Rajasthani Spiced Green Tomatoes | Green Tomato Chutney

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 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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Orange and Green Chilli Relish

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 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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Green Tomato Fry Chutney

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 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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Collection: Delicious Chilli Pastes and Sauces

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.

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Madhura Pachadi | Kerala Pineapple, Plantain and Grape Pachadi

Pineapples are ripening at the moment, and along with all of the other magnificent produce in the shops, they are abundant, cheap and delicious. I am not a fan of peeling pineapples with all those eyes to cut out (some have more than others), but the occasional recipe is worth it.  Today we are making a Pachadi – a side dish – from pineapple. This dish from Kerala is quite unusual. Commonly, Pachadis from Tamil Nadu and Kerala  have a yoghurt base for the vegetable component, or include an amount of coconut. This one has some coconut, but it cooks the pineapple, grapes and plantain to the point that it is jammy, almost like a halwa. But don’t be fooled, it is spicy with sweet and sour tastes.  It tastes a little like a pickle, or a cross between a pickle and a pachadi. It is definitely a dish where less is more when serving – a couple of Tblspns along with rice, thorans and other Kerala sadya dishes. It is delicious, I am sure you will come back for seconds.

There are two main versions of Madhura Pachadi, this one flavours the pachadi with powdered mustard seeds, and another which cooks the pineapple in tamarind. The recipe today is based on one from Elephants and Coconut Trees. You can chop the pineapple into pieces that are about 1 – 1.5 cm and they will retain a little bite when cooked (yummy) or chop smaller and it will melt into a halwa type consistency (also yummy).

Similar recipes include Madhura Pachadi with Tamarind, Bitter Melon Pachadi, Green Tomato Pachadi, and Ginger Pachadi.

Browse all of our Pachadi recipes and all of our Keralite dishes. Or explore our Mid Summer recipes.

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Milky Brinjal Chutney | Roasted Eggplant Chutney

Despite milk being abundant in India, I find it is rare to see it used in dishes that are not sweet. However I have probably seen more such recipes in the past month than I have noticed in the past decade. I wonder is that just my awareness, or is there a resurgence of popularity of these dishes.

Yoghurt is of course used extensively in savoury dishes, so why not use milk instead of yoghurt? You will find that milk gives a lighter touch and is without the sourness of yoghurt. While yoghurt is always evident in dishes, milk adds flavour without being assertive.

However, the ancient Ayurveda texts advise not to combine milk and salt. This combination, they say, creeps up on you, damaging the body in various ways over a long period of time. It is Ok to mix salt with milk products, such as yoghurt, paneer etc, just not milk. You will see various ayurvedic practitioners warn against the combination, but interestingly Vasant Lad does not. If you do wish to avoid it, leave out the salt, or substitute watered down yoghurt and touch of sugar for the milk. The sugar is to counteract the sourness of the yoghurt.

This is an Indian chutney from Andhra Pradesh. Eggplant is roasted and the flesh is mashed with milk that has been boiled and cooled, and then a tempering added that includes ginger and coriander leaves. It is delicious, and I recommend it with rice or part of an Indian meal.

South Indian chutneys are quite different to Western chutneys, and they also make great dips, spreads for sandwiches and wraps, and purees to accompany a meal or form a base for other ingredients.

Similar dishes include Algerian Eggplant Salad/Spread, Green Tomato Fry Chutney, Fresh Radish Chutney, Mint and Coriander Chutney, and Green Tomato Pachadi.

Browse all of our Indian Chutneys and our Eggplant dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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MID AUTUMN Salads and Dips for Exciting Autumn Eating VOL 2 | Seasonal Cooking

What a special month this is, quintessential Autumn. No matter where you are it is a month of change. Beautiful cold weather vegetables come to the table – Spinach, Pumpkin, Potatoes, Eggplants. The vegetables at this time of the year are superb.

Enjoy some Vegetable inspiration for Mid Autumn deliciousness. You can also browse:

If you have difficulty with any links, please let us know. We would love to fix them for you.

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Chinese Pickled Cucumber

Quick pickles are very fashionable now, and why not! They are both tasty and healthy. This is a Chinese recipe that produces a lovely, sweet-sour quick pickle of cucumber. Leave it to soak and pickle in the vinegar mix while you make the rest of the meal, and it will be ready to serve when you are calling the family to the table.

