This recipe is for a chilli, garlic and coriander paste that can be used as an accompaniment to dishes and full meals (like an Indian style chutney), and as a flavouring for food. Stir it into steamed rice, for example, or into any curry. It works particularly well with coconut milk based spicy dishes. Have it on the side of rice or curries, drizzle it into soups, spread a tiny amount on a sandwich, smear a little onto a snack.
Keep it handy too for spreading on your sandwiches and toast (try it with cheese!), and as a dip for snacks and finger food. It also goes well with idli, vada and other Indian snacks. We are claiming this as an Indian style chutney, although it does vary a little. Nevertheless, it is every bit as delicious as any Indian green chutney.
The paste keeps well in the fridge if tightly covered and avoid using a wet spoon when using the paste.
Similar recipes include Coriander Paste, Zhug, Chilli Jam, and Chilli Paste.
Browse all Chilli recipes, and all Pastes and Purees. Or explore our Mid Summer dishes.
Continue reading “Green Chilli and Coriander Paste | Chilli, Garlic and Coriander Chutney”
I am writing this in early December, and I must have the last reasonable fennel bulb before Wintery cold weather comes again. Rather than make a salad from it, we thought that a fennel chutney would be nice. It is a quick chutney, one that you can eat almost immediately and will keep only a week or two in the fridge. The recipe is from Ottolenghi’s Guardian column.
We always regret not using Fennel enough. It seems to be a summery vegetable with that cooling aniseed taste, but in fact is difficult to find at decent prices once Winter is over – and by the end of Spring good fennel is definitely unavailable.
Similar recipes include Roasted Eggplant Chutney, Onion Jam, and Cumquat Chutney.
Or for Fennel dishes, try Slow Baked Fennel with Chilli, Orange and Garlic, Fennel and Apple Salad, and Fennel a la Grecque.
Browse all of our Fennel recipes and all of our Chutneys. Or explore our Late Summer dishes.
Continue reading “Fennel and Lemon Quick Chutney”
I have radishes galore in the Kitchen Garden, and I do love them straight from the garden, sliced and slightly salted. They look glorious and taste even better.
In India, as far as I know, the main radish used is the long white radish. Not quite daikon radish, it is smaller. But red radishes can be substituted – it is just the colour that will alter. Rather than being pale, the red radishes (unpeeled) will give dishes a slight pink hue. It’s rather nice.
This chutney has the bite of the radish, the tang of tamarind, the heat of the chilli and the crunch of the sauteed dal. There is nothing better. I love it with rice, but it is good with chappati and rice roti too.
Are you looking for other Radish recipes? There is a Fresh Mint and Radish Chutney, Spicy Radish Salad with Coconut Milk or Cucumber and Red Radish Slighlty Pickled Salad. All of our Radish Recipes are here.
If you are looking for fresh Chutneys, Indian style, try Spinach Thogayal | South Indian Spinach Chutney, Coriander and Coconut Chutney or Indian Style Apricot Chutney. All of our Indian Chutneys are here.
Also try Fennel and Lemon Chutney.
All of our Indian recipes are here, or take some time to explore our easy Mid Summer recipes.
Continue reading “South Indian Fresh Radish Chutney”
What a special month this is, quintessential Spring. No matter where you are it is a month of change. Today, a few more dishes to sparkle in your kitchen during the month to come.
Some gorgeous inspirational fruit and vegetables for you this Mid Spring. You can also browse
Other gorgeous Springtime posts include:
If you have difficulty with any links, please let us know. We would love to fix them for you.
Continue reading “MID SPRING Vegetables for Healthy Spring Eating | 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.
Continue reading “MID AUTUMN Vegetable Dishes for Healthy Autumn Eating | Seasonal Cooking”
You can’t help but love this Chutney. It goes well with dosa and dosa-like dishes such as idli, paniyaram and uttapam. It can also accompany any Indian or Sri Lankan meal. A typical Sri Lankan meal will consist of various curries, rice, roti and several sambols and side condiments, all served together to create a lovely layered blend of tastes. In many ways Sri Lankan Tamils took the Tamil Nadu cuisine and made it their own.
This sambol is coconut-y for sure, with a little heat, gingery and some sourness from the tamarind. It is divine!
Are you looking for chutneys and sambols? Try Carrot Sambol – a Jaffna-Style Salad, Red Radish Chutney, and Coriander and Coconut Fresh Chutney.
Or do you want Sri Lankan dishes? Have a look at Mung Dal with Coconut Milk | Sri Lankan Style, Red Radish Chutney, and Fenugreek Kuzhambu.
You can find some more Indian Chutney recipes here, and other Sri Lankan dishes here. Browse other Coconut recipes. All of our Indian dishes are here and our Indian Essentials here. Or take time out to explore all of our easy Mid Summer recipes.
