QUICK AND EASY CHUTNEYS: CONDIMENTS MADE IN A BALZANO BLENDER

Chutneys are an integral part of Indian cuisine, adding a burst of flavor and a delightful accompaniment to various dishes. While traditionally made using mortar and pestle, modern kitchen appliances like the Balzano blender have made it easier than ever to whip up these flavorful condiments in no time. In this blog, we will explore some quick and easy chutney recipes that can be prepared effortlessly using a Balzano blender.

Mint-Coriander Chutney:

Ingredients:

1 cup fresh mint leaves
1 cup fresh coriander leaves
2-3 green chilies (adjust to taste)
1-inch piece of ginger
2 cloves of garlic
1 tablespoon lemon juice
Salt to taste
Water (as needed)

Method:

Wash the mint and coriander leaves thoroughly.
In the Balzano blender jar, add the mint leaves, coriander leaves, green chilies, ginger, garlic, lemon juice, and salt.
Blend on medium speed, gradually adding water as needed until you achieve a smooth consistency.
Transfer the chutney to a serving bowl and serve with snacks, kebabs, or as a condiment with your meals.

Tomato-Onion Chutney:

Ingredients:

2 ripe tomatoes, roughly chopped
1 medium-sized onion, roughly chopped
2-3 cloves of garlic
2 dry red chilies
1 teaspoon mustard seeds
1 tablespoon oil
Salt to taste
Water (as needed)

Method:

Heat oil in a pan and add mustard seeds. Allow them to crackle.
Add dry red chilies, chopped onions, and garlic cloves to the pan. Sauté until the onions turn translucent.
Add the tomatoes and cook until they become soft and mushy.
Transfer the cooked mixture to the Balzano blender jar. Add salt and blend until smooth, adding water as needed.
Once blended, heat a small amount of oil in the same pan and temper the chutney with mustard seeds and curry leaves (optional).
Serve the tomato-onion chutney with dosas, idlis, or as a tangy dip for snacks.

Coconut Chutney:

Ingredients:
1 cup fresh grated coconut
2 tablespoons roasted chana dal (split Bengal gram)
2 green chilies
1-inch piece of ginger
A handful of fresh coriander leaves
Salt to taste
Water (as needed)

Method:

In the Balzano blender jar, add grated coconut, roasted chana dal, green chilies, ginger, coriander leaves, and salt.
Blend on medium speed, gradually adding water to achieve a smooth and creamy consistency.
Transfer the chutney to a bowl and serve with dosas, idlis, vadas, or any South Indian breakfast dish.

Peanut Chutney:

Ingredients:
1 cup roasted peanuts
2-3 dry red chilies
2 cloves of garlic
A small piece of tamarind
Salt to taste
Water (as needed)

Method:

In the Balzano blender jar, add roasted peanuts, dry red chilies, garlic cloves, tamarind, and salt.
Blend on medium speed until you get a coarse texture. Add water gradually to adjust the consistency according to your preference.
Transfer the peanut chutney to a bowl and serve with dosas, idlis, or as a dipping sauce for kebabs and pakoras.

Roasted Eggplant Chutney (Baingan Bharta Chutney):

Ingredients:

1 large eggplant (baingan)
2 tablespoons oil
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
2 cloves of garlic, minced
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves for garnish

Method:

Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast it in the oven for about 30-40 minutes or until the skin is charred and the flesh is soft.
Remove the roasted eggplant from the oven and let it cool. Peel off the charred skin and mash the flesh using a fork.
Heat oil in a pan and add chopped onions. Sauté until the onions turn translucent.
Add chopped tomatoes, green chilies, and minced garlic to the pan. Cook until the tomatoes become soft and mushy.
Stir in cumin powder, turmeric powder, red chili powder, and salt. Mix well.
Add the mashed eggplant to the pan and mix everything together. Cook for a few more minutes to blend the flavors.
Transfer the chutney to a serving bowl and garnish with fresh coriander leaves. It can be enjoyed with roti, paratha, or rice.

With the help of a Balzano blender, preparing these delectable Indian chutneys has become a breeze. From the tangy mint-coriander chutney to the creamy coconut chutney and the nutty peanut chutney, you can easily create a range of flavors to compliment your favorite Indian dishes. So, bring out your Balzano blender, stock up on the necessary ingredients, and get ready to enjoy these quick and easy chutneys that are sure to elevate your culinary experience!