Raspberry chutney or Dip is a sweet tart dip filled with raspberry flavors. I paired it with my staple Idli and Dosa but this dip goes well with bread and toast.
Well the story behind this Raspberry chutney goes like this…. My freezer broke down and stopped defrosting … YES my fridge was counting its days and I was on a time crunch to empty the fridge before food goes waste… Raspberries usually have a very short life even in fridge so I had to save it first so was born Raspberry chutney
That said, I love to experiment with fruits in savory dishes. Berries sometimes turnout to be tart and not very appealing to eat directly so usually when I end up with such a batch of berries I turn them into savory dish. This in the series in the of Savory fruit recipe to follow this holiday season….
I have used Pineapple, Raspberries and Strawberries to make rasam or mulligatawny soup, Jackfruit cocnut fry, Apple tokku, Apple Pachadi to name a few… These turn out to be widely liked by friend sand family as the fruitiness simply adds to the flavor profile of the rich spices.
Here I simply sauteed the onion until caramelized and then cooked the raspberries till it releases it juices. Then add the red chilies and fry them in oil a little bit. Grind the mix with salt to a smooth paste. If you make yours with berries that are not super tart you can also add some mango powder to add the tartness without changing the color of the dish
Raspberry chutney
Ingredients:
1 cups tart raspberries
1 cup onions/ shallots
2-3 dry Red chilles ( adjust to taste)
salt to taste
For seasoning:
Oil,
Curry leaves and
Mustard
Method:
- Cut onions into chunks
- Heat a little oil in a pan and add the onion slice to sauté for couple of minutes.
- Add a the chillis to the pan once the onion turns translucent.
- Add in the tomato now. Give it a couple of minutes to release its juices.
- Once all of it is cooked, turn off the heat and let it cool.
- Now add salt and grind it all in a blender into a smooth paste.
- Temper it with mustard and curry leaves
