The Big Book of Curry Recipes (47 page)

5 tbsp cooking oil

Method:

Wash the chillies well and dry thoroughly then, using a sharp knife, make a single slit down the side of each chilli and set aside.

Heat 1 tbsp of the oil in a pan, add the mustard seeds and cook them until they begin to crackle. Take off the heat and mix the mustard seeds (and the oil they were cooked in) with the salt. Add the asafoetida to the same pan and cook until it begins to brown then add to the mustard and salt mixture.

Use this salt and spice mix to stuff into the centre of each chilli (save any mixture left over). Add the remaining oil to a pan and fry the chillies gently on a low flame. Add the remaining salt mixture and continue frying until the chillies bleach to a whitish colour.

Remove from the pan and set aside to cool. Store in an air-tight jar, packing the remaining salt around them. They will keep like this for many months.

Aloobukhara Chutney (Prune Chutney)

Aloobukhara Chutney (Prune Chutney) is a traditional Pakistani recipe for a classic prune and sugar chutney.

Ingredients:

200g (1/2 lb) sugar

250g (1/2 lb + 1 oz) prunes (aloobukhara)

a drop of red food colouring (optional)

Method:

Thoroughly wash the prunes then soak in plenty of water for about 2 hours. Drain the prunes and place in a saucepan along with 120ml water and the sugar. Cook on low heat until the sugar has dissolved then cover and allow to cook for 30 minutes.

Add a drop of food colour (if you want the traditional reddish tinge to the sauce) then continue cooking, uncovered, until the sauce has thickened and the pits have separated from the prunes. Remove from the heat at this stage and set aside to cool.

Serve as a condiment.

Podina Chutney (Mint Chutney)

Podina Chutney (Mint Chutney) is a traditional Pakistani recipe for a classic mint, chilli and tamarind paste.

Ingredients:

1 generous bunch of mint leaves

1 tsp salt

60g (2 oz) whole, dried, red chillies

5 tbsp tamarind (imli) paste

2 green chillies, chopped

Method:

Remove the seeds from the tamarind paste then combine in a blender along with all the other ingredients and purée until it forms a smooth paste. Transfer to a jar and refrigerate until needed.

Imli Chutney (Pakistani Tamarind Chutney)

Imli Chutney (Pakistani Tamarind Chutney) is a traditional Pakistani recipe for a classic tamarind paste, sugar and chill chutney.

Ingredients:

250g (1 lb 1 oz)
tamarind (imli) paste

400g (1 lb less 1 oz) sugar

salt, to taste

1/2 tsp hot chilli powder

2cm (1 in) piece of ginger, peeled

Method:

Soak the tamarind paste in lukewarm water until it softens. Remove from the water then rub between your fingers to remove any pieces of seed. Strain all the juice into a pan then place on low heat and bring to a boil. Add the salt and chilli powder and stir continuously on low heat until the mixture begins to thicken. Add the ginger and keep cooking until the mixture reaches a thick chutney-like consistency.

Remove from the heat, take out the ginger then pour into a sterilized jar that’s been warmed in an oven pre-heated to 120ºC (250ºF) for 15 minutes.

Bengali Pineapple Chutney

Bengali Pineapple Chutney is a traditional Indian recipe (from the Bengal region) for a classic fresh chutney of pineapples with sugar, dates or apricots, chillies and ginger flavoured with the spice blend, panch phoron.

Ingredients:

2 medium pineapples (fresh are better, but tinned can be used)

2 Kashmiri chillies

juice of 1 lime

5cm (2 in) piece of ginger, coarsely grated

200g (1 cup) sugar

1 tbsp salt

100g (3 1/2 oz) dates or dried apricots, finely chopped

generous pinch of
Panch Phoron

1 tbsp oil

Method:

If using fresh pineapple (this is best) then peel, cut into rings, removed the cores and chop coarsely (reserve any juice). If using tinned simply chop coarsely and reserve a few tbsp of the juice.

Heat the oil in a pan and add the chillies and panch phoron. Stir-fry for about 2 minutes, or until aromatic then add the pineapple and cook over high heat. When hot add the dates or apricots, ginger, reserved pineapple juice, sugar and salt.

