Page 88 - UpperCrust e-Magazine Third Quarter 2024

UPPERCRUST FOOD | CHUTNEY CHATTER

Relishing the Chutney

In Indian cuisine, chutneys play an important role as companions to the food and
as taste enhancers. Gautam Anand relishes this staple food with focus on Delhi
and shares unusual recipes that you must try at home

‘L et food be your medicine and the meaningful and healthy enhancement to Delhi and no, by no means are we limiting
We focus today on the National Capital,
kitchen be your pharmacy’.
occasionally bland or monotonous meals.
In the vibrant tapestry of
The concept of combining fruits,
Once Upon a Chutney
culinary delights, few condiments boast the vegetables and spices to create a zesty, tangy the national love affair with chutney.
versatility, flavour complexity, and timeless accompaniment has been a culinary tradition When it comes to relishes, chutneys have
appeal quite like the chutney. As we embark across cultures. a role to play as both companions and taste
on a delectable journey through the rich In ancient times, the relish was a enhancers. These delicious accompaniments,
history of this culinary gem, we seek our culinary alchemy − a magical touch that blending tradition and innovation, have
cultural heritage to guide us through India’s transformed humble ingredients into a become a part of every home. In Delhi, a
incredible cuisine and relishes. symphony of flavours. It was a testament city where history intertwines with diversity,
Good digestion is the basis of good to resourcefulness, turning surplus produce the evolution of chutneys represents a journey
health, according to our hakims and into delectable creations that could be that highlights centuries of influence,
vaids. And good digestion starts with a enjoyed long after harvest season. adaptation and creativity.
combination of health and taste. A Symphony of Flavours In the heart of Chandni Chowk, amidst
Zaiqa and Sehat As the culinary landscape evolved, so did its maze of streets and bustling markets, the
In India, taste plays a big role in food the varieties of gourmet relishes available to Neher e Faiz or the canal system silently
selection. The six tastes are: sweet; sour; choose from. From the sweet and savoury flowed, reshaping not only the city’s
salty; bitter; astringent; pungent. Each one chutneys of India to the tangy pickles of geography but also its dining culture. This
has a different effect on our metabolism. South Asia, each culture added its unique remarkable water network was meticulously
Historically, Indian relishes do serve as twist to this condiment. revived by visionary engineers with assistance

Gosht ki Chutney • 6 red chillies

Ingredients • 12 curry leaves, with stems
• 1 kg mutton (gosht), boneless
• 1/2 cup thick paste tomato Method
• 4 tbsp roasted sesame paste Pressure-cook mutton with 1/2 tsp garlic
• 1 tbsp roasted cumin powder paste, 1/2 tsp salt, 2 curry leaves with stems
• 1/2 tbsp roasted coriander powder and 2 cups water, until meat is tender.
• 1 tsp red chilli powder Uncover and cook until the water has
• 2 tbsp garlic paste evaporated. Remove and cool. Discard curry
• 1 tsp salt leaves, shred mutton cubes and keep aside.
• 150 g tamarind pulp Heat oil. Fry seasoning ingredients till light
• 1 cup refined oil brown, add garlic paste, stir fry for a minute,
Seasoning then add sesame paste, coriander powder,
• 1/2 tsp cumin seeds cumin powder, red chilli powder and salt.
• 1/2 tsp mustard seeds Stir for a minute, add tomato paste and
• 1/2 tsp onion seeds tamarind pulp. Cook and stir continuously
• 1/2 tsp fenugreek seeds for 3-4 minutes.
• 14 cloves Add shredded mutton and stir till oil
• 7 garlic cloves comes up.

86 | UPPERCRUST | JUL-SEP 2024