Homemade 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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Loquat Apricot Chutney Recipe Recipe

Loquat Apricot Chutney Recipe

06.11.10 by Jackie

Loquat and apricot may not make the most traditional chutney, but it is delicious. I’ve wanted to use the fresh loquats I got from my aunt to make a dish that really highlights the ingredient, and fruit chutney seemed like an obvious choice.

Since I made so much, I canned the chutney and stored it for future use. I let it rest for a week and opened our first jar today. The flavor was amazing. There were still some chunks of loquats in it, and the hint of spices from the red chili powder and mustard provided a mild, lingering heat that follows closely behind the sweetness of the fruit.

There are many ways to use the chutney, but I opted to pair it with roasted chicken breast wrapped in smoked turkey slices. A-ma-zing!


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