The Humble Chutney occupies a small section of our plates, does not get the recognition it deserves, and is often ignored by those who fail to fully recognize its gastronomic impact. Chutneys are served as complimentary accompaniments in restaurants across India, while also commanding recognition as a chargeable dish in some regions. A case in point is the famous “Shenga (peanut) chutney”, a must-have, in restaurants in southern Maharashtra.
While chutneys exist as sauces, dips, and salsa in many parts of the world, the sheer variety of these magic potions prepared across India would take a lifetime to document and celebrate.
Chutneys are also the best quick fixes to satisfy food cravings during weekdays when we have limited time for the kitchen. Whipped up in minutes, yet adding multiple flavor dimensions to everyday meals.
Here is what I consider the king of all chutneys. Great as a complement to most meals yet makes its full expression as an accompaniment to Chole or Rajma Chawal. This pinkish-purple paste originated in Jammu, where I first experienced it. Made using dried pomegranate seeds as a base, this chutney has a refreshment factor unmatched by others.