CHUTNEY - a spicy condiment originating in India.

Namastey to all my dear readers, 

Today's blog is about tangy, spicy, savory, colorful chutneys [chut-neys]. It originates in Indian continent. What is so amazing about these chutneys that made me write a blog, well the answer lies in your hands. After reading this blog, do make a chutney of your style and I hope you'll will be able to appreciate this component of Indian Thali and my blog too. 

It is a general tradition of placing chutneys in small quantities (one spoonful)  in the plate due to its sharp tasting ingredients. Chutneys are prepared by using many ingredients which maybe a combination of a herb, raw spices, fruits, seeds, vegetables and the ingredients are endless to list here because there is a lot of variation one can bring to their chutney. Once we bring all the required ingredients in place, all of them are grounded in a mortar-pestle, Silbatta, modern day mixers or grinders to obtain a thick paste which has a appealing color and nice sharp taste. Usually, chutneys have smooth texture, a rough texture is also preferred by some people. 

Silbatta

mortar-pestle

Personally I love chutneys and I keep making chutneys of different taste and color. What makes me appreciate chutney as a food is - It has got everything in it unless we add everything to it, at one go one can have all possible tastes in his/her plate. Plus it also adds nutrition if one remembers to balance out all the flavors.
A chutney can be eaten or combined with everything else on the plate. One can enjoy it with chapatis, rice, bhakree, potato fries, bread, dosa, Idli, any fried dish, starters, curry dishes. It can also be used as a dip, as a base for vegetable gravy, condiment, sauce. 
Ingredients that make up the chutney are Cumin (jeera), Coriander (Dhaniya), Asafoetida (Ajwain), Red/green chili, Coconut (nariyal), Curry leaves, Garlic(lasun), Tomato, Peanuts, tamarind (Imlie), salt and lemons. A lot of other things can be added to a chutney but these are some most commonly used ingredients. 
Let me list some very popular chutneys of India. We have coconut chutney, Amla chutney, green chili chutney, garlic chutney, tamarind chutney, tomato chutney, pudina (mint) chutney. 
I cannot stop appreciating chutneys but if chutney is new to you please check out chutney recipes on YouTube.
Chutneys can never be boring to eat !😄

Colorful chutney images for my readers. Comment in the comment section your most favorite chutney (if any)  

See you all in next blog. 

THANK YOU VERY MUCH FOR READING MY BLOGS. 

Raja, Rasoi aur Rasmein

RAJA RASOI AUR RASMEIN 

साल का वो त्यौहार आ चुका है, जिसका इंतजार हम सभी को होता है। आप सभी को दिलवाली दिवाली मुबारक हो। 

Let any storm may hit the planet earth, We as Indians would always welcome our festivals with whole hearts. We can't resist the aroma of the kitchens during festives season. We can't remain lethargic when it's the matter of continuing the traditional celebration of the festivals. By igniting the diyas at the doorsteps we embrace our happinesses and existence on this planet. By being grateful to our ancestors we take forward the great Indian culture with love and peace. 

You all must be wondering that - Inspite of suffering a lot through this pandemic of 2020 why we Indians still have the courage to celebrate festivals ? Well, Answer to this lies in the roots of Indians, in strength of our beliefs, in our faith towards our god and goddess. Our roots, beliefs and faith are much stronger than anything. 

Tyohaar not only bring in colours and new ray of hope to us but also it brings in plethora of stories to listen and connect us to a wide variety of DISHES. Tyohaar wali thaali is most awaited by all of us. Saliva gets rushed in, Gastrointestinal tract gets ready to engulf so many more dishes after dishes. It's something sweet, sour, tangy, salty and spicy or something simple refreshing tastes. Our tastebuds get to taste every possible tinch when its festive time. 

I always sit to wonder that how beautifully we Indians have carried our Indian festivals ! Tracing back why was Diwali being celebrated it was Shree Ram ji alongwith Seeta maiyya and lakshman who returned from 14 years of Vanvaas. On their arrival we welcomed them with दीप and hence दीपावली। 

Indian Cuisine and its unique dishes has travelled a lot. Either we got them in Royal food courts or found them in our local Streets. Few dishes are also rooted excluslively in Indian Kitchens. 

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