1,000 Indian Recipes (72 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1 teaspoon kalonji seeds
3
⁄
4
teaspoon ground fenugreek seeds
1 tablespoon ground fennel seeds
5 to 7 fresh green chile peppers, such as serrano, minced with seeds
2 pounds fresh unripe apricots, pitted and cut into wedges
2 tablespoons salt, or to taste
1
1
⁄
2
cups sugar
1
⁄
4
to
1
⁄
3
cup distilled white vinegar
1.
Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cinnamon, cardamom pods, and cloves, stirring, about 1 minute. Add the onions and cook, stirring, until golden, about 7 minutes. Add the kalonji, fenugreek, and fennel seeds, and then mix in the ginger-garlic paste and green chile peppers and sauté about 2 minutes.
2.
Add the apricots, sugar, and salt and cook, stir-ring, over medium heat until the sugar melts, about 3 minutes. Increase the heat to medium-high and cook until the sugar caramelizes into a rich golden color, the apricots are soft, and the chutney is thick, about 15 minutes.
3.
Add the vinegar, and boil over high heat about 2 minutes, or until the chutney thickens once again. (Do not make the chutney very thick; it will thicken as it cools.) Let cool completely, and put in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color deepens over time, but that does not affect the taste.
Spicy Apple-Ginger Chutney Preserve
Saeb-Adrak ki Chutni
Makes about 4 cups
I generally make this chutney with apples that grow in my yard but never get eaten because they are so tart (even when fully ripe). Instead of leaving them for the squirrels and birds, I make this spicy, sweet, and sour chutney that will make any creative cook proud. Of course, if you don't have apples in your backyard (or don't even have a backyard), farm stand or store-bought tart apples do just fine.
This chutney has a lot of heat from the chile peppers, so adjust to your taste and use it sparingly.
2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)
3 tablespoons vegetable oil
20 to 25 dried red chile peppers, such as chile de arbol, with stems
4 (1-inch) sticks cinnamon
6 to 8 black cardamom pods, crushed lightly to break the skin
10 whole cloves
2 tablespoons fennel seeds
2 teaspoons kalonji seeds
2 medium onions, cut in half lengthwise and thinly sliced
5 to 6 (1-inch) pieces peeled fresh ginger, cut in half lengthwise and thinly sliced
6 fresh garlic cloves, cut in half lengthwise and thinly sliced
2 teaspoons coarsely ground fenugreek seeds
2 to 3 teaspoons cayenne pepper
2 pounds tart apples, such as Pippin or Granny Smith, peeled and cut in
1
⁄
2
-inch pieces
2 cups sugar
1
1
⁄
2
tablespoons salt
1
⁄
4
cup distilled white vinegar
1.
Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chile peppers, cinnamon, cardamom pods, and cloves, stirring, about 1 minute. Add the fennel and kalonji seeds, and stir about 30 seconds, then add the onion, ginger, and garlic and cook, stirring until golden, about 10 minutes.
2.
Add the fenugreek seeds and cayenne pepper and stir 1 minute. Then add the apples, sugar, ginger-garlic paste, and salt, and cook over medium heat, stirring, until the sugar melts, about 3 minutes. Increase the heat to medium-high and cook until the sugar caramelizes into a rich golden color, the apples are soft, and the chutney is thick, about 15 minutes.
3.
Add the vinegar and boil over high heat about 2 minutes, or until the chutney thickens once again. (Do not make the chutney very thick; it will thicken as it cools.) Let cool completely and put in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color deepens over time, but that does not affect the taste.
Cranberry Chutney Preserve
Karonda Chutni
Makes about 4 cups
A little sweet, a little tangy, and so perfect with roasted turkey. This chutney is my invention and one that has become a favorite of family and friends and a crucial part of our annual Thanksgiving menu. It is also great on hot toasted bread, in plain yogurt, or with any rice
pullao
(pilaf).
2 tablespoons
Bengali 5-Spices
(Panch-Phoran), coarsely ground
1 tablespoon vegetable oil
2 (1-inch) sticks cinnamon
8 to 10 black cardamom pods, crushed lightly to break the skin
10 to 12 whole cloves
2 tablespoons peeled and minced fresh ginger
2 (12-ounce) packages fresh cranberries, washed
4 cups sugar
4 cups water
1 tablespoon ground ginger
1
1
⁄
2
teaspoons salt, or to taste
5 to 7 tablespoons distilled white vinegar
1.
Prepare the 5-spices. Then, heat the oil in a large non-reactive wok or saucepan over medium-high heat and cook the cinnamon, cardamom pods, and cloves, stirring, about 30 seconds.
2.
Add the fresh ginger and panch-phoran and cook, stirring, about 1 minute. Add the cranberries, sugar, water, ground ginger, and salt, and bring to a boil over high heat. Cover and cook, stirring occasionally, until slightly thickened, about 7 minutes.
3.
Reduce the heat to medium, uncover the pan, add the vinegar, and cook until the chutney is quite thick, about 10 minutes. (Do not make the chutney very thick; it will thicken as it cools.) Transfer to a bowl, let cool, and serve at room temperature, or refrigerate at least 2 hours and serve chilled. This chutney stays fresh in the refrigerator about 3 months, or in the freezer about 1 year.
Variation:
Mix in 1 tablespoon lemon or orange rind (no white pith) and substitute 1 cup of orange juice for 1 cup of water.
Sonth Chutneys
Sonth
(pronounced
sawnth
) is a savory dark brown, velvety smooth sauce-like chutney with sweet overtones—even though its main ingredient is dried raw mango (pieces or powder) or tamarind, both of which are very sour.
This chutney is often seen in Indian restaurants, where it is generally served with different appetizers, including
tandoor
-grilled foods. In India, however, it is mostly served over special
chaats
(snacks and salads infused with complex sweet, salty, tangy, and spicy flavors), but I find that these chutneys also beautifully complement an array of American appetizers and grilled fare, especially when presented alongside plain whisked yogurt and some Chaat Masala.
The consistency of most
sonths
is like that of a semi-thick batter but some people prefer it watery and others like it thicker. (Note: Dried ginger is also called
sonth
in Hindi, so don't be confused if you see that term used on packages.)
Sonth Chutney with Dried Mango Slices 