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Cooking
Chillie
Chutney
This chutney, from one
of India's southernmost states, taste better once it has been
stored a week.
10 fresh red New Mexico
chillies, roasted, peeled, seeded and stemmed 10-12 almonds or
cashews
1 lump tamarind pulp about the size of a small lime
1 1/2 Tbs. raisins
1 tsp salt
1 small onion, minced
Grind the first five
ingredients together, preferably to a fine paste, and store in
a jar for a week. When about to use, add the minced onion and
mix well. Yield: 1-2 cups. Delicious with rice dishes.
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Manga
Kari (Mango Pickle I)
green mango - 1
medium chilli powder - 2 tablespoon
mustard seeds - 1/4 teaspoon
methi seeds - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
hing powder - 1 teaspoon
curry leaves (fresh)
Cut the mango into small
pieces. In a pan, add the oil and pop the mustard seeds. Add the
mangoes and sauté for a few minutes. Roast the methi seeds and
grind to a powder (this acts as a preservative). Add this to the
manga and also add the rest of the stuff. hint: Mix the chopped
mango with salt and store it in a glass jar for a couple of days
before this curry is made.
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Mango
Achar (Mango Pickle II)
Mangoes - 2 Cut into
small square pieces
chilli powder - 4 T
salt - 3 T
Asafoetida - 1/2 teaspoon
Turmeric pwd - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Oil - 1 T
Heat oil in a pan. To
that add mustard seeds. When it pops reduce heat to low and add
chilli powder, salt, asafoetida, turmeric and stir fry about 3
min. Turn off the heat. Let it cool for a while. Add this mixture
to the cut mangoes and mix thoroughly. Keep this for 7-8 days
for the flavour to seep into mangoes. You can add a little bit
of distilled vinegar if you like. It will help to keep the freshness.
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Coconut
Chutney (Curry of Excellence)
1 1/2 fresh shredded
coconut (not sweetened)
1 tsp. channa dhal (roast until golden brown)
2-3 green chillies, split and seeded
1 inch fresh, peeled ginger
2-3 tsps cumin powder
1/2 tsp tamarind concentrate (or lemon juice)
salt to taste
Grind above in a blender.
Season with asafoetida, fried mustard seeds, and curry leaves.
Chutney variant ...grind
2 bunches coriander leaves for lip-smacking 'coriander chutney'
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