Chutneys are a popular Indian condiment; there are countless variations designed to complement a broad range of traditional Indian foods, such as Samosas, Dosa, and Roti. But these versatile and delicious sauces, with their complex mix of sweet, salty, tangy, and spicy, are a great addition to many dishes, from crispy fried snacks to sandwiches to an elegant cheese boards.
In this fun, hands-on class, students will learn how to make four different types of Indian chutney; all the recipes are simple, vegan, and all use natural ingredients. Through this process students will discover the art of incorporating sweet, spicy, salty, and acidic elements to create a delicious, yet balanced chutney. We will also discuss proper storage techniques and suggestions on which dishes to serve your chutneys with.
Tomato Chutney: A great way to use summer’s seasonal tomatoes, this chutney’s toasted mustard seeds and infusion of curry leaves provides it with a unique taste and incredible depth.
Coriander Chutney: Incredibly versatile and simple to make, this vibrant chutney uses fresh herbs and can easily liven up any dish.
Coconut Chutney: This exotic condiment is milder in character, but will not disappoint with its pleasant sweet and nutty tones from using fresh coconut.
Tamarind Chutney: This bold chutney is a delightful blend of sweet and spicy with a strong and unexpected tangy punch from the tamarind.
At the end of the class students will be able to taste each chutney alongside some delicious veggie samosas. In addition, each student will go home with a recipe card and a jar of all four chutney’s they have made in class — a delicious “secret weapon” that can add a vibrant, colourful and flavorful accent to any dish.
Asiya Shabbar is a home cook with six years experience specializing in South Asian home cooking. Her passion is developing healthy recipes that still honour the authentic South Asian flavours.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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