CHUTNEYS, PICKLES, SAUCES & SIDE DISHES

CHUTNEYS

Chutneys can be made with many fruits (plum, mango, paw-paw, peach etc.) and some vegetables (tomatoes, eggplant etc.). They can usually be made salty, sweet or sour, depending on your taste, by varying the ingredients slightly. If you like hot, spicy chutneys add more chilli; if sweet, more sugar or honey; if salty, leave out sweeteners; if sour, add lemon juice, tamarind or vinegar.

Tamarind is a bitter fruit. To prepare Tamarind Water, soak the required amount of tamarind in water for about 30 minutes. Squeeze well to draw out all the pulp. Strain and use as required. By adjusting the amount of water you can change the consistency.

Tomato Chutney

2 dried chillis, crushed OR 1/4 teaspoon chilli powder
1 level teaspoon cumin seeds
salt and pepper to taste
1 tablespoon cooking oil
1 large onion, chopped
3 cloves garlic, crushed
25mm piece of fresh ginger, grated or finely chopped
6 ripe tomatoes, chopped
1 tablespoon lemon juice
1 tablespoon sugar OR honey

Method

Fry the spices in the oil until the seeds are turning dark brown. Add the onion, garlic and ginger, frying for several minutes. Add the tomatoes and fry briskly for a few minutes, then turn down the heat. Stir in the lemon juice and sugar/honey. Place a lid on the pot and allow to simmer until it thickens and reduces a little (about _ hour). This chutney is served as a side dish or a dip, with a main meal.

Coriander & Coconut Chutney

1 cup finely chopped, fresh coriander
2 tablespoons freshly grated coconut OR desiccated coconut
3 tablespoons water
2 cloves garlic, crushed
1 fresh green chilli
1 teaspoon garam masala
1/2 tablespoon lemon juice

Method

Blend all ingredients into a soft paste. Use as an accompaniment to curry and rice dishes.

Banana Chutney

5 bananas
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
2 dessertspoons tamarind water OR lemon juice OR vinegar
2 bay leaves
1 tablespoon oil OR melted butter OR water

Method

Mix all ingredients together. Allow to simmer, without sticking, for 10-15 minutes.

PICKLES

Lemon Pickle

10 lemons
2 tablespoons salt
1 dessertspoon turmeric
1 dessertspoon garam masala
1 teaspoon chilli powder (optional)

Method

Cut 5 of the lemons into small pieces, leaving the skin on. Mix the salt and spices together, sprinkling over the cut lemons, then put into a jar. Pour on the juice from the other 5 lemons. Cover tightly (airtight) and keep in a warm place (in the sun or in a warm kitchen) for at least a week, shaking the jar thoroughly every day. The pickle is ready when the lemon skin is tender.
This produces a hot, sour pickle. If you prefer something a little milder and sweeter, reduce the amount of chilli. Add sugar to the spices or honey to the lemon juice.

Cauliflower Pickle

1 medium cauliflower
120g fresh ginger, chopped fine
1 tablespoon salt
1 dessertspoon turmeric
1 teaspoon chilli powder
1 tablespoon crushed mustard seed
1 dessertspoon garam masala
4 tablespoons soft brown sugar
1/2 cup vinegar
juice of 1 lemon

Method

Break the cauliflower into small pieces and place with a little water in a saucepan. Bring to the boil and immediately drain and cool. Do not cook! Add the chopped ginger. Sprinkle on the salt, turmeric, chilli powder, mustard seed and garam masala, mixing well. In a small saucepan dissolve the sugar in the vinegar and lemon juice, boiling together for a few minutes. Pour over the cauliflower and mix thoroughly. Put in a jar, seal and keep in a warm place for a week.

