Chutney is a spicy condiment made from vegetables or fruit, vinegar, and sugar. Green chutney is a blend of fresh ingredients such as coriander leaves, mint, and lemon juice. It is used to add flavor to traditional Indian dishes and modern cuisine. There are different types of chutneys, with Indian chutney being spicy and rarely cooked, while English chutneys are sweeter and often cooked. Green chutney is made with coriander, mint, and lemon juice and can include other ingredients such as green mangoes and chilies. It is traditionally ground using a chutney stone or mortar and pestle, but can also be made using a blender or food processor.
Chutney is a thick, spicy taste made from vegetables or fruit, vinegar, and sugar. It originated in India but has found popularity in many other countries. Green chutney or haki is a blend of fresh ingredients, including coriander leaves, mint and lemon juice. People incorporate green chutney into modern dishes and with traditional Indian foods, such as chaat, which is a fried dough snack, and bhel puri or bhelpuri, which is a puffed rice food.
Many people are familiar with chutney, but not everyone knows that there are different types of chutneys. Traditionally, Indian chutney, made from fresh ingredients, is rarely cooked and is spicy, sometimes bordering on sour. Indian cooks typically make fresh chutney for the meal. English cooks usually save their chutneys, which are generally sweeter and often cooked, for future consumption. Normally, cooks make Indian style green chutneys.
Indian cooks use green chutney to add flavor to bland dishes, such as dal, rice and roti. Dal is a stew-like dish of legumes, such as lentils and peas, and roti is a flatbread. Spicy chutney brings a new dimension to these dishes comparable to adding salsa to bean dishes in the New World. Depending on the region, chutney may be spelled chutnee, chutni or chatni.
The typical ingredients of green chutney are usually coriander or coriander leaves, pudina and sour lemon juice. Pudina is Hindi for mint and cooks usually use field or wild mint. Other ingredients may include green mangoes, green chilies and other fresh vegetables. Often the British make green chutneys using green tomatoes. Depending on the ingredients, chutneys range in color from bright green to olive.
As a rule, chutneys are thick toppings. Some people use them as a sandwich or to flavor samosas, fish or chicken. Traditionally, ingredients were ground using a chutney stone, which is a granite stone with a pestle for grinding. Many cooks still use the chutney stone or a mortar and pestle, but most use an electric appliance. Cooks can use a blender or food processor.
Many Indian cooks suggest that one person removes the mint stems, but uses the coriander stems when making green chutney. Green mangoes often irritate people’s skin like its distant cousin, poison ivy. Handle green mangoes like chili peppers; wear plastic gloves and don’t touch sensitive areas, such as the face or eyes, until the toxins have been completely washed away. Green mangoes, like hot peppers, are perfectly safe to eat and make a good addition to green chutney. Chutney recipes are available through several recipe websites and there are many cookbooks dedicated to chutneys.
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