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aarosh Oct 12th, 2018 22:12

Itís better with chutney
From fiery eromba to the sweet-and-sour ouu khatta, these regional chutneys add a powerful punch to cuisine from around the country

Indian cuisine is powered by a versatile supporting cast, whether itís pickles, papads, raita spin-offs or offbeat chutneys. Even a tiny dollop holds transformative powersóa humble bajra roti comes alive with the green chilli thechaís assault of spice, while the cooling (and healthy) amrood chutney takes the heat and guilt off a pakoda binge. Using a creative mix of ingredients, from spices and herbs to fruits, regions from around the country have innovated with various chutneys to lend balance, texture and colour to their meals. Here, we pick some lesser-known supporting acts of Indian cuisine.


A popular Manipuri delicacy, eromba is made with boiled vegetables, king chilli and fermented dried fish (ngari is the local choice). While you can use your pick of seasonal vegetables, mushrooms, bamboo shoot, mashed potatoes, cabbage and French beans are safe options for this spicy winter chutney, which pairs beautifully with pork curry and steamed rice.

Hirvi mirchi cha thecha

Green chillies, garlic, peanuts and coriander are all you need to make this formidable Maharashtrian chutney. Alternatively, you can also make a version with red chillies. To make the most of its aromatic flavours, pound the roasted ingredients with a metal or stone pestle instead of grinding in a mixer. And while this chutney is traditionally eaten with jowar bhakris, you can also use it to add a hot, garlicky punch to any meal.


lismoresimon23 Oct 12th, 2018 23:58

Yum,yum and yum.

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