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5 Chutneys & Relishes You Need To Stock At All Times

As the clouds jiggle up in the sky and send us the much needed rain, our hands unknowingly extend to that platter of poppadoms, fritters and all kinds of monsoon binging. You may like your cuppa tea with ‘em fried delights, or your cuppa joe with those breads & cakes, but what we all love is the perfect chutney or relish to accompany it!

While there’s a whole universe of delish relishes out there, we recommend these five chutneys & relishes that will be your guardians at any time, on any day.

 

Mint and Coriander Chutney 

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The Mint and Coriander chutney is the stuff of which best friends are made. Come hail, storm or thunder (kebabs, sandwiches or rolls) this versatile chutney never says ‘no’. Be it the barbecue that you set up with heavy meat snacks in winters, the savoury chaat items you lust after in summers and monsoon or the year-round sandwiches, nuggets, cutlets…the list could go on- you can rely on this chutney for that extra zing on your taste buds!

Make it quick and easy at home by taking:

  • Fresh coriander: 100 grams
  • Mint leaves: 25 grams
  • Onions: 2 medium-sized, chopped
  • Green chillies: 2-3, chopped
  • Ginger: 1 inch-sized piece, chopped
  • Lemon juice: Of 2 lemons
  • Salt to taste

Put all ingredients except the lemon juice and salt in a mixer, and mix until it becomes a thick, smooth paste. Now add the lemon juice and salt, and mix it all together. Store it in the refrigerator and it should last for about two weeks.

Add some low-fat yoghurt as per preference and give it the restaurant twist.

Voila! Impress your guests with your newly acquired culinary skills. Be careful, some are known to sneak spoonfuls of this chutney by itself!

 

Raspberry and Cranberry Relish 

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These tiny superfoods hardly have no-takers, nor does anyone stop at one pop. While you empty out that bowl of berries, we help you be innovative and put that berry bent of mind to good use. We cherish the Raspberry and Cranberry relish the most, it’s easy to make and goes well with both, sweet and savoury nibbles.

Whip it up using:

  • Frozen, sweetened raspberries: 300 grams, thawed
  • Fresh cranberries: 350 grams
  • Sugar: 1/2 cup
  • Water: 1 cup
  • Pear: 1, diced

Drain the syrup from the raspberries, add water and set aside. In a saucepan, add the syrup from raspberries, sugar, pear and cranberries and bring to a boil, stirring occasionally. Let the mix simmer for about 10 minutes. Combine the raspberries with the mixture and stir. Spoon the relish into a jar and chill for at least three hours before serving.

Pro tip: Don’t limit this relish to crackers, cakes & bakes, it compliments sandwiches and meats such as chicken, pork and turkey just as well!

 

Tamarind Chutney 

TasteTheIslansTv.com

If we’re talking monsoon, how can we not talk tamarind chutney! The siamese twin of all savoury Indian snacks, this humble chutney’s rule extends beyond one season- samosas, pakodas, tikkis and more- everyone has that uncle who makes these swim in tamarind chutney all through the year.

Try our twist on the regular version, the Tamarind and Date chutney. You’ll need:

  • Dates: 20-25, deseeded and chopped in half
  • Tamarind concentrate: 2 tsps
  • Kashmiri chilli powder: 1/2 tsps
  • Lemon juice: Of half a lemon
  • Water: 150 ml
  • Salt: 1 tsp
  • Sugar: 1 tsp

Break the dates using a blender, add the water and blend again. Now, add all the remaining ingredients and blend until the mixture becomes smooth, there should be no lumps.

Store in the refrigerator, and it should last over a week. There you go, let the tea time snacking begin!

 

Mango Chutney 

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The King of fruits’ hegemony is here to stay. Our love for mango knows no bounds, we have it as a fruit, dessert, smoothie, pickle, ice cream, juice…essentially, we find as many ways as we can to eat mangoes. That being the goal, we present to you the perfect hack- mango chutney! When you have this sweet and savoury relish in the house, you have a legit reason to include mango in all your food adventures #NoExcusesNeeded.

For the love of mango, arm yourself with:

  • Groundnut or vegetable oil: 1 tablespoon
  • Bengali five spice (fenugreek seeds, cumin, wild celery seeds, nigella seeds, fennel): ½ teaspoon
  • Ginger: ½ inch piece, finely chopped
  • Mangoes: 2 medium-sized, semi-ripe
  • Red chilli powder: ¼ teaspoon
  • Asafoetida: 1 pinch
  • Powdered jaggery: 2 tablespoons
  • Salt: to taste

Begin with heating the oil, add the Bengali five spice to the hot oil. Now, add the ginger and after half a minute add the mango pulp. Top it with the chilli powder and asafoetida. Let it simmer for about two minutes and then add the salt and jaggery to taste.

Serve this Indian style chutney as an accompaniment with snacks or with a full-course meal, it works great as a palate cleanser as well! It will last you about a week when stored in the refrigerator.

It doesn’t befit the King of fruits to have only one kind of relish dedicated to it, does it? And so, here is another finger-licking good mango marmalade! For this you’ll need:

  • Lemon: 1, rind and juice, separately
  • Mangoes: 8 cups, cubed
  • Fresh ginger: 1 tbsp, minced
  • Sugar: 2 1/2 cups

Peel the lemon rind into thin strips. Cook this lemon zest, mango pulp and ginger in a saucepan, stirring in between, for about 30 minutes. Add the lemon juice and sugar and bring the mix to a boil, let it boil for about 10 minutes, stirring often.

Pour the hot mix into an airtight jar and process it in a boiling water bath for 10 minutes. Store it in a dark, cool place. Enjoy this marmalade with cookies, cakes, muffins, scones and the likes!

 

Tomato Relish 

relishtaste.com

Despite not being indigenous to us and introduced only when the imperial powers arrived, the little red fruit has certainly made its way into our kitchens, and our hearts! Butter Chicken to Penne Arrabbiata, we love our tomato base all-day-every-day. But how about some extra love? We get the tomato from the base to the top, use our favourite tomato relish as a topping or dip with pretty much anything you like!

This tangy and sweet relish will have you reaching for it more often that you’d like to admit. Gather together:

  • Tomatoes: 1.5 kgs, peeled and chopped
  • Sugar: 2 cups
  • Salt: 2 tbsps
  • Dry mustard: 1 tbsp
  • Malt vinegar: 2 cups
  • Brown onions: 500 grams, peeled and chopped
  • Chilli powder: 1/4 tsps
  • Curry powder (a mix of cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric)

Place the tomatoes and onions in separate bowls, sprinkle each with one tablespoon of salt, and let it sit overnight. Next day, combine the tomatoes and onions in one pan, add the sugar and bring to a boil. Let it boil for about five minutes. In a separate bowl, add the mustard, curry mix, little vinegar and chilli, mix until it becomes a smooth paste; add the remaining vinegar and pour this paste into the saucepan containing tomatoes and onions.

Bring to a boil and let it boil for about an hour or until it is thick enough. Pour the paste into airtight jars and store in the refrigerator.

Have these five chutneys and relishes handy and get ahead in the race to the title of the Best Host Of All Times!

Cover image credit: lifestyletips.in