How to make a versatile seasoning 'red chutney' and 'green chutney' that you can make yourself that fits anything in meat and curry
There are many types of chutney, such as mango chutney and tomato chutney, that are popular in countries such as India and Nepal. In fact, chutney is a casual condiment that can be easily made at home, and goes well with non-Indian dishes such as fried chicken and udon noodles. 'I want GIGAZINE readers to know the charm of chutney!'
Tomato & garlic red chutney
Ingredients for red chutney are tomato, garlic, lemon juice, cayenne pepper (you can also use chilli) and salt.
The amount of each tomato is as follows. This time I will make two tomatoes.
Garlic: 1 clove
Lemon juice: 1 teaspoon
Salt: 1/2 teaspoon
Cayenne pepper: desired amount
First, cut the tomatoes into chunks.
Next, grate the garlic.
Put the tomatoes in the pot and stir-fry over medium heat while crushing them with a wooden spatula.
In addition, add the desired amount of cayenne pepper. If you don't like spicy food, you don't have to put it in.
If you continue to stir fry, it will become a paste like this.
Once it becomes a paste, add lemon juice.
Stir-fry it again and it will be completed if it becomes a paste again.
It looks like this when served on a plate. It also has the effect of improving the appearance of the dish because it is finished in a bright red color.
Shishito & lemon green chutney
Ingredients for green chutney are green pepper, lemon juice, salt, coriander powder and cumin powder. Also, you will need a mortar for cooking.
The amount of material is as follows.
Shishito: 8 pieces
Lemon juice: 1 tablespoon
Salt: 1 teaspoon
Coriander powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
First, cut the shishito into small pieces.
Grind the shishito peppers in a mortar.
When the shishito peppers are soft, add lemon juice, salt, coriander powder, and cumin powder and mix.
The green chutney is now complete.
I tried to eat my own chutney
First of all, I will eat chutney as a curry garnish. The red chutney has a strong umami taste and a moderately sour finish, and the garlic punch adds a feeling of guts to the curry. Garlic is contained in a large amount, but the odor and irritation of garlic are masked by the umami of tomatoes and the acidity of lemon, resulting in a chutney that emphasizes 'addition of umami'.
The green chutney is characterized by the refreshing acidity of lemon and the slight spiciness of green pepper. It is also good that the crispness of the shishito that remains slightly changes the texture.
Next, I put it on fried chicken and ate it. Chutney is made with simple ingredients, so it goes well with not only Indian dishes such as curry, but also meat dishes such as fried chicken. Red chutney can't go wrong with garlic, and it brings out the flavor of the meat. The green chutney is also a combination that you can definitely enjoy if you like the combination of 'fried chicken x lemon' because the freshness of lemon and the blue scent of Shishito make fried chicken a refreshing taste.
An unexpected way to enjoy chutney is to put it on udon or white rice. The red chutney contains no spices, and the green chutney contains only two spices, so it goes well with Japanese-style ingredients.
When you eat red chutney on udon, you can directly feel the strong umami of tomatoes and garlic.
In the case of the green chutney, the sweetness of the udon and the sourness of the lemon are a perfect match. There was also an editorial staff member who commented that ``it is absolutely delicious if you eat it with somen during the hot summer months,'' because it has a fairly refreshing taste.
The red chutney and green chutney I made this time are both easy to make with easily available ingredients, so please try making them and eating them.