Chutney is an all time favorite partner of every Indian regional cuisine. Being present at the side or corner of any plate, chutney plays a very multiple role in Indian cuisine. They have the power of turning a boring or simple dish to a delight. They have a distinct ability and can be used as a spread or a dip.
Do you know the best part of chutney??? The best part of chutney is that there are hundreds of varieties of chutney and apparently some of them are not even cooked and can be made in just 5 minutes. With the presence of peanuts, cumin, coconut, tamarind or chilies chutney acts as an appetizer and also some are good for digestion. It proves itself as a perfect pair for almost every Indian meal and gives them a relishing flavor.
The combination of fruits, herbs or vegetables with the spices always gives a winning experience in the form of chutney. Not only Indians but chutney was a favorite dish of the British from the years the Empire ruled India. One famous chutney Major’s Grey was named after a British Army Officer. Also it was famous between Europeans as well. During the 17th century chutney was imported to a few European countries as a luxury item.
The lovely colors in your plate not only light up your mood but give an extra texture to your meal. It is an important sidekick for idli, dosa, vada, uttapam, sandwiches or also famous with most chaat items like samosa, pakora, aloo patties, dabeli, sev puri, bhel puri, ragda patties and many more in the list. In short, Indian plates are powered by chutneys but since these contain tamarind, lemon juice and other acidic ingredients, it is important to prepare and store them in non-reactive containers such as stainless steel, glass or wood and it is best to avoid aluminium containers for storing.