Continue reading “Thosai Sambol | Sri Lankan Coconut and Tamarind Sambol | Coconut and Tamarind Chutney”
The cuisine of Andhra Pradesh in South India is well known in India, even more, I think, than my beloved Tamil cuisine. One of the features of Andhra cuisine is its wonderful chutneys – wide, varied and flavoursome recipes that tease the palate and make wonderful companions to other dishes.
Cooking at Home with Pedatha is one of the well known cookbooks focusing on food from Andhra. The authors capture the recipes of 85 year old Subhadra Krishna Rau Parigi, fondly known as Pedatha. I often delve into this book for inspiration, along with my treasured books on Tamil cuisine by Meenakshi Ammal.
Please enjoy this recipe for Brinjal Chutney.
Browse our other Indian Chutney recipes, all of our Andhra Pradesh recipes, and our Eggplant dishes. Are you looking for Indian recipes? They are here. And our Indian Essential Series is here. Or simply relax and explore all of our Early Summer dishes.
Continue reading “Andhra Brinjal Chutney | Indian Roasted Eggplant Chutney | Vankaya Pachchadi”
This chutney was one of my first forays into the universe of Indian fresh chutneys, some many years ago. These days I make them a lot – not only are they wonderful in their own right and an important taste element in an Indian meal, they are also a great way to eat more vegetables, and a great way to use up any vegetable and herb that is sitting a little neglected in the fridge. They go great in sandwiches, toasties, and dolloped into soups too.
If you are trying to learn more about Indian cooking the importance of the Indian fresh chutneys is not immediately evident. They may not make sense to you – they appear in a separate section of cookbooks and it may not be evident how critical a part they play in any meal. It is only through diligent reading of many many blog posts or books, or a visit to India where you can eat in homes and local cafes, that the place of fresh chutneys in Indian meals slowly dawns.
Similar recipes include Coconut and Tamarind Sambol, Andhra Eggplant Chutney, Andhra Spinach Chutney, Mint and Coriander Chutney, and Coriander and Coconut Chutney.
Don’t let a day go past without whizzing one up. Read about Indian Chutneys here. Browse our Indian Chutney recipes, our general Chutney recipes, and our pickle recipes. Or explore our Late Spring dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Fresh Radish and Mint Chutney”
I am not sure where I first came across Ousback’s recipe — he was very popular with Vogue Entertainment Magazine around the mid 1990, so perhaps it was there. Anders Ousback was well known as a lover of food and wine, and this relish of his was also well known and loved. He was influential in the Sydney food scene, and influenced many chefs and restaurant owners. This recipe of his has stood the test of time, and is as wonderful today as it was back then.
There were several variations of the Grilled Pepper Relish. The one below is the one that I love because of its freshness and the wonderful taste of the spices it includes.
I am sure the recipe that Anders used has provenance. You can see the origins in Elizabeth David’s Red Pepper Relish. And there are infinite purees and pastes of roasted red peppers, such as Serbian Ajvar, an Eggplant and Roasted Red Pepper Relish.
Similar recipes include Harissa, Roasted Red Pepper Sauces, and Red Pepper, Eggplant and Tomato Pasta Sauce. Or try Fennel and Lemon Chutney, and Char Grilled Banana Chillies Stuffed with Tomatoes and Spices.
You might also liked to browse our Preserves recipes and our Capsicum recipes. Our Apple dishes are here. Or explore our Late Spring recipes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in our Retro Recipes series.
Continue reading “Ousback’s Grilled Pepper and Apple Relish / Chutney”
Serve with rice and a dollop of ghee
Andhra Pradesh is well known for its chutneys, and for the love that Andhra people have for their chutneys. Called pachadi, the chutneys are not to be confused with the pachadi dishes from Tamil Nadu, which are generally yoghurt based like a raita. An Andhra Pachadi is more like a Tamil Thogayal. I hope that clears the confusion.
Andhra Pachadis are ground vegetables and spices, made to be eaten with rice and a dollop of ghee. But you can use them in sandwiches, stirred into yoghurt, or with snacks, chapatti, idli or dosa.
This is a Spinach Andhra Pachadi, and you have never tasted spinach so delicious. Spicy from red and green chillies, and cooling from the ground sesame seeds, it all comes together into an awesome dish.
Are you after similar recipes? Try Andhra Eggplant Chutney, Spinach Thogayal, Green Chutney, Red Radish Chutney, and Coriander and Coconut Chutney.
You can see our Tamil Pachadi dishes here and here, and our Andhra Pachadi dishes here. Or browse all of our Spinach recipes and our Indian dishes. You might also like to explore our Early Winter recipes.
