, and peanuts stir-fry them for about 2 minutes.
Lower the heat to low. Add fenugreek seeds. Sesame seeds, asafetida, and curry leaves stir for about 30 seconds. Take out 4 red chilies, set aside.
Add tamarind paste, and salt mix it well. Add one cup of water. Turn the heat to medium, cook for about 2 minutes. Turn off the heat and let it cool off to room temperature.
Grind the peanut mixture to a smooth but not make it paste.
Chickpea and Spinach Spread, a delightful vegan alternative to traditional hummus, combines the freshness of spinach with the creamy texture of chickpeas, perfect for gluten-freeappetizers and summer snacking, complemented by a variety of chutneys and pickles.
Introduction to Spinach Hummus Recipe
In this spinach hummus recipe, we’ll explore how to combine the traditional flavors of hummus with the nutritious goodness of spinach. This delightful spread offers a unique twist to the classic hummus recipe, incorporating fresh spinach leaves for added flavor and nutrients. If you’re looking to elevate your hummus game and sneak in some extra greens, this recipe is a must-try. Let’s dive into how to make this spinach hummus in a few simple steps.
Step 1: Prepare Ingredients
Begin by gathering all the necessary ingredients for this spinach hummus recipe. You’ll need canned chickpeas, fresh spinach leaves, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Ensure your chickpeas are drained and rinsed properly before using them in the recipe. This step sets the foundation for the flavor profile of your spinach chickpea hummus.
Step 2: Blanch the Spinach
To incorporate the spinach into the hummus, we’ll blanch it first. Bring a pot of water to a boil and prepare a bowl of ice water. Submerge the spinach leaves in the boiling water for about 30 seconds, then immediately transfer them to the ice water to stop the cooking process. Once cooled, drain the spinach and squeeze out any excess water. This blanching technique helps retain the vibrant green color of the spinach while softening it for blending with the other ingredients.
Step 3: Blend Ingredients
In a food processor, combine the blanched spinach, drained chickpeas, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the processor as needed. Adjust the consistency by adding more olive oil or a splash of water if necessary. The key is to achieve a velvety texture that’s perfect for spreading or dipping.
Step 4: Adjust Seasoning
Taste the spinach hummus and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed to balance the flavors. You can also customize the seasoning by incorporating additional spices like paprika or cayenne pepper for an extra kick. Don’t hesitate to experiment with different flavor profiles to suit your taste buds.
Step 5: Serve and Enjoy
Transfer the spinach hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of cumin or paprika for visual appeal. Serve it with your favorite accompaniments such as pita bread, fresh vegetables, or crackers. This versatile spread is perfect for snacking, appetizers, or as a flavorful addition to sandwiches and wraps. Enjoy the unique blend of flavors and the nutritional benefits of this homemade spinach hummus.
Tips for Making Spinach Hummus
To enhance the flavor of your spinach hummus, consider roasting cloves before adding them to the recipe to add a subtle sweetness and depth of flavor to the spread.
Experiment with different variations by incorporating additional ingredients such as roasted red peppers, sun-dried tomatoes, or fresh herbs like parsley or cilantro.
For a smoother texture, you can peel the chickpeas before blending them. Simply pinch each chickpea between your fingers to remove the thin outer skin.
Variations of Spinach Hummus
Roasted Red Pepper Spinach Hummus: Add roasted red peppers to the basic spinach hummus recipe for a smoky and slightly sweet flavor profile.
Sun-Dried Tomato Spinach Hummus: Incorporate sun-dried tomatoes packed in oil for a rich and tangy twist on traditional hummus.
Herbed Spinach Hummus: Blend fresh herbs such as parsley, cilantro, or basil into the spinach hummus for an added burst of freshness.
Benefits of Spinach Hummus
Nutrient-Rich: Spinach is loaded with vitamins, minerals, and antioxidants, making this spinach hummus a nutritious snack option.
Fiber-Packed: Chickpeas are a good source of fiber, which helps promote digestive health and keeps you feeling full and satisfied.
Versatile: Spinach hummus can be enjoyed in various ways, whether as a dip, spread, or component of a meal, making it a versatile addition to any menu.
FAQs (Frequently Asked Questions)
Q: Can I use fresh spinach instead of blanching it?
A: Blanching the spinach helps soften it and preserve its vibrant green color, but you can certainly use fresh spinach if preferred. Just ensure it’s thoroughly washed and dried before adding it to the recipe.
Q: How long does spinach hummus last in the refrigerator?
A: Properly stored in an airtight container, spinach hummus can last in the refrigerator for up to one week. Be sure to give it a stir before serving, as separation may occur over time.
Q: Can I freeze spinach hummus?
A: Yes, spinach hummus can be frozen for future use. Transfer it to a freezer-safe container, leaving some room for expansion, and store it for up to three months. Thaw in the refrigerator overnight before serving.
Q: Is spinach hummus gluten-free?
A: Yes, this spinach hummus recipe is gluten-free, making it suitable for individuals with gluten sensitivities or allergies.
By following this comprehensive guide, you can easily whip up a batch of flavorful and nutritious spinach hummus to enjoy with your favorite snacks or meals. Get creative with your toppings and accompaniments to customize this versatile spread to your liking. Whether you’re hosting a gathering or simply craving a healthy snack, this spinach hummus recipe is sure to be a hit.
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. Traditionally this is served with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).
2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
4 dry mango slice, available in Indian grocery stores
1/4cup raisins (kishmish)
4 dates sliced in fours length wise (kajoor)
1/8teaspoon asafetida (hing)
1/4teaspoon turmeric (haldi)
1/2teaspoon red chili powder (lal mirch) adjust to taste
1tablespoon coriander coarsely ground (dhania)
1tablespoon fennel seeds coarsely ground (saunf)
1-1/2tablespoon mango powder (amchoor)
1teaspoon salt, adjust to taste
1tablespoon sugar adjust to taste
Approx. 1-1/2cup water
Instructions
Method
Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.
Methi chutney can be served warm or at room temperature.
Notes
NotesMethi Chutney can be refrigerated for about one month.
