Beetroot Salsa with Yoghurt

The first beetroot from the new garden had me looking for a simple yet dynamic way to treat them. This tangy salad has the wonderful flavours of cumin and coriander, and has yoghurt rippled into the salad. Treat it like a salsa, as a side to your main dish or curry. Summery and special, I love this fusion of east and west flavours.

You might also enjoy Beetroot Risotto, Beetroot, Orange and Black Olive Salad, and a Warm Carrot and Beetroot Salad with Spices.

Our Beetroot recipes are all here and our Salsas here for you to explore. Or try our easy Early Summer recipes.

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Fresh Radish and Mint Chutney

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 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.

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Andhra Spinach Chutney | Palakoora Pachadi

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, 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.

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Green Guava Salsa | Raw Guava Salad

It was the beautiful, welcoming assistants at my local Asian Grocery who put me on to Green/Raw Guava. Totally unaware as I was about Guava, except for the occasional ripe on at a friend’s place, she chose one that would be perfect to try raw. If they are lighter green in colour they have a little more sweetness than one totally green. Smaller ones have smaller seeds. And so it goes.

The assistant recommended Green Guava with Lime Juice, Chilli and Salt, a la Green Mangoes that are eaten the same way. And she is definitely correct – they are quite wonderful eaten this way.

You can also try them in the similar Indian way of eating fruits with Chaat Masala, an Indian Crudite if you wish. So good.

I have no doubt that there are quite a few uses for green guava, including cutting into julienne for salads, and making syrups and molasses. But today, we made a great Green Guava Salsa, which I am sharing with you. By the way, Guava can be eaten raw, semi ripe or ripe. Such a versatile fruit! Some prefer it ripe, others have a definite preference for raw guava.

We don’t have other Guava recipes yet, but check back here at any time, just in case…

Are you after similar recipes? Try Pomegranate Salsa, Green Tomato Salsa, and Pawpaw Salsa.

You can browse all of our Salsa recipes, or explore our collection of Mid Winter dishes for more inspiration.

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Roasted Sweetcorn and Avocado Salad

We are in the middle of a run of very simple salads, easy to throw together, many of them traditional combinations, simple ingredients, but none the less flavoursome. It is really nice to go back to basics and have, say, a cucumber salad that is dressed with a little oil and the vinegar from the jar of jicama pickles. It is really very lovely.

This relatively simple salad is perhaps a slightly Mexican combination. It mixes roasted sweet corn, avocado and tomatoes. Simple. Fresh. Tangy with lime juice. I have tarted it up this time, with some pomegranate, feta and greens. Some pickles too, for variety, jicama and cumquat. Each time we make it, its a little different. That is the good thing about salads. Some Pickled Lemon Rind would be good too.

Are you after more Salads? We have so many. Try these Avocado Salads: Cucumbers and Avocado Salad.  and Pomelo Salad with Avocado.

Or these Tomato Salads: My Mother’s Tomato and Cucumber Salad, Du Puy Lentils with Feta and Tomatoes, and Tomato and Peach Salad.

You can browse all of our Salads here. All of our Sweetcorn recipes are here, all of our Avocado recipes here, and all of our Tomato recipes here. Or simply explore our Late Autumn dishes.

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Green Chutney | Indian Mint and Coriander 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.

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Pomegranate Salad with Green Coriander and Lime | Pomegranate Salsa

 

This is a great salad with either sweet pomegranates, or those that have a nice sharp tang amongst the sweetness. It is a great salsa or tiny salad.

Would you like to try other Pomegranate recipes? Try Tomato and Pomegranate Salad, Pomegranates and Bananas, and Green Olive, Walnut, Pistachio and Pomegranate Salad.

We have some other Salsas – try Pawpaw Salsa, Green Tomato Salsa, Green Guava Salad, and Peach Salsa.

Browse our other Pomegranate recipes. Our Salad recipes are here and here. Or explore our wonderful Autumn recipes here and here.

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Green Tomato Salsa with Green Coriander and Chilli

Since the garden has includes some tomato bushes I have been playing around with green tomatoes, and adore them a lot. In the simplest form, they go amazingly well in salads, and mixed in with ripe tomatoes to top your pasta dinner. This recipe is a Salsa and it plays to the green tomato’s flavour and texture. I hope you enjoy it.

Similar recipes include Green Tomato and Mozzarella Salad.

If you are after other Salsa recipes, try Tomato Salsa, Peach Salsa and Pawpaw Salsa.

You can browse all of our Salsa Recipes here, all of our Green Tomato Recipes here, and all of our Tomato Recipes here. Or take some time and browse our Late Summer recipes.

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Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney

Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.

This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.

Try these recipes too: Spinach Pachadi, Carrot Pachadi, Boohdhi Pachadi, and Cucumber Pachadi.

If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.

Take some time to browse all of our Pachadi dishes, all Yoghurt dishes and all Ginger dishes. Or explore our Late Summer dishes.

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Peach Salsa with Marinated Tofu

Let’s celebrate Summer with its perfect stone fruits – and Peaches reign supreme during the Summer months. This is a quick and easy salsa with peaches. It can be used in any way you like, but here we have paired it with marinated tofu. The tofu is definitely optional – for example the salsa would go well with haloumi, or in lovely little lettuce cups. It would make a light lunch with some Middle Eastern flatbread. Chunks of watermelon, slightly salted, with the Peach Salsa on the side.

Tofu has a wonderful ability to absorb flavours and marinating it is such a pleasurable way to turn blandness into flavourful nuggets.

Are you looking for similar recipes? Try Green Guava Salsa, Pawpaw Salsa, and Pomegranate Salsa.

You might like to try our other Salsa recipes, other Peach recipes and other Tofu recipes. Or feel free to explore our easy Early Summer dishes.

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Spinach Thogayal | South Indian Spinach 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 Fresh Radish and Mint Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt 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.
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Coriander and Coconut Fresh Chutney

A fresh South Indian Chutney made from pureed coconut and coriander.

This is a simple Indian chutney. There are three varieties of chutney: 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 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 time. They can be prepared with a limitless variety of ingredients.

Similar recipes include Fresh Radish and Mint ChutneyCoriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.

Are you looking for chutneys? There are a range of Eastern and Western Chutneys here and here. Browse our Coriander dishes here and here. Or explore Indian recipes here.

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Pawpaw Salsa

Enjoy this very simple but delicious summery salsa with the tropical flavours of pawpaw, ginger and a touch of chilli.

Enjoy this very simple but delicious summery salsa with the tropical flavours of pawpaw, ginger and a touch of chilli.

Are you looking for similar recipes? Try Green Guava Salsa, Roasted Sweetcorn and Avocado Salsa, and Pomegranate Salsa. You might also like to try Salsa Verde.

Browse all of our Salsas and explore our Dips and Salads. Our Late Summer collection of Recipes are here.

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Salsa Verde | Greek Style Sauce and Dip

Sometimes the old, the traditional, the simple, the uncomplex is truly wonderful. Salsa Verde is a classic Greek sauce of parsley, capers and olivae oil.

Similar dishes include Umbrian Cure-all SauceTomato and Chilli Jam, and Baked Tomato Pasta Sauce.

Are you looking for other Dips, Sauces, Purees or Salsas? Browse our collection here. Our Greek dishes are here and here. Have a look at other Parsley recipes here and here. Our Winter recipes here and here might offer some inspiration.

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