There’s something rather special about a chutney. Dipped, dabbed, daubed, nicely spicy or slightly sharp-biting yet pleasantly sweet. They enhance lots of dishes, and not just with their unique flavour. They remind us of dear memories previously past: a family recipe (always secret before you ask), an ingredient or even a moment in time. The Dishoom Chutney range is rooted in rainy monsoon days when Chef Naved would eat spiced warm pakoras with a dot of chutney; of snacks-a-plenty on Chowpatty at sunset.
From lunchtime onwards, chutneys are at the centre of Dishoom tables. A little trio of pots are offered to every guest as they sit down to tuck into delicious Bombay fare. Some of these much-loved condiments are now available for at-home dining, be it individually or together as a lovely little Chutney Gift Set (complete with three small stainless steel spoons and bowls for serving).
The Mango Chutney, tangy yet delicately spiced, lifts a humble papad nicely. The Tamarind & Date Chutney is an excellent accompaniment for anything that calls for a bit of sour and spice. It’s used in Dishoom favourites including Vada Pau, Aloo Tikki Chaat and Soft-shell Crab Masala plus it goes most well with fried snacks. Then there’s the Chilli Chutney – intense, provocative and complex. A little goes a long way. One of Chef Naved’s favourite ways to enjoy it is mixed into fresh butter and spread on warm makki ki roti.
