Source: Rochelle about 2010
Fresh chutney is a delicious side dish stemming from East-Indian cuisine. It’s usually a chunky combination of sweet & tart, or sweet & spicy. Chutney’s accompany all types of foods and come in all different assortments. They are the jelly on the bread in many Indian themed cuisine. You can use chutney’s on just about anything. From dips, to spreads, to a bit of kick and flavor on rice and meat dishes. They are great dippers for fried fritters, and will liven up the taste of just about anything.
Spring and summer is the time when I usually dive into a chutney. The key with chutney, as with anything you make is to keep it local, seasonal, organic and of course, fresh. You can’t achieve this theme year-round, and being that chutney is a ‘cold’ addition, who wants that during cold winter? Think grill season. Chutney’s accompany the grill perfectly. Grilled chicken, or tandoori, you really can’t imagine anything better. As I mentioned, chutney’s come in all different assortments. This is just a suggestion, based on what I had on hand at the time. Feel free to play with cucumbers, mango’s, mint’s, cilantro’s, avocado’s, and any other type of flavors that meld well together when combined.
- 3 medium tomatoes
- 1 bunch parsley
- 2 medium onions
- 3 cloves garlic
- 1 large lemon juice only
- 1 TBS Cumin depends if you like it
- 1 medium cucumber
- salt and pepper to taste
- Dice all ingredients either by hand, or in a processor where you can pulse it until it’s chunky.
- Combine in a bowl, add the lemon, cumin and salt/pepper. Stir around and let the liquid flavors combine before serving. This dish will keep for several days.