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Happy new week everyone,
I hope that you’re doing okay with everything that has been going on the last week or so. We are trying really hard to try to keep going, but sometimes the world gets way too heavy. It is okay to just cry for a moment, I know that you need, we need it, and it’s okay.
The history of chutney is a little muddled with there being many accounts of a rudimentary chutney being made for hunters prior to the 2nd century. Because it is fruits, herbs, and wheats being the main ingredients.
In the 16th century we see some of our first recipes starting to pop up across Indian households. They are described as an essential to the early 16th century kitchens.
However, when colonizers came to the Indies and started taking foods, people, and pretty much everything that they could get their hands on; they realized that chutney was a great food for the navy who often had sicknesses caused from being at the sea too long and not having fresh foods.
In the 1800s the British started to sell chutnies as a way to profit off of the spices that they had taken over the years; they sold it as a travel companion.
For this recipe, we used Elephant Green Chili Chutney, that I highly suggest that you guys all run and get. It is absolutely amazing and is owned by a mother and daughter team that are literally the sweetest people that I have ever met!
But you won’t get the taste exactly right if you use other chutney, I think it will still be fantastic, but maybe not exactly as the recipe really intended. Especially since the coconut in this chutney heavily affects the sweetness of the dish.
For this dish make sure that you have a sieve in order to have a very creamy dish and fry up some naan as a way to add a little texture to the top of the dish.
Green Chili Chutney Soup
Equipment Needed
Medium stock pot
Chef’s Knife
Sieve
Immersion Blender (or regular blender)
Measuring Cups and spoons
Ladle
Wooden spoon
Ingredients Needed
1 orange bell pepper; chopped
4 cloves garlic; minced
½ yellow sweet onion; chopped
1 medium potato; chopped
½ cup green chili chutney
½ lemon juiced
1 cup water
¼ tbs red pepper chili flakes
1 tbs granulated sugar
1 tbs chili powder
½ tbs corriander
1 cup of milk
¼ tbs butter
Recipe
In your pot add butter and put on medium low heat
Add onion, bell pepper, and garlic; cook for about 3 minutes or until sweated and translucent
Add your potatoes and cook for another 4-5 minutes
Add everything else and mix thoroughly
Bring to a simmer and put the temp down to low for about 20 minutes
Blend your soup and run it through the sieve, then add back in the pot and simmer for another 10 minutes
Serve with cream and naan
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We will hopefully be back tomorrow with the history of street food both in Korea and America and some more great recipes!
-momnoms
Thank you so much for being here for another recipe! We are getting close to all of our April goals on the cooking show, already! I can’t believe how much we are growing!