Chutneys are my most favourite experiments in the kitchen. The fact that the formula for a chutney is very simple makes it exciting. Chutneys can be churned out of practically anything as long as they have the following:
Spice / Flavour / Tang / Coconut
These things can be interchanged too. To this depending on combination any protein or vegetable, roasted, can be added.
I have tried the traditional recipes and some exotic exceptions that usually people dont make too.
Shallots / garlic / mint/ coriander / curry leaves add a special feature to chutneys.
Shallots are almost magical. They go well raw or fried in coconut oil.
Today I tried a special additive – sesame seeds (black)
Dry roast handful of –
Same amount of black sesame seeds
One red chilly
a small blob of hing.
Add all this to a food processor with a small ball of tamarind, 4 to five shallots and a quarter of a coconut, cut into small pieces and a hand ful of coriander leaves.
Blend smoothly with some water.
Season with some mustard seeds and curry leaves. Have it with crispy black adais!