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PICKLES

Cucumber Peanut and

yoghurt raita chilli chutney

A COOL AND REFRESHING A GREAT SPICY AND TASTY
CHUTNEY SOMETIMES USED ACCOMPANIMENT TO ALL DISHES
TO TOP A FIERY CURRY

Preparation time: 20 minutes
Preparation time: 15 minutes Cooking time: 5 minutes

You will need: You will need: Lime pickle
½ cucumber 1 cup peanuts
¼ tsp salt 2 tbsp cooking oil
½ tsp fresh crushed green chillies 1 tbsp cumin seeds
1 tsp ground mustard seeds 2 tsp crushed garlic ANOTHER DELICIOUSLY HEALTHY, OIL-FREE PICKLE THAT IS TO DIE FOR
1 cup plain yoghurt 2 tbsp sesame seeds
Freshly chopped coriander to garnish 6 fresh red chillies Preparation time: 20 minutes You will need:
½ cup desiccated coconut Cooking time: 15-20 minutes
Juice of 4 lemons Fermenting time: 5-7 days 1kg fresh yellow lime
Method Salt to taste 2 tbsp salt
A pinch of turmeric powder
1 Peel and grate the cucumber. Squeeze and 1-2 cups sugar
drain off excess water. ½ cup red chilli powder
Method
2 Mix the salt, green chillies and ground mustard 1 Shallow fry the peanuts in 1 tbsp oil.
seeds into the yoghurt.
2 Heat the remaining oil in a separate pot Method
3 Add the squeezed cucumber and mix well. and add cumin seeds, crushed garlic, sesame 1 Wash and cut the lime into quarters. Boil these in hot water with salt and turmeric powder for
seeds and the chillies. about 15 minutes until the skin is tender.
4 Garnish with chopped coriander and serve.
3 Put the fried peanuts, the oil mixture and 2 Spread out on to a clean cloth and let them cool.
the desiccated coconut in an electric blender
and whizz. Alternatively you can use a pestle 3 Place in a container and cover with a lid. Leave overnight to soften further.
and mortar and pound it to a coarse mixture.
4 The following day, boil the softened lime and the sugar for 10-15 minutes until the desired
4 Mix well with lemon juice and add salt. consistency of the syrup is achieved.

5 Store in jar and keep in the fridge. 5 Remove from heat and add the chilli powder and mix well. Leave aside for 5-7 days to ferment
stirring every day.

6 Taste for salt and add accordingly.

7 Store in the fridge in a glass jar and serve as a condiment.

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