Indian chutneys use herbs and spices which are nutritious, aid digestion, and help to detox. Unlike readymade spreads and dips laden with salt, preservatives, added colours and flavours, home-made chutneys use natural ingredients rich in vitamins and minerals. They are a great accompaniment to any meal. Here are some offbeat chutney recipes, writes Parvathy Menon Radish chutney Ingredients 1 cup grated radish 1/2 tsp chana dal 1 tsp urad dal 1/2 tsp cumin 1/4 chopped tomatoes 2 dried red chillies 1/2 inch ginger 1 tbsp oil For tempering Few curry leaves 1/2 tsp mustard seeds Pinch of asafoetida Pinch of cumin 1 tsp oil Preparation guide Dry-roast the dals until golden brown. Turn off the heat and add cumin. Set aside to cool and dry grind in a mixer. Fry the chillies in oil, add the radish and saute for a few minutes. Add the tomatoes and salt and fry until the oil starts oozing out of the mix. Cool this mix and add to the dals in the mixer. Blend adding a little water if you want a thinner consistency. Add salt to taste. Transfer to a serving bowl. Fry the tempering ingredients in a pan and pour over the radish chutney.Serve with rice, paratha and/or bread. Health benefits Radish is rich in Vitamins E, A, C, B6, and K, and high on antioxidants, fibre, zinc, potassium, phosphorous, magnesium, and iron. Carrot chutney Ingredients 1/2 cup chopped carrot 1/2 cup chopped coconut 1/2 inch ginge 2 green chillies 1 tbsp chana dal Lemon juice Salt to taste For tempering A few curry leaves 1/2 tsp mustard seeds Pinch of asafoetida Pinch of cumin 1 tsp oil Preparation guide Fry the tempering ingredients in a pan and set aside. Blend the chopped carrot, coconut, chana dal, green chillies, ginger, salt and cumin in a mixer. Add lemon juice and blend again. Serve in a bowl and add the tempering. Serve with rice or dosas. Health benefits Carrots help to lower cholesterol levels, improve eye health, cardio-vascular health and skin complexion. High in potassium and anti-oxidants, they also help prevent cancer and aid weight loss. Beetroot chutney Ingredients 1 cup chopped beetroot 2 green chillies 1 red chilly Few curry leaves 1/2 tsp cumin 1/2 inch ginger 1 ½ tsp bengal gram 1/2 tsp urad dal Salt to taste 1 tbsp oil Lemon juice Preparation guide Heat oil in a pan, and add the curry leaves, ginger, red and green chillies and fry till crisp. Set aside some of this mixture to use as tempering. Fry the beetroot in a pan until tender. Blend all the roasted ingredients in a mixer. Add little water if necessary. Add lemon juice and salt to taste. Blend till smooth. Transfer to a bowl and garnish with the tempering. Serve with rice or parathas. Health benefits Beetroots help build stamina, fight diabetes, rejuvenate skin, reduce inflammation and prevent dementia. They are rich in folic acid, calcium, iron, magnesium, zinc and selenium. Vegetable chutney Ingredients 2…
