Indian Made Easy - Amandip Uppal (2016)

Chapter 6. PICKLES AND CHUTNEYS

Coriander and Peanut Chutney

VIBRANT AND ZESTY, THIS GREEN CHUTNEY TAKES JUST MINUTES TO MAKE - ESPECIALLY IF USING SHOP-BOUGHT ROASTED PEANUTS. SERVE WITH SESAME AND GINGER CHICKEN SKEWERS OR STEAK AND OTHER COOKED MEATS, NAAN BREADS AND RICE.

SERVES 4 | PREPARATION TIME: 15 MINUTES

FRESH

130g coriander, roughly chopped including stalks

1 small green chilli

4 tablespoons lemon juice

PANTRY/LARDER

50g dry-roasted peanuts, crushed using a mortar and pestle or with a rolling pin until fine

3 teaspoons soft brown sugar

½ teaspoon salt, or to taste

NOTE

Shop-bought peanuts work perfectly well.

Place all the ingredients plus 1 tablespoon water in a small blender and blitz until smooth.

Raw Mango, Apple, Coriander and Mint Relish

THIS IS A TERRIFIC COMBINATION OF INGREDIENTS THAT RESULTS IN A REFRESHING AND PERKY MIX OF SWEET, SOUR AND CHILLI. THIS RELISH IS MOSTLY EATEN WITH FRITTERS, PASTRIES AND PANEER-BASED SNACKS.

SERVES 4 | PREPARATION TIME: 20 MINUTES

FRESH

1 small raw green mango, stoned and roughly chopped

½ green eating apple, cored, peeled and roughly chopped

¼ red onion, roughly chopped

1 spring onion, roughly chopped

50g coriander, roughly chopped

50g mint, roughly chopped

1 small green chilli, roughly chopped

SPICES

½ teaspoon pomegranate seed powder

1 teaspoon chaat masala

PANTRY/LARDER

¼ teaspoon soft brown sugar

¼ teaspoon salt, or to taste

Place all the ingredients in a blender and blitz until fine, but still coarse.

Fresh Tomato, Date and Tamarind Relish

THIS IS A FRESH, CLEAN-TASTING RELISH THAT HAS A REMARKABLE FRUITY, SOUR AND CHILLI EDGE. FOR BEST RESULTS, USE GOOD-QUALITY TOMATOES AND SERVE WITH BARBECUED MEATS, PANEER, SAVOURY FRITTERS AND PASTRIES.

SERVES 4 | PREPARATION TIME: 15 MINUTES

FRESH

215g (about 2 medium) fresh tomatoes, peeled and seeded

1 small green chilli

1 garlic clove

1cm piece ginger, peeled and grated

1 tablespoon finely chopped coriander

6 tablespoons tamarind pulp

SPICES

½ teaspoon ground coriander

½ teaspoon toasted cumin seeds (see Note)

PANTRY/LARDER

115g pitted dried dates, soaked in 500ml hot water until soft and plump

¼ teaspoon salt, or to taste

NOTE: To toast the cumin seeds:

Place the seeds in a non-stick frying pan over a medium heat, gently tossing for 30 seconds until dark brown. Remove immediately and crush using a mortar and pestle or a rolling pin.

1. Place all the ingredients in a small blender, including the date water, and pulse gently until roughly blended.

2. Place in a clean screw-top jar, seal and refrigerate for up to 3 days.

NOTE: This relish freezes very well. It can be kept frozen for 4-5 months. Thaw before use.

Garlic and Red Chilli Chutney

NOT ONLY CAN YOU ENJOY THIS AS A CHUTNEY, BUT ALSO AS A PASTE IN COOKING - ADD TO SOUPS, MARINADES AND OTHER SAUCE-BASED DISHES TO BRING THEM ALIVE. THIS IS USUALLY EATEN IN SMALL QUANTITIES, BUT IF RAW GARLIC IS TOO STRONG AND NOT TO YOUR TASTE, ROAST THE GARLIC CLOVES FIRST, THEN BLEND WITH THE REST OF THE INGREDIENTS.

MAKES 4-6 TABLESPOONS | PREPARATION TIME: 10 MINUTES

FRESH

1 garlic bulb, cloves peeled and very finely chopped or crushed

2-3 teaspoons lemon juice

SPICES

3 teaspoons chilli powder, preferably Kashmiri chilli powder

PANTRY/LARDER

3-4 tablespoons oil

½ teaspoon salt, or to taste

Place all the fresh ingredients and spices in a blender with half the oil and the salt and blitz, then add the remaining oil and continue to blend until smooth.

