Cumquat Mango Chutney with Kalonji

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 Chutney, Easy Pickled Cumquats, and Cumquats in Gin.

Browse all of our Cumquat recipes and all of our Chutneys. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

Continue reading “Cumquat Mango Chutney with Kalonji”

Mint Sambol

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.

Browse all of our Sambol recipes and all of our Sri Lankan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

Continue reading “Mint Sambol”

Indian Sweet and Spicy Tomato Chutney

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.

Continue reading “Indian Sweet and Spicy Tomato Chutney”

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 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.

Continue reading “Rajasthani Spiced Green Tomatoes | Green Tomato Chutney”

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.

Continue reading “Green Tomato Fry Chutney”

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.

Continue reading “Caponata Siciliana | Eggplant, Olive, and Celery Appetizer”

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 Onion Pachadi, 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.

Continue reading “Green Tomato Pachadi | Green Tomato Chutney”

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.

Continue reading “Green Chilli and Coriander Paste | Chilli, Garlic and Coriander Chutney”

Fennel and Lemon Quick 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”

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.

Continue reading “South Indian Fresh Radish Chutney”