The general principles at play are about flavour balance at multiple levels. If it’s too hot and needs a creamy texture, you can simply whisk the green chutney into yogurt (or mayonnaise). Chutneys drive home the point that Indian cooking is not about fixed recipes but about general heuristics. ADVERTISEMENTADVERTISEMENTThe sixth element is acid: It adds sourness and is critical to making a chutney well-rounded. ADVERTISEMENTADVERTISEMENTIllustrated by Krish AshokIllustrated by Krish AshokIllustrated by Krish AshokIllustrated by Krish AshokIllustrated by Krish AshokIllustrated by Krish AshokIllustrated by Krish AshokIllustrated by Krish AshokKrish Ashok is the author of Masala Lab: The Science Of Indian Cooking.

Source: Mint August 14, 2021 03:33 UTC