Continue cooking for about 10 minutes, or until the pineapple pieces are soft then stir-in the lime juice. Transfer to a serving dish, allow to cool and serve.

Carrot Pickle

Carrot Pickle is a traditional Indian recipe for a classic pickle of carrot flavoured with green masala and masala powder that’s preserved in vinegar and oil. You can also make this with beetroot, simply boil the beetroot for 20 minutes to soften before grating, then use as directed for the carrots, below.

Ingredients:

300g (2/3 lb) grated carrot

2 tbsp
green masala
, finely sliced

2 tbsp
pickle masala powder

120ml (1/2 cup) vinegar

240ml (1 cup) oil

fine sea salt, to taste

sea salt and freshly-ground black pepper

Method:

Layer the grated carrot in a bowl and salt liberally as you add each layer. Cover with clingfilm and set aside for 24 hours. After this time squeeze the excess water from the carrots then transfer to a mixing bowl.

Heat the oil in a pan and use to fry the green masala lightly, until aromatic. Take off the heat then add the vinegar and masala powder. Pour the resultant mixture over the grated carrots. Mix thoroughly to combine then pack into sterilized jars. Seal and refrigerate until needed.

Tamarind Sauce Chutney

Tamarind Sauce Chutney is a traditional Pakistani recipe for a classic chutney of tamarind, dates and jaggery with chilli powder and cumin seeds.

Ingredients:

160g (5 1/2 oz) cleaned tamarind (if using block tamarind remove the larger pieces of shell)

80g (2 1/2 oz) pitted dates

50g (1 1/2 oz) sugar

500ml (2 cups) water

1/2 tsp chilli powder

1/2 tsp crushed cumin seeds

1 tsp salt

150g (5 oz) jaggery (or use palm sugar)

Method:

Wash the tamarind then combine in a pan with the jaggery, sugar, dates and water. Allow to soak for the few minutes then place on the hob, bring to a boil and cook for about 8 minutes.

Take off the heat and allow to cool to room temperature. Pour into a blender and process until smooth. Pour through a fine-meshed sieve then return the liquid to a pan, bring to a boil and reduce until the mixture is thick enough to coat the back of a spoon. Stir in the salt, chilli powder and cumin seeds then take off the heat and set aside to cool.

Pour into sterilized bottles and store in the refrigerator.

Aam Aur Podina ki Chatni (Mango and Mint Chutney)

Aam Aur Podina ki Chatni (Mango and Mint Chutney) is a traditional Indian recipe for a classic fresh chutney of green mango flesh blended with asafoetida, mint, salt, cumin seeds and green chillies.

Ingredients:

2 medium green mangoes

dash of asafoetida powder

5 tbsp mint, chopped

salt, to taste

1/2 tsp white cumin seeds, ground in a mortar

1 large green chilli, halved

3 tbsp water

Method:

Peel the mangoes, remove the flesh and chop coarsely. Combine with the asafoetida, mint, salt, cumin seeds and chilli in a blender and process until smooth (add a little of the water as needed).

Turn the mixture into a bowl and serve as an accompaniment. Any leftovers can be covered in clingfilm and will keep for a few days if refrigerated.

Khatmitthi Raani (Tamarind Pulp Chutney)

Khatmitthi Raani (Tamarind Pulp Chutney) is a traditional Indian recipe for a classic fresh chutney of tamarind pulp and water flavoured with chilli powder and sweetened with jaggery.

Ingredients:

30g (1 oz) tamarind pulp

180ml (3/4 cup) warm water

salt, to taste

jaggery to taste (or use palm sugar)

1 tsp red chilli powder

Method:

Soak the tamarind pulp in the warm water for 15 minutes to soften. After this time, rub the pulp into the water and blend together before passing through a sieve to remove any solids.

Whisk the salt and chilli powder into the liquid then add jaggery to sweeten and thicken (at least 100g). Place in a pan, bring to a simmer and cook for about 20 minute, or until thickened. Take off the heat, allow to cool, turn into a bowl and serve.

Amrood Ki Chatni (Guava Chutney)

Amrood Ki Chatni (Guava Chutney) is a traditional Indian recipe for a classic fresh chutney of guava pulp with ginger, coriander, chillies and lemon juice.