Green Mango Pickle

6 green mangoes OR dried mangoes
1 teaspoon fenugreek seeds
1 1/4 cups malt vinegar
1/4 cup peeled garlic cloves
1/4 cup chopped fresh ginger
1/4 cup ground cumin
1/4 cup ground coriander
2 1/2 cups oil
1 tablespoon black mustard seeds
1 tablespoon curry leaves
3/4 tablespoon fennel seeds
1/2 tablespoon black cumin seeds
1/2 tablespoon ground turmeric
1/2 tablespoon chilli powder
1 tablespoon salt OR to taste
25 fresh red chillis OR green chillies

Method

If not using dried mangoes, wash and slice green, unripe mangoes. Sprinkle with salt and dry in sun for one or two days. Soak fenugreek seeds in a small amount of the vinegar and leave soaking for 8 hours. Blend soaked seeds, garlic, ginger, cumin and coriander in electric blender until smooth. Heat oil, then remove from heat. Add mustard seeds, curry leaves, fennel and black cumin seeds, turmeric, chilli powder, then the blended mixture and cook for 2 minutes. Add salt, mangoes, fresh chillies and the remaining vinegar. Bring to the boil, then simmer for 30 minutes or until oil rises to the top. Bottle and leave for at least a week for eating.

Eggplant Pickle

1 teaspoon lightly crushed black peppercorns
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/4 teaspoon chilli powder
1/2 teaspoon salt
1 medium to large eggplant
250ml cooking oil OR mustard oil (but its expensive)

Method

Mix the spices together. Chop the eggplant into pieces. Sprinkle with the spices and place in a jar (or jars). Heat the oil so that it is hot, but nowhere near boiling. Stand the jars in hot water to heat them. Pour the hot oil into the jars, covering the contents. Seal and keep in a warm place for at least one week before using. The longer this pickle is kept before use, the better. Sugar can be added if it is too sour. Other vegetables can be pickled in the same way.

SAUCES

Peanut Sauce

1 onion, finely chopped
1 clove garlic, crushed
1/2 cup peanut butter
1 teaspoon honey
2 tablespoons lemon juice
2 teaspoons tamari sauce
pinch of chilli powder
1 tablespoon butter OR oil
water, as required

Method

Sauté onions and garlic until transparent. Add all other ingredients, stirring constantly and adding water according to consistency desired.

SIDE DISHES

Houmous

2 cups cooked chick peas
liquid from the cooking of the chick peas
4-5 cloves garlic, crushed
1 teaspoon salt
1/2 cup tahini
juice of 1 lemon
pinch of chilli powder
1/2 cup finely chopped parsley

Method

Soak chick peas overnight and cook until they are soft. Drain, keeping the liquid. Mash the chick peas to a paste, adding some of the cooking liquid as necessary. In a separate bowl mix the garlic and salt, stir in the tahini and beat in the lemon juice. Add this mixture to the mashed chick peas, beating all the time and adding more cooking liquid if necessary. The final result should be spreadable and smooth. Sprinkle with chilli powder and garnish with parsley.

Baba Ganoush - Eggplant puree

1 eggplant
1 onion, finely chopped
1/3 cup chopped fresh coriander leaves
1 green chilli, finely chopped
1 teaspoon brown sugar
1 tablespoon lemon juice
salt and pepper to taste
3 tablespoons yoghurt

Method

Preheat oven to 200°C. Cut off the stem end of the eggplant and prick the eggplant all over with a fork. Place it directly on a rack in the oven. Roast the eggplant slowly until it is sagging, wrinkled, crumpled and totally soft (about 45 minutes). Remove it from the oven and wait until it is cool enough to handle. Scoop the insides out and mash well. Add onion, most of the coriander, chilli, sugar, juice and salt. Mix in yoghurt and sprinkle with remaining coriander.

Spicy Coconut with Peanuts

1 cup desiccated coconut OR shredded coconut
2 tablespoons dried onion flakes
1 teaspoon dried garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
salt to taste
1/2 cup roasted, unsalted peanuts

Method

Dry roast coconut in a non-stick frypan over medium to low heat until golden. Grind the onion and garlic and add to the coconut. Continue to stir the mixture over heat until all ingredients are lightly roasted. Add cumin, coriander and salt, stirring well. Remove from the heat. Let mixture cool, then stir in the peanuts.