At the risk of making you think that No Recipes has become a condiment blog, I’m writing about yet another ramp based accompaniment that you can pair with your favorite dish. I had originally made this for my own consumption, but it’s quickly become my new favorite condiment and I just had to share it!
The word “chutney” is an Anglicized version of the Hindi-Urdu word for a pasty sauce. As a category, chutney’s are probably the most versatile condiment you can find, filling the roles of ketchup, mustard, relish, AND hot sauce. Depending on where in South Asia you happen to be, chutney’s literally come in every color of the rainbow and vary in viscosity from fluid to chunky.
So far, I’ve paired my ramp chutney with everything from curries to sandwiches to hotdogs to scrambled eggs. Its sweet, pungent flavor is enhanced by the garlicky aroma of caramelized ramps. While not a traditional addition to tomato and onion chutney, I also added some shredded coconut which gives each bite a crisp texture.
After the tomatoes are cooked down, this chutney is thick enough to rest comfortably in a heap on the side of your plate, and yet it’s malleable enough to be spread on bread for a sandwich. Leave a comment and tell me what you like eating chutney with?
Ingredients
-
1
tablespoon
vegetable oil
-
1
teaspoon
cumin seeds whole
-
1
teaspoon
mustard seeds black
-
6
cloves whole
-
1
tablespoon
ginger minced
-
1/4
cup
coconut shredded unsweetened
-
150
g
ramp whites minced
-
1
cup
tomatoes crushed
-
1/4
cup
honey
-
1
teaspoon
kosher salt
-
1
teaspoon
tamarind concentrate
-
1/2
teaspoon
cumin
-
1/2
teaspoon
garam masala
-
1/4
teaspoon
cayenne pepper
Steps
-
Heat a medium saucepan over medium high heat until hot. Add the oil, cumin seeds, mustard seeds and cloves and fry until the spices start popping. Add the ginger and coconut and continue to fry until the ginger is fragrant. Add the ramps and fry until the ramps have softened.
-
Add the tomatoes, honey, salt, tamarind concentrate, cumin, garam masala, and cayenne pepper then turn down the heat and simmer until the the ramps have melted into the chutney and the mixture is very thick (about 20 minutes).
Maris Callahan says
Looks like a great accompaniment to any meal!
Marilia says
That chutney look fanbulous! A perfect accompaniment to any curry.
Cheers,
Rosa
the indolent cook says
Hey, I love condiments. Your chutney looks great!
Melody Fury says
$$$ in the bank, Marc. Barvo.
revabou says
I’m sorry but for the life of me I have never heard of a ramp! Is it called by any othe name? I love chutney’s of all kinds and would like to add this one. HELP! Alice
Marc Matsumoto says
They have a very short season and only grow on the east coast. Check
out https://norecipes.com/ingredient/ramps/ for more info on ramps.
Also you can substitute garlic and leeks if you can’t get ramps in
your area.
Jordan says
one of the fruit farms out here makes a spiced plum chutney, and it’s hard not to empty the entire jar into a bowl of masoor dal soup! make my own soup, have never tried my hand at chutney. will have to change that sometime…
M. @ V. Gourmet says
Good non-traditional condiments are hard to find, so I for one am happy to see another fabulous condiment recipe! This one looks divine, thanks!
heylogreen says
mint chutney + scrambled eggs….