idli chutney recipe | how to make hotel style idli chutney (2024)

FAQs

What are the essential flavor components of an Indian chutney? ›

The chutney was initially made with just peanuts and spices, but over time, ingredients like coconut and tamarind were added to enhance its flavor and texture.

The preparation of chutneys and sauces is a well known method of preserving fruit and vegetables. The basic principles of the preservation method are the addition of sugar and acid (acetic acid or vinegar) combined with concentration of the mixture by heating to reduce the water content.

To avoid contact with any moisture, it is a must to clean the jar with paper towel/tissue. Next, take a large canning pot and fill it with boiled water, then place the small chutney jars and boil for 10 minutes. Take them out and keep them aside to cool for a day or so. Then store them in a cool, dry place.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

Western-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavourings. These may include sugar, salt, garlic, tamarind, onion or ginger.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so. If the liquid runs across the plate, it needs more cooking. If the liquid is quite thick and set, the chutney is done.

Preserving chutneys is accomplished by using the hot water bath technique of canning. Factors that help in its preservation include: Acidity – The acidity (low pH) of the chutney prevents growth of several spoilage and pathogenic bacteria, molds and yeasts.

Where is the best place to store homemade chutney? ›

Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

The best way to thicken up a chutney is to add flour. Flour can be added with the spices in-ground or mixed through.

Chutney is a condiment that is widely used in Indian cuisine to add flavor and zing to dishes. In the USA, salsa and hot sauce are popular alternatives to chutney as both provide a similar flavor profile with added heat.

The most common flavors in chutney are ginger, cinnamon, cloves, nutmeg, allspice, cardamom, raisin, mango, tamarind, citrus fruit, apricot, peach, coriander, mint, onion, and garlic.

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.

India's most famous seasoning is Garam masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, pepper, and some others. It is the used in many dishes, including Chana Masala.