The Big Book of Curry Recipes (45 page)

Ladle into warmed and sterilized jars and secure with vinegar-proof lids. Set aside to cool then label and store for at least 2 weeks to mature before use.

Tetuler Chatni (Bengali Tamarind Chutney)

Tetuler Chatni (Bengali Tamarind Chutney) is a traditional Indian recipe (from the Bengal region) for a classic fresh chutney of tamarind pulp in a vinegar base blended with sugar, raisins, ginger, garlic, chillies and salt  and which is served on the day it is made.

Ingredients:

2 fresh tamarind pods

1 tsp brown sugar

1 dessertspoon seedless raisins, chopped

7.5g thinly-sliced fresh ginger

60g (2 oz) garlic, minced

60g (2 oz) red chillies, minced

30g (1 oz) salt

600ml (2 1/2 cups) malt vinegar

Method:

Grind the pulp from the tamarinds into the vinegar. In a mortar, mash together the raisins and the ginger with the salt then mix this paste with the tamarind before stirring into the garlic and chillies.

Serve on the day it is made, preferably within a few hours of making it.

Brinjal Chutney (Aubergine Chutney)

Brinjal Chatni (Aubergine Chutney) is a traditional Indian recipe for a classic chutney made from spiced and fried aubergine (eggplant) slices cooked in a mustard oil, vinegar and sugar base that’s potted and stored.

Ingredients:

2.75kg (6 lb) aubergines (brinjals)

7.5g (1/4 oz) ground turmeric

12.5g (2/5 oz) ground mustard seeds

12.5g (2/5 oz) ground cumin seeds

40g (1 1/2 oz) garlic, mashed to a paste

1 tsp ground fenugreek seeds

15g (1/2 oz) dried chillies, ground

600ml (2 1/2 cups) mustard oil

150ml (1/2 cup + 2 tbsp) vinegar

180g (2/3 cup, packed) brown sugar

1 tsp salt

Method:

Remove the stalks from the aubergines then slice into thin rounds. Spread a little of the ground turmeric over each slice and set aside.

Combine the mustard, cumin, fenugreek, garlic and dried chillies in a bowl. Mix in the vinegar to form a smooth paste.

Heat the mustard oil in a pan and fry the aubergine slices, in batches until golden brown on both sides. Remove with a slotted spoon, drain on kitchen paper and place in a dish. Add the spice mixture to the oil and cook for ten minutes then return the fried aubergine slices to the pan and stir in the sugar. Bring to a boil and cook for 15 minutes then take off the heat and allow to cool. Cover with a cloth and set aside over night.

The following day, pot in jars and keep for use. It will typically keep for up to two weeks.

Mint-leaf Chutney

Mint-leaf Chutney is a traditional Indian recipe for a classic chutney made from a blend of mint leaves, chillies and vinegar mixed with garlic, onions and tamarind pulp that is potted and allowed to mature before use.

Ingredients:

75g (2 1/2 oz) fresh mint leaves

75g (2 1/2 oz) green chillies, finely chopped

30g (1 oz) salt

15g (1/2 oz) garlic, finely chopped

45g (1 1/2 oz) onions, finely chopped

170g (6 oz) tamarind pulp

75ml (5 tbsp) vinegar

Method:

Wash the mint leaves and pat dry. Shred them, place in a mortar and pound to a smooth paste with the vinegar.

Remove any seeds and fibre from the tamarind and mash in a bowl with all the remaining ingredients. Mix this with the mint and vinegar paste then pour into air-tight jars. Close with vinegar-proof lids and store in a cool, dark, place to mature for a few days before use.

Refrigerate after opening.

Coconut Chutney

Coconut Chutney is a traditional Indian recipe for a classic chutney made from a blend of grated coconut and yoghurt with chillies that’s fried in mustard oil and served immediately.

Ingredients:

100g (3 1/2 oz) freshly-grated coconut

120ml (1/2 cup) yoghurt

2 green chillies, finely chopped

salt, to taste

1 tbsp ghee or groundnut oil

1/2 tsp mustard seeds

1 tsp curry leaves

Method:

In a mortar, mash together the coconut, chillies and salt to a smooth paste.

Heat the ghee or oil in a frying pan and add the mustard seeds and curry leaves. When the mustard seeds begin to pop, stir in the coconut mixture. Stir-fry for a few minutes then take off the heat and set aside to cool.

When cold, fold in the yoghurt and stir well to combine. Serve immediately as an accompaniment to a curry.

Sweet Lime Chutney

Sweet Lime Chutney is a traditional Indian recipe for a classic chutney made from salted and dried limes that are pounded to a paste with vinegar, blended with fruit, garlic, chillies, sugar and mustard seeds before being potted and allowed to mature.

