Equipment Required for Making Chutney

In a previous post, we discussed the origin of chutneys and how you can dress up a dhal or curry with a good chutney. We also gave some tips on other ways of serving chutneys, such as as a dip platter with a variety of chutneys, sour cream or natural yoghurt and chapatis or naan bread. In this post we will give some tips on they equipment needed for making chutneys and some ideas on adding flavours and preserving chutneys. I'll also be giving you a delicious chutney recipe.

Equipment needed:
• A stainless steel or enamel-lined pan that is large enough to contain all the ingredients (if you’re also a big jam maker it may be well worth in investing in a preserving pan). Brass, copper or iron pans should not be used as they react with the vinegar and give a metallic flavour to the chutney.
• Long-handled wooden spoon – this should be reserved for chutney-making only as the wood becomes impregnated with the spiciness of the chutney and will taint other recipes.
• Sieves – stainless steel or nylon
• Heatproof jug or wide necked stainless steel funnel - a heatproof glass, stainless steel or enamel jug is useful for pouring the chutney into the jars. Alternatively a wide necked stainless steel funnel or a large ladle can be used.
• Muslin or cotton squares – to tie up whole spices wanted for flavourings.
• Scales – preferably dual marked in metric and imperial.
• Chopping boards and stainless steel knife.
• Heat proof jars of assorted sizes. These should be clean, dry, sterilized and warm before pouring in the chutney. To sterilize the jars just before filling, put into a "cool" oven, 140°C.
• Covers – these are most important. Vinegar corrodes metal, so use plastic screw or snap-on type or plastic preserving skin. Specialist preserving or bottling jars are suitable, either with screw-on or clip-on lid, providing the lid is made of glass.
• Labels – For the front of the jars to identify the chutney and the date made.

Kerala Mango Achar (Mango chutney)

• Mangoes-2 Cut into small square pieces
• chilli pwd-4 T
• salt-3T
• Asafoetida-1/2 teaspoon
• Turmeric pwd-1 teaspoon
• Mustard seeds-1/2 teaspoon
• Oil -1 T

Heat oil in a pan.
To that add mustard seeds.
When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min.

Turn off the heat.
Let it cool for a while.

Add this mixture to the cut mangoes and mix thoroughly.

Keep this for 7-8 days for the flavour to seep into mangoes.

You can add a little bit of distilled vinegar if you like.It will help to keep the freshness.

Gayatri

Instructor

Australian School of Meditation and Yoga

Indian Chutneys - A Great Way to Dress up a Curry!

At the Australian School of Meditation and Yoga we often make delicious chutneys in our vegetarian cooking classes. Chutneys originaged in India and because we have quite a few Indian Vegetarian cooking classes, it is almost always part of the menu. Chutney's are a wonderful way to dress up any Indian dish.
Serve curries with a small bowl of natural yoghurt and of course one of the many different chutney recipes. There are so many varieties to choose from; pineapple, mango, peach, plum, apple, date and tamerind, tomato, fig, corriander, coconut and the list goes on. Add some bombay chips (made from chickpea flour - hot spicey and absolutely moorish), an ice cold strawberry or mango lassi on the side and instead of plain old curry and rice, you have an absolute feast. A great way to impress your guests with very little effort.
Dhals can also be dressed up with the above items and a light lunch or dinner idea would be to serve a bowls of chutneys and yoghurt with chapatis, puries or naan bread, or all three, as an Indian version of a dip platter. Dip platter are very popular now and are served at many restaurants and cafes, so try something a little different, an Indian version.

How to make good Chutney at Home
Chutneys originated in India – the name derived from the Hindu word chatni – but are now a very popular preserve all over the world. They are made from fruits or vegetables, or a mixture of the two, which are chopped, cooked, mixed with spices, vinegar and other ingredients and reduced to a smooth pulp. Unlike jam making, windfall apples, green tomatoes and other end-of-season fruit such as rhubarb can be used as there is no worry about the setting qualities. Dried fruit, especially grapes, in the form of raisins (dried white grapes usually of the variety 'Muscatel') sultanas (small raisins that are seedless, sweet, pale golden in colour) and currants (dried, black, seedless grapes) are commonly used. The scope of chutneys is endless and the combinations and permutations can be varied according to personal taste and the ingredients available. They can be sweet, sour, hot or mild. A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for years.