Page 55 - Chilli Blooms PDF New - Unknown

PICKLES

Garam masala Red chilli

powder
AN AROMATIC BLEND OF SPICES
WHICH IS FRAGRANT AND ENHANCES
FLAVOUR IN INDIAN COOKING A GREAT FAVORITE FOR BARBECUES,
ITS TASTE AND FRESHNESS ARE AT
ITS BEST WHEN COOKED AND
Preparation time: 15 minutes
Cooking time: 25 minutes SERVED IMMEDIATELY

Dried fruit pickle You will need: Preparation time: 10 minutes
Cooking time: 10 minutes
100g cumin seeds
200g coriander seeds
1 whole nutmeg You will need:
2 tbsp cardamom seeds 1kg whole red chillies
THIS IS A SPICY, SWEET AND SOUR RELISH WITH AN EXQUISITE TASTE 1 tsp cloves 1-2 tbsp cooking oil
½ cup cinnamon
1 tbsp sesame seeds
Preparation time: 30 minutes 125g each dried mango, apriocts, ½ cup star anise Method
excluding soaking time figs, peaches or prunes
Cooking time: 30 minutes 125g dried figs 1 Wash the red chillies, remove the seeds and
350g jaggery Method wipe with a damp cloth.
You will need: 3 cups vinegar 1 Roast all the spices together except star anise 2 Coat the chillies with a small amount of oil
2 tbsp salt
125g dried apricots 3 tbsp red chilli powder for about 10-15 minutes on medium heat, stirring and place in a warm oven for about 5-10
from time to time until the ingredients have minutes until crisp.
darkened slightly and give off a rich aroma.
Method Remove from the pan and allow to cool. 3 Grind this mixture to a granular form, not
to a fine powder.
1 Soak all the dried fruits, except the prunes, in half a cup of vinegar overnight. 2 Roast the star anise separately on medium heat
in the same way for 5-10 minutes. 4 Mix in 1 tbsp oil and store in an airtight container.
2 The following day, drain off the vinegar and chop the fruit and the prunes into halves or quarters
as desired, removing any seeds. 3 Mix together all the roasted ingredients and grind
to a fine powder.
3 Mix the jaggery and the remaining vinegar, salt and chilli in a large pot and bring to boil. Continue
boiling for another 5 minutes. 4 Store in an airtight container.

4 Add the fruit and boil for a further 5 minutes.

5 Lower heat and cook until the mixture thickens, stirring continuously to prevent from scorching.

6 Remove from heat and cool. Store in an airtight glass jar.

7 Serve with all Indian meals or cheese and crackers.

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