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Sambals (Curry Sides)

Servings:           4
Total Time:        2 hrs 45 mins (for all)
Cooking Time:  55 mins (for all)
Resting Time:   30 mins (for all)

Download this Recipe (.pdf)

Chilli Chutney

Chilli Chutney
Servings:         250ml jar
Total Time:      1 hr 15 mins
Cooking Time: 50 mins


Ingredients

200g finely chopped chillies
  (refer to the Chilli Hotness Guide)
1 onion, peeled, halved & sliced
2 tsp finely chopped garlic
1 tsp salt
½ tsp cayenne pepper
2 tsp minced ginger
2 Tbsp extra virgin olive oil
175ml white spirit vinegar
½ tsp freshly ground black pepper

Method

Add all ingredients to a saucepan.
Bring the mixture to a boil, turn down to a low heat & then simmer gently for about 40 mins until thickened & shiny.
Gently mash to desired consistency.
Bottle into a hot jar (pre-heated in hot water) and seal immediately.

Tomato & Onion

PictureTomato & Onion
Servings:    4
Total Time: 15 mins
 


Ingredients

2 Italian plum tomatoes
1 small onion
1 Tbsp freshly chopped coriander leaves
1 tsp extra virgin olive oil

Method

Top, tail & finely dice the tomatoes.
Place in a bowl.
Peel & finely dice the onion and add to the tomatoes.
Add the chopped coriander & olive oil to the tomatoes & onions and mix well.
Transfer to a serving dish & refrigerate until serving.

Serving Suggestion

Also serve sprinkled over poppadums as a starter or appetiser.

Cucumber Raita

Cucumber Raita
Servings:         4
Total Time:      1 hr
Cooking Time: 5 mins
Resting Time:  30 mins (to drain)

Ingredients

1 English cucumber
½ tsp salt
180ml Greek or natural yoghurt
2 Tbsp freshly chopped mint
½ tsp cumin seeds, toasted & crushed
1 tsp lemon juice
freshly ground black pepper, to taste
1 Tbsp extra virgin olive oil

Method

Peel & grate the cucumber into a sieve.
Sprinkle with salt & mix.  Drain for 30 mins.
Lightly toast the cumin seeds in a fairly hot frying pan for 1-2 mins.
In a bowl, mix the yoghurt, cucumber, half the mint, and the cumin seeds, lemon juice & plenty of ground black pepper.
Transfer to a serving dish & pour the olive oil evenly over the raita.
Garnish with the remaining mint & refrigerate until serving.

Banana Raita

Banana Raita
Servings:    4
Total Time: 15 mins
  
 

Ingredients

3 bananas
1 tsp lemon juice
125ml Greek or natural yoghurt
2 Tbsp milk

Method

Peel & cut the bananas lengthwise into 4 and then slice.
Place in a bowl and coat the banana with the lemon juice.

Fold in the yoghurt and milk.
Transfer to a serving dish and refrigerate until serving.

Serving Suggestions

Other Sambals that can be served (in separate bowls) include peach chutney, desiccated coconut, Chopped Chillies as well as poppadums.

How to Make...

CHOPPED CHILLIES
Top, tail, de-seed and finely chop fresh chillies. Put them in a jar covered with light olive oil - they keep in the fridge for weeks!
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Banting/LCHF Carb Substitutes

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|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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