Tuesday, March 25, 2014

Coriander Tomato Raw Chutney

About Chutney:

Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney.
Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the word for fresh preparations only. A different wordachār (Hindiअचार) applies to preserves that often contain oil and are rarely sweet. Vinegarcitrustamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.
The name "chutney" covers a wide variety of foodstuffs. The common element which makes them all "chutneys" is that they are added to meals to add flavour; the best English "translation" of "chutney" is "relish". As such, they can be, and are, eaten with a wide variety of foods.
Traditionally, chutneys are ground with a mortar and pestle made of stone or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly (sesame) or groundnut (peanut) oil. Electric blenders or food processors can be used as labor-saving alternatives to stone grinding.
Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. Chutney types and their preparations vary widely across Pakistan and India.
Types of chutneys:
American and European-style chutneys are usually fruit, vinegar and sugar, cooked down to a reduction, with added flavorings. These may include sugarsaltgarlictamarindonion, or ginger.
Spices commonly used in chutneys include fenugreekcoriandercumin and asafoetida (hing).


Coriander Leaves - 2 cups
Tomato - 1/2 cup
Tamarind Paste - 1 tsp
Green Chilly - 1


Grind all above to form a fine paste by adding water in a mixer and serve it.

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