1,000 Indian Recipes (64 page)

In the preserved category are the non-perishable fruit chutneys, such as
Fragrant Mango Chutney Preserve
, which have tremendous staying power even at room temperature.

Indian pickles are quite unusual. Most people in the United States think of pickles as solely the sour or garlicky cucumber pickles served in diners and delis. But pickles are made with a variety of fruits and vegetables, mango being a favorite, and with a variety of seasonings. There are no herb and spice pickles (as there are chutneys), though we do have some water pickles that, like the herb chutneys, are more perishable than the regular ones.

Most pickles keep well for long periods of time at room temperature. Some pickles stay fresh for 2 to 3 years, and others, like the lemon pickles, last 10 to 15 years. They actually improve as they age, and the long-aged lemon pickles are considered therapeutic home remedies for stomach ailments.

= Vegan
= Pressure-Cooker Quick

Green Chutneys

Basic Green Chutney

Hari Chutni

Makes about 1
¹
⁄
₂
cups

This puréed blend of herbs, spiked with fresh green chile peppers and lime juice, is universal all over India, with each family adding its own special touch and ingredients. Though you can use any onions, I prefer using just the scallion greens for their mild flavor and their deep green color. Another popular addition to this chutney is garlic, but to me it overpowers the flavors, so I generally don't use it. Add 1 to 3 fresh cloves, if you wish.

2 to 5 fresh green chile peppers, such as serrano, stemmed

6 to 8 scallions, just the green parts, coarsely chopped

1 cup fresh mint leaves, trimmed

2 to 3 cups coarsely chopped fresh cilantro, including soft stems

3 to 4 tablespoons fresh lime or lemon juice

1 teaspoon sugar

1 teaspoon salt, or to taste

¹
⁄
₂
teaspoon freshly ground black pepper, or to taste

1.
In a food processor or blender, process together the green chile peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth.

2.
Add the sugar, salt, and pepper and process once again. Adjust the seasonings. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.

Mint Chutney with Pomegranate Seeds

Pudina-Anardana Chutni

Makes about 1
¹
⁄
₂
cups

My father's favorite—a green chutney made primarily with fresh mint, made tart with the dried seeds of unripe pomegranates. This is the way my mother always makes it, except hers comes out of a mortar and pestle and mine, the blender. I prefer to use the blender (instead of the food processor) to make this chutney because mint leaves are generally tough and the blender does a better job of puréeing them.

Since the tang comes primarily from the pomegranate seeds, add very little lemon juice to this chutney.

1 small red onion, coarsely chopped

3 to 5 coarsely chopped fresh green chile peppers, such as serrano, stemmed

1 tablespoon fresh lemon juice

2 to 4 tablespoons water

2 cups fresh mint leaves

1 cup coarsely chopped fresh cilantro, including soft stems

2 teaspoons ground dried pomegranate seeds

¹
⁄
₂
teaspoon freshly ground black pepper

1 teaspoon sugar

1 teaspoon salt, or to taste

1.
Put the onion, chile peppers, lemon juice, and 2 tablespoons of water in a blender and blend until smooth. Add the mint and cilantro in 2 batches, adding more as the first batch is reduced to a smooth purée, blending until thoroughly puréed. Add the remaining 2 tablespoons of the water, if needed.

2.
Add the pomegranate seeds, pepper, sugar, and salt and blend again. Adjust the seasonings. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.

Mint-Garlic Chutney with Peanuts and Tamarind

Pudina, Lussan, Moong-Phalli aur Imli ki Chutni

Makes about 1
¹
⁄
₂
cups

This strongly flavored chutney, with flavors of the south, goes well with most finger foods, such as pakoras (batter-fried fritters).

2 to 3 tablespoons
Tamarind Paste

¹
⁄
₂
cup roasted peanuts, red skins removed

10 large cloves fresh garlic, peeled

4 to 6 fresh green chile peppers, such as serrano, stemmed

2 cups packed fresh mint leaves

1 teaspoon sugar

1 teaspoon salt, or to taste

1 tablespoon peanut oil

1 teaspoon black mustard seeds

5 to 6 fresh curry leaves

¹
⁄
₈
teaspoon ground asafoetida

1.
Prepare the tamarind paste. Then, in a food processor or a blender, process together the peanuts, garlic, chile peppers, and mint until minced. Add the tamarind paste, sugar, and salt and process again to make a smooth purée. Add a spoonful or 2 of water if needed for blending. Adjust the seasonings. Transfer to a serving bowl.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and asafoetida, stir about 30 seconds, transfer to the chutney and swirl lightly to mix, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.

Cilantro-Lime Chutney