Relishes – India Cooking Recipes. Sultanas, Bannana and Coconuts
Chutneys, Pickles, Sambals and Raitas fulfil an important purpore on the Indian Menu.
Some of them provide the meals only rwa salad ingredient. Other’s help temper the heat of a main-course curry. Some you can eat them on their own or with naan or roti.
Carrot and Sultanas Sambal.
2 teaspoons vegetable oil, 1 tablespoon of black mustard seeds, 1/2 cup (35g) shredded coconut, 2 large (360g) carrots finely grated., 1/2 cup (80g) Sultanas, 1/4 cup of (60ml) lemon juice, 1/3 cup of chopped fresh mint leaves.
1. Heat oil in small pan, cook seeds and coconut , stirring until coconut just starts to brown. Combine the coconut mixture with remaining ingredients in medium bowl mix well.
This should make about 3 cups, best made on day of serving. Can be storage covered in refrigerator. It not suitable for cooking in microwave or stored in freezer.
Banana and Coconut Sambal.
2 firm bananas ,sliced, 1 tablespoon of lemon juice, 1 teaspoon of sugar, 1/4 teaspoon salt, 1 small fresh red chilli, finely chopped, 1/4 cup (15g) of shredded coconut,.
Combine all ingredients in medium bowl stir until well combined, serve immediately. This should make about 2 cups best be made just before serving is not suitable for freezing and not suitable for the microwave.
Tomatoe and Eggplant Pickel.
1 large (500g) eggplant, 1 tablespoon of salt, 2 tablespoon of ghee , 1 large (200g) onion chopped , 3 clove garlic crushed, 2 small fresh red chillies choppped, 2 large (500g) tomatoes chopped, 2 teaspoon garam masala, 1 teaspoon ground coriander, 1/2 teaspoon of chilli powder, 1 tablespoon of white vinegar, 2/3 cup (160ml) of water, .
Peel eggplant cut into 1cm slices, sprinkle both sides with half the salt, cover and stand for 20 minutes. Rinse eggplant under cold water. Pat dry then chop eggplant into small pieces. Heat ghee in large pan cook onion ,garlic and chillies stirring until onion is browned lightly. Add eggplant cook stirring for 2 minutes then add remaining salt . Tomatoes ,sugar, spices ,vinegar and water cook stirring occasionally for about 15 minutes or until mixture has thickened. thi should make about 2 1/2 cups. Can be made a day ahead. You should covered in the refrigerator. It is not suitable for freezing and not suitable for the microwave.
Image by FotoosVanRobin via Flickr
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George Thomas Saviel
16 June 2010