Continue reading “Andhra Spinach Chutney | Palakoora Pachadi”
This recipe is a salad that is tangy and juicy. It is refreshing and clean tasting with the crispy, apple flavoured jicama (yam bean) marinated in a variety of citrus juices.
Marinate the jicama for at least an hour, and you can leave it overnight in the fridge if you like, ready to be made the next day.
When you find a good supplier, jicama is available for a most of the year, and it is a versatile ingredient, useful both raw and cooked. We find it readily available in our local Asian grocery.
Are you looking for more Jicama recipes? Try Pickled Jicama, Vegetable Sticks with Spices, and Spicy Radish and Jicama Salad with Coconut Milk.
Browse all of our Jicama dishes, and all of our Salads. Or explore our Late Autumn collection of recipes.
Continue reading “Lightly Pickled Jicama and Citrus Salad | Yam Bean and Citrus Salad”
A rustic mountain dish from France
Perhaps not a pretty dish, there I said it. This is a rustic mountain dish from Haute Savoie, a region of France. It uses vinegar and lemon to add real tang to the mushrooms which are eaten cold – they go well with some excellent bread. In modern times it is great as part of an appetiser plate or part of a mezze/tapas style meal. The vinegar gives it the characteristics of a quick pickle or chutney, and it will pair well with other small dishes.
Are you after Mushroom dishes? Try Mushroom, Spinach and Blue Cheese Salad, Caramelised King Oyster Mushrooms, and Mushroom Curry.
Perhaps you are looking for French recipes. Try French Cream of Pumpkin Soup, French Tomato Salad, and Fennel a la Grecque.
Browse all of our Mushroom recipes, and all of our French recipes too. Or explore our Late Autumn recipes.
Continue reading “Champignons Montagnard | Mushroom Savoy | Mushrooms and Tomatoes from Haute-Savoie in France”
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).
This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!
Looking for Bharta recipes? Try Baingan ka Bharta.
Perhaps you are looking for other Punjabi dishes. Try Kohlrabi Subzi, Potato and Eggplant Curry, and Urad Dal with Tomatoes.
It is Tomato recipes that you are after. Try Potatoes Baked with Cumin and Tomatoes, Greek-Indian Tomato Pakoras, and Baked Tomato Pasta Sauce.
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.
This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.
Continue reading “Tomato Bharta | Roast Tomato Side Dish or Chutney”
This is one of the ubiquitous chutneys of India, made with Mint and/or Coriander, and served with so many snacks, used in sandwiches and slathered onto street food. India has a glorious tradition of mishing and mashing things together to make the most inspired chutneys, and other dishes such as Bhartas.
Use it as a spread or a dip. It goes well with Pakora, Samosa, Chole, Potato Chips, Vadapav, Bhel, Dhokla, Chaat and Snacks, and so much more. Make your own – store bought lacks the beautiful freshness of home made. Use it in inspired ways too – in Salad Dressings, drizzled over grilled cheese and toast, and stir into yoghurt for dips and dressings.
Are you looking for Indian Chutneys? Try Andhra Eggplant Chutney, Fresh Radish and Mint Chutney, Tamil Spinach Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, Apricot Chutney and Ginger Coconut Chutney.
What about some more Coriander or Mint recipes? Try Zhug (an amazing Coriander Puree), Coriander Paste, and Mint Paneer.
Want more? Browse all Indian Chutneys, and explore all our Coriander recipes and Mint recipes. All of our Indian Recipes are here. Or simply take some time with our Easy Early Autumn recipes.
Continue reading “Green Chutney | Indian Mint and Coriander Chutney”
A South Indian cooked Chutney, a smooth puree with spices that intensifies the flavour of the main ingredient.
Indian Chutneys are spicy, sweet or sour condiments that add variety and flavour to a South Indian meal. They bring out the very essence of the ingredient being used, intensifying the flavour and enhancing it with the spices used. They are eaten at most days in a South Indian household. This is a cooked chutney – spinach is steamed until cooked and then pureed with fried mustard seeds, chilli, a little dal and curry leaves.
Cooked chutneys will last several days to a week, and can be frozen successfully. Although traditionally eaten with rice and Indian dishes, they can be used in a variety of ways including in spreads, dips, sauces and dressings. Or like me, you can eat it by the spoonful. This tastes so exceptionally spinachy.
Are you looking for Indian Chutneys? Try Coconut and Tamarind Sambol, Fresh Radish and Mint Chutney, Red Radish Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.
Also try Fennel and Lemon Chutney.
You might prefer to browse our other Indian Chutneys, and all of our Indian recipes. Our Spinach recipes are here. You might also like to explore our Mid Autumn recipes.
Continue reading “Spinach Thogayal | South Indian Spinach Chutney”