From Gujarati Rajkot chutney to burn tomato chutney from Assam to Kashmiri tomato chutney to South Indian coconut chutney. Numerous regional spreads are prepared in Indian households, and much like pickles, people also love their chutneys.
They are the best accompaniment with snacks and complete a full-fledged meal (whether it is a festive spread like sadhya or regular dinner/ lunch). Ahead of Chutney Day on September 24, 2024, Slurrp is exploring how these condiments are an integral part of food presentation.
Odisha’s kai (or red ant) chutney receiving the Geographical Indication (GI) tag in January 2024 is a testament that the art of making chutney is worth preserving and hyping. Unlike European, Italian, and other global spreads, Indian chutneys are known for the burst of flavours they add to any dish because of the tempering, ingredients, spices, and fresh herbs used in the making.
Some recipes include charring vegetables to add the smoky note while others call for blending or stone grinding fresh ingredients for the oomph. The interesting use of chutneys is in the presentation of food, both in budget and fancy restaurants.
From several colourful dots on a plate to a quick swipe with a spoon, chefs use their creativity to use vibrant chutneys to make the food appear mouth-watering. If you have watched cooking shows or noticed how your meals are brought to your tables, you cannot miss the role that these condiments play in completing the entire meal.
Image Credit: Chef Tenzil Losel
How Chutneys Are Significant To Presentation?
Speaking to Slurrp about the role that chutneys play in making food Instagram-worthy, Chef Shaurya Veer Kapoor, Executive Chef at Gola Sizzlers & Cafe Hawkers, said, “A chutney recipe enhances both the taste and presentation of a meal. They are versatile condiments that not only bring a burst of flavour but also add vibrancy to the plate, making the overall dish more enticing and visually appealing.”
He added, “Chutneys often provide a sweet, spicy, or tangy contrast to the main dish, elevating and balancing the palate. For instance, a spicy spread might complement a mild dish, while a sweet one could cut through rich or savoury notes.”
Building on the same, Chef Karan Dua, The Old Delhi Restaurant, Faridabad, said, “A platter characterised by splashes of colourful chutneys, for example, becomes gradually less plain in appearance and encourages customers to wish to taste the various flavours. On the serving plate, the mint chutney which is dark green, the tamarind spread which boasts a rich red hue, and other contrasting shades of skewed chutneys attract the eyes making even the simplest of the dishes presentable.”
Chef Pratyush Swain, Executive Chef at Hotel Ira by Orchid, Bhubaneswar, Odisha, further added, “Whether drizzled artistically or served in small, neatly placed portions around the plate, chutneys add a touch of elegance and sophistication that can lure customers in even before they take the first bite.”
Image Credit: Chef Pratyush Swain
How Is Chutney More Than A Dip?
The most popular use of chutney is to serve as an accompaniment to snacks or meals. However, it is more than just a regular dip to balance or elevate the flavours of your food. Chef Sushanta Sengupta, Partner at 6 Ballygunge Place, said, “In Bengali cuisine, chutney is not just an accompaniment to your starter or as a dip, it is a course by itself which is generally served before dessert and served either with crispy papad or even rice.”
Similarly, red ant chutney is considered a nutrition powerhouse. It is touted to be a rich source of calcium, protein, vitamin B-12, potassium, iron, and many other minerals and vitamins. Chef Shaurya Veer Kapoor added that these spreads allow customers to personalise the food experience. For example, when you are at a street food stall, you will find customers asking the vendor to add extra green or tamarind chutney depending on their spice tolerance powder and personal preferences.
Image Credit: Chef Shaurya Veer Kapoor
Popular Indian Chutneys & How Chefs Use Them To Make The Food Presentable
Slurrp asked Indian chefs to vote for the versatility of all Indian chutneys. The unanimous decision was coriander and mint chutney. However, Chef Tenzil Losel, Executive Chef at voco Jim Corbett, added, “I enjoy creating bhang and plum chutney using smoked dry chillies, tomatoes, hemp seeds, and plum. It boasts a vibrant red hue and complements fried appetisers.”
Speaking about plating using chutneys, Chef Pratyush Swain said, “I love creating visually appealing patterns that add sophistication to the dish. One of my favourite techniques is to smear chutneys in artistic streaks or swirls. For example, a thin zigzag pattern of mint chutney across a white plate adds an elegant touch to the dish. You can also use tamarind chutney in small, deliberate drops or streaks to add contrast around kebabs or pakoras.”
He added, “Another technique is to layer different chutneys side by side, creating a colourful palette that immediately catches the eye. Serving chutneys in small, decorative ramekins alongside the main dish is another way to maintain the plate's organised and neat appearance while offering variety.”
Sharing his favourite style for decorating a plate using chutneys, Chef Karan Dua said, “My favourite design for using chutneys while decorating a plate is creating smooth-angled swirls or gentle brush strokes at the rim of the plate which is a design aimed mainly at the starter's plate. Worthy examples include kebabs or tikka somehow placed in the middle with artistic lines or dots of the chutney to attract the eyes to the main dish.”
Image Credit: Freepik
This Chutney Day, discover more varieties of Indian spreads and use them creatively to present food at your home.