Every cuisine has its cherished sauces. But in Indian cooking, there are chutneys. The term refers to any condiment made of fresh herbs, fruits or vegetables, vinegar or citrus, and spices. Bright, sassy, and completely individual, chutneys can inspire even the sauciest of dishes. But, until last week, I didn’t realize how many ways there were to enjoy them.
Using two recipes my friend Supriya demonstrated in my Easy Indian class, I cooked up this list. The chutneys that follow require neither a stove nor excessive dishwashing. But you will need to procure a box of chat masala
2. Serve with grilled or seared fish, seafood, chicken, meat
3. Serve with pappadums or crackers
4. Serve as a dip for crudités
5. Mix into egg salad
6. Drizzle over an omelet or fried eggs
7. Serve with falafel
8. Drizzle over a caprese salad
9. Serve with cold cuts
10. Use instead of mayonnaise or mustard in sandwiches
11. Serve as a dip for roasted potatoes
12. Serve as a dip for sweet potato fries
13. Serve as a dip for anything breaded or fried
14. Use as a condiment for roasted or grilled vegetables
15. Serve with potato latkes
16. Serve with zucchini pancakes or corn fritters
17. Mix into a bowl of cooked peas and chopped mint for a perky pea salad
18. Serve with any curry
19. Drizzle over lentil soup
20. Drizzle over gazpacho
Fresh Mango-Mint Chutney
Makes 1/2 cup
1 bunch cilantro, stems included
1 bunch fresh mint
6 cloves garlic
1/4 cup plain yogurt
1 jalapeno chile, stemmed and seeds removed if desired
1/4 cup lemon juice (from 2 juicy lemons)
1/2 teaspoon salt, or to taste
1/2 teaspoon ground roasted cumin
1/2 teaspoon chat masala
1 cup diced fresh mango
1 teaspoon honey
1. In a blender, purée all the ingredients together until smooth. Taste and adjust seasoning.
2. Pour into a serving dish and serve at room temperature.
VARIATION: For a more savory Mint Chutney, omit the mango and honey.
Supriya’s Cucumber Raita
Makes 2-1/2 cups
2 cups plain nonfat yogurt (not Greek style)
1/2 cup water
1 medium cucumber, peeled, halved, grated (squeeze out as much liquid as possible)
1/4 cup chopped mint or cilantro leaves
1/2 teaspoon ground roasted cumin
1/2 teaspoon chat masala
Pinch chile powder (or more, if you like spicy)
Freshly ground pepper
1/2 teaspoon sea salt, or to taste
In a medium bowl, whisk together the yogurt and water until smooth. Add the remaining ingredients, salting at the end so as not to dilute the Raita.
NOTE: Can be made up to 2 days ahead. Do not salt until just before serving.
VARIATION: Add diced tomatoes, grated beets, minced garlic
Looking for more ways to enjoy chutneys? Try them with my Healthy Spinach Paneer, Baked Potatoes with Ratatouille, Porcini-Crusted Salmon, or Root Vegetable Hash Browns.
Photo credit: seasaltwithfood.com and tastespotting.com
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
, is perfect for bringing along with you anywhere. It is safe to leave in the car and in hot weather. The new top is easy to sip and won’t cause spillage.
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