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.
Continue reading “Coriander, Coconut and Gram Fresh Chutney”
When you have the Winter blues, when the Winter Lurgy has you in it’s grips, when you dream of sunshine because it has been absent for so long, it is time for soup! Soup restores sanity, spirits, optimism and health.
This soup takes a tray full of roasted vegetables and whizzes them into a soup. I’ve layered flavours with roasted onions as well as butter-sweated leeks, white pepper and black pepper, and the tiered flavours of Garam Masala. Underpinning it all is a healthy dose of turmeric and garlic, ingredients that will keep you healthy, or make you better when you are not at the top of your game. Into it all goes the sweet-tart caramelised flavours of roasted lemon for that needed hit of “sour” that enlivens any dish. It also balances out the sweetness of Winter carrots.
Carrots are best in winter. There is something about the coldness of Winter that intensifies the flavour of carrots. How precious they are in their sweetness and affinity for a range of vegetable combinations.
You might like to read more about the Spice mix, Garam Masala. As mentioned, it is used in this recipe to add layers of spice flavours which are warming without necessarily being hot in the chilli-hot sense. The spice mix for garam masala varies from region to region, so if you have not used it before, add a little at first, taste, and add more until it suits your spice comfort levels.
Similar recipes include Spicy Crushed Carrots with Yoghurt, 10 Min Broth and Bits Soup, French Carrot Soup, South Indian Carrot Soup, Carrot and Roasted Tomato Soup, and Roasted Carrot and Apple Soup.
All of our Soup recipes are here, (specifically our Carrot Soups here) and browse our Carrot recipes. Or explore our wonderful Mid Winter recipes, especially our Mid Winter Soups.
Continue reading “Wintery Carrot and Parsnip Turmeric Soup”
Many parts of the world have pancakes, fritters, or thicker, baked “pan” cakes that are made from chickpea flour and water. In these variations, an infinite array of flavourings are added to the base – spices and herbs; thinly sliced vegetables such as onion, tomatoes, and zucchini, beans sprouts; coriander leaves to give a fresh crisp punch; basil or parsley oil is a terrific addition.
The various versions of the chickpea pancake – farinata in Italy, socca in France, pudla or cheela in India – are often found in the streets of cities and at roadside stalls in the rural areas. They are served on parchment paper or piece of banana leaf, and devoured hot on the spot.
The batter can be made several days before using, so plan ahead and use spare moments to mix the batter, ready for a quick snack or a mezze dish. Mix up a double amount, and make pancakes one day, and baked chickpea pizza a day or two later. Divine.
See below for a range of pancake recipes made from chickpea flour batter. Or browse all of our Farinata and Pudla. Alternatively, explore our other Late Autumn dishes.
Continue reading “Collection: Farinata, Socca, Pudla, Cheela, Giant Pakora – Making Chickpea Flour Pancakes”
Out of Afghan comes a soup with Turnips – in fact turnips feature strongly throughout the Middle East around to Afghanistan. This recipe cooks the turnips with spices and leeks and serves it as a creamy soup accompanied with a paste of coriander, chillies, garlic and walnuts. Turnips when cooked are so gentle. They are definitely an under-rated vegetable here in Australia.
The coriander paste in this recipe includes vinegar, and the tang of the acid with the sweetness of the turnips is delightful.
Similar recipes include Spring Onion and Green Pea Soup, Spicy Turnips in Yoghurt, Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, Cream of Roasted Swede Soup, and Zhug.
Browse all of our Turnip dishes and all of our Soups. Or explore our Late Autumn dishes.
Continue reading “Turnip Soup with Yoghurt and Coriander-Walnut Paste”
This is a recipe for a tonic (kashayam) that is like a tea, but is called a coffee. Indeed some recipes actually include coffee powder, but the version that we make will leave that as an option. The reason that it is called a coffee, we believe, is that a powder is made and then a teaspoon or so of the powder is used to make the hot drink. Just like making instant coffee. We might call it a tea, as we call most infusions a tea, whereas in India, the term chai (tea) is reserved for drinks made from actual tea leaves. In the same way that we reserve the word coffee for anything made from the coffee bean. Language can be a maze sometimes.
It is a South Indian recipe, and is excellent to drink at any time (once per day), and 2 or 3 times a day if you are ill. It is good for a number of ailments – colds, nasal congestion, fever, headaches, and digestion issues.
The amount of dry ginger (Sukku) in the drink may be too much for first time users. The Malli (coriander seeds) tempers it, but reduce the amount of powder used until you get used to the heat.
Similar recipes include Salted Coffee with Cardamom, Sonth Panak, Yogj Chai, Ayurvedic Chai, and Ginger and Tulsi Tea.
Browse all of our Indian drinks, and all of our Drinks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Sukku Malli Coffee | Chukku Kaapi”
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”
A classical Chinese dish with a twist
Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.
The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:
- Fenugreek Leaves with Ajwain and Cumin Seed
- Coriander Leaves and Green Chilli
- Spring Onions with Grated Orange Zest and White Pepper
Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa. And try Sweetcorn, Spring Onion and Chilli Pancakes, Sizzling Rice Squares, and Spring Onion Greens Salad.
Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.
Continue reading “Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes”
Coriander and walnuts – who would have thought the zingy freshness of coriander would pair well with the earthy brown flavours of walnuts? It seems they do, with a plethora of recipes around for pastes and sauces containing the two ingredients.
This recipe is a little different than most. I first saw in The Guardian newspaper. It includes dried apricots. The sauce is both slightly sweet from the apricots, a little peppery and fragrant from the herbs with a pinch of heat from the chilli and, well, garlicky. This sweet, pungent sauce is a mainstay of Georgian national cuisine. It works beautifully as a marinade – try rubbing it on vegetables before baking or BBQing. Stir into cooked red beans. Marinate some tofu in it. Glaze cooked carrots with it. Put it in your soup. And it is rather good with roasted summer vegetables too. It is great included in your salad dressing. Spread it on your salad sandwiches. You will constantly find more and more ways to use this glorious paste.
My most favourite way to eat it is as a dip. It is non-traditional, but I have to let you into a secret. This is very good with some Middle Eastern flatbread. Put it on your next mezze or tapas plate.
According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven’s table scraps was Georgia.
Georgian of course refers to the country in the Caucasus rather than the southern U.S. state or the period of time when knights roamed England.
Are you looking for other coriander recipes? Similar recipes include Caponata Siciliana, Yoghurt and Kaffir Lime Spread, Coriander Paste, Zhoug, the Middle Eastern Coriander Paste and Dip, White Bean, Sage and Roasted Garlic Spread, Coriander Pesto, and Coriander and Coconut Chutney.
Also similar is an Apricot Chutney that can be made with dried apricots.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.
Continue reading “Georgian Coriander and Walnut Sauce or Dip”
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 Orange and Green Chilli Relish, Green Tomato Pachadi, 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”