Chutneys and raitas bring out the flavor of the main courses. Spicy
chutneys enhance mild dishes, cool raitas enhance spicy ones —and the
vivid colors of both enhance the appearance of the meal. With a little
experience, you’ll be able to choose the right chutney or raita to match
the main dish.
In this chapter you’ll find two kinds of chutneys: cooked and fresh.
Cooked chutneys are made sometimes from vegetables but most often from
fruits. They take a long time to cook so that the ingredients merge and
thicken. Fresh chutneys are not cooked. You make them by grinding fresh
ingredients into a smooth paste.
Whether cooked or fresh, all chutneys are sweet and spicy. They also perk
up the appetite and stimulate digestion. A good chutney, Çréla Prabhupäda
said, is so hot you can hardly eat it but so sweet you can’t resist. You
need only a teaspoon or two to accent a meal. Serve it in a little bowl or
directly on the plate or thali, next to the rice. The uninitiated should
be warned not to take a whole mouthful at once.
Some chutneys make a good dip for savories. Tomato chutney, for example,
goes well with vegetable pakoras, katchoris, and fried potato patties.
Raitas consist of either cooked or raw vegetables, or fresh fruits,
combined with spiced yogurt. Served in small bowls they are light,
refreshing, and easily prepared
Seb ki chutni
Anannas ki chutni
Khajur imli ki chutni
Alu narial raita
Palak ka raita