Traditional PLASTIC CHUTNEY without turmeric powder
CHUTNEY is one of the most important BENGALEE dishes generally served after the main course along with papad, but before the dessert. During Summer it is advisable, if not really pleasant :-) to have the chutney at the end of all meals. This is not only because of the chutney's food value but also it's fruit value ! Fruits after all are always good because they carry lots of vitamins. Moreover in summer, we tend to lose a lot of fluids in profuse sweating and quite a bit of this is said to be replenished with chutney.
Unfortunately in this age of diet consciousness, a chutney is beyond doubt a HIGH CALORIE dish. But if you do not have bloodsugar and generally lead a reasonably active life, then you can safely have a modest portion of chutney every alternate day at the end of your lunch without feeling too guilty about it !
All said and done, a chutney is a nice relish to end your meal with.
Basic Ingredients of CHUTNEY is SUGAR, SUGAR and SUGAR, (if you are diabetic, or counting calories you can use sugar-free of course), a little salt and something sour(like lemon juice or tamarind juice).
Making a chutney is simple. You first cook the fruit or vegetable in the sugar syrup. Then you can thicken the chutney at the end by adding cornflour or maida. Addition of CHAUNK and turmeric powder is optional.
FRUITS that can be used to make chutney:
- Raw Mango
- Date Palm
- Amawat (Dehydrated Mango pulp)
- Alubakara ( Plum)
- Green Olive
- Green Papaya
- Corriandar leaves/Mint leaves