Ingredients:

25 limes

60g (2 oz) salt

300ml (1 1/4 cups) vinegar

115g (1/4 lb) seedless raisins

115g (1/4 lb) chopped dates

30g (1 oz) fresh ginger, peeled and thinly sliced

30g (1 oz) garlic, finely chopped

15g (1/2 oz) dried red chillies

15g (1/2 oz) mustard seeds

120g (4 oz) brown sugar

Method:

Take each lime in turn and sit on the stalk end. Carefully divide into four pieces, but do not cut all the way through (so that the four quarters are still attached at the stalk end). Rub the flesh liberally with salt then arrange the fruit on a baking tray and sit in the sun (or on a sunny windowsill) for three days, turning them every day (or, alternatively, place in a warm oven until dried).

Once the limes are dry, take out the seeds and grind the flesh and skins in a mortar with the vinegar, fruit and spices. Turn this mixture into a saucepan and add the sugar. Bring to a simmer and cook for 30 minutes.

Ladle the resultant chutney into sterilized jars that have been warmed in an oven. Seal with vinegar-proof lids and set aside to mature for a few days before use.

Hot Lime Pickle

Hot Lime Pickle is a traditional Indian recipe for a classic pickle of limes that are softened and mixed with a chilli and spice blend and served with ghee.

This is a classic Indian relish, often served with poppadoms before a meal.

Ingredients:

12 limes (thin-skinned varieties)

6 tbsp sea salt

1 tsp cumin seeds

2 tsp black mustard seeds

1 tsp fenugreek seeds

pinch of turmeric

5 tsp hot chilli powder

2 red chillies, finely shredded

4 tsp oil or ghee

Method

Thoroughly wash and dry the limes. Juice 4 and cut the remaining 8 into either 4 or 8 wedges (depending on the size of the limes). Toss the wedges with the salt and lime juice in a bowl. Carefully transfer the limes to a clean, dry, glass or porcelain jar with a tight-fitting lid. Place in a cool spot and allow to soften for 4 days.

On the 5th day add the cumin, mustard (1 tsp) and fenugreek seeds to a pan and dry roast. When nicely fragrant place in a coffee grinder and render to a fine powder. Add this to your jar along with the turmeric, chilli powder and chillies. Mix with a clean, dry, spoon to combine then re-seal the jar and set aside for 3 days (this recipe assumes you have thin-skinned limes which will soften in a week; thick-skinned limes may take up to a month to be ready).

Just before you are ready to serve the pickle add 4 tsp of oil of ghee to a hot pan along with the remaining 1 tsp mustard seeds. Cook until the mustard seeds ‘pop’ and flavour the oil. Turn off the heat and allow the oil to cool before adding to the pickle. Mix thoroughly then serve.

Dried Fruit Pickle

Dried Fruit Pickle is a traditional Anglo-Indian recipe for a classic pickle of mixed dried fruit cooked in a vinegar base with spices and sugar that’s potted and allowed to mature before use.

Ingredients:

500g pitted dates, sliced into rounds

500g dried apricots, pitted and quartered

500g dried damsons, pitted and chopped

500g prunes, pitted and chopped

500g firm eating apples, cored

1l white wine vinegar

115g sugar

30g cinnamon sticks

30g black peppercorns

15g salt

30g fresh ginger, finely grated

Method:

Combine the vinegar and sugar in a pan. Heat gently until the sugar dissolves then bring to a boil and cook until the syrup thickens.

Quarter the apples and arrange in wide-mouthed jars along with the other fruit. As you add each layer of fruit, sprinkle some of the spices and salt on top.

Pour over as much of the vinegar syrup as will completely cover the fruit. Seal with a vinegar-proof lid and set aside for a month to mature before use.

Green Tomato Pickle

Green Tomato Pickle is a traditional Indian recipe for a classic pickle of salted and sun-dried green tomatoes cooked with onion, spices, chillies and vinegar that’s potted and stored to mature before use.

Ingredients:

500g (1 lb) green tomatoes

2 tbsp onions, sliced

1 tsp cloves

2 cinnamon sticks (each 15cm long)

1 dessertspoon ground mustard seeds

16 green chillies, sliced into thin rings

300ml (1 1/4 cups) vinegar

30g (1 oz) salt

Method:

Cut the tomatoes into thin slices. Arrange on a baking tray and scatter over the salt. Set aside to stand in a sunny spot for two days.

