Exotic Indian Chutneys

1.  Hot and Spicy Shrimp Chutney

Shrimp                      100 gm, cleaned

Garlic                         2-3 pods(tweak according to taste)

Green Chili               2-3

Onion                         1

Cumin Seed              1/4 tsp

Lemon Juice and Salt to taste

Oil                                1 tsp

Method 

heat the oil,add the shrimps and fry on low heat till crisp and red. Grind together with all other ingredients adding just a few drops of water.It should be thick and smooth in texture. Add salt and lemon juice.

2.  Groundnut ( Peanut) Chutney

Groundnuts                                   100gm

Dry Red Chilli                               1-2

Garlic                                                1-2

Lemon juice and Salt to taste

Method

Grind the peanuts with garlic and chilies , adding very little water. Add lemon juice and salt.

3.  Coconut Chutney

Fresh coconut grated/small pieces                100gm

Dry-Roasted Chick Pea                                         a small fistful

Yogurt                                                                          3 tbsp

Ginger                                                                            1- 1 inch piece

Green chili                                                                    1

Black mustard seeds                                               1 tsp

Asafoetida                                                                    pinch

Curry leaves                                                                few

Dry red chili                                                                 1

Sesame oil/ white oil                                               1 tsp

Salt to taste

Method

Grind the coconut, ginger, chick pea, with the yogurt to fine paste. Do not add water. Take out into the serving bowl, add salt to taste.

To prepare the temper,In a small pan heat the oil, once it is smoking hot take off the heat and add the black mustard seeds, asafoetida, dry red chili and curry leaves. Once the mustard starts spluttering pour over the chutney.

4. Tangy Indian Salad Dressing (1/2 cup)

Lemon Juice                                                         2 tbsp (for an extra tang, add more)

Olive oil                                                                  5 tbsp

Mustard paste (homemade or ready made) 1-2 tbsp depending on the pungency

Ginger                                                                     1tbsp grated

Garlic                                                                       1 pod grated

Coriander Powder                                             1 tsp (optional)

Sugar                                                                       1 tsp

Yoghurt                                                                  2 tbsp

Salt and Pepper to taste

Method

Mix all in a quarter size bowl and beat well with a fork for 5 mins. Let is stand for 10 mins as it would allow the flavors to infuse well. This can be stored in the fridge for a week.

 

5.   Bengali Style Sweet Tomato Chutney

Tomatoes (blanched, peeled & chopped)              6-8

Sugar                                                                                     1-2 tbsp

Raisins                                                                                  a few

Dates                                                                                    a few (deseeded and chopped)

Ginger                                                                                  1 inch square, julienned

Black Mustard Seeds                                                      ½ tsp

Whole dry red chili                                                          1

Chili powder                                                                       pinch

Oil (vegetable)                                                                  2 tsp

Salt to taste

Method

In a wok/pan heat oil, add the mustard. Once it splutters, add the whole dry red chili and ginger. Fry for half a minute, add the chopped tomatoes, sugar, chili powder and salt to taste. Cover with a lid; simmer on low heat till the tomatoes are pulpy. Now add the raisins and dates. Simmer for a few more minutes and remove from heat. Serve hot or cold. This chutney should be a little syrupy.

6. Roasted Brinjal (Aubergine) Chutney

Brinjal (aubergine)                                                          1-2

Onion finely diced                                                           1

Garlic                                                                                     2-3 pods per brinjal

Coriander leaves (cilantro)                                           1 bunch finely chopped

Green chili                                                                          2(deseeded and finely chopped)

Ginger                                                                                  1/2 inch piece finely grated

Mustard Oil                                                                        1 tsp

Salt to taste

 

Method

Make gashes in the aubergine and insert the garlic pods. Coat with a little oil and roast on naked flame or in oven. Take out, remove the skin and grind to paste along with ginger. Add the finely diced onions, chopped coriander, oil, chili and salt. Serve with hot steamed rice. You may substitute Olive oil in place of Mustard oil.

 

 7. Quick Aam Kasundi (Raw Mango and Mustard Chutney)

Raw Mangoes                                                                   2-3, peeled, pitted and chopped

Black/White Mustard Seeds                                        2 tbsp

Mustard Oil                                                                        2 tbsp

Salt to taste

Method

Blend the mangoes to a paste, do not add water. Separately grind the mustard seeds to a thick paste. In a wok heat the oil, add the mango pulp, cook for a few minutes. Add the mustard paste, salt and simmer till thickened. Serve cooled.

Alternative Recipe

Ingredients same, except oil is increased to 1 cup and mustard seeds are dry ground.

Mix the blended mango paste and mustard paste. Add the oil and salt. Pour into a sterilized glass jar and keep in sun for a few weeks. Keeps well for a long time.

 

 8. Sweet and Sour Tamarind Chutney

Tamarind paste (Imli)                                                     3 tbsp

Sugar/ Jaggery (gur)                                                       2 tbsp

Red Chili Powder                                                              1 tsp

Dry Ginger Powder (Saunth)                                       1 tsp

Water                                                                                   ½ cup

Salt to taste

Method

To make tamarind paste, soak a large fistful of dry tamarind in a cup of hot water. Let it sit for ten minutes, Using your fingers squeeze it into a pulp. Strain.

Thin the Tamarind paste with the water, add the sugar or jagerry, red chili powder, dry ginger powder, salt. Boil till it becomes syrupy. The taste should be tangy, sweet and sour. The sourness depends a lot on the quality of tamarind, so adjust the sugar accordingly.

 

Hot and spicy Mint chutney

Mint 1 large bunch( the leaves picked from the stems)

1 Raw mango, stoned and cubed ( in case raw fresh mango is unavailable, you can use lemon juice/tamarind pulp/raw mango powder)

2-3 green chilies

salt to taste

Method

blend all the ingredients together to a fine paste, adding the minimum amount of water.

Store in a lidded container in the fridge. Stays for two to three days.

use with all Indian savory snacks

 

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Shrimp and Salmon Bake with Asparagus – A Fishy Cassoulet!

Dear Daibi and Didi,

The three of us are known everywhere for being “avid fish lovers”..isn’t it? Just like other fellow Bengalis, the three of us drool at the mere mention of the word fish, right? Heheheee….our friends who read this would know for sure that am lying.  When it comes to fish, we are ‘Fraud Bengalis’ as the sight and smