Page 48 - Chilli Blooms PDF New - Unknown

PICKLES

Guacamole dip Tamarind

chutney
THE CLASSIC MEXICAN DISH FUSED
WITH INDIAN SPICES
THE SWEET, SOUR, TANGY TASTE
OF TAMARIND IS UNMISTAKABLE
Preparation time: 15 minutes
AND EXTREMELY DELICIOUS
– REPUTED ALL OVER THE WORLD
You will need: FOR ITS MEDICINAL PROPERTIES

1 ripe avocado
Coriander chutney 1 tsp fresh crushed green chillies Preparation time: 10 minutes
1 tsp salt
Juice of 1 lemon
½ tsp fresh crushed garlic Cooking time: 40 minutes
1 small onion diced in small cubes
THERE IS NO DISH THAT CANNOT BE PEPPED UP WITH THIS CHUTNEY 1 tomato diced in small cubes You will need:
Freshly chopped coriander (optional) 200g tamarind (brown)
200g pitted dates
Preparation time: 10 minutes 1 tsp fresh ground garlic 1 tbsp salt to taste (preferably black salt)
1 tsp cumin seeds Method 1 tbsp red chilli powder
You will need: ½ cup ground groundnuts 1 Scoop out the ripe avocado. 1 tbsp roasted cumin powder
1 tbsp ground ghatia or sev (optional)
Sugar or jaggery to taste
1 bunch of coriander 1 tsp sugar
1 tsp salt 2 tbsp lemon juice 2 Mash it with the back of a spoon or in a pestle
1 tsp fresh ground green chillies and mortar.
Method
3 Add the rest of the ingredients and mix well. 1 In a large pot boil the tamarind and dates in
Method 4 Taste and garnish with fresh chopped coriander and water. Reduce heat and cook for 30 minutes
until the dates start to dissolve.
1 Wash and dry the coriander. serve with nachos or hot pitta bread.
2 Remove from heat, allow the mixture to cool
2 Mix with all the ingredients in a blender to a fine paste. If the chutney is too thick, dilute by adding water. and sieve to remove the pulp. This mixture can
be frozen and used when required for cooking
3 Taste and adjust for salt. The chutney should be hot and spicy. or to prepare chutneys.

3 To make the chutney, place the sieved
mixture back on the heat. Add salt, chilli
powder, cumin powder and sugar or jaggery.
Taste and adjust. The chutney should be
sweet and sour and not too spicy.

4 Allow to cool before serving. It can also be
frozen at this stage for later use.

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