Indian Chutneys to Accompany Grilled Dishes

Mandel's secret spice blend

For the past few weeks we have been returning to traditional Sunday dinners of rotisserie chickens.  It is so easy, and comforting, and yields great leftovers to set you up for a week of healthy soups and salads.  One of our weekend guests, Mandel,  brought the most wonderful gift of his own special Chinese spice mix….so far we know it contains Sichuan pepper, aged tangerine zest, cinnamon, ground coriander and cloves, but we have yet to wrestle the complete recipe from him….and we have been using it as a rub for our chicken.  

My cousin Jannaca also came for a little visit, and spent an afternoon teaching me how to make some Indian chutneys that compliment any grilled meats, vegetables, or pappadums.  Having lived and cooked in India for 25 years, she has honed her skills with these fragrant spices and wonderful flavours.

South Indian Coconut and Cilantro Chutney

½ cup shredded coconut

4 teaspoons split chana dal (split chickpea dal), dry roasted

2” piece fresh ginger, peeled and minced

½ cup fresh cilantro, chopped

2 thai green chilies, minced or ½ teaspoon crushed red chilies

coconut milk

2 teaspoons black mustard seeds

2 teaspoons split urad dal ( Indian split black dal that is actually white!)

2 tablespoons curry leaves

pinch of asafetida powder

3 tablespoons coconut oil

lemon juice and salt, to taste

Dry roast the chana dal in a small pan until it starts to turn brown, then remove from heat.  Let cool slightly, then finely grind in a spice grinder.  Set aside.

Chana Dal

In the bowl of a food processor, pulse the coconut, chilies, cilantro and ginger, adding a little coconut milk until it comes together in a smooth paste. Add the ground chana dal and pulse together once more.

Heat the coconut oil in the same small pan until it is hot.  Add the mustard seeds and urad dal.  Cook until they splutter and the dal begins to turn brown.  Then add the asafetida powder and curry leaves and fry for a few seconds.  If you are using red chili flakes, add at the same

Urad Dal

time as the asafetida powder and curry leaves.

Pour these fried spices into the coconut-cilantro mixture and combine.

Add salt and the juice of half a lemon and mix.

Serve at room temperature as the coconut oil congeals in the refrigerator.  This chutney may be frozen and eaten later.  

South Indian Tomato Chutney

1 medium red onion, diced

1 “ piece fresh ginger, peeled and minced

a pinch of asafetida

1 or 2 Thai green cilies, minced, or ½ teaspoon red chili flakes

1-2 tablespoons coconut oil

5 ripe tomatoes, or 5 canned tomatoes

1 teaspoon black mustard seeds

1 teaspoon split urad dal (Indian split black dal that is actually white)

1 tablespoon curry leaves, crushed

salt, to taste

Peel and chop the tomatoes into pieces.  Prepare the onion, ginger and chilies.  Measure the spices and have them ready.

Heat half the oil in a small frying pan.  Add the asafetida first and fry for a few seconds.  Add the onions and fry until golden, adding the ginger and chilies shortly before the onions are brown.  Add the tomatoes and cook for a few minutes.  Remove from heat and allow to cool, then grind this mixture in a blender or food processor.

In a separate small frying pan heat the remainder of the oil and heat.  Add the mustard seeds and dal and cook until the seeds start spluttering and the dal turns brown.  Then add the curry leaves and fry for a few seconds.  Remove from the heat and add to the tomato mixture.  Add salt to taste.

Peach Chutney

6 peaches, peeled and chopped

1 tablespoon vegetable or coconut oil

1 small red onion, diced

1” piece ginger, peeled and minced
1 teaspoon black mustard seeds
3-4 cloves, ground 

1 black cardamom, ground
2" piece cinnamon stick

½ teaspoon red chili flakes

1/4 cup apple cider vinegar
1 teaspoon salt

1/3 cup brown sugar

Prepare the peaches and set aside.  Heat the coconut oil in a medium saucepan and add the onion.  Sauté until the onion is soft and translucent, then add the ginger and mustard seeds and cook until mustard seeds begin to pop.  Add the cinnamon stick, chili flackes, cloves and cardamom and stir for 30 seconds, or until very fragrant.  Add and stir in the prepared peaches, vinegar and salt.   Bring to a boil, stirring, then reduce heat to medium low and simmer for 30 minutes, until slightly thickened.   Add the brown sugar, and stir until the sugar has dissolved.  Let cool before serving.  Can also be put into sterilized jars and stored as jam.