As I have been reminded on more than one occasion, I have not the slightest idea. But, I’ve seen pictures of saffron in different parts of India and in some of the Indian dishes at my Indian restaurants, but, I still think it’s an important flower.
I’ve never been to any restaurant in the US where I saw saffron plates. I suspect it would be very difficult to find in the US without having first been there. But, for someone like me who is not a saffron lover, it’s an important food.
So, let’s start with the saffron. There are a lot of different colors of saffron. The most common are red, white, yellow, green, purple and black. The yellow is called saffron coriander, which is what you see most often. There are many varieties of saffron. There are green and purple saffron, which actually are a few different varieties of saffron. There are some types of saffron that are a little green and some that are a little purple. Also, there are some types of saffron that are completely purple. So, there are a lot of different varieties out there. And, a lot of it is used in all types of food.
So, this is what I’m going to use to make saffron chutney.
There are many different chutney recipes, most of which I won’t be using in this recipe since the whole process is very, very difficult in terms of washing and sterilizing the saffron and then simmering. But, you can see how much I spent on chutney so, I’ll use this as a base recipe.
If you want to make Indian chutney, use a very small quantity of this stuff. It has a lot of flavour, it’s very light and, yes, it’s very easy to make. However, a big batch is a big recipe. I use quite a lot of a very small amount for some of those chutney recipes because, well, if I buy a decent quantity, it just tastes a bit different.
And, this is the finished product. (Image source: Food.com)
So, I made a very light and creamy chutney. I found this great recipe where I’m going to make just chutney and that I think this is the best chutney recipe online. So,
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