Every part of the fennel bulb is edible, and the roots, bulb, shoots, fronds and seeds all carry the same intoxicating, aniseedy fragrance in varying intensities. It is not everybody’s favourite flavour vegetable, but I have not yet found a person who does not love this jam.
The fennel is cooked down with vinegar and brown sugar until it is sweet, jammy and sticky. You can use the jam with either savoury or sweet applications. The whole bulb is used – there is no waste at all. The jam goes perfectly in sandwiches, on toast, with cheese, topping a base of potato, polenta or cauliflower puree, or as part of a tapas or mezze table. Or just use as a chutney.
The recipe originates from The Guardian, and we’ve adopted and adapted it as a family favourite.
Choose fennel bulbs with stems and fronds intact if you can. Use the fronds as a herb: elevate a salad with them, add to salsa verde, add it to your cooling drinks, or chop and sprinkle over any dish to add an unmistakable fennel aroma.
Similar dishes include Fennel a la Grecque, Chilli Jam, Onion Jam, and Tomato and Chilli Jam.
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We have a wild peach tree in the back yard, one that was here in the jungle in the furthest corner of the yard. It is only this year after clearing some of the wildness there that I took notice of it. It produces small, yellow-green fruit with a blush. They are cling-stone, sadly, and a tiny bit less sweet than the commonly available peaches. But it turns out that they are quite suitable for eating and cooking. Our first dish from them is a chutney relish made with barberries and lemon juice to add tartness.
Aromatic sweet laurel bay leaves bring out the warm taste in this sweet and spicy chutney. The pungent, lemony spicy undertones of ginger add another layer flavour.
Similar recipes include Pickled Watermelon Rind, Sweet and Spicy Tomato Chutney, Cumquat Chutney, and Green Tomato Chutney.
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A fresh South Indian Chutney made from pureed coconut and coriander.
This is a simple but totally delicious Indian coconut chutney.
There are three varieties of Indian chutneys: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other Indian dishes which have at least some degree of cooking.
Chutneys add zing to a meal and are an essential part of a South Indian meal. They can be prepared with a limitless variety of ingredients. This one is a variation on a Coconut-Coriander Chutney that we shared a while ago. In this one, tamarind is used as the souring agent and some fried gram is added for flavour and thickness. We haven’t added a tadka but you can if you prefer.
Coconut Chutney can be made without herb additions, or, like in this case, coriander can be added, or the same recipe used with mint leaves, garlic, tomatoes, onions, almonds, carrots, beetroot, green mangos, peanuts, capsicums, and greens. Tamarind is added in today’s recipe but it can be omitted or lime juice used.
Similar recipes include Fresh Radish and Mint Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.
Browse our Indian Chutneys. Our Coriander dishes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
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I make a cumquat chutney which is quite divine and these Pickled Cumquats, but this year I wanted to make something a little different. So I took the ideas from the pickle to make this chutney that is sweetened with mango puree. Not only is it mango puree, it is alphonso mango puree, the king of mangoes. You can use any mango puree of course, but I saw some alphonso at my local Asian shop for the first time the other day, so I had to grab some.
If you want to make your own mango puree, please go ahead. There are still plenty of ripe mangoes in the shops if you know where to look (try good Asian groceries). The delight of using mango puree is that it adds a sweet element against the tartness of the cumquats. Add chilli, and you have a hot-sweet-sour chutney which is incredibly additive.
It takes about 45 cumquats to make this chutney, and can be made in 30 mins once you have sliced and seeded the cumquats. We really adore it.
Similar recipes include Cumquat and Lime Seed Syrup, Peach and Barberry Chutney, Coriander, Coconut and Gram Chutney, Cumquat Chutney, Easy Pickled Cumquats, and Cumquats in Gin.
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Mint Sambol is a Sri Lankan recipe akin to Pachadis or Thogayals of South India. It takes mint leaves, onion, garlic and chilli and grinds them with sultanas and coconut for sweetness, and lime juice for tang. It is a great accompaniment to rice or any Indian or Sri Lankan spicy dish.
I have blended this to a smooth paste, but you can also grind it to a more chunky mixture. That is also very nice.
Similar recipes include Spinach Thogayal, Carrot Sambol, and Andhra Spinach Pachadi.
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Who can resist a sweet tomato chutney? This one is from India but with unmistakable influences from the British occupation. The result is a wonderfully sweet, rich flavoured chutney with hints of spice. Adjust the chilli levels to your own preference.
Serve the chutney with rice, idli, dosa, chapati or as an accompaniment to other Indian dishes. Great as a dip and with fried snacks.
Not only is this chutney great with Indian dishes, it also goes well with Western dishes. Serve it with vegetable pies, in sandwiches and wraps, and over deep fried tofu. Drizzle it over soups and baked vegetables. You are limited only by your imagination.
This recipe can also be made in bulk and frozen, to add to soups, stews, braises etc during the Winter months.
Similar recipes include Roast Tomato Chutney, Eggplant Chutney, Green Tomato Chutney, and Fresh Radish Chutney.
Browse all of our Indian Chutneys and all of our Tomato Dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
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Green tomatoes are very special, and how wonderful it is to have a green grocer who knows this and stocks them. To be able to find them easily is exciting, and several always make it into our shopping bag.
This time we made this delightful Spicy Green Tomato dish, and it is a cracker! It can be used either as a Indian style Chutney, or a spicy side dish. It is a Rajasthani recipe that is very easy to make – simply cook the tomatoes with the spices. No complicated procedures involved.
Similar recipes include Green Tomato and Sesame Pickle, Sweet and Spicy Tomato Chutney, Green Tomato and Mozzarella Salad, and Green Tomato Salsa.
Browse all of our Green Tomato recipes, and all of our Tomato dishes. Our Indian Chutneys are here, all of our Indian recipes here, and the Indian Essential Series here. Or explore our Early Summer dishes.
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Chutneys, pickles and relishes define Indian food. Today we have an unusual one, and Orange Relish with Green Chillies. It is pretty good – sweet, spicy and sour-tangy all at the same time. It is cooked like a jam but with savoury spices with the oranges. The idea came from Tiffin, the book by Rukmini Srinivas, but we have altered it just a little.
The relish goes really well with Vegetable Cutlets (which are also very divine). It can be used with any snack, or in sandwiches and wraps, over rice, and with a nice, hard cheese on crackers.
Similar recipes include Mint Sambol, Green Tomato Chutney, Radish and Mint Chutney, and Roasted Tomato Chutney.
Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
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What I love about South Indian chutneys (as well as the taste) is that you can create a chutney out of any left over veggie in the fridge. Today it is green tomatoes – half a dozen that haven’t been used during the week. They are quickly sauteed until soft and then pureed with onion and chilli. Simple – in fact much simpler than many other similar chutneys. But – Delicious.
Eat with rice or with other Indian dishes, or use it as a great sandwich spread – layer sourdough bread with slices of red tomatoes, roasted eggplant, basil and feta. Divine. Try it with tortilla or corn chips too.
Similar dishes include Green Tomato and Sesame Pickle, Peach and Barberry Chutney, Rajasthani Spiced Green Tomatoes, Orange and Green Chilli Relish, Green Tomato Sambar, Green Tomato Subzi, and Green Tomato Pachadi.
Browse all of our Indian Chutneys and our Green Tomato recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.
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Where would we be without Chilli Paste? Our kitchen boasts 2 or 3 different ones at any one time, plus of course red and green chillies in the freezer, chilli flakes and 3 different chilli powders. We love a touch of heat in the kitchen, but not everyone has to go this far! A good chilli paste will be your godsend when you are looking to spice up a soup, sauce, pasta dish, dip, avocado mash, even a potato crush!
Browse all of our Chilli recipes, or explore our Early Autumn dishes.
Continue reading “Collection: Delicious Chilli Pastes and Sauces”