Tangy Chutney

This chutney is a classic chutney that has been a favorite accompaniment for many a family meal, for as long as I can remember. It is almost compulsorily served with ghee rice (although it goes well with biriyani too).  Its ingredients are very simple, which almost all of you will have in your pantry.  It does not require any cooking, just a little whiz in your mixer-grinder will do.  It’s a good idea to make it in industrial quantities and keep in the refrigerator, as it goes well with almost anything from chapathies to poories to parathas and yes, even bread, maybe! So what are you waiting for? Just get started on it as soon as you finish reading this and let me know how you liked it!

Please note that this is another one of those family recipes for which I was not given any measurements. You just have to wing it, but I’ve tried to give some approximate quantities here.

       Ingredients (for 8 servings of a dollop each!)

1. Sultanas or raisins (I use a handful-so if you’re using that measure, it would obviously depend on how small or large your hands are!!!).
2. Seedless dates, any variety (again, I use a handful)
3. 5-6 dried red chillies
4. 10 cloves of garlic
5. 1-2 tablespoons of vinegar
6. Sugar and salt to taste (start off with 1 teaspoon sugar and half teaspoon salt)

• Soak the raisins and dates together in water, enough to cover them, for about 30 minutes to an hour.
• Drain the water and tip in the raisins and dates into the chutney/spice jar of your mixer-grinder.
• Add the rest of the ingredients and give it a good whiz, until it becomes a smooth paste. You can add more vinegar or a little water to aid the process.
• Check the salt and sugar and add more if necessary.

That’s it! Enjoy with anything and everything!