HOW TO MAKE

Yoghurt

YOGHURT HAS SO MANY USES - IT MAKES AN EXCELLENT BASE FOR MARINADES, DIPS AND TOPPINGS AND IS OFTEN USED TO ADD RICHNESS AND A TANG TO SAUCES DURING COOKING. IF THIS IS YOUR FIRST TIME MAKING YOGHURT, START BY CHECKING IT AFTER 4 HOURS AND STOP WHEN IT REACHES A FLAVOUR AND CONSISTENCY YOU LIKE. AVOID STIRRING THE YOGHURT UNTIL IT HAS FULLY SET. THE EXACT TIME WILL DEPEND ON THE CULTURES USED, THE TEMPERATURE OF THE YOGHURT AND YOUR YOGHURT PREFERENCES - THE LONGER YOGHURT SITS, THE THICKER AND MORE TART IT BECOMES.

MAKES ABOUT 2KG YOGHURT | PREPARATION TIME: ABOUT 6 HOURS
COOKING TIME: 15 MINUTES | SETTING TIME: 4-8 HOURS

EQUIPMENT

Heavy-based saucepan with a lid

spatula

thermometer

small measuring cup or bowl

whisk

93°c

1

Preheat the oven to 160°C/ 315°F/Gas 2-3. Pour 2.3 litres full-cream (whole) milk into a heavy-based saucepan with a lid and heat over a medium-high heat. Warm the milk to just below boiling, about 93°C/200°F. Gently stir the milk, making sure the bottom doesn't scorch and the milk doesn't boil over.

Note For best results use organic full-cream milk.

Cool

2

Let the milk cool until it is warm to the touch, 44-46°C/ 110-115°F. Stir occasionally to prevent a skin from forming.

Whisk

3

Scoop out about 250ml of warm milk and add it to 130g whole yoghurt (containing active cultures) in a bowl. Whisk until smooth and the yoghurt is dissolved into the milk.

Pour

4

While whisking the warm milk gently, pour the whisked yoghurt back into the milk pan. Switch off the oven at this point.

4 Hours

5

Cover the mixture with the lid and wrap the pan with tea towels. Place in the turned-off oven. Let the yoghurt set for at least 4 hours, or overnight.

Yoghurt

6

Once the yoghurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yoghurt, you can either drain this off or whisk it back into the yoghurt before transferring it to containers. Whisking also gives the yoghurt a more consistent creamy texture. Transfer into sterilised jars, seal with tight-fitting sterilised lids, and refrigerate for 2 weeks.

Cucumber, Carrot and Mint Chutney

THIS IS A CLASSIC YOGHURT CHUTNEY. THIS RECIPE HAS TAKEN THIS CHUTNEY ONE STEP FURTHER BY ADDING CARROT, WHICH GIVES IT AN EXTRA BITE. IT’S A COOLING ACCOMPANIMENT TO ANY FIERY CURRY.

SERVES 4 | PREPARATION TIME: 15 MINUTES

FRESH

115g carrot, grated

115g cucumber, grated and squeezed dry using a muslin (cheese cloth) or clean tea towel

¼ garlic clove, very finely chopped

225g Greek-style yoghurt

¼ small green chilli, seeded (optional) and finely chopped

SPICES

¼ teaspoon toasted cumin seeds, lightly crushed, reserving a pinch to garnish

black salt or salt, to taste

large pinch of chaat masala

PANTRY/LARDER

¼ teaspoon dried mint

OPTIONAL GARNISH

1 tablespoon finely chopped Spring Onion, Coriander and Mint

Place all the ingredients in a bowl and mix together. Garnish, if desired, and serve cold.

South Indian Eggplant Pickle

A POPULAR VEGETABLE IN INDIAN COOKING, EGGPLANT IS USED IN MANY INNOVATIVE WAYS. THIS TANGY, SWEET PICKLE HAS A FIERY KICK AND PARTNERS WELL WITH PANCAKES, RICE, DHAL DISHES AND CRISPY CRACKERS.