After this time, pack the tomato rings, along with any remaining salt and spices, in alternate layers into an enamelled saucepan or casserole dish. Pour over the vinegar to cover then bring to a simmer and continue cooking for about 20 minutes, or until the tomatoes begin to break up.

Take off the heat and set aside to cool. Spoon into cleaned and sterilized jars and seal with vinegar-proof lids. Allow to mature for at least 2 weeks before use.

Brinjal Pickle (Aubergine Pickle)

Brinjal Pickle is a traditional Indian recipe for a classic pickle of aubergines (eggplants) that are fried in spiced oil, before being finished with more spices, mustard oil, vinegar, saffron and turmeric. They are then packed into jars and stored to mature before use.

Ingredients:

1.35kg (2 lb) aubergines (should be ripe and tender)

45g (1 1/2 oz) green chillies, stalks removed and slit along one side

1 dessertspoon fenugreek seeds

1 dessertspoon cumin seeds

60g (2 oz) dried chillies, ground

150g (5 oz) garlic, pounded to a paste

1 tsp mustard seeds, ground

15g (1/2 oz) fresh ginger, sliced thinly

6 curry leaves

2 tbsp salt

300ml (1 1/4 cups) mustard oil

1.2l (5 cups) vinegar

12 saffron threads

1/2 tsp ground turmeric

Method:

Trim off the aubergine stalks and cut each into quarters, but leave the pieces attached at the stalk end.

Pour the oil into a thick, enamelled cooking pan or casserole and when hot add the fenugreek seeds, cumin seeds, ground dried chillies and mustard seeds. Fry for a minute then add the garlic. Continue frying until the garlic has browned then add the remaining spices and cook over medium heat for 3 minutes more.

Stir in the vinegar and salt then add the aubergines, green chillies and ginger. Bring the mixture to a boil, reduce to a simmer and cook for 20 minutes. Take off the heat, set aside to cool then pack into cleaned and sterilized jars that have been warmed in the oven. Seal with vinegar-proof lids, allow to cool completely and store. Use within two weeks.

Olive Pickle

Olive Pickle is a traditional Anglo-Indian recipe for a classic pickle of olives marinated in salt that are cooked in spiced vinegar with chillies, potted and stored to mature before use.

This is anther Anglo-Indian recipe, substituting olives for the more usual Indian fruit or vegetables.

Ingredients:

1.75kg (4 lb) olives (black and/or green), halved and pitted

50g (1 1/2 oz) dried chillies, pounded in a mortar

50g (1 1/2 oz) mustard seeds, ground

30g (1 oz) ground turmeric

120g (4 oz) garlic, finely chopped

100g (3 1/2 oz) green chillies, slit down one side

450ml (2 cups, less 1 tbsp) vinegar

120g (4 oz) fresh ginger, peeled and finely sliced

15g (1/2 oz) ground cardamom seeds

7.5g (2 1/2 oz) ground fenugreek seeds

12 whole black peppercorns

300ml (1 1/4 cups) mustard oil

400g (1 lb [scant]) salt

Method:

Arrange the halved olives in a non-reactive dish. Sprinkle with the salt and set aside to marinate for 3 days. After this time, drain the olives (but reserve the liquid). Place the olives either in the sun for six days or in a low oven until dry. Now place the olives back in the brine over night.

The following day, heat the oil in a pan. Add the garlic and fry for a couple of minutes, or until golden brown. Add the ginger and fry again then add all the remaining ingredients and mix thoroughly. Drain the olives and add to the pan. Bring to a simmer and cook for 15 minutes.

Take off the heat, allow to cool slightly then pack into wide-mouthed jars that have been cleaned and sterilized. Pour over enough vinegar to cover the contents of each jar and seal with vinegar-proof lids. Set aside to mature for at least two weeks before using.

Tomato Kasoundi

Tomato Kasoundi is a traditional Indian recipe for a classic pickle of tomatoes cooked in spiced vinegar and mustard oil that’s potted and allowed to mature before serving.

Ingredients:

3.6kg (8 lb) tomatoes, quartered (or cut into smaller pieces if large)

60g (2 oz) red chillies

60g (2 oz) garlic

60g (2 oz) mustard seeds

60g (2 oz) tamarind pulp

60g (2 oz) salt (or to taste)

120g (4 oz) brown sugar

600ml (2 1/2 cups) mustard oil

600ml (2 1/2 cups) vinegar

30g (1 oz) ground turmeric

Method:

Pound together all the spices in a mortar them mix with the vinegar to produce a smooth paste. Mix with the oil, turn into a pan and bring to a boil. Once boiling, add the tomatoes, bring to a simmer and cook, covered, for 2 hours.