the world of chutney

Dabeli, kutchi dabeli or double roti (Gujarati, Devnagari), is a popular snack food of India, originating in the Gujarat region. 

It is a sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. 

It is garnished with pomegranate and roasted peanuts. 

A slightly grainy, spicy, Oscar-the-Grouch-green concoction typically flavored with cilantro and mint—usually eaten with chaat (Indian snacks) and other deep-fried snacks, like samosas, to add heat and freshness. 

Tangy, sweet, smooth, and reddish brown, this is the kind of chutney that people either love or hate, due to the very sour yet incredibly sweet flavor sensation that comes with the territory when eating tamarind. Between Hari and Imli Chutney, no chaat is complete without at least one—or usually both. 

Don’t be alarmed by the white, chunky, spackling-paste-like appearance; the mild, slightly bitter taste—like a savory coconut macaroon—goes with practically anything in the South Indian food canon (vada, dosa, and the like), and especially idli (little patties made of rice). 

There are some, if not many, Indian dishes that may make your tongue burn and your forehead sweaty. This is where raita comes into the mix. It’s a yogurt-based side meant to function as a palate-cooler, balancing out all the spicy dishes. Unlike chutney, there are not specific dishes that pair with each type of raita—it’s totally okay to go for whatever variety does the best job of extinguishing the burn. 

The vanilla ice cream of raita variations, cucumber raita is pretty plain, containing diced chunks of cucumber and whole coriander leaves. If you really have no tolerance for spice, keep this version on hand for easy chugging. 

Pachranga is not the name of a fruit but rather a company, one of the most famous manufacturers of achaar in India. “Pachranga,” which roughly translates to “five colors,” refers to the company’s signature achaar blend of mango, lotus root, turnip, carrot, red chiles, cumin, and ginger. With all the different kinds of flavors happening here (Spicy! Sweet! Tangy! Earthy!), it’s the achaar that you can truly put on anything, and one that you’ll find pretty ubiquitously at South Asian grocery stores (and by request at many Indian restaurants). 

Kachumber is a chopped salad meant not only to cool down the meal, like raita, but also to add texture and acidity to any dish (similar to pico de gallo, or an actually flavorful version of cole slaw). There is one main variation, which includes cucumbers, tomatoes, onions, lime, and cilantro. Some will give the lime-and-cilantro treatment to other vegetables, like radishes; this is not technically kachumber, but pleasantly tart all the same.

So even if you’re not stockpiling chutneys in a separate fridge, you, too, can conquer the great big world of Indian condiments, or at the very least, be the knowledgeable one at the table who can actually tell her achaars from her kachumbers.

Using just your hands to eat a range of food takes skill and practice. We explore the various techniques people in India use and investigate the differences between the north and south. 

In the premiere episode of Family Food, we head to Swagath Gourmet, a South Indian restaurant run by the Iyengar family in Edison, New Jersey. We meet brothers Sesha and Murali as well as Murali's wife Padma, who all share a passion for bringing authentic South Indian food to the table. The lentil- and rice-based vegetarian dishes that have made Swagath a local favorite are not only delicious, but also extremely healthy. 

Here comes some very interesting and delicious recipes to make the most amazing Chutneys, that will go with your Idli, Dosa and Vada. Not only that you can enjoy it with your everyday Parathas. So enjoy these 5 types of different Chutneys along with your meal.

In this video, Sumi will show you how to make a delicious south Indian style mango chutney recipe. What's great about this chutney is that it hits all of the flavour profiles - sweet, sour, bitter, salty, and spicy! It works great as a dipping sauce, flavourful vegan spread for rice cakes and wraps, or more traditionally as a side in a south Indian meal!