Indian Summer
A lot of people have this misconception that Indian food means heavy curries and complicated procedures,” says chef Maneet Chauhan, a judge on Food Network’s Chopped. As chef-owner of Chauhan Ale & Masala House in Nashville, Chauhan is on a mission to dispel that myth, delighting diners with Indian-spice-infused American dishes like tandoori shrimp and grits, guava-glazed ribs and her spin on Nashville hot chicken. Here, she shares two easy chutney recipes, perfect atop grilled summertime dishes.
CILANTRO-MINT CHUTNEY
Combine 1 cup cilantro leaves, 1 cup leaves, ½ cup mango pulp (about 1 small mango), ¼ cup lime juice ,½tsp
grated ginger and 2–3 serrano chiles in food processor. Process until smooth. Add salt to taste. Makes 1 cup.
PANCH PURAN PEACH CHUTNEY
Heat 1 Tbsp coconut oil in a medium saucepan over medium-high heat. Add 2 Tbsp
panch puran spice blend. When spices start to crackle, add 1 lb peeled and chopped fresh
peaches (or 1 lb frozen peaches, thawed and chopped), ½ cup brown sugar ,½cup distilled
white vinegar and 1 tsp cayenne. Add salt to taste. Cook 30 minutes over low heat or until thick. Makes 1½ cups.
Indian spices can find a place in any cuisine. It’s just a matter of opening your mind and palate to new flavors.