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”
Kachumber, the chopped salad of India, comes in many varieties. Usually the salad is chopped finely but today I made a colourful kachumber with wedges of cucumber and red radish. It is fresh and lively, a perfect salad for Summer and into Autumn while the weather is still warm. Kachumber is the perfect, no fuss accompaniment to any Indian meal.
Similar recipes include Carrot Kachumber, Beetroot and Carrot Kachumber, and Tangy Kachumber.
Or have a look at our collection of Kachumber recipes.
Browse all of our Kachumber recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Radish and Cucumber Kachumber”
Avocados are the darling of Australian cafes and homes. Available all year round, there are peak seasons for the popular varieties. Salads, mashes, salsas and soups are the most popular uses, but smoothies, cakes and even warm and baked avo are all possible. (For the record, I am not sure about warm or hot avocado 🙅♀️🙅♀️🙅♀️)
You can browse all of our Avocado recipes here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #9. Avocado”
Asparagus, the joy of Spring. Spring Asparagus is in a class of its own. Fresh, gentle, spring green and tender stalks – for me, so evocative of hot steamy days and the typical Australian BBQ with a large plate of char grilled asparagus stalks with lemon and sea salt.
The gentleness of asparagus means that is is just right for a range of dishes, from salads to soups, to hot and steamy to chilled and icy. From whole stalks to creamy purees. Grilled, BBQ’d, baked, steamed or lightly simmered.
Time to get your asparagus on and try these 22 recipes!
You can also browse these (and any new recipes) here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #7. Asparagus”
Avarakkai Beans are peculiar to India and I have only ever seen them fresh in Adelaide on one occasion. So for this 8th vegetable in our series, there is only one recipe. They might be available frozen in Indian groceries but I haven’t checked.
Avarakkai Beans are also called Indian Broad Beans, and interestingly, if you google them, google returns only recipes for the Western broad bean. Other names for the beans include Hyacinth Beans and Lablab Beans.
You can browse all of our Avarakkai Beans recipes here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #8. Avarakkai Beans | Indian Flat Beans”
The Pea is there through all the seasons – in its pod in Spring and Summer, frozen year round. It grows up with us, from pea mashes to buttery steamed peas, from to risotto to fritters, and salads to soups. They can seem predictable and are often overlooked. But peas are incredibly versatile. Freshly podded peas are fantastic if they are eaten as soon as possible after picking; the rest of the time frozen will more than do. Peas are the ultimate vegetable, reliable, versatile and almost as good frozen as fresh.
These beautiful fritters are from Simple by Ottolenghi, and they are actually quite simple to make. A pea puree is mixed with za’atar, mint and feta, formed into fritters and fried. They can be served simply with a salad and lemon wedges, or with a yoghurt or cream based sauce for dipping. You can use any yoghurt or cream based sauce – I’ve included a sour cream and mint one below.
When we cook Ottolenghi recipes we feel free to substitute according to what is in our kitchen and pantry. In this recipe we have replaced the eggs with our usual chickpea flour based replacement for fritters – 1 Tblspn chickpea flour + 1 Tblspn cream or yoghurt + 0.25 tspn eno for each egg. We are egg-free in our kitchen. If you want to check the original recipes, you can do so in his books or in his Guardian column.
Similar recipes include Pea and Mint Croquettes, Stuffed Toasties with Peas and Potatoes, and Green Pea Pilaf.
Browse all of our Pea recipes and all of our Fritters. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Pea, Za’atar and Feta Fritters”
This is a perfect evening salad, reminiscent of a cheese and greens plate – so much so that you will find yourself wanting to eat it with crackers! It is simple and quick, yet utterly delicious.
I don’t often advise buying bags of mixed lettuce leaves but sometimes it is the easiest and cheapest way to bring a salad together. Here I use mesclun, but any mix will work. If you have some watercress leaves, radicchio or Belgian Endive, add some of those too.
Top with toasted nuts or seeds. Walnuts are great – I generally keep a bowl of two of unshelled walnuts in the kitchen just to add to dishes as needed. But other nuts will work easily as well – pistachios, pecans, hazelnuts, for example. Or sunflower seeds, pepitas or other seeds.
Then drizzle with just a little walnut or hazelnut oil with even less lemon juice. Voila! A salad.
Similar recipes include Beetroot and Goat Cheese Salad, Swiss Cheese and Rye Salad, and Haloumi and Watermelon Salad.
Browse all of our Cheese Salads and all of our Salads. Or browse our Early Spring dishes.
Continue reading “A Quick, Simple Cheese and Greens Salad”
Here is another Mung Soup, one of the most grounding and nourishing soup there is. This recipe is based on one from the Ayurvedic guru, Vasant Lad. I saw him once in Coimbatore, working with his students and his techniques of deep readings the pulses. He certainly is an amazing teacher and practitioner.
He says that this soup is balancing for all doshas. It is cooling and energising. It is also very light on the digestion, and a couple of cups of this with rice and chapatis or with the main meal is beneficial.
Similar recipes include Mung Dal with Cumin and Spinach, Simple Mung Soup, and Mung Soup with Asparagus.
Browse all of our Mung Bean recipes and all of our Indian Soups. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Green Mung Soup”
I am a fan of artichoke hearts, and use them particularly in Summer salads. Although they can be roasted, sauteed, gratineed, used to top pizza and turned into a dip, our recipes are primarily salads.
Today we have brought together our five favourite artichoke recipes for salads and pilafs. We love them, and you will find something here that is just for you.
You can browse all of our Artichoke recipes here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #4 Artichoke Hearts”
Apricots are another fruit with both sweet and savoury uses. With their fresh fruity flavour they add a lightness and great colour contrast to salads and fruit salads. They bake and poach well and pair surprisingly well with vegetables like okra.
Dried apricots also have numerous applications in the kitchen, either pureed or soaked and cooked.
We find store-bought apricots are not as good flavour-wise and in texture as home grown fruit, so keep them for salads and cooked dishes. When we have the delight of a gift of home-grown apricots, they are eaten as-is.
You can browse all of our Apricot recipes here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables (and fruits): #3 Apricots”