Rank Injustice
All things chickeny and mutt'ny
Taste better far when served with chutney
This is the mystery eternal:
Why didn't Major Grey make colonel?
Fresh chutneys prevail in India, and today's "Choice of Choice
Chutneys" presents a trio of fresh chutneys. These are traditionally
used as accompaniments to curry dishes, but you and your family will
have fun eating these on crackers, or as a spread or dip for the fresh
naan you just pulled from the oven.
Am ki Chatni (Fresh Mango Chutney with Coconut)
2 firm, slightly under ripe mangoes
2 Tbs (30 ml) frozen or fresh grated coconut (unsweetened)
2 Tbs (30 ml) finely chopped fresh cilantro (fresh coriander, Chinese
parsley)
1 Tbs (15 ml) finely chopped fresh ginger root
1 tsp (5 ml) salt 1/8 tsp (0.5 ml) cayenne pepper, or to taste
Peel the mangoes and remove the flesh from the seeds, discarding the
seeds. Combine all ingredients in a small bowl and stir gently to
mix. Serve at once, or cover tightly and store in the refrigerator
for no more than 8 hours. Makes about 1+1/2 cups (375 ml).
Dhanya Chatni (Fresh Cilantro Chutney)
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) water
1/4 lb (125 g) fresh cilantro (fresh coriander, Chinese parsley) stems
and
leaves,
thoroughly washed and coarsely chopped (about 2 cups, 500 ml, tightly
packed)
1/4 cup (60 ml) frozen or fresh grated coconut (unsweetened)
1/4 cup (60 ml) finely chopped onions
2 Tbs (30 ml) finely chopped fresh ginger root
1/4 tsp (1 ml) cayenne pepper, or to taste
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
Combine the lemon juice, water, and 1/2 cup (125 ml) of the fresh
cilantro in an electric blender or food processor and blend at high
speed until the mixture is reduced to a puree. Scrape down the sides
of the container and add another 1/2 cup (125 ml) of the coriander and
puree. Repeat until all the coriander is pureed. Add the remaining
ingredients and puree until it is perfectly smooth. Taste and adjust
the salt or sugar if necessary. Serve immediately. Will keep for
about 1 week, tightly covered and refrigerated. Makes about 2 cups
(500 ml).
Nimbu Chatni (Date and Lemon Chutney)
8 ounces (250 g) pitted dates, cut into quarters
2 Tbs (30 ml) frozen or fresh grated coconut (unsweetened)
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) finely chopped fresh ginger root
1 Tbs (15 ml) finely chopped fresh cilantro (fresh coriander, Chinese
parsley)
1/2 tsp (2 ml) fennel seeds
1/8 tsp (0.5 ml) cayenne pepper, or to taste
2 Tbs (30 ml) finely chopped onion
Salt and freshly ground black pepper to taste
Rub the fennel seeds briskly between the palms of your hands in order
to bruise them and to release their aroma. Combine all ingredients in
a serving bowl and mix to combine thoroughly. Serve at once or cover
tightly and refrigerate for no longer than 2 or 3 days. Makes about
1+1/2 cups (375 ml).