Authentic Curry Recipes

There aren’t many Indian dishes which you can consider complete without a chutney or pickle. This yummy fruit-based accompaniment is more than simple jam – it is a wonder of wholesome tang.

Chutney is made from any or all of fruit, vinegar, sugar and spices, but that dry description disguises a huge amount of variety.

Chutneys and pickles can be made with mangos, plums, peaches, tamarind, lime, lemon… even cranberries or coconut! In other words, any soft fruit makes a tremendous base for chutney or pickle. The spices can range from red chilli powder, coriander, cardamon, cinnamon or caraway seeds. They could include mace and masoor or indeed, almost any other spice.

They can be salty or spicy hot, sweet or mild, chunky or smooth – or a mixture of all of the above but in the main,

chutneys are sweet and pickles are salty or sour.

I’m sure you’ll be unable to resist making your own chutney after reading the above.

Ingredients:

1/2lb tamarinds
1/2lb jaggery or brown sugar
5 cups water
1 tsp Garam masala

Notes: Jaggery is a thick brown palm sugar. Garam masala is a mixture of spices, including cumin, chllli powder,

garlic, ginger and a few others. It is best to buy it, because grinding the spices and getting the ratios exactly

right can be tricky.

Method:

Peel and mash the tamarinds unless you prefer a chunkier texture. Add the tamarind pulp to the water in a large

saucepan.  Heat slowly and simmer on medium for about 10 minutes. Strain most of the thinnest liquid out and pour

into a bowl.

Add the jaggery and garam masala, then heat a little more until the brown sugar is totally dissolved.  During this

operation the chutney should thicken considerably.

Alternative recipe:

Ingredients:

All of the above, plus:

1 cup coconut
3 garlic cloves
3 dried red chillies

These make for an even spicier chutney, but one that is also sweeter, with extra body. The coconut should be as dry

as possible (roasting is one good way to accomplish this) and grated the day before cooking. The chillies should also be dried and ground (a coffee grinder takes the hard work out of this).

Serving:

Unlike European jams, chutneys and pickles are not intended to be spread on bread. Instead, they make for a fabulous complement to dosa, lamb, or just as a robust bit of spicy fruit topping on rice (don’t use pickle for this).

Because it is so adaptable chutney and pickle can be served cold or warm, dependent on the dish they are being served with. Sweeter chutneys are nicer cold, but spicier ones are just perfect for a hot dish like a rich curry.

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