Can’t have an Indian dinner without any pickles or chutney.. Or any meal really.. I have been known to have this pickle with akuri (spiced scrambled eggs) in the morning too.. This pickle is so easy to make and you can knock it up and enjoy it a couple of days later.. Fresh green chillies with cracked mustard seeds, steeped in turmeric and lime oil.. not as hot as you might think as the chillis really mellow and give a rounded kind of heat that goes well with any kind of curry.
Fresh Chilli, Turmeric & Lime Pickle
Makes a 400ml jarful
80g fresh green chillis, washed and dried in a tea towel
60g cracked mustard seeds
1/4 tsp turmeric
1/4 tsp salt
A generous squeeze of half a fresh lime or lemon
Rapeseed or vegetable oil
Cut the chillies into 1 cm pieces. Put the chillies into a bowl, add the salt, turmeric, cracked mustard seeds and give the mixture a squeeze of half a lime. Mix thoroughly.
Spoon the mixture into a jar and then pour the rapeseed or vegetable oil over the mixture to cover.
Pickle did. Leave the pickle in the airtight jar for a couple of days and enjoy with hot chappatis when ready.. Feel good at first chilli bite..
This easy and tasty chutney can be made with yoghurt, to serve with anything deep fried or without, to go with any curry, daal and chapattis.
Fresh Coriander, Chilli & Yogurt Chutney
Makes a pot to keep in the fridge for up to a week.
A bunch of coriander
4 tbsps of yoghurt
1 clove of garlic and a same size piece of fresh ginger
1 tbsp of lemon juice
Salt to taste
Blitz the fresh coriander with the garlic, ginger and fresh chilli until you get a smooth paste. Pour into a bowl and add the lemon juice, yoghurt and season with salt as per your taste. Chutney done.
Perfect served with Chilli Pancakes with Smoked Salmon
Fresh Chilli, Lime & Coriander Butter
50g softened butter
1 small hot green chlli, finely chopped
The juice from half a lime
The zest from half a lime
1 tbsp fresh coriander, finely chopped
Mix the softened butter with the chopped coriander, garlic, chilli, lime juice and lime zest in a large bowl until the butter is creamy.
Perfect Served With: Bonda Pancakes
Red Pepper, Chilli & Tomato Ketchup
The juice from a can of tinned plum tomatoes
1 medium red onion, finely sliced
1 large red Romano pepper (the long pointy ones)
1 tbsp vegetable oil
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp chilli powder
1/4 tsp ground ginger
1/4 tsp sugar
1/4 tsp salt
A splash of white wine vinegar
First the ketchup. Blacken the pepper over a gas flame and leave to cool. Once cooled, remove the blackened skin, seeds and stalk and put the flesh in a bowl.
Fry the onion in the vegetable oil in a saucepan until golden but soft, remove from the pan and leave aside with the pepper to cool. Once cooled, blend the onion and pepper to make a pulp.
Crush the cumin and coriander seeds. Pour a little vegetable oil into a saucepan and throw in the crushed cumin and coriander seeds, dried ginger, chilli powder, sugar and salt and put on a medium heat for a minute so that the spice start to release their aromas.
Add the tomato, onion and pepper pulp and add a splash of the white wine vinegar to the spices and simmer for 10 mins, until the mixture has thickened enough to be ketchupy. Pour into a bowl and leave to cool.
Perfect served with: Chilli Paneer Fries
Fresh Apple & Chilli Chutney
1 large fresh green apple (The one I used weighed about 220g), peeled and cored
1 fresh hot green chilli
1/2 tsp ground cumin
1/2 tsp salt
Blitz the apple, green chilli, ground cumin and salt in a food processor until smooth. Put into a bowl, cover with clingfilm and refrigermerate (I like to cook and make up words).
Perfect served with: Spiced Pork Belly Kebabs
Hot Tamarind Chutney
60g fresh tamarind – Which you can buy already podded and seeded at any Asian food store
150ml Boiling water
1/2 tsp Roasted cumin seeds
1/4 tsp Salt
1/4 tsp Red chili powder
1/4 tsp Ground black pepper
Pinch of dried ginger powder
Break the tamarind into small pieces and soak in boiling water for one hour. After soaking, Mash the tamarind it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp and seeds. Add the sugar to the pulp and mix well until the sugar has dissolved. Add the remaining ingredients and mix. Taste and add more salt and/or sugar as needed. Chutney did.
Perfect served with: Crab Bhajia
Fresh Coconut Chutney
90g freshly grated coconut
50g fresh coriander
1/2 small onion
1/2 inch piece of ginger
1 fat garlic clove
2 – 3 green chillies (I used three but I like it hottt)
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp sugar
Blend the chillis, garlic, ginger, onion, coconut, coriander and lemon juice in a food processor until smooth, and add a little water to get the mixture really fine. Add the salt and sugar and mix in.
Perfect Served With: Asparagus Bhajia