Chutneys

In the cuisine of the subcontinent, the ‘extras’ provide a beating heart to many dishes, and at the centre of this food narrative lies the condiment.

Chutneys awaken the tastebuds and enhance the flavours of curries and other dishes. For me, the word ‘chutney’ is an essential part of any sentence that involves rice and curry. Chutneys are used to great effect all across the subcontinent, and can turn the humble or simple into an otherworldly taste sensation with serious kick and intent. They can cool, add sweetness, add fat or sourness, as well as contributing spice and aromatic herbs. Spicy, tangy, sweet, sour, salty — all of these flavours can be in a chutney, ranging from savoury eggplant (aubergine) and tomato pickles, tangy lime and date chutneys, to fiery sambals based on salt, lime, Maldive fish, chilli and onion. Added to a scalding hot curry, a dollop of chutney with some curd will give a spectacular cooling effect, as will a sweet chutney. A coconut chutney is great with root vegetables, stirred into rice or slathered on a piece of Roast paan.