Kalyani’s Mint and Tamarind Chutney

Kalyani and I have known each other for a very, very long time. She was that protector everybody needs. Especially if you have nosy siblings who go about snooping in your precious secret diary!

She is someone I can call any time of the day or night and pour my heart out. Most times she’d listen patiently. But there have been times she has hung up on me. Times I have been completely out of line with her. And I hang my head in shame for that.

But I know, she forgives. But never forgets. So every time she gets a chance, she reminds me that I have a daughter too!

That’s my Mother. Kalyani. Whose recipes I share here. The do-gooder. The pillar of strength for our family. She is just like this chutney – smooth with things around her, sweet and a mix of tang when it comes to handling people. And the memory of her mint-like freshness. Especially when she came out of the shower smelling like Pears soap. I use Pears too, especially when I miss my Mother. It makes me smell like her. Feel like her.

Okay, coming back to this Mint and Tamarind Chutney which was part of our meals during many summer days.

Its important you use the ingredients mentioned, and NOT substitute jaggery/gur with sugar or tamarind with lemon juice. That will make it an altogether different chutney. And you know how unkind I am to people who tamper with a good recipe!

Ingredients for Kalyani’s Mint and Tamarind Chutney are:

250 grams bunch of fresh mint, leaves torn, stems discarded (use the stems to plant in moist soil for new leaves to sprout)
Handful of green chillies (the real hot ones)
100 grams good-quality jaggery/gur
2 heaped tablespoons tamarind pulp (I use from the jar available in desi grocery stores)
Salt

In a blender add the mint leaves, green chillies, jaggery, tamarind pulp and salt. Give it a whizz, add very little water to get a smooth chutney consistency. Give it a taste test and add jaggery or tamarind or salt if needed.

This chutney will be dark in color, almost like a dark knight coming to kiss your soft face. And the taste will be a burst of mint (of course!) and sweet and sour. With adequate heat. We have the Mint and Tamarind Chutney with Kebabs or Pakoras. Its awesome with some dal-chawal too.

This is how I made an instant beef kebab to go with this chutney.

Mix together some minced red onion, chopped mint and coriander leaves, freshly grated grated ginger, chopped green chillies to the lean ground beef. Season with salt and freshly cracked black pepper, pound well and keep for 10 minutes.

Make small balls with the meat mixture, flatten as patties and shallow fry in olive oil for about four minutes on each side.

Serve hot with my Mum’s Mint and Tamarind Chutney.

You can store this chutney in a clean, glass jar in the fridge for up to a week.

The Warmth of Green in a Handmade Bowl of Chutney

Its getting more and more difficult to spot a patch of green these days. Its gray, rainy, cold and you also see traces of sleet early in the mornings. Winter is making its presence known and how!

But am in a defying mood, just like that rebel without a cause protagonist. Just that I do have a cause. Lots of fresh coriander in the supermarket got my taste buds tickling. I call coriander/cilantro the Miss Congeniality of the Herb World. Chutneys, garnishes, or just to add some color, the humble dhania never fails you.

In India, if you are a regular with your vegetable wala, he will give you a handful of dhania and mirchi free! Here in TO, I have to pay close to a toonie for a bunch. But that doesn’t stop a die-hard Chutney-lover from wet grinding this bunch of green goodness and storing in a glass jar for at least a week.

Ingredients for Green Chutney are:

1 bunch of fresh cilantro/coriander, stems and leaves, thoroughly washed
5-6 fat cloves of garlic
7-8 green chilies
Half of the white portion of a small tender/green coconut/daab
Juice of one large lemon
Salt

Grind together all the ingredients, adding very little water. I added the lemon juice and the water from the green coconut.

The Chutney should be smooth to your touch. Season with salt and store in a clean, glass jar.

You can pair this Chutney with Alu Bonda or use as a marinade with some plain yogurt for chicken or fish.

While you are looking at that bowl of green chutney, please notice the platter and dipping bowl I made at Pottery School. I used warm green glaze for both before they were fired in the kiln. Both are food and microwave safe.

For more of my Pottery work, click here.

I had this green chutney with some Alu Bonda, something our Gujarati neighbors would make, with mashed potato, pomegranate, fresh coriander and green chilies. Do you want the recipe?

I decorated my Bonda plate with the Chutney and green chili fry. Just spoon some chutney or sauce in one line. With the tines of a fork, make random strokes at the end of the line of chutney. I learnt this yesterday from Chef Bob Blumer while he was plating Sushi.

Ram Laddu for Today’s Delhi Belles

If you have lived in Delhi, shopped at Lajpat Nagar Central Market and got yourself a salwar kameez for 500 bucks when the guy was asking for 750, then you owe yourself a treat. At the Ram Laddu slash Moong Dal pakore wala at the entrance of the market. Ram Laddu, absolutely no connection with Lord Rama is also fondly called Gulgule.

A road side hit with Delhi belles, these little fritters are deep fried batter of the yellow lentil called Moong, topped with shredded radish (daikon/mooli) and tangy green chutney.

Ingredients for Moong Dal Laddu or Ram Laddu or Gulgule are:

1 cup moong dal, soaked overnight or 6-8 hours
1 cup shredded radish
Green chutney (I used this recipe)
Quarter teaspoon red chili powder
Pinch of baking powder
Oil for frying
Chaat Masala
Salt

Coarsely grind the moong dal adding very little water. In a bowl, add the moong dal batter, red chili powder, baking powder and salt. Beat the batter with your hands till fluffy.

Heat oil in a wok. Start dropping little portions of the moong dal batter in the hot oil, about a teaspoon size. Fry them in batches. Turn midway and fry the pakoras till they are golden yellow in color. Drain excess oil on paper towels.

Serve the Ram Laddu on little platters topped with shredded radish, lavishly ladled with green chutney and sprinkled with Chaat Masala.

The Moong Dal is now ready from the edible mode to explode in your mouth, revolutionary taste!