Currant and Date Chutney
Mar14

Currant and Date Chutney

  Like gooseberries and cranberries, fresh currants are highly acidic, and therefore quite tart and sour. Though they can be eaten raw, most people prefer them transformed into sugar-sweetened cooked jams, chutneys, fruit syrups or desserts. Red and white currants are less well known than black famous in England as a vitamin C rich, delicious beverage called Ribena. I prefer red currants for this chutney.   Preparation and...

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Fresh Coconut and Tamarind Chutney with Fresh coriander
Mar13

Fresh Coconut and Tamarind Chutney with Fresh coriander

  Tamarind pulp has a fruity, sour taste and is frequently used in South Indian cooking. In this recipe, a touch of raw sugar is added to bring out a sweet and sour contrast of flavors. This chutney selection from Hyderabad goes well with virtually any savory.   Preparation time (after assembling ingredients) and cooking time: about 30 minutes   Ingredients • Hall of seeded dried tamarind pulp – 1...

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Golden Papaya Chip Chutney
Mar12

Golden Papaya Chip Chutney

  I was introduced to this dish at a lavish Bengali feast in the suburban Calcutta estate of Mr. Tarun Kunti Ghosh, the publisher of Amrita Patrika Bazaar, Calcutta’s largest newspaper. The memorable prasadam repast contained some of the finest Bengali cuisine I have ever tasted, made with great care in a newly constructed kitchen equipped with freshly made clay stoves, by a fleet of Brahman cooks decked out in new clothes,...

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Tamarind Chutney
Feb11

Tamarind Chutney

  Ingredients • ¼ C dried tamarind pulp soaked in 1 C of hot water • 1 Tsp cumin powder • 1 Tbsp ginger juice • ¼ C packed brown sugar • 1 C water Preparation 1. Strain the tamarind, collect the juice and discard the tamarind pulp. 2. Combine the tamarind juice and the rest of the ingredients in a saucepan and cook uncovered over low heat for 20 minutes or until thickened. Transfer to a...

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Bitter Gourd or Karela Chutney
Jan12

Bitter Gourd or Karela Chutney

  Ingredients •bitter gourd (Karela) – 3 large (deseeded) •Salt, sugar – to taste •Oil – 2 tbsp or 3 tbsp (depending on the size of the karela) •Mustard Seeds – 1/4 tsp •Fenugreek Seeds(Methi Seeds) – 1/8 tsp •Peanuts – 1/2 cup (roughly crushed) •Sesame Seeds (Til) – 2 tbsp •Turmeric Powder (Haldi)- 1/4 tsp •Red Chili Powder – to taste •Coariander Powder(Whole Dhania powder) –...

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Coconut & Coriander Chutney
Sep30

Coconut & Coriander Chutney

  Ingredients • 1½ C fresh shredded coconut • 1 bunch, fresh coriander leaves • 1 Tbsp grated ginger • 2 hot green chilies • ½ C water • ¾ Tsp salt • 1 C yogurt • 2 Tsp oil • 1 Tsp black mustard seeds • ¾ Tsp split urad dal • 8-9 fresh curry leaves • ¼ Tsp yellow asafetida powder Preparation 1. Blend the coconut, coriander, ginger, chilies, salt and water (as required) in a blender until smooth. 2. In a bowl, whisk the yogurt...

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