Sauces have forever been a favorite of the quintessential in kitchen or household. They can be had with almost anything, at any time of the year. They were a clean hit with the British, and legend has it that the Europeans brought their popular sweet chutneys to India all the way from across the Atlantic. Not only does this condiment aid digestion and work as a flavorful sweet-tangy appetizer, it is relatively easy to make.
So here are some interesting, out-of-the-box ideas for delightful sauces:
According to oral legends, this recipe is a variation of plain ketchup which was introduced by the Americans and which the Filipinos fell in love with, but made by substituting rarely available tomatoes with bananas. It may have originated not too long ago, that is during WWII, but is certainly no less tastier than any ancient recipe. Use garlic, spices and some honey for sweetness, to get a perfectly balanced sauce.
It is a common misconception that olives are only a staple of Western cuisine. In fact, they are widely found in Assam(India). This Assamese delicacy also uses gur or jaggery, a form of unrefined sugar widely consumed and easily available in India, which is also a storehouse of essential minerals. Add some sultanas to give it a different dimension of sweetness.
Coconut sauces are commonplace with idlis and dosas. But adding just two more ingredients lifts the entire dish altogether. A hint of tamarind gives it a unique sourness, while some ginger gives it warm undertones.
The best part about this sauce is that it only uses a few ingredients which require just a few whizzes in the blender with some water, to reach the desired consistency. Add raisins and some powdered cardamom to make it fragrant. It is best enjoyed on some toast.
Mango sauces are the go-to staple for summers. Add some chillies, cumin and jaggery to the raw mangoes to get a balanced flavor, instead of a sauce which is too sweet. In the end, mix in some grated coconut to add another interesting texture.
If there is one condiment that beats all the others in terms of versatility, it is chutney. It goes beyond boring dips and mayonnaise in terms of flavor, in terms of what you can do to make it differently each time, and in terms of what you can eat it with. It pairs well with rice as easily as it does with paranthas or bread. Even better, it can be stored in a jar and kept for months without a fuss. So make your own jar of chutney, minus the artificial preservatives, and enjoy it all round the year.
Author : Deepannita Misra