Showing posts with label relish. Show all posts
Showing posts with label relish. Show all posts

Jul 24, 2017

Hot & Spicy Hyderabadi Tomato Chutney

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

From Hyderabad comes this hot, garlicky, smoky, and spicy tomato chutney! Hyderabadi cuisine is known for it's lavish use of spices and love of red chilis. In this easy recipe tomatoes are simmered with roasted garlic, red chili, cumin, mustard, ginger, and fenugreek to caramelized perfection. A tasty vegan and vegetarian addition to any rice or roti based meal or a zesty new dip for tortilla chips. 

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It's that time of the year again when tomatoes are cheap and a'plenty! A cooked tomato chutney is a great way to enjoy Summer's vegetable largesse. This recipe takes about eight tomatoes and cooks down to a little less than a cup of chutney. My Kashmiri contingency here won't touch a raw tomato but when fried into a sauce or chutney they love'em! In fact, a batch of this relish lasts only a day at our house. And that's a lot of tomatoes!!! This recipe is adapted from Madhur Jaffrey's World of the East Vegetarian Cooking (1981). I bought this book from a secondhand bookstore yonks ago in San Francisco and it was fairly decrepit then. Anywho, it has 400 recipes from all over Asia that are all darned good and are suited to what you could probably find in supermarkets in the early 80's. (Nothing terribly exotic.)


Over time I have changed a few things in the recipe in accordance with my family's tastes. The original recipe called for peeling and seeding the tomatoes. We all know Bibi isn't going to do that! Didn't Ms Jaffrey's mom tell her that's were all the vitamins are? If you are the sort who seeds and peels tomatoes Ms Jaffrey also suggests canned tomatoes can be used in this recipe instead of fresh. (I would not dare to try that in our house- but it seems like it would work.) My Kashmiri clan loves their Kashmiri mirch so I've used that instead of the cayenne powder/degi mirch in the original recipe too. Feel free to adjust the amounts of red chilis in both dried and powdered form to suit your tolerance for heat. Other than that the ingredients are pretty much as in the original recipe. Are you wondering why Ms Jaffrey uses both garlic cloves and garlic paste? You'll notice the garlic cloves are fried until golden brown while the garlic paste is added later with the tomatoes. This gives both forms of garlic a different taste. This is the typical layering of flavors that makes Indian cuisine so deliciously complex. Frying the dried chilis until blackened lends the chutney a smoky flavor that's quite nice and very Hyderabadi too. I do prefer to run the chutney through the mixie after cooking and cooling. Ms Jaffrey does not advise this but the dried chilis and garlic cloves don't always break down into small pieces during cooking. I fear someone eating the chutney might get a big unpleasant bite of garlic or dried chili. Yikes! So I blitz the fried mixture in the mixie when cool to a lovely smooth texture. Enjoy!

Ingredients:
2 TBS cooking oil
4 garlic/lahsun cloves, peeled
1 tsp cumin/jeera seeds
1/2 tsp black mustard/rai seeds
1/4 tsp  fenugreek/methi seeds
2-3 whole dried hot chili peppers (use less for less heat
1 tsp salt, or to taste
Mix together in a bowl:
2 C roughly chopped tomatoes, (canned tomatoes will work for this recipe too)
1 tsp ginger/adrak paste
1 tsp garlic/lahsun paste
1/2 tsp turmeric/haldi
1/4 to 1 tsp Kashmiri chili powder/mirch (or 1/2 tsp cayenne/degi plus 1/2 tsp paprika powder)

Here's what to do:
1) Mix the tomatoes, ginger paste, garlic paste, turmeric, and Kashmiri mirch in a bowl and mix. Set aside.

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2) Heat the oil and one teaspoonful salt in a heavy skillet over medium for about 5 minutes. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard, and fenugreek. Let sizzle for a couple seconds and add the dried chili peppers. They should puff up and darken.

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3) Add the tomato mixture to the spices in the hot oil. (Be careful as it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced and oil separates from the mixture. (If mixture begins to stick or scorch reduce heat and add 1/4 cup water- but keep stirring!) Use a wooden spoon to mash the tomatoes and garlic cloves into a paste.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,
hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

4) The chutney is cooked when the oil separates from the mixture and rises to the top. Salt to taste. You should have about 3/4 cup of chutney. If your chutney isn't as smooth as you prefer allow the mixture to cool for about 15 minutes and run it through a mixie or blender. Serve hot, cold, or at room temperature. Keeps well in an airtight container in the refrigerator for up to 3 days.

hot and spicy hyderabadi tomato chutney, recipe, tomatoes, chutney, relish, spicy, chili, easy, Indian, vegetarian, vegan, veg, simple, hot, garlic, Madhur Jaffrey,

Helpful Hints:
When salting chutneys to eat with rice and or rotis you'll want to add just a little more salt than you think you should. Like maybe 5% more. Remember that rice and rotis are generally served unsalted and chutneys or relishes served with them provide the salt that makes them tasty.

Ladies Sharing Wine, India, Andhra Pradesh, Hyderabad
Early 18th century Drawings; watercolors, ink, opaque watercolor, and gold on paper. 

