Intro to Indian Chaats

​Dev Patel, our own Prosser Farm manager and chef, grew up in India. Every year that he visits his family, he explores more and more of the diverse cuisine of India, especially how it changes throughout the various regions.

One of the most basic components of Indian cuisine is its chutneys, which greatly range in texture and flavor depending on which region you are in and who’s cooking it. For this class, Dev demonstrated a cilantro chutney (popular in Bombay), a coconut chutney (popular as you move more south), and a tamarind chutney. Chutneys, he explained, incorporate sweet, sour, salty, and spicy. A good chutney can be a delicious base to any dish—Indian or not!

The main spices for chutneys with some of Dev’s favorite brands

We served Chaas, a savory version of a lassi, while students made their own Green Chutney (our Dhanya Aur Phudina Ki Chutney). The main ingredients are fresh cilantro, mint, and green chilies. Here, students ground their chutneys in a stone mortar and pestle, though Dev said it could easily be made in a blender at home. (He did, however, suggest that the mortar and pestle will bring a different flavor and texture to the chutney than a blender will).

Students heat up their Tamarind Chutneys on the stove. This chutney is the sweetest of the chutneys, though the tamarind adds a nice sour component.

At the end of the class, students tasted their Chutneys with homemade Panni Puri and Masala Potato.

We absolutely loved having Dev—his personal love for Indian food, his knowledge as a chef and farmer, and his enthusiasm for teaching made for a wonderful class. We look forward to hosting him again for his Indian Spices class February 9th!