It’s often believed that no Indian meal is complete without a good helping of tangy chutney and a touch of spicy pickle on the side. Delicately spiced, these Indian condiments range in taste, texture and colour to suit every palate, be it hot, sour, salty or sweet. Since chutneys and pickles hold a very prominent place on every Indian thali, a large round steel tray traditional used to serve a selection of different dishes, including rice, lentils, vegetables, rotis and a sweet dish, I couldn’t help but dedicate a section to its own individuality.

Pickles

Unlike the classic dill pickle found in almost every refrigerator in every home in North America, Indian pickles are fiery hot condiments that are often eaten in minute quantities. They can be seen as preserves, with salt being the most common preservative and can be stored up to many months. While most Indian pickles tend to be sour, you can also find a good range in the sweet varieties. Earlier pickles were most commonly made from mangoes that are available in abundance throughout, but now one can easily find a jar of pickle of any vegetable desired, or even a combination of them.

Most pickles are made by sun drying the fruits and vegetables, and then storing them in a jar of salt over a period of time. Mixed in oil and spices and they are then flavoured, some even simmered for hours. Over the hot summer months, it’s very common to find a family gathered out on the patios or terraces, sitting in a circle preparing the ingredients for pickling, while at the same time sharing in idle gossip. Each family prides in its own secret recipe passed on from generations, making this a family event to look forward to.

Chutneys

Chutneys can be classified in two basic categories. The fresh chutneys, those that are blended with fresh ingredients and spices, and require no cooking whatsoever, and the cooked chutneys, that are simmered over a low heat till all the flavours are blended well. While chutneys are enjoyed and eaten in almost every home throughout the country, it is as diverse in its flavour as the number of hands that make it everyday.

Some of the most popular chutneys include:

Coconut Chutney: A favourite accompaniment to the spicy Masala Dosa, this fresh chutney is made by blending freshly grated coconut with generous amounts of green chillies, fresh ginger, curry leaves, Urad dal and mustard seeds.

Tomato Chutney: This refreshingly sweet chutney is made by slowing cooking fresh tomatoes with an added flavour of curry leaves, ginger and spices. Eaten hot or cold it brings a wonderful additional dose of flavour to any simple meal.

Tamarind Chutney:A slow simmering chutney of tamarind pulp, jaggery (unrefined sugar) and a mix of spices, this tangy chutney is always a welcome companion to many Indian snacks. It is a wonderful blend of sweet and sour flavours with a hint of spice and adds that much needed zing to many popular street foods.

Mango Chutney:This chutney is easily made by sautéing diced mangoes with an array of different spices and lemon juice. As much as it is enjoyed with a traditional Indian meal, it also serves as a great topping for any regular sandwich.

Onion Chutney:A personal favourite, onion chutney is a quick two-step process. First, sliced onions are sautéed in a skillet with red chillies. Then, once cooled, it is blended to a touch of tamarind and sugar to a smooth fine paste. A perfect blend of spicy, sweet and sour, this delicious relish is good enough to enjoy on its own.

Previous installments of the Indian 101 series:

- Intro to Indian
- Part 1: Know your Spice
- Part 2: A Lesson in Lentils

Jump to the Recipe »

It’s been a gruelling past few weeks, what with the weather beckoning for a camping trip, a few outdoor BBQs, and not to mention a long lazy soak in the sun. Add to that a bunch of deadlines and tons of pending emails to take care of, and you’ll have me absconding from the face of this blog!

As much as I’ve away from posting anything on this site, I did however manage to rescue a few souls from the brink of disaster. Yes, thank you, and you’re most welcome. I’ll be looking out for my much deserved cheque in the mail! (Well, what can I say, I had to give it one last try!)

Here is an email I received a few weeks ago that got me thinking, testing and dreaming recipes. Until last night, when I finally saw the table clearly laid out in mind waiting for hungry mouths to dig in, I was seeing ginger, garlic and onions everywhere! I tell you people, the things I do for the love of cooking!

Dear Meena,

I have a co-worker from India who is Jain. I’d like to invite him and his wife to dinner one of these days. Now the problem is I have no idea how to make anything without onion, ginger, potato etc! They are very strict about their food. Help! I want to serve at least three entrees and rice and/or roti. Can you give me suggestions and/or recipes?

- Confused Cook

Dear Confused Cook,

Truth be told, I’ve never attempted to cook Jain food, much less ever had a chance to eat it. So the scary thought of creating a menu for you without any ginger, garlic and onions, without which my kitchen would seem barren and in need of a desperate makeover, turned me into a mad woman that surprised even sweet little Hubby Dear. Ever little thing I cooked and ate over the past few days was scrutinized in hopes of finding a way to recreate it without the bare essentials of my cooking. But as they say, prespiration gives way to perfection (I can swear I heard that somewhere!), and I’m happy to note that your very first Jain dinner party will soon take shape.

- Meena

The menu I designed for this dinner includes the classic favourites like Pulao, Dal, and Rotis. The vegetable dishes I’ve picked for this menu are either traditionally cooked without onions and garlic, or can easily be made without them, without comprimising much on flavour.

• Dal: Cook your choice of Dal in the normal way, omitting the addition of onions, ginger and garlic. Garnish with fresh coriander leaves.
• Kadhi-Pakodi: This wonderful dish, prepared from yoghurt and gram flour is a personal favourite of mine. While in most cases onions are used in the end as a tempering with dried chillies, it can easily be avoided to accomodate a Jain diet. Bring a mixture of 2 tbsp gram flour, I cup yoghurt and 2 cups water to a boil, stirring occasionally to avoid forming lumps. Season with salt, turmeric and chili powder. Add in pakodas made with vegetables of choice, and stir in a tempering of cumin seeds, dried red chillies and a pinch of dried fenugreek leaves for added flavour.
• Paneer Tak-a-tak: recipe follows
• Dahi Bhindi: Follow the recipe avoiding the addition of onions and ginger powder.
• Fried Baingan
• Peas Pulao: Again, omit the addition of onions.
• Plain Rotis and/or Puris

Add in a Raita, salad and Papad, and there you have it CC, a wonderful, Jain accomodated hearty meal! For dessert I suggest the usual favourites, kheer, gulab jamun or halwa.

Do you have any trouble planning a menu or fixing a meal? I’m only a few lines away…

Jump to the Recipe »