MAKES 350ML | PREPARATION TIME: 2 HOURS | DRAINING TIME: 3 HOURS

FRESH

500g eggplant (aubergine), diced into medium-sized cubes

55g piece ginger, peeled

4 garlic cloves

8-9 fresh curry leaves

3½ teaspoons tamarind pulp

SPICES

1 tablespoon black mustard seeds

3½ teaspoons fennel seeds

1 tablespoon cumin seeds

2½ teaspoons chilli powder

3 teaspoons ground turmeric

PANTRY/LARDER

1½ tablespoons salt

125ml pickling vinegar

120ml mustard seed oil or oil

220g soft brown sugar

1. Place the eggplant in a large colander, coat and gently massage with the salt, then leave to drain for about 3 hours.

2. Take handfuls of eggplant and squeeze out the water until very dry.

3. Use a mortar and pestle or a small blender to grind the ginger, garlic and 1 tablespoon of the vinegar until a fine paste forms. Set aside.

4. Heat the oil in a large heavy-based frying pan over a medium heat. Fry the eggplant in 2 batches for about 3-4 minutes, or until soft and golden, removing each batch with a slotted spoon and setting aside.

5. Reduce the heat, and in the same pan, gently fry the mustard, fennel and cumin seeds and the curry leaves for 20 seconds.

6. Add the garlic and ginger paste and fry for 2-3 minutes, then add the chilli powder and turmeric and fry for 30 seconds.

7. Pour in the remaining vinegar, the tamarind pulp and sugar, stir through and cook for 1 minute, then add the eggplant and stir-fry for a further 12-15 minutes, or until the liquid has reduced and it has become sticky.

8. Remove the pan from the heat and cool completely. Place in a sterilised jar with a tight-fitting lid and chill for 5-6 weeks.

Fruit Chutney

THIS CHUTNEY IS SOFT, GOOEY AND EDGY, SO IT’S WELL SUITED TO HOT CURRIES AND BREADS, BUT CHEEKILY SITS WELL IN CHEESE SANDWICHES OR AS PART OF A CHEESE BOARD.

SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 20 MINUTES

FRESH

1 garlic clove, crushed

½ teaspoon grated ginger

3 tablespoons tamarind pulp

60g finely chopped pears

60g finely chopped apples

SPICES

½ teaspoon ground turmeric

2 teaspoons chilli powder

1 teaspoon toasted cumin seeds

½ teaspoon black salt or chaat masala

PANTRY/LARDER

55g dried pitted dates, finely chopped

180g raisins

180ml cider vinegar

3 tablespoons soft brown sugar

salt, to taste

1. Place all the ingredients and 4 tablespoons water, in a heavy-based saucepan over a low-medium heat and stir constantly until the sugar has dissolved.

2. Reduce the heat to low and simmer gently, stirring frequently for about 20 minutes, periodically checking if any extra water is needed, or until the fruit is soft.

3. Remove the pan from the heat and cool completely. Place in a sterilised jar with a tight-fitting lid and refrigerate for 5-6 weeks.

Apple Pickle

MAKE THIS PICKLE IN ADVANCE, AS THE SPICES NEED TO INFUSE AND SETTLE. THE TOASTED SPICES MAKE A REAL DIFFERENCE TO THIS TART APPLE CONDIMENT. EAT ALONGSIDE CHEESE, BREADS AND PLAIN PARANTHA.

SERVES 4-6 | PREPARATION TIME: 30 MINUTES | STANDING TIME: 1½ HOURS

FRESH

260g sour cooking apples, cored and thinly sliced

1 red chilli, slit lengthways down the middle

7-8 fresh curry leaves

6-8 whole garlic cloves

SPICES

1 teaspoon fennel seeds

2 teaspoons mustard seeds

1 tablespoon chilli powder

½ teaspoon ground turmeric

½ teaspoon fenugreek seeds

PANTRY/LARDER

3 teaspoons soft brown sugar

2 teaspoons salt, or to taste

2-3 tablespoons oil

4 tablespoons white wine vinegar

1. Heat a non-stick frying pan over a low heat. Add the fennel and mustard seeds and toast and toss for about 40-60 seconds. Cool and grind to a powder using a mortar and pestle. Set aside.

2. In a large bowl, mix together the apples, chilli powder, turmeric, sugar and salt to taste, making sure the apples are well coated. Leave to stand for 10 minutes.