Ingredients:

4cm (2 in) piece of ginger, peeled and thickly sliced

10 coriander leaves

2 green chillies, halved

salt, to taste

2 medium, ripe, guavas, peeled and with seeds removed

3 tbsp lemon juice

Method:

Combine the ginger, coriander, chillies, salt and guavas in a blender of food processor. Add the lemon juice and process to a coarse paste. Transfer to a bowl and serve.

Aam Ka Meetha Achaar (Sweet Mango Chutney)

Aam Ka Meetha Achaar (Sweet Mango Chutney) is a traditional Indian recipe for a classic chutney of green mangoes, chillies and spices cooked with jaggery (raw cane sugar) until thick and jam-like.

Unlike the more usual fresh chutneys of India, this is a sweet cooked chutney that much more resembles European-style chutneys.

Ingredients:

900g (2 lb) jaggery (or palm sugar)

1.2l (5 cups) water

1kg (2 lb 3 oz) green mangoes, grated

2 tsp sea salt

1 tsp hot chilli powder

15g (1/2 oz) Nigella seeds

7.5g (1/4 oz) fenugreek seeds, dry-roasted and ground

30g (1 oz) coriander seeds, dry-roasted and ground

Method:

Combine the sugar and water in a deep pan then bring to a boil. Add the mango, reduce to a simmer and continue cooking until all the water has evaporated and the mixture has thickened to a jam-like consistency.

Stir in the salt and spices until well blended then take the pan off the heat and set aside to cool. Pour the chutney into a cleaned and sterilized jar, secure a lid and store in the refrigerator until needed.

Unakkameen Thenga Chammanthy (Dry Fish Chutney)

Unakkameen Thenga Chammanthy (Dry Fish Chutney) is a traditional Indian recipe for a classic preserve of fried and pounded dried fish mixed with grated coconut, spices, shallots, ginger and tamarind paste.

Ingredients:

250g (1/2 lb + 1 oz) dried fish (obtainable from Oriental supermarkets)

300g (2/3 lb) grated coconut

4 dried red chillies

pinch of ground fenugreek seeds

1/4 tsp freshly-ground black pepper

1 sprig of curry leaves

6 shallots, grated

1 small piece of ginger, grated

1 tsp
tamarind paste

salt, to taste

sesame oil for frying

Method:

Wash the fish thoroughly then flake the flesh and remove any bones. Soak in a bowl of water for 60 minutes (this will remove any excess salt) then drain. Spread on a tea towel and place in the sun to dry.

Heat sesame oil in a wok, add the fish and fry until dark and crunchy. Drain the fish and pound to a powder in a mortar.

Discard the oil and wipe the wok dry. Use to dry-fry the grated coconut, chillies, black pepper, fenugreek seeds and curry leaves until aromatic. When the colour of the coconut noticeably changes to a golden brown take off the heat and set aside to cool in the pan.

Add the shallots, ginger and tamarind paste. Stir, breaking up the coconut until you have a fine, sand-like mixture. At this point stir-in the powdered fish and mix thoroughly to combine.

Transfer to a clean, air-tight container and store in a cool, dry, cupboard.

Be careful when using that any utensil you place in the chutney is completely dry, as any moisture will cause the mixture to spoil.

Chatpate Neebu (Lemon Sour Pickle)

Chatpate Neebu (Lemon Sour Pickle) is a traditional Indian recipe for a classic sour pickle of quartered lemons preserved in lemon juice with spices.

Ingredients:

1/2 tsp asafoetida powder

8 lemons, quartered

5 tbsp salt

1 tsp ajwain (carom) seeds

juice of 4 large, fresh, lemons

Method:

Clean and sterilize a glass jar with a vinegar-proof lid.

Sprinkle the asafoetida in the base of the jar then remove the seeds from the lemon quarters and pack into the jar. Scatter the salt over the top and stir to combine then add the carom seeds and pour over the lemon juice (ensure the lemon pieces are completely covered).

Seal the jar tightly then set the jar in the sun (or a warm place) for about a week, shaking the jar at least once a day, or until the skins of the lemons have softened.

Diwali Recipes