Dips for the Summer: Indian Chutneys

Liven up your meals with these easy Indian chutneys.

If you love Indian food but are relatively new to cooking it, I would advise you start with the simplest of recipes. Here are my riffs on a Tomato Chutney and a Cilantro Chutney. All my guests LOVE them.

Tomato Chutney

Ingredients

• 4 Heirloom tomatoes cut in half

• 4 cloves of peeled garlic

• 1 tablespoon of Mustard oil (or vegetable oil)

• 1/4 cup onions, finely chopped

• 1/4 cup coriander leaves, finely chopped

• 1 green serrano chilli, finely chopped and seeds removed

• 1/4 tsp red chilli powder

• 1/4 tsp cumin powder

• 1/2 lemon juice

• Salt to taste

Method:

• Heat oil in a pan

• Place tomatoes on the pan facing the cut side down along with the garlic and keep them covered till they have had nice char.

• Remove the tomato skins

• Transfer the tomatoes and garlic to a bowl and mash them well along with all the ingredients mentioned above.

Cilantro Chutney

Ingredients

• 1 bunch of fresh cilantro leaves (and some stems)

• 1 green serrano chilli, finely chopped and seeds removed

• 3-4 garlic cloves

• 1/4 cup diced white onions

• 1/4 tsp cumin powder

• 1/2 tsp Chat Masala (or Black Salt)

• 1 tablespoon of Lemon Juice

• Salt to taste

• 1/4 cup chilled water or a couple of ice cubes to thin out

Method

Blend all the ingredients adding the water a little as a time.

There are many variations to this dip. You can add mint leaves, ginger, coconut, spinach (for color), peanuts (for thickness). If it's too spicy, you can thin it out with some greek yogurt.

Enjoy both chutneys with Chat Puris or some local tortilla chips.