You Should Be Pairing This Chutney With Aloo Tikki

It can be hard to understand the regional distinctions in Indian food if you have not had the chance to experience the dishes at the source. While there are huge variations from the north to the south, one condiment that prevails country wide accompanying most meals is chutney (via Food NDTV). Chutney originated from the Indian subcontinent, according to Food Reference, and was later enjoyed and popularized in the West by the British.

The appeal of chutney is that there is always the ideal one to pair with what you are eating since there are so many different types. Within one meal you might be served multiple chutneys, each evoking certain sensations, be it textural or taste. Some might be perfect to tone down or enhance spice, while others add a sweet or sour touch to subtler foods. Food Reference explains how chutney can be prepared either cooked or fresh, using various vegetables, fruits, and herbs to complement a dish.

You may have never considered green chutney

A recent recipe shared by Bon Appètit pairs aloo tikki (spiced potato fritters) with a vibrant green chutney known as hari chutney. Hari chutney is a staple in Pakistani and Indian cuisine and is used to enhance a number of dishes (via Recipe 52). The Bon Appétit version is made by blending fresh coriander, mint, garlic, red or green chili, and lime into a smooth sauce.

Recipe 52 notes that the chutney can be altered by changing the ratio of herbs to intensify one flavor over another. Common additions some folks like adding to the chutney include yogurt, coconut, and peanuts. No matter the exact proportions, hari chutney is spicy and refreshing, adding flavor to potato-based snacks such as aloo tikki. Indian Healthy Recipes points out that the blend facilitates digestion, which also makes it a great choice for deep fried dishes such as these potato fritters. If it means we can eat more of them, pass the chutney!