Green Mango Pickle | Mango Aavakaaya

One of my first tastes of India, smack in the middle of South India, was of a pickle that was hot, sour, salty, all at once. I grew addicted to that taste. While most non-Indian people love the Sweet Mango Pickle, I am a devotee of Green Mango Pickle.

This recipe is fairly easy to make if you can get your hands on hard, green mangoes – make sure that they are really green, and not a half ripe sweet mango.

Mustard seeds – whole or ground – are a feature of many Indian pickles. Not only do they taste good, adding a pungency, they are anti-microbial so certainly help in pickles and other preserves.

Similar recipes include Indian Fresh Green Apple Pickle, Mustardy Carrot Pickle, and Onion Strings Pickled Salad.

Browse our Indian Pickles, and all of our Pickles. All of our Indian recipes are here, and the Indian Essentials Series is 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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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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Indian Quick Daikon Radish and Onion Pickle with Turmeric, Ginger and Mustard Seed

Pickles are important to Indian food, no matter which Indian cuisine you are enjoying. Most are made using various slow-pickling methods, but there are also a few quick pickles. Perhaps considered more of a salad than a real pickle, they add a delightful tang to meals which cuts through the heat of any accompaniment. I love this dish with vadai or other deep fried snacks – the acid of the lemon or lime is a great accompaniment to snacks.

This salad uses daikon (the white radish) with onion rings and carrot, quick pickled in lemon juice and spices. Here we have added pounded mustard seeds (rather than popped in oil) to give a true mustardy taste, but you could also make a tadka of mustard seeds and add to the finished pickle.

Similar dishes include Onion Strings Quick Pickle, Green Apple Pickle, and Quince Pickle.

Browse all of our Indian pickles and all of our general Pickles.  Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

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Green Tomato Pachadi | Green Tomato Chutney

This chutney is Indian in style and we make it in Summer when green tomatoes are available. We use home grown ones and our local green grocer also stocks them. Green tomatoes are tangy and have a beautiful crunch. In this dish, they are cooked down with green chillies before being blended with spices and some tamarind to form the chutney. It is generally made to be eaten on the day it is made, but leftovers can be stored in an airtight container in the fridge. It is delicious with any Indian meal, or just with rice and a dollop of ghee.

We have a Collection of our Green Tomato Recipes, so you can browse at leisure.

Similar recipes include Green Tomato Fry Chutney, Fried Green Tomatoes, Milky Brinjal Chutney, Green Tomato Bhajji, Fresh Radish and Mint Chutney, Roast Tomato Chutney, and Coriander and Coconut Chutney.

Browse all of our Indian Chutney recipes, and all of our Green Tomato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Green Chilli and Coriander Paste | Chilli, Garlic and Coriander Chutney

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 Hawaiian Chilli Water, Balinese Sambal Tomat, Coriander Paste, Zhug, Chilli Jam, and Chilli Paste.

Browse all Chilli recipes, and all Pastes and Purees. Or explore our Mid Summer dishes.

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South Indian Fresh Radish 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 Orange and Green Chilli Relish, Green Tomato Pachadi, 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.

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Thosai Sambol | Sri Lankan Coconut and Tamarind Sambol | Coconut and Tamarind Chutney

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.

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