Chennai’s Chutney Magic

POSTED ON OCTOBER 29, 2015 UPDATED ON OCTOBER 30, 2015

CHENNAI’S CHUTNEY MAGIC

Found. Atlast. The most vibrant of chutneys and chutney recipes and that too here, at our “Whats hot tasting session” in Chennai. I like to call myself a “chutney champion”  and trawl the world looking for unique and yummy chutney recipes. Be it the fruit based ones of the Western cuisines or the spice infused ones of the Eastern ones.

CHETTINADU CHUTNEYS

Where would I go looking for the most fabulous Cheettinadu chutney recipes? In Chettinadu home-kitchens ofcourse where the brilliant aachis rule. But to my surprise and delight here’s what I found… Recipes from home kitchens but which are being made with precision and meticulousness in Chennai’s iconic Connemara hotel, where heritage tangoes with modernity. Here, in Raintree,

an elegant look-alike of a  traditional Chettinad, we conducted our “whats hot tasting session” where I got a taste of these chutneys. But it was at night, as I sat by a limpid lotus pond and thrilled to the brilliant Chef Jaffar Ali’s exquisite Chettinadu food that I got the full experience. Having honed his skills and set up several new restaurants

Chef Jaffar Ali   visited several homes in Karaikudi and unearthed many a rare recipe. I pop into the kitchen and am thrilled to see the Masalas being rhythmically  ground on the conventional grinding stone. The fragrance of many an essential traditional spices be it anasipoo (star anise), sombu(fennel seeds) or venthayam (fenugreek seeds) fills the air. I trip out on the

Aachis Samayal Thali served on a banana leaf and on many a perennial favorite. I am dazzled by the  meal starting with the vibrant deepfried prawns Karuveppellai Yera  and ending with the exquisitely delicate, tendetr coconut  Elaneer Payasam. But through it all, the chutneys dot  my dinner, each one adding a shine and sparkle to the Meal. So I request the ever helpful Chef Jaffar for the recipes which he generously shares with us…broccoli chutney, kathamba chutney, mango and ginger chutney.

JAFFAR ALI’S CHUTNEY RECIPES

creating chutney magic, Shanti, Chef Jaffar Ali and Mani

BROCCOLI CHUTNEY

Time to prepare 15-min

Number of Serving 8 portions

Ingredients

Brocolli 150gms, red chilly(whole) 50gms, onion (slice) 25gms, tamarind 10gms, garlic peeled 5gms, curry leaves 1 spring, ginger slice 5gms, salt to taste.

TEMPERING

Oil 50ml, mustardseeds                 5gm, urad dal 10gms.

Method:-

Make tempering with the given ingredients and add all the chutney ingredients to it.

Saute the ingredients well and grind to a course consistency in a grinding stone

KATHAMBA CHUTNEY

Time to prepare 15-min

Number of Serving 10 portions

Onion (Slice) 200gms, Tomato (Slice) 50gms, Coriander leaves 30gms, Mint leaves 50gms, red chilly 10gms, salt To taste, tamarind 5gms, Oil For sauté, Coconut (grated) 15gms.

TEMPERING

Oil 50ml, mustard seeds 5gms, urad dhal 10gms, Channa dal 10gms, Curry leaves 2 springs.

Method:-

Make tempering with the given ingredients and add all the chutney ingredients to it.

Saute the ingredients well and grind to a course consistency on a grinding stone

MANGO GINGER CHUTNEY

Time to prepare 15-min

Number of Serving 6 portions

Mango ginger 150gms, red chilly(whole) 50gms, onion (slice) 25gms, tamarind 10gms, garlic 5gms, curry leaves 1 spring, ginger slice 10gms, salt to taste.

TEMPERING

Oil 50ml, mustard seeds 5gm, urad dal 10gms.

Method:-

Make tempering with the given ingredients and add all the chutney ingredients to it.

Saute the ingredients well and grind to a course consistency in a grinding stone

HEALTHY OPTIONS

At this very same “whats hot tasting” session, Sadia Iyaz from Kilpauk brought along a variety of health bars and health mixes. All products are 100% Natural, Organic and ready to eat and worth trying!

She also takes orders for chocolates in nutty flavours, jelly centres etc in ornate boxes such as antique boxes. She and her husband Gibran have set up the “Splendid Food Company”. Ph. 94454-27566.Sadiaiyaz90@gmail.com