Three Allergy Friendly Chutney You Must Try
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Recipes in this Video
3 recipes
veganplant-basedgluten-freenut-freesoy-free
Originating from Indian cuisine, date and onion chutney is a delightful blend of sweet and savory flavors, often served as a condiment alongside meals. This chutney reflects the traditional use of fruits and spices in Indian cooking, enhancing the taste of various dishes. It has gained popularity beyond India, with many variations emerging globally, making it a versatile accompaniment for snacks and meals alike.
Ingredients
- ●dates
- ●onions
- ●ginger
- ●garlic
- ●green chilies
- ●cumin seeds
- ●vinegar
- ●brown sugar
- ●salt
- ●black pepper
- ●mustard seeds
- ●coriander leaves
- ●water
Instructions
- 1Chop dates finely and set aside.
- 2Dice onions and sauté in a pan until translucent.
- 3Add minced ginger and garlic; cook until fragrant.
- 4Stir in chopped dates and mix well.
- 5Add green chilies and cumin seeds; sauté briefly.
- 6Pour in vinegar and add brown sugar; stir to combine.
- 7Season with salt and black pepper to taste.
- 8Simmer for a few minutes until thickened.
- 9Remove from heat and let cool.
- 10Garnish with chopped coriander leaves before serving.
Ingredient Alternatives
brown sugar
Healthier: honey
Cheaper: white sugar
Honey adds sweetness with fewer calories.
vinegar
Healthier: apple cider vinegar
Cheaper: lemon juice
Apple cider vinegar offers a milder flavor.
Techniques
choppingsautéingmixing
Equipment
panknifecutting boardmixing bowl
🌶️🌶️🌶️Medium
Also Known As
Sweet Date ChutneyOnion Date Relish
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 ripe mangoes, peeled and diced
- ●1 cup sugar
- ●1/2 cup apple cider vinegar
- ●1/2 cup chopped onion
- ●1/4 cup raisins
- ●1 tsp grated fresh ginger
- ●1/2 tsp ground cinnamon
- ●1/4 tsp ground cloves
- ●1/4 tsp ground cumin
- ●1/2 tsp salt
- ●1/2 tsp red chili flakes (optional)
Instructions
- 1In a large saucepan, combine the diced mangoes, sugar, and apple cider vinegar.
- 2Add the chopped onion, raisins, grated ginger, ground cinnamon, ground cloves, ground cumin, and salt to the saucepan.
- 3Stir the mixture well to combine all the ingredients.
- 4Bring the mixture to a boil over medium heat, stirring frequently.
- 5Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally, until the chutney thickens.
- 6If using, add the red chili flakes for a spicy kick and stir well.
- 7Remove the saucepan from heat and let the chutney cool to room temperature.
- 8Transfer the chutney to sterilized jars and seal tightly.
- 9Store in the refrigerator for up to 2 weeks or process in a water bath for longer shelf life.
Equipment
large saucepanstirring spoonmeasuring cupsmeasuring spoonssterilized jars
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup fresh mint leaves
- ●1/2 cup fresh parsley leaves
- ●1/4 cup red wine vinegar
- ●1/2 cup olive oil
- ●3 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Wash the mint and parsley leaves thoroughly and pat them dry.
- 2In a food processor, combine the mint leaves, parsley leaves, red wine vinegar, and minced garlic.
- 3Pulse the mixture until finely chopped.
- 4With the food processor running, slowly drizzle in the olive oil until the mixture is well combined.
- 5Add the red pepper flakes, salt, and black pepper, and pulse a few more times to mix.
- 6Taste and adjust seasoning if necessary, adding more salt or vinegar to your preference.
- 7Transfer the chimichurri to a bowl or jar and let it sit for at least 30 minutes to allow the flavors to meld.
- 8Serve as a condiment with grilled meats, vegetables, or as a dressing for salads.
Equipment
food processorbowljar
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