3. Heat the oil in a heavy-based frying pan or wok over a low-medium heat. Add the red chilli, garlic, curry leaves and fenugreek seeds and fry gently for 30-40 seconds.

4. Stir in the mustard and fennel powder and keep mixing and frying for 1 minute.

5. Stir in the apples and vinegar, making sure they are all well coated, and cook for a further 5 minutes.

6. Remove the pan from the heat, cover with a lid and leave to rest for 1-1 ½ hours. Once cooled completely, transfer to a sterilised jar with a tight-fitting lid and refrigerate for 3-5 weeks.

NOTE: Give the apples a good rub with a clean tea towel before adding them to the pan, as there should be no moisture.

Garlic, Ginger and Red Chilli Pickle

THREE BOLD INGREDIENTS THAT COME TOGETHER AND HAVE AN IMPACT ON ANY DHAL, PARANTHA OR VEGETABLE DISH. THE LONGER IT STEWS IN SPICES THE MORE TENDER AND SWEET THIS PICKLE BECOMES.

SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15-18 MINUTES

FRESH

50g garlic cloves, cut into thick slices

50g piece ginger, peeled and cut into julienne

2-4 red bird’s eye chillies

SPICES

¾ teaspoon fenugreek seeds

½ teaspoon ground turmeric

¼ teaspoon chilli powder

PANTRY/LARDER

1½ tablespoons oil

150ml pickling vinegar

1 teaspoon soft brown sugar

¼ teaspoon salt, or to taste

1. Heat the oil in a frying pan over a low-medium heat.

2. Add the fenugreek seeds and fry for 20 seconds, then add the garlic followed by the ginger and stir-fry for 4-5 minutes.

3. Add the turmeric, chilli powder, vinegar, whole chillies, sugar and salt. Reduce the heat and cook, stirring, for 10-12 minutes, or until the liquid has evaporated and the garlic is tender. Use at once or transfer to a sterilised jar with a tight-fitting lid and store in the refrigerator for 1-2 weeks.

Sticky, Hot Mango and Lime Pickle

EVERYTHING A PICKLE SHOULD BE - STICKY, HOT AND ESSENTIAL. A RESTAURANT FAVOURITE, IT HAS BEEN EATEN IN ABUNDANCE WITH POPPADOMS AND FRIED SNACKS.

MAKES ABOUT 175G | PREPARATION TIME: 10 MINUTES
STANDING TIME: 15 MINUTES | COOKING TIME: 10-15 MINUTES

FRESH

4 mangoes, peeled and cut into medium-sized cubes

grated zest and juice of 1 lime

SPICES

2 tablespoons chilli powder

2 teaspoons panch phoran

PANTRY/LARDER

1½ teaspoons salt

175g soft brown sugar

2 tablespoons oil

1. In a bowl, toss the mangoes with the salt and chilli powder. Leave to stand for 15 minutes.

2. Heat the oil in a large frying pan or wok over a low-medium heat. Add the panch phoran and stir-fry for 25 seconds.

3. Next, add the chilli-coated mango cubes, toss and cook for 6-8 minutes, then add the lime zest and juice. Cover with a lid and cook for 5-7 minutes.

4. Add the sugar and cook, uncovered, until any liquid has evaporated and the mangoes are tender and not mushy.

5. Remove the pan from the heat and cool. Place in a sterilised jar with a tight-fitting lid and refrigerate for up to 2-3 weeks.

Preserved Lemons, Peppercorns with Ginger and Garlic

GIVEN TIME THIS HEALTHY AYURVEDIC PICKLE JUST KEEPS ON GETTING BETTER, AS THE RIND BECOMES MORE TENDER AND ROBUST. FINELY CHOP THIS PICKLE AND USE IN SALADS, OR AS PART OF MARINADES, DRESSINGS AND GARNISHES. OTHERWISE EAT JUST SIMPLY AS AN ACCOMPANIMENT TO MAIN MEALS AND SNACKS.

MAKES ABOUT 200G | PREPARATION TIME: 15 MINUTES

FRESH

6-7 unwaxed lemons, halved then each half cut into 3 wedges

8-10 garlic cloves

60g piece ginger, peeled and cut into long slivers

30g whole stem fresh peppercorns

SPICES

1 teaspoon ground turmeric

3 teaspoons chilli powder (optional)

PANTRY/LARDER

about 200g sea salt flakes

2 teaspoons soft brown sugar

NOTE

If not using unwaxed lemons, make sure to scrub them really well before use.

