Chasni Paste
The wet chasni paste: mango chutney, ketchup, yogurt and lemon whisked with toasted spices.
Overview
A sweet and tangy paste used in Pathia and Chasni curries, combining mango chutney, tomato ketchup, and lemon juice for a vibrant flavor base.
Ingredients
Sweeteners
- 175 g Mango Chutney
Sauces
- 4 tbsp tomato ketchup
Acid
- 4 tbsp lemon juice
Color
- 2 tsp red food colouring
Method
Stage 1 - Combine ingredients
- Place all ingredients in a bowl.
Stage 2 - Blend
- Blend into a smooth paste using a blender or immersion blender.
Notes
- Adjust lemon juice for desired tanginess.
- Store in an airtight container to maintain freshness.
- Used as a base for curries; adds sweetness and color.
Serving
- Not served directly; incorporated into curries.
Storage
- Refrigerate in airtight container up to 2 weeks.
- Freeze in small portions up to 3 months; thaw before use.
Recipes mentioned here
Mango Chutney
This is the foundational chutney of Indian kitchens. Unripe green mangoes, simmered slowly with sugar and vinegar in a gentle spice base, transformed into a thick, concentrated condiment. The sweet and sour balance allows the mango's subtle character to shine. This is shelf-stable and improves with age; make it in batches and keep jars on hand year-round.
Mango Chutney
A delicate, fruity preserve balanced with warm spice notes and bright acidity. This mango chutney captures the sweetness of ripe fruit while nigella seeds and warm spices provide intricate flavour layers perfect alongside curries, game, and cheese selections.
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