Chutneys
Simple, delicious condiments to add variety and spice to any Indian curry or English ploughman's lunch. Enjoy as part of a meal, part of a sandwich filling, or as a snack, with crackers or pappadams.
| Serves 2 - 4 Total prep and cooking time: 10 minutes each | |
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Hot & Sour Lime Chutney 1 unblemished lime, well washed 1 tablespoon canola oil 1/2 teaspoon whole mustard seed 1/2 teaspoon cayenne powder pinch salt 2 tablespoons vinegar |
Tomato-Mustard Seed
Chutney |
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Cut off a little of the pithy ends of the lime and slice pole-to-pole into
quarters. Cut away the centerline of white pith, and remove any seeds. Slice
each quarter again into quarters, so that you have 16 very thin wedges of
lime. Chop crosswise into small pieces. In a small, nonstick skillet, heat oil gently over medium heat. Add mustard seed and chile powder, giving the pan a shake to distribute. As soon as the mustard seeds start to pop, put a lid on the pan and turn the heat off. When the popping stops, remove the lid and stir in the vinegar, a pinch of salt, and the lime pieces (with any accumulated juices). Stir together and if mixture is very runny, return to heat for a minute or two, stirring. Turn out into a serving bowl and allow to cool to room temperature for serving. |
De-seed and chop (but do not peel) the tomato. In a small, nonstick skillet, heat half the oil gently over medium heat. Add mustard seed and garam masala, giving the pan a shake to distribute. As soon as the mustard seeds start to pop, put a lid on the pan and turn the heat off. When the popping stops, remove the lid and stir in the vinegar, a pinch of salt, and the tomato pieces (with any accumulated juices). Stir together and return to heat for a minute or two, stirring, until mixture takes on the appearance of a lightly cooked salsa. Turn out into a serving bowl and add the remaining teaspoon of mustard oil and an extra pinch of garam masala, stirring well. Allow to cool to room temperature for serving. |
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