Curry Powder (Garam Masala)
by Mimi Rippee
- 1 – 2-inch long cinnamon stick
- 2 T cumin seeds
- 2 T ground coriander
- 1 T cardamom pods, shelled
- 1 t whole cloves
- 1 T black pepper corns
- 1 t ground turmeric
Dry roast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to a grinder and blend until smooth. Store in an airtight jar.
Bengali Garam Marsala
- 1 ts Ground cloves
- 1 ts Cumin seed; ground
- 3 ts Cardamom seed; ground
- 3 ts Ground cinnamon
Store mixture in a tightly sealed container.
Malabar Curry Powder
- 34 g Tamarind
- 44 g Onion
- 20 g Coriander
- 5 g Cayenne
- 3 g Turmeric
- 2 g Cumin
- 3 g Fenugreek
- 2 g Black pepper
- 2 g Mustard, powdered
Chile Mustard Relish
Yield: 1 Servings
- 5 oz Fresh hot red chiles
- 1 tb Mustard seeds
- 4 Garlic cloves, peeled
- 1 sm Green mango, peeled, -shredded
- 1 pn Salt, or to taste
This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it with tandoori dishes, kebabs and shellfish [email protected] It’s great in sandwiches, too.
Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup.
PER TABLESPOON: 20 calories, 1 g protein, 5 g carbohydrate, 0 g fat,
0 mg cholesterol, 35 mg sodium, 1 g fiber.
by Mimi Rippee
- 1 med. slightly underripe mango
- 1 fresh jalapeno, sliced into thin rings
- 1 T finely chopped cilantro
- 1 T salt
- 1/8 t ground cayenne pepper
Cut the flesh of the mango away from the large seed inside. Cut the mango into paper-thin slices. Place in bowl. Add the chile, coriander, salt, and cayenne, and toss gently. Let the chutney marinate in the refrigerator for 1 or 2 hours before serving.
Mint And Coriander Chutney
- 1 bunch Coriander leaves
- 1 bunch Mint leaves
- 1 Green chili
- 1 oz Seedless tamarind
- 1 tsp Salt
- 4 T Water
- 1 medium Onion
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.
Spiced Fruit Chutney
- 2 c Cider vinegar
- 1 md Onion, finely chopped
- 1/2 c Water
- 1 tb Ground ginger
- 2 ts Grated orange peel
- 1 1/2 ts Salt
- 1/2 ts Cinnamon
- 1 Garlic clove, minced
- 1/4 ts Dried red pepper flakes
- 3 c Firmly packed golden brown -sugar
- 2 sm Bartlett pears, cored and -diced
- 1 lg Granny Smith apple, cored -and diced
- 2 c Cranberries
- 1/2 c Dried currants
Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.
Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving.
Ambarella and Raisin Chutney
- 1 kg/2 lb half-ripe ambarellas
- 250 g/8 oz sultanas (golden raisins)
- 125 g/4 oz raisins
- 1 tablespoon finely crushed garlic
- 2 tablespoons finely grated fresh ginger
- 750 ml/1 1/2 pints/3 cups white vinegar
- 750 g/1 1/2 pounds/3 cups white sugar
- 2 tablespoons/30 g/1 oz salt
- 10 dried red chillies or fresh hot chillies
- 5 whole cloves
- 1 stick cinnamon
Wash and slice the fruit, discarding seeds. Put into a non-aluminium, heavy based saucepan with all the remaining ingredients, first breaking off and discarding stems of chillies and shaking out the seeds. Bring to the boil, stirring, and cook over low heat until thick, about 1 1/2 hours. Use a heat diffuser if necessary to keep chutney from scorching at base of pan. Fill hot sterile jars and cover with non-metal lids.
Fresh Anchovy Relish
- 250 g/8 oz fresh small anchovies, about 5-8 cm/2-3 in size
- 2 pieces dried gamboge or small knob dried tamarind or half a lime
- 3 tablespoons oil
- 1 large onion, finely chopped
- 2 teaspoons finely chopped garlic
- sprig of fresh curry leaves
- 2 teaspoons salt
- 2 teaspoons chilli powder
Wash the fish well, removing heads and intestines. Wash in several changes of water, adding gamboge, tamarind or lime to the washing water. Drain. Heat oil and add remaining ingredients. Fry for 5 minutes on high heat, then add anchovies, turn heat low and simmer for 10 minutes. Taste and adjust seasoning. Serve as a hot relish with rice.
Coconut Chutney – North Indian
- 3 tbsp. coconut, shredded
- 1 inch fresh ginger, chopped
- 1 fresh green chili
- 1/2 bunch cilantro with stems and root removed
- fresh lemon juice
- salt to taste
Coconut Chutney (Thengai Thigayal) South Indian
- 1 cup fresh coconut, shredded
- 1/2 cup Toor dal dry
- 1/4 cup Urad dal dry
- 1/4 cup Channa dal dry
- 1/4 tsp.tamarind concentrate
- 1/4 tsp. asafetida
- Whole red chilies as per taste upto 3
- Salt to taste
- 2 tsp. cooking oil
Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil. Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste. Serve with steamed rice or can be served with dosa (rice pancakes).
- 1 cup cleaned tamarind
- 1/2 cup dates deseeded
- 1/4 cup sugar
- 2 cups water
- 1/2 tsp. red chili powder
- 1/2 crushed cumin seeds
- 1 tsp. salt
- 3/4 cup jaggery
Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a electric blender till smooth
Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.
- 2 Tbsp. Ghee
- 1/4 tsp. red chilies
- 1 tsp. cumin seeds
- 1 inch ginger minced or pounded in a mortar and pestle
- 1 inch of cinnamon stick
- 2 cups coarsely fresh ripe tomatoes
- 3 Tbsp. jaggery or brown sugar
- Salt to taste
Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let sizzle and brown. Add red chilies, ginger and stir fry for a moment. Add the other ingredients. Cook on low for about 20 to 35 minutes. Serve with meals.
Cashew Nut Chutney
prep time 10 minutes makes a little over 1 cup
- 1 cup raw cashews bits or halves
- 1/4 tsp. lemon juice
- 1 teaspoon salt
- 1/2-inch piece of peeled fresh ginger root,sliced
- 1-2 hot green chilies, seeded and chopped up to 1/3 cups water
- 2 tablespoons chopped fresh coriander
Combine the cashews,lemon juice,salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.
- 1 bunch cilantro, fresh
- 1 or 2 small green chili, fresh, remove seeds
- juice of one lime
- salt to taste
- 1/2 teaspoon cumin seeds, roasted, ground
- 1 pinch of black pepper
- 1 tbsp. coriander powder
Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown. Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary.