RSS Feed

Category Archives: Relish

Quick Tomato Relish

Posted on
Quick Tomato Relish

Jar a tomato…

tomato relish

Something sweet…something tangy. Dollop on anything…cheese, crackers, eggs, or your sandwiches!

 Time to relish...

Time to relish…

Ingredients
3 medium tomatoes, ripe (blanched, peeled and coarsely chopped)
1 tablespoon olive oil
1 red onion, finely diced
1 tbsp garlic, minced
2 tbsp raisins
4 dates, pitted and chopped
2 tbsp brown sugar
2 bay leaves
1 stick cinnamon
1 tsp mustard seeds
½ tsp paprika
½ tsp ginger powder/fresh ginger peeled and chopped
1 tsp vinegar
salt and pepper, to taste

tomato relish
Directions

tomato relish

Heat oil in a heavy based pan, over medium heat.
Add the mustard seeds, and as they splutter, add the bay leaf, cinnamon stick and onion.
Cook until onion has softened.
Add garlic, stir for a minute and now add the spices.

Add chopped tomatoes, brown sugar, salt and pepper and stir to combine.

tomato relish

Cook on low heat, until the mixture thickens. Add vinegar and cook for further 5 minutes.
Cool and bottle in a jar.
Makes about 1 cup.

Relish!

Relish!

Mmmm… Mango Chutney!

Posted on
Mmmm… Mango Chutney!

This is one luscious mango chutney that heralds the coming of summers in an Indian household. The chutney is unbelievably easy to make and enhances any meal.

 1

Ingredients

2 green mangoes, peeled, stoned and sliced

2 tbsp mustard/olive oil

½ tsp fenugreek or methi seeds

1 tsp panch phoron (blend of five spices: cumin, fennel, nigella, fenugreek and mustard)

1 tsp red chili powder

½ tsp salt

4 tbsp jaggery/dark brown sugar

½ cup water

2

3

Directions:

Heat oil.

Add the spices, mango slices, and once the slices are well coated with the spices, add water and simmer for 10 minutes.

Add jaggery and cook for another 5 minutes until the chutney is thick and syrupy.

Spoon into a sterilized jar and store.

4

The recipe is a version adapted from my mother’s repertoire, even though I was not quite able to recreate her magic in my chutney, it did taste pretty okay, if not really amazing like hers!

You can play with the amount of spices, salt and jaggery to suit your taste.

Prune and Cranberry Medley

Posted on
Prune and Cranberry Medley

This is a sweet and a tangy chutney, easy to make and pairs deliciously with appetizers such as crackers and cheese.

1

Ingredients

Handful of coarsely chopped Prunes, cranberries (dried variety)

Handful of resins

1 red apple, cored, peeled and chopped

3 heaped tbsp dark brown sugar

2½ tbsp vinegar (white or cider)

1½ tsp ground ginger powder

2 cloves, whole

1 star anise

1½ cups water

1 lemon, juice and rind

2

3

Directions

Combine all the ingredients in a large pan.

Cook gently until fruits are tender. Approximately 30 minutes.

Please add the star anise when the chutney is almost cooked, say just 10 minutes before removing the pan so that it does not overpower other flavors.

Cool and store.

4

Source: Inspired by Celebrity Chef Harpal Singh Sokhi on Food Food Channel