Mar 8, 2017

Kashmiri Onion Chutney (Ganduh Chetin)

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In Kashmiri, ganda means onion and chetin means chutney. This authentic recipe is a savory relish that often accompanies meals and street foods like kebabs in Kashmir. A simple pickling process and marination with traditional herbs and spices brings out the piquant and zesty flavors typical of Kashmiri cuisine.

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This is a favorite chutney or chetin that regularly graces our family dinner table. It's so easy to make and we most always have all the ingredients necessary on hand. We usually enjoy it as a condiment alongside our rice based lunches and dinners. Be forewarned, this chutney is quite fiery and a bit tart so it is definitely not for the timid of palate!

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The red chili powder or Kashmiri mirch, dried mint, and shahi jeera or black cumin are all hallmark flavors of Kashmiri cuisine. The locally grown and brilliant red Kashmiri mirch chili powder is what gives this condiment its color and rich flavor. If you don't have Kashmiri mirch a mix of half paprika and half cayenne powder makes a good substitute. Dried mint is very much a signature taste in Kashmiri dishes but fresh mint is often used in a lesser amount when available. Shahi jeera or black cumin is a spice native to Kashmir with a uniquely herbaceous and mild cumin-like flavor. A reasonable substitute for shahi jeera or black cumin is a lesser amount of regular cumin. Anyway you choose to make this recipe, if you love hot and spicy foods you'll love this!

Ingredients:
2 C onions, thinly sliced into half moons
2 tsp salt
3 TBS vinegar or lime/nimbu juice
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
2-3 green chilis/hari mirch, chopped finely
1 TBS cilantro/dhania or fresh mint/pudina leaves, chopped finely (or  2 tsp dry mint/pudina)
1 tsp black cumin/shahi jeera (or 1/4 tsp cumin/jeera)

Here's what to do:
1) Mix together sliced onions with 2 teaspoons salt and place in sieve or colander over plate. Allow mixture to sit at room temperature for 30 minutes. Some liquid may or may not come out of the onions.

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2) After 20 minutes transfer salted onions to a plastic, glass, or stainless steel container that can be sealed airtight. Mix salted onions with vinegar or lime juice, Kashmiri mirch, chopped green chilis, chopped cilantro, dry mint, and shahi jeera.

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3) Seal container with mixture airtight and place in refrigerator for at least 4 hours or overnight. Stir well before serving as a condiment alongside savory dishes. Makes a great sandwich or salad topping as well as a relish with kebabs. Keeps for about 3 days in an airtight container in the refrigerator.

Helpful hints:
If the chutney is just way more heat than you can handle try adding a couple of tablespoons of yogurt to it to cool it off.

May 9, 2016

Mint & Pomegranate Chutney

Fresh, bright, hot, and tangy this simple to make chutney combines all the brilliant flavors of summer.  Savory mint, sweet pomegranate, hot chilis, zesty lime, and fragrant cilantro are paired with just the right amount of spice making this a bold and refreshing companion to warm weather dishes. This summery sauce is excellent when paired for dipping with samosas, kebabs, tandoori, or any grilled meat such as chicken, beef, lamb, or fish. 


This is my adaption of the award winning Michelin starred Indian chef Vikas Khanna's recipe. I used what I had on hand from my garden and added some oil, chaat masala, and fresh instead of dried pomegranate seeds or anardana. The oil tamed the astringency in the pomegranate, fresh mint, and lime juice a bit giving a smoother "mouth feel." The chaat masala contains kala namak/black salt which gives an umami boost to the chutney that's a bit like garlic but not as rough. The little bit of sugar in this recipe augments the fruity flavor of the pomegranate and enhances the floral notes in the fresh mint. Overall the effect is very Indian in taste but also quite Middle Eastern too. Choose different oils in this recipe to get different effects, olive oil for a more Middle Eastern flavor or peanut oil for a more authentically Indian flair.

Ingredients: 
1/2 C fresh pomegranate seeds
1/4C onion, chopped roughly
1 tsp sugar 
2 C mint/pudina leaves, fresh, washed & destemmed
1 C cilantro/dhania, chopped roughly
2-3 green chilis/hari mirch, chopped roughly
2 tsp lime/nimbu juice
1&1/2 TBS oil of your choice
1 tsp kala namak/black salt (or 1 clove garlc plus 1/2 tsp dry roasted garlic)
salt to taste

Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, or food processor. You might have to grind this longer than you think to make sure the pomegranate seeds are completely pulverized. Salt to taste and keep in refrigerator in airtight container until ready to serve.



Helpful hints:

If you don't have kala namak/black salt or chaat masala you could use a clove of garlic with a half teaspoonful of dry roasted cumin seeds instead for a similar flavor.

You could also make this with dried pomegranate seeds also known as the spice anardana. Just use one tablespoonful of anardana in place of the half cup of fresh pomegranate seeds called for in the recipe.

This recipe tastes great with different proportions of mint and cilantro, change the ratios to suit your tastes and what you have on hand.

Use whatever oil you wish in this recipe to accentuate the flavors, for example olive oil will give this chutney a more Middle Eastern taste but peanut oil will this recipe an authentically Indian flair.

