Chutneys, Sauces, Relishes, Pickles
Raita
2 cups plain yogurt
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1/2 teaspoon cayenne
4 -8 saffron threads
1 cucumber chopped, sliced or diced to your taste
Roast the cumin seeds in a pan for a minute or two until browned. Grind the seeds and the saffron together in a mortar.
With a fork or wire whip, well mix all but the cucumber.
Turn in the cucumber bits and refrigerate.
Used as a cooling dish with curries.
I use it as a breakfast dish with uttapam.
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1/2 teaspoon cayenne
4 -8 saffron threads
1 cucumber chopped, sliced or diced to your taste
Roast the cumin seeds in a pan for a minute or two until browned. Grind the seeds and the saffron together in a mortar.
With a fork or wire whip, well mix all but the cucumber.
Turn in the cucumber bits and refrigerate.
Used as a cooling dish with curries.
I use it as a breakfast dish with uttapam.
Tamarind Chutney
1/2 teaspoon fennel seed
1 teaspoon cumin seeds
1 Tablespoon oil
1" chunk fresh ginger, peeled and minced
1/2 teaspoon cayenne
1/2 teaspoon garam masala
1/4 to 1/2 teaspoon cayenne (to taste)
1 pinch asafoetida
2 cups water
3/4 cup brown sugar
3 Tablespoons tamarind paste
Roast the two types of seeds in a dry pan for about 2 minutes, then grind with a mortar & pestal until powdered.
Return the ground seeds to the pan along with the oil, minced ginger, and the remaining spices. Cook for 2 minutes.
Add the water, sugar, and tamarind paste. Boil for 15 to 20 minutes to a thin sauce. (It will thicken a bunch when chilled.)
Chill and serve. Keeps several weeks.
1 teaspoon cumin seeds
1 Tablespoon oil
1" chunk fresh ginger, peeled and minced
1/2 teaspoon cayenne
1/2 teaspoon garam masala
1/4 to 1/2 teaspoon cayenne (to taste)
1 pinch asafoetida
2 cups water
3/4 cup brown sugar
3 Tablespoons tamarind paste
Roast the two types of seeds in a dry pan for about 2 minutes, then grind with a mortar & pestal until powdered.
Return the ground seeds to the pan along with the oil, minced ginger, and the remaining spices. Cook for 2 minutes.
Add the water, sugar, and tamarind paste. Boil for 15 to 20 minutes to a thin sauce. (It will thicken a bunch when chilled.)
Chill and serve. Keeps several weeks.
Green Chutney
1/2 teaspoon cumin seeds pan roasted and ground
1/2 a bunch of cilantro without many stems.
1 cup plain yogurt
1 sliced hot green chili or a generous amount of cayenne
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon lemon juice
Whiz in a blender.
Makes 1 1/2 cups.
1/2 a bunch of cilantro without many stems.
1 cup plain yogurt
1 sliced hot green chili or a generous amount of cayenne
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon lemon juice
Whiz in a blender.
Makes 1 1/2 cups.
Tomato Chutney
1 whole bulb of garlic, peeled and chopped (not a clove, a bulb)
2 inch piece of ginger peeled and minced
1 1/2 cups wine vinegar
1 twelve ounce can of whole tomatoes
1 1/2 cups sugar
1 1/2 Teaspoons salt
1/8 to 1/2 teaspoon cayenne
2 Tablespoons golden raisins
1 Tablespoons slivered almonds
Whiz the garlic, ginger and vinegar in a blender.
Squash the whole tomatoes into sections with your hands or scissors.
Pour all but the raisins and almonds into a saucepan and simmer for 1 1/2 to 2 hours until it thickens.
Add the raisins and almonds then cook for 5 minutes more.
Makes about 2 1/2 cups.
Bottle and refrigerate. Keeps up to a month.
Can be hot canned or pressure canned.
2 inch piece of ginger peeled and minced
1 1/2 cups wine vinegar
1 twelve ounce can of whole tomatoes
1 1/2 cups sugar
1 1/2 Teaspoons salt
1/8 to 1/2 teaspoon cayenne
2 Tablespoons golden raisins
1 Tablespoons slivered almonds
Whiz the garlic, ginger and vinegar in a blender.
Squash the whole tomatoes into sections with your hands or scissors.
Pour all but the raisins and almonds into a saucepan and simmer for 1 1/2 to 2 hours until it thickens.
Add the raisins and almonds then cook for 5 minutes more.
Makes about 2 1/2 cups.
Bottle and refrigerate. Keeps up to a month.
Can be hot canned or pressure canned.