Nine Ultra healthy and tasty chutneys and dips

Chutneys, dips and accompaniments make snack-time more interesting. While coconut, tomato and mint chutneys are quite commonly made all over the country as accompaniments; there are some interesting chutneys, made from vegetables like raw banana and ambols (thinner sauces/dips) made from raw mango, amla or tamarind for instance. Through these recipes, discover interesting ways to use vegetables and enjoy festival snacking even more.

Navratri and Dussehra legends and stories

Vijayadashami or Dussehra is celebrated at the end of Navratri every year. It marks the triumph of good over evil with the victory of Goddess Durga or Lord Rama depending on the region. In Mysore, the historical palace lighting for Dussehra brings the festivities alive. Lit with a total of 100,000 light bulbs, this is an iconic image of Dussehra in the south. The originally built Mysore Palace also known as the wooden palace, burnt down during one of the traditional Dussehra oil lamp lighting ceremonies in 1896. The current palace which was rebuilt in its place was commissioned to be fitted with electrical bulbs following fire safety protocols.

Raw Banana or Plantain Chutney

1 Raw banana (cooked)
1 Cup curd
1 Green chilli
1 Dry red chilli
1 Tsp cumin
¼ Tsp turmeric
3 Cloves garlic
1” Ginger
¼ tsp Pepper
Salt

Tempering:
½ Tsp mustard
½ Tsp cumin
½ Tsp split urad daal
½ Tsp channa daal
2 Sprigs curry leaves
1 Dry red chilli
Oil

METHOD

1. In a pan, add oil and sauté the chillies, ginger, garlic, pepper, turmeric, cumin. Blend to a coarse paste.
2. To the same jar, add the cooked plantain and yoghurt and blend to a fine paste.
3. Temper the rest of the ingredients, add to the chutney and serve.

Peanut Curd Chutney or Farali Chutney

1 Cup peanuts (roasted and crushed)
1 Cup curd (thick)
1” Piece ginger
1 Green chilli
½ Tsp cumin powder (roasted)
½ Tbsp lime juice
Salt

Tempering:
½ Tsp cumin seeds
1 Pinch Kashmiri chilli powder
¼ Tsp oil

METHOD

1. In your Ultra Mixer Grinder, blend curd with ginger, green chilli, salt and cumin powder.
2. Add the roasted peanuts and lemon juice and blend to a smooth paste.
3. Temper cumin and chilli powder, add to the chutney and serve.
4. Best served as a dip with Sabudhana Vada.

Raw Mango Chutney

1 Cup grated raw mango
2 Cups corriander leaves (washed and cleaned)
1 Cup mint leaves (washed and cleaned)
2 Green chillies
1” Ginger
4 Cloves garlic
Salt

METHOD

1. Blend all the ingredients to a smooth paste in your Ultra Mixer Grinder, without adding water
2. Enjoy as a dip to snacks and sandwiches

Gooseberry/ Amla Ambol

Ambol is a thin sauce and not as thick as a chutney. Amla ambol is a sweet and sour sauce with chucks of amla. It is a great accompaniment to savory snacks like samosas, it can be used on bhel for an interesting twist and can be also eaten with rice.

10 Gooseberries/Amla
1 Litre water
2 Tsbp sugar
¼ Tsbp turmeric powder
Salt
Tempering:
1 Tsp mustard seeds
¼ Tsp asafoetida
2 Dry red chillies
1 Sprig curry leaves
1 Tsp mustard oil

METHOD

1. Wash and clean the gooseberries.
2. Place them in a saucepan, add salt, sugar, turmeric and water
3. Cook till the gooseberries are soft enough to remove the stone easily.
4. Once cool, remove the stone and roughly mash the gooseberries into the water.
5. Add the tempering and store.
Tip: You can make this sauce thinner or thicker or spicier as per your taste.

Roasted Peppers Chutney

2 Red peppers
2 Yellow peppers
2 Orange peppers
8 to 10 cloves of garlic
2 Tomatoes
1 Tsp red chilli flakes
2 Tbsp of olive oil

METHOD

1. Wash, clean, deseed and halve the peppers and tomatoes.
2. On a roasting pan covered with foil, place the peppers and tomatoes skin side up. Add the garlic, olive oil, sprinkle salt and chilli flakes.
3. Roast at 250° C for 45 minutes or until the skin is soft and slightly charred.
4. Cool completely and remove the skin on the peppers and tomatoes.
5. Blend to a smooth paste with some olive oil and serve as a dip.

Wood Apple Chutney

1 Wood apple (medium sized, peeled and cut)
2 Tbsp jaggery
1 Tsp cumin
½ Tsp chilli powder
¼ Tsp cinnamon powder
Salt

METHOD

1. Place all the ingredients in your Ultra Mixer Grinder. Add a bit of water and grind to a smooth paste and serve.

Raw Papaya Chutney

½ Raw papaya (grated)
½ Cup coriander leaves (finely chopped)
1 Green chilli
1 Tsp mustard seeds
1 Lime (juice)
2 Tsp sugar
Salt
Oil

METHOD

1. Heat oil in a kadai, add the mustard seeds and the green chilli.
2. Sauté the grated papaya till it is cooked and soft. Add the coriander leaves, lime juice, salt and sugar and cook for a few minutes.
3. Serve as a dip or accompaniment.

Pumpkin leaves chutney

12-15 Pumpkin leaves
1 Onion (large, chopped)
4-5 Cloves of garlic
½ ‘’ Ginger
1 Tsp lime juice
1 Green chilli
Salt
Oil

Tempering
1 Tsp mustard seeds
1 Tsp oil
1 Dry red chilli
½ Tsp urad daal
½ Bengal gram

METHOD

1. Wash, clean and roughly chop the pumpkin leaves and set it on a clean towel to remove excess liquid
2. In a hot kadai, add mustard oil, onion, garlic and green chilli. Sauté for two minutes and add the pumpkin leaves. Stir fry till the leaves are soft.
3. Turn off the heat, add salt and lime juice.
4. Once cool, blend to a smooth paste in your Ultra Mixer Grinder.
5. Temper with the rest of the ingredients and serve. It is a great accompaniment to samosa, chips and vadas. It can also be eaten with rice.

Smoked Aubergine Chutney

1 Large aubergine
6 Cloves garlic
½ Lime (juice)
1 Tsp sesame paste
2-3 Tbsp Extra virgin olive oil

METHOD

1. Roast the aubergine on slow flame, over the hob, till the skin is completely charred and it is cooked through.
2. Roast the garlic cloves on the hob with a skewer
3. Let it cool completely.
4. Remove the charred skin off the aubergine and mash it with the garlic cloves.
5. Add the sesame paste, lime juice, salt and olive oil and mix thoroughly. Serve as a dip to snacks.

Ribbed Gourd Chutney

1 Ribbed gourd (chopped)
1 Tomato (chopped)
3 Garlic cloves
¼ Tsp Turmeric
1 Cups water
Salt
Oil

Temper:
¼ Tsp mustard seeds
¼ Tsp urad daal
¼ Tsp channa daal
1 Sprig curry leaves
1 Dry red chilli

METHOD

1. In your Ultra Pressure Cooker, add a tsp of oil, add the chopped ribbed ground, tomato, garlic, salt, turmeric and water and pressure cook for one whistle.
2. Cool and blend to a smooth paste.
3. Add the tempered ingredients and serve.