Mar 21, 2016

Sweet and Sour Mint Chutney

recipe, Indian chutney pudina mint easy Sweet and Sour Mint Chutney mint lime nimbu vegan vegetarian dip sauce

I first tasted a chutney similar to this served with samosas at a roadside restaurant on our way to Kathmandu. Quite simple but a brilliant blend of flavors. The little bit of sugar in this chutney really brings out the floral notes in the mint and lime juice. This chutney is not hot at all but it's tangy, floral, and zesty flavor profile perfectly complements spicy fried Indian snacks such as pakoras, samosas, and aloo bhonda. 


I think this chutney would also suit American French fries, jalapeno poppers, and onion rings. Probably anything deep fried would work with this zingy relish. The mint I have in my garden is a peppermint, if you have spearmint or pineapple mint I'm certain the floral aspect would be even more predominant in this recipe. That would be absolutely lovely served with lamb chops or a lamb roast.

Ingredients:
1/2 to 3/4 C fresh mint/pudina leaves, washed & destemmed
1 onion, roughly chopped
3-4 cloves of garlic/lahsun
1/2 tsp Kashmiri mirch (or 1/4 tsp cayenne + 1/4 tsp paprika powder)
1 TBS lime/nimbu juice
1 TBS olive oil or oil of your choice (optional)
2 tsp sugar/chini
1 tsp salt

Here's what to do:
1) Grind all ingredients to smooth paste in mixie, blender or food processor. Salt to taste and serve. Keep in an airtight container in the refrigerator for up to one week.

Helpful Hints:
I put a tablespoonful of olive oil in this chutney because I find it really improves what I call the "mouth feel."  This is not something Desis would do. I find it softens the acid tang just a bit while carrying the flavors of the mint, garlic, and onion. You can certainly use any oil you like or omit it entirely.

The head chef at our friendly neighborhood diner here in Nepal is cooking up somethin' good!

Feb 17, 2016

Pudina Dahi Chatni (Mint & Yogurt Chutney)

mint yogurt chutney esi

It's a veritable mint-a-palooza in Bibi's garden these days. So let's just show that mint who's boss and whip up a tasty chutney. Fresh, savory, and slightly tart this chutney pairs well with kebabs, tandoori, or just about any lamb, mutton or chicken curry you can think of. 

Ingredients:
1 C fresh mint/pudina leaves, tightly packed
1/4 C onion, roughly chopped
1/4 C yogurt/dahi
1/4 C bell pepper/capsicum, roughly chopped
2-3 garlic cloves/lahsun
2 tsp ginger/adrak, minced finely
2 tsp lime juice
2-3 green chilis, chopped
1 tsp salt

Here's what to do:
1) Place all ingredients in a mixie, food processor or blender and grind until smooth. Salt to taste. Keep in an airtight container in refrigerator until ready to serve.





Jan 31, 2016

Kashmiri Tao Mooj (Fried Radish Chutney)

Mooj means radish and tao means to stir-fry in Kashmiri. This authentic recipe is a fiery hot and savory chutney from the vale of Kashmir. Daikon radish is grated and simmered with onions, fresh cilantro, and green chilis until tender. Then a pinch of turmeric and a hefty dollop of Kashmiri mirch is added for rich color and traditional chili flavor. Excellent with kebabs, tandoori, or as an accompaniment to any rice or roti based meal.


I know this recipe sounds odd but it's really delicious! If you love hot and spicy food and are looking for a new way to use daikon radish definitely give this a try. Stir-frying the daikon radish makes it quite tender and mellows it's bite just a bit in this chutney. Onions lend their umami boost, cilantro brings it's brightness, green chilis give an herbaceous heat, and red chili powder lends it's rich color and flavor to this tasty relish. Such a simple and delicious way to prepare daikon radish, the hardest part is all the grating!

All grated, chopped, cleaned & ready to go.
Ingredients:
1/4 C cooking oil (mustard oil if you wish to be authentic)
3 C peeled & grated daikon radish/moolah
1 C grated onion
3 TBS chopped cilantro/dhania leaves
3 green chilis, chopped roughly
2 tsp Kashmiri mirch (or 1 tsp cayenne + 1 tsp paprika)
1/4 tsp turmeric
2 tsp salt

Here's what to do:
1) Over medium high heat in a heavy bottomed skillet or kadhai mix grated radish, grated onion, chopped cilantro, chopped green chilis, salt, and cooking oil of choice. 


All mixed & ready to fry over medium heat.
2) Allow to fry covered for 14 to 15 minutes, stir every 3 to 4 minutes to make sure mixture does not scorch or burn.


3) When onions and radish are translucent and oil has separated from the mixture add the Kashmiri mirch and turmeric, stir well until completely mixed. Allow to fry for 2 minutes longer, keep stirring so that mixture does stick or scorch.

4) Salt to taste and serve warm or cold.

Helpful Hints:

Keeps well when refrigerated in an airtight container for up to a week. Makes about 1 and 1/2 cups of chutney.

If you don't care for cilantro/dhania try 3 TBS of fresh chopped mint/pudina or 2 TBS of dried mint instead.

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