hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli (2024)

FAQs

What is red chutney made of? ›

Red Chutney for Dosa is made with roasted Bengal gram, Kashmiri dried red chilies, tamarind, garlic and onion.

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

The acidity (low pH) of the chutney prevents growth of several spoilage and pathogenic bacteria, molds and yeasts. This acidity is derived from the added vinegar and the natural acids of the fruit. Cooking the mixture to concentrate it lowers available moisture that is needed for microbial growth.

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.

Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

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.

chutney in British English

(ˈtʃʌtnɪ ) noun. 1. a pickle of Indian origin, made from fruit, vinegar, spices, sugar, etc. mango chutney.

In pickles, chutney ,jams and sharbats etc. sugar acts as a preservative and increase the shelf life.

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.

How to tell when chutney is done? ›

As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

Our answer

If you made a double quantity it may take longer for the acid in the vinegar to mellow, unless you used a particularly wide pan that would help the vinegar to evaporate more easily. So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic.

The chemical preservative used in Chutney is vinegar.

Due to the high acidic content of vinegar the acidity of the Chutney increases, which inhibits the growth of several spoilage and pathogenic bacteria. Besides the usage of vinegar, the hot water bath technique of canning also helps in preserving chutney.

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment. Chutneys from South Africa often include apricots, while British chutneys favor using apples.

Sweet Chutney Recipe Step by Step

Soak tamarind in little water,just immersing level is enough. Crush jaggery and add 1/4 cup of hot water to it and mash it well with a laddle so that it dissolves easily. Add tamarind mixture and jaggery water to a pan , add red chilli powder,jeera powder and salt to it.

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner.

Red Ant Chutney: A Superfood

The chutney is made from red weaver ants that are known for their extremely painful sting. In addition to its taste, it also has impressive medicinal and nutritional properties. It is believed to be a good source of protein, calcium, zinc, vitamin B-12, iron, magnesium, potassium, etc.