Make sure the garlic and ginger are super-dry.

1. Place the lemons, garlic, ginger and peppercorns in a large bowl and cover with the turmeric, chilli powder, if using, salt and sugar.

2. Using your hands, rub in the spices, making sure everything is well coated.

3. Transfer the mixture to a sterilised jar with a tight-fitting lid.

4. Place the jar in direct sunlight for 6-8 days, making sure to shake vigorously every other day. Refrigerate for 4-6 weeks.

SIX

Yoghurts

❶ ROAST EGGPLANT

PREHEAT the grill to a medium setting.

RUB oil over 1 large eggplant (aubergine), prick all over and grill for 20 minutes. Turn every 3-4 minutes until the skin is scorched and the flesh is soft.

LEAVE the eggplant to cool, then remove the skin and finely chop or mash the flesh.

HEAT 1½ teaspoons oil in a frying pan. Add ¼ teaspoon cumin seeds, 4-5 fresh curry leaves, ¼ teaspoon ginger, ¼ finely chopped onion and fry over a low heat, stirring, for 1-2 minutes. Stir in ¼ teaspoon ground coriander, ¼ teaspoon chilli powder and season with salt. Fry for 30 seconds.

STIR in the eggplant and cook for 6-8 minutes.

REMOVE from the heat, cool, then place in a bowl and mix in 340g natural or Greek-style yoghurt.

GARNISH with finely chopped coriander and 1½ teaspoons pomegranate seeds, if liked.

❷ POTATO AND TOASTED CUMIN

BOIL 1 large potato with skin on, then cool and chop into small cubes.

DRY-ROAST the following whole spices: 1 teaspoon cumin seeds, 1 teaspoon pomegranate seeds and ¼ teaspoon coriander seeds in a non-stick frying pan.

COOL then, use a mortar and pestle to grind until coarse. Reserve 1 teaspoon for the garnish.

MIX the rest with the potatoes, 340g natural yoghurt and ¼ teaspoon chaat masala.

SEASON with sea salt and coarse black pepper.

GARNISH with a sprinkling of reserved spice mix and finely chopped coriander.

❸ SPINACH AND MINT

PUT 5-6 mint leaves, a large pinch of dried mint, 1 finely chopped garlic clove, 1 teaspoon toasted cumin seeds and a large pinch of salt in a mortar.

GRIND with the pestle to make a smooth paste.

PLACE 225g cooked chopped spinach into a bowl, together with the mint paste and stir in 225g natural or Greek-style yoghurt.

GARNISH with 2cm piece peeled and grated ginger and fine slivers of red chilli, if liked.

❹ CRISPY OKRA

PLACE 225g natural or Greek-style yoghurt in a bowl.

STIR in ¼ teaspoon dried mint, a large pinch of chilli powder, ¼ teaspoon chaat masala and salt to taste.

GARNISH with 2 tablespoons Crispy Okra and a large pinch of toasted and finely crushed cumin seeds and toasted sesame seeds, if liked.

❺ RAW VEGETABLES

MIX together ½ very finely chopped small carrot, ¼ celery stick, ¼ green capsicum (pepper), ¼ red onion, 1 tablespoon finely chopped coriander and 1 small seeded tomato in a large bowl.

STIR in 225g natural or Greek-style yoghurt, 1 finely crushed garlic clove, ¼ teaspoon ground cumin and salt to taste.

HEAT ¼ tablespoon oil in a frying pan and fry ½ teaspoon black mustard seeds, ½ thinly sliced red chilli and 3-4 fresh curry leaves.

COOL slightly and stir into the yoghurt, reserving a little for the garnish.

❻ CARROT, CUCUMBER AND CORIANDER

MIX together in a large bowl, grated or tiny cubes ½ small carrot, 5cm piece cucumber, seeded, grated or chopped into tiny cubes (squeezed dry using muslin or a clean tea towel), ¼ very finely chopped garlic clove, ¼ finely chopped small green chilli (seeded, optional), ¼ teaspoon dried mint, ¼ teaspoon ground cumin, a large pinch of chaat masala (optional), 225g natural yoghurt, salt and coarse black pepper to taste.

GARNISH with 1 tablespoon finely chopped Spring Onion, Coriander and Mint, if liked.