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Chutney Three Ways: Coriander-Mint, Pineapple, and Mango

These classic Indian chutneys are so good you'll use them with more than just tandoori chicken, rice, and naan!

Coriander-Mint Chutney

Coriander is what they call cilantro in India. Paired with mint and mixed with yogurt, it makes for a refreshing chutney to accompany almost any dish, especially something spicy. This recipe is easily doubled and you’ll probably want to do that!

Equipment: cutting board; chef’s knife; measuring spoons; dry measuring cups; food processor; rubber spatula

1½ cups mint leaves, tough stalks discarded

1 cup coriander leaves, tough stalks discarded

¼ cup thick plain yogurt 1 tablespoon tamarind puree

1½ teaspoons sugar

½ teaspoons kosher salt

1. Blend all the ingredients together in a food processor or blender. Taste for seasoning, and add more salt if necessary.

Makes four servings.

Pineapple Chutney

This is a quick and easy chutney that really doesn’t even feel Indian as much as it does simply refreshing. It pairs beautifully with rich curries as well as simple fish and seafood dishes.

Equipment: cutting board; chef’s knife; colander; measuring spoons; dry measuring cups; reamer or fork; mixing bowl; rubber spatula

1 pineapple, peeled and cored, cut into sixths 2 teaspoons kosher salt ½ red onion, thinly sliced crosswise 2 red chillies, seeded and chopped 4 garlic cloves, minced 1 tablespoon ginger juice juice of three limes ¼ cup confectioner’s sugar

1. Rub the pineapple with the salt and let it sit for 10 minutes in a colander to draw out some of the juices. Rinse well then drain on paper towels before cutting into small chunks/large dice.

2. Mix all the ingredients together in a mixing bowl and chill before service.

Makes 8 servings.

Mango Chutney

Americans can’t think of Indian food without thinking of mango chutney! But this recipe is not the classic ‘Major Grey” mango pickle that takes weeks to make. Here we use fresh or even frozen, ripe mango to make a chutney so satisfying it belies the fact that it takes just a little more than an hour to prepare.

Equipment: cutting board; chef’s knife; wooden or metal spoon; large saucepan

4 cups chopped mango flesh (from approximately 4 large mangos) 1 tablespoon vegetable oil 2 garlic cloves, minced 2 teaspoons freshly grated ginger 1 long or 2 short cinnamon sticks ½ teaspoon chilli powder 1½ cups distilled white vinegar 1 cup sugar

1. Heat a saucepan over medium-high heat and add the oil. Add the garlic and ginger and sauté for 1 minute before adding the remaining ingredients.

2. Once the mixture comes to a simmer, reduce the heat to low and cook uncovered for one hour, or until the mixture is thick and jam-like. Season with salt to taste and remove the cinnamon sticks.

3. Store the chutney in a sealed glass jar in the refrigerator.

Makes approximately 2 cups.

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