India chutney recipes are some of the favorite accompaniments to
breakfast, snacks or breads. They can also be served before the meal
begins. Indian chutney recipes are quite different from British
chutneys which are more like jams or jellies. Indian chutneys are
savory in flavor and can be either mild or spicy. Tradionally, they are
ground on a stone. Today, cooks use food processors to blend the
breakfast, or tiffin, serve coconut chutney with masala dosai, idli
(steamed rice pancakes), or rava dosai (savory wheat pancakes). Coconut
Chutney also goes wonderfully with pongal, bondas and vadai. In Tamil
Nadu, rice based dishes predominate and the savory chutneys make a
perfect compliment. For Tiffin, tomato chutney can be served with dosai
Samosas and Bhajis, mint chutney is a perfect companion. The tang of
the green chutney balances the savory filling of the Samosa.
larger meals, chutneys can be used indifferent ways. It can be served
before the meal with breads. With the main dishes, I prefer the savory
chutneys like the tomato or onion chutneys.
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