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Chutneys and Raitas

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

Tamatar chutni

Seb ki chutni

Anannas ki chutni

Narial chutni

Dhanya chutni

Pudina chutni

Khajur imli ki chutni

Aam chutni

Alu narial raita

Kakri raita

Palak ka raita

Bundi raita

Kela raita