Chutneys and Pickles



Chutneys
Hotter than blazes or ingratiatingly sweet or sour, chutneys add an astonishing diversity of flavors to a meal. Chutneys have a position of prominence in the food of any part of India, and they are prepared with a limitless variety of ingredients. Though the appeal of chutney is global, Indian chutney has no true equivalent condiment in any other cuisine.

There are three varieties of chutney: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth, uncooked purees seasoned with fried mustard seeds, dal, and curry leaves. They are best when freshly made, but they will stay good for a couple of days if refrigerated. Cooked chutneys are soft and pulpy mixtures of cooked ingredients, again seasoned with fried mustard seeds, dal, and curry leaves. These chutneys have a longer shelf life. Leftover chutney may be refrigerated or frozen to be used at a later time as required. Remember to thaw only what is needed, and do not refreeze it. Dry chutneys are prepared with toasted coconut, sesame seeds, and dal. They remain fresh for a longer time at cool room temperature.

A few readily available, fresh ingredients and a solid blender are all you need to prepare fresh chutneys. These simple condiments taste good with Indian food, and they also make excellent dips with a variety of Indian and western appetizers. If you enjoy serving a variety of dishes at your parties, serve appetizers along with Indian chutneys. Your guests will certainly come back for seconds.

Pickles
“Pickle” is quite a misleading term when it comes to Indian pickles. South Indian pickles are as fiery as the prevailing temperatures—the hotter, the better. They also tend to be very salty, as salt is the main preservative ingredient. In any South Indian pantry, you will find several jars of spicy hot pickles. Most pickles keep for a few months; some like kadumaanga and ennamaanga keep for years.

An important thing in making homemade pickles is to use clean, dry, airtight jars for storing. If you want to try a hot pickle before preparing a whole batch, you can always pick up a jar at an Indian grocery. There are some very good brands of South Indian pickles available in the U.S. market; Priya, M.T.R., and Narasu’s are my personal favorites. They are fairly inexpensive, and a bottle will last a long time. After use, refrigerate the pickle bottle.

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