Idli chutney recipe | Chutney for dosa, idli - Swasthi's Recipes (2024)

FAQs

How many types of chutneys are there? ›

Raw Coconut chutney, fried Coconut chutney, coriander, mint, tomato, onion, ginger, garlic, peanut, sesame, curry leaf, green chilli, red chilli, radish, mango, mango leaf, Guva leaf, tamarind, green tamarind, tamarind flower, tamarind leaf, lentil chutneys, almost all vegetables and Indian herbs.

Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment. Chutneys from South Africa often include apricots, while British chutneys favor using apples.

The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Improving the action of insulin secretion and lowering the raised blood sugar levels is yet another benefit of coconut for Diabetics.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Green Chutney also known as Hari Chutney is a delicious, nutritious and flavor-packed chutney variety from Indian Cuisine.

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

Eating idlis with coconut chutney can optimise glucose metabolism. That's because both foods have bioactive substances that can potentially promote insulin sensitivity and glucose absorption. Try to consume this duo in moderation as part of a balanced meal that includes protein, fibre and healthy fats.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.

What is chutney called in English? ›

noun. , plural chut·neys. a sauce or relish of East Indian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning.

Potential Side effects of Excess Idli Consumption

Idli is one of the fermented foods which is generally healthy. However, overconsumption may cause acidity in some people, triggering heartburn, burps, bloating and cramps. The excess intake of the fermented dish is an unhealthy diet option for people with diabetes.

But the main ingredient in the traditional white idli is white rice and black lentils (urad daal), which is a source of high carb and starch which can spike your sugar levels. It can release glucose in your bloodstream quickly, causing concern for those with diabetes.

Bengal gram dal – 'Chane ki dal' also acts as a superfood for diabetics due to its high protein value and low glycemic index of 8. Being rich in folic acid and iron makes it a healthy option for increasing the production of red blood cells in the body and should, hence, be consumed by anemics.

The 1000 chutneys

Some are prepared by sun drying or fermentation and others prepared fresh. Some might be wet ground, others are dry like powders. Some are made of fruit, vegetables others even with a yogurt base.

Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.

Let's not get confused… the difference is that chutney is prepared using vegetables and fruits blended into a smooth and delicious paste, but pickle is prepared using vegetables and fruits dried in sunlight, preserved in a vinegar and salt solution to ensure the pickles last a longer period of time.

Major Grey's Chutney—reputedly created by a 19th-century British Army officer of the same name who, though likely apocryphal, presumably lived in British India. It has been described as a mild chutney compared to others that have a spicier flavor profile.