Similar recipes include Chinese Cold Cucumbers, Carrot Quick Pickle, and Onion Strings Pickled Salad.

Or browse all of our Quick Pickles and all of our Cucumber recipes. Our Asian recipes are here. Alternatively, explore our Late Summer collection of recipes.

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Sweet Quince Mustard | Mostarda Dolce | Quince Relish

Oh the Greeks! How wonderful is their food. This recipe is a mustardy Quince relish where the Quinces are cooked in port or Marsala. It is divine, and we use it when we are making large plates of mezze style food – spreads and dips, pickles, olives, crusty bread, fruits, dried fruits, nuts, charred vegetables, and so forth. Recently we have been using our wonderful Cumquat chutney as part of this plate – a new batch was made late one night after a gift of these small tart globular citrus.

For this year, we had half a quince left after braising some Quince and Leeks yesterday (also very delicious served with our Cumquat Chutney). This is the very last of this year’s buckets of quinces from our good friend. Sadly, the house no longer is permeated with the glorious scent of quince, but our cupboards are full of pickles, chutneys, quince paste, quince leather, quince jam, quince vinegar and quince molasses. Glorious.

So, back to this half quince. It was cooked in Marsala, but sweet port can be used, or a sweet wine like Madrodaphne if you have access to Greek wines. The roots of this type of dish is probably English, but it is now common in parts of Greece. Dried fruits can be used in stead of Quince,or added with the quince.

It is glorious with cheese. Try some of this relish and some Quince Paste, with your favourite cheeses.

Are you after similar recipes? Try Fruit Flavoured Vinegars, Leeks with Quinces, Onion Jam, Caponata, and Red Pepper and Apple Relish.

Browse all of our Relishes, all of our Quince dishes, and all of our Greek recipes. Or enjoy our Late Winter collection of recipes.

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Caponata Siciliana | Eggplant, Olive, and Celery Appetizer

This is a beautiful dish with Roman origins, from Sicily. There is something  beautifully different about some of the taste combinations you’ll find in Sicily, especially the tendency to combine sweet and sour – a legacy, they say, of ancient Roman days when sweet dates were used instead of tomatoes and sugar.

La caponata, one of the most famous Sicilian dishes, is a good example. It’s a cousin to the ratatouille of Provence. Caponata features eggplant, with celery, tomato and onions along with capers and olives. These are typical Southern Italian flavours. And it has that sweet-and-sour touch that perfectly balances out the flavours. It layers different flavours one upon the other, and, if you care to cook it for 30 mins or more, the flavours are deep and glorious and the consistency almost jam-like.

Serve Caponata on its own, hot or room temperature, on a Sunday afternoon (with a glass of wine, of course), or in the traditional manner as an antipasto. Caponata can be served on bruschetta, with flatbread or with salad leaves, and it’s also perfect as a side dish or even as a relish.

Ruth Rogers and Rose Gray note warily in the River Cafe Classic Italian Cookbook that “there are as many ways to make caponata as there are cooks in Sicily”, a fact confirmed by Giorgio Locatelli, who claims that “in every house and in every restaurant you will find a different version and opinion.”

There are many versions of Caponata on Sicily – apparently 37 official versions, depending on local customs. The differences lie in the addition of different vegetables, for example potatoes, bell peppers, zucchini.

The secret to a good caponata is the quality of the eggplant, tomatoes and vinegar.

Are you looking for other Eggplant dishes? Try Babaganoush, Grilled Eggplant Salad, Baingan ka Bharta and Eggplant Fry.

We have other Celery recipes too. Try Celery Yoghurt Salad, Spicy Celery Salad, and Chickpea, Celery and Carrot Salad with a Curry Dressing.

Or perhaps some other Italian dishes. Try Farinata, Marinated Zucchini Salad, Wet Polenta and Tomato Layers, and Grilled Sweet Peppers and Eggplants.

Or you can browse all of our Eggplant recipes, all of our Celery recipes, or all of our Italian recipes. Alternatively, take some time to explore our Mid Autumn dishes.

This is a recipe from our first blog which ran from 1995 – 2006. You can browse all of the vegetarian recipes from that blog in our Retro Recipes series.

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