Indian Chutney Recipes

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How to Make Sesame Chutney (Til Chutney Recipe) Recipe

Sesame chutney (til chutney in Urdu) is one of many Indian chutneys that we make regularly at home. First, sesame seeds are ground into a fine powder. Then, freshly grated coconut, spices and water are added to create a thick paste. The coconut is what gives the sauce a rich mouth-feel. The condiment can be served with rice dishes, idlis or dosas (enormous, thin, crisp, Indian-style crêpes).

Dosas are my husband Lulu’s favorite Indian food, and the reason I haven't posted a dosa recipe yet is that I haven’t been able to successfully make them on my own. Pali appa (Lulu's aunt), who lives in Oakland, comes to visit us from time to time and makes the best dosas from scratch. She taught us how to grind urad dal and rice and let the mixture ferment. On the several occasions when we've made the recipe with her, the dosas were wonderfully delicious. However, on my own, I've failed miserably so far. Will post a detailed recipe once I succeed. Stay tuned!


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Indian Peanut Chutney Recipe Recipe

Indian Peanut Chutney Recipe

05.12.10 by Jackie

I served khichdi (Indian masoor dal rice) this evening for dinner. Instead of using the usual Indian yogurt sauce called raita, I made peanut sesame chutney, called "til chutney" in Urdu. It's a little time consuming but it pairs perfectly with the coral-colored lentils and rice. To make the sauce, peanuts and sesame seeds are ground into a fine powder. They provide richness to the sauce that is complemented by the sweet-acid flavor of tamarind and the kick of raw onions. Baghar is the finishing touch in this dish, as it is in a lot of Indian dishes.

This dish was passed down to me from my husband Lulu’s late grandmother. Everyone referred to her as Baji. She taught me several Indian recipes from the region of Hyderabad, and I have an entire notebook of her recipes that I have to get translated. I’ll post them here as I try them out, so stay tuned!


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Idli Recipe with Coconut Chutney Recipe

Idlis (also spelled idly or iddly) are South Indian savory steamed rice cakes, very similar to the Vietnamese equivalent called bánh bò. The sponge cakes are made with urad dal, rice and water. The idli batter is fermented and steamed, which creates mini air bubbles. I usually serve them with sambar (a toor dal vegetable soup) and coconut chutney.

In India, this traditional dish is usually served for breakfast or as a snack. I think they also make perfect appetizers when we have dinner parties. I love that they're bite-size, which means they won’t interrupt conversation too much. I usually serve them in Chinese porcelain soup spoons that I place in a circle around a large serving bowl of sambar with several chutneys on the side. It’s a great way to start a party!


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Hari Chutney (Spicy Indian Cilantro Mint Chutney) Recipe

Hari chutney (green) is a spicy preparation served as a condiment to pakora (Indian-style savory fritters) and vadai (fried urad dal). The preparation is very basic: a blend of green chiles, cilantro, mint, garlic and some sweetener to balance the flavors.

The result is a very intense, refreshing dipping sauce that contrasts extremely well with the heaviness of fried food. If you have extra spicy green chutney leftover, it makes a great companion to steamed fish. Once you try it, I'm sure you'll come up with your own uses for this truly versatile chutney.


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Spicy Garlic Chutney Recipe

Spicy Garlic Chutney

03.12.10 by Jackie

Spicy garlic chutney is meant to knock your socks off. I used Anaheim peppers which are mildly hot; you can decide on the level of spiciness by using hotter peppers such as Serrano peppers. If you're really masochistic, habanero or scotch bonnets would work as well. On the other hand, if you're like me and can't handle spicy food, you could use green bell peppers instead. 

This Indian chutney is a great condiment for subtly flavored dishes such as fish en papillote, meat, Indian potato cutlets, basmati rice and dahl or even a piece of toast. It's also very healthy for you due to the large quantity of fresh garlic. We make this chutney very often, as it stores well in the refrigerator. The only no-no would be to serve it during a romantic dinner !!


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