Chilli Chutney
Servings: 250ml jar
Total Time: 1 hr 15 mins Cooking Time: 50 mins Ingredients200g 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 MethodAdd 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
Servings: 4
Total Time: 15 mins Ingredients2 Italian plum tomatoes
1 small onion 1 Tbsp freshly chopped coriander leaves 1 tsp extra virgin olive oil MethodTop, 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 SuggestionAlso serve sprinkled over poppadums as a starter or appetiser.
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Cucumber Raita
Servings: 4
Total Time: 1 hr Cooking Time: 5 mins Resting Time: 30 mins (to drain) Ingredients1 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 MethodPeel & 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
Servings: 4
Total Time: 15 mins Ingredients3 bananas
1 tsp lemon juice 125ml Greek or natural yoghurt 2 Tbsp milk MethodPeel & 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...
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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! |
