Chutneys & Sauces

Sometimes simplest is best. This easy dressing is great for salads or veggies, or can be used to drizzle over rice, pasta, or even over toast.

It's wonderful when you find that perfect balance of flavors. And even more wonderful when this recipe is easy and fast. Try it out and let us know if you think it needs a little more or a little less (post a comment here, or email us). We'd love to know what you think of this recipe.

Take care to buy coconuts that are fresh. There should be no cracks in the shells, and they should be heavy with milk. The coconut milk should smell pleasant and taste sweet. If it smells oily and tastes sour, the coconut will sour. Coconut chutney goes well with dosas, and can be used as dip for savories such as doklas, pakoras, and gajar vadas.

Practically any type of apple will make a good apple chutney. Select firm, ripe ones and avoid those that are oversized and mealy.

The recipe may also be used for making chutneys from other fruits, such as peaches, plums, apricots, mangos, guavas, gooseberries and blackberries. Omit the asafetida if you like, and use the dried chilies according to taste.

I love this dressing, and it can be used over almost anything, from salads to vegetables and fruits.

Bright and colorful, this dish is surprisingly easy to make. The sweetened tartness of the cranberries deliciously offsets the other main dishes.

This tomato sauce is used in preparing vegetarian nutloaf, and also makes a great pasta sauce.

A nice gravy to top mashed potatoes or biscuits, by Mantrini Devi Dasi.

This tangy and sweet chutney can be used as a dip or stir-in sauce for numerous snacks. From pakoras and samosas to sandwiches and salads, this chutney is a perfect condiment to add some zesty flavor.

Sweet and sour is a classic sauce that is used in various countries in Asia and can be eaten with all kinds of vegetable dishes. Try it with Ranga's Mixed Vegetable Tempura for a delicious snack.

Srila Prabhupada gave the instructions and ingredients for this classic variation of cooked tomato chutney in the spring of 1977, in Hrishikesh. Adjust the sweetener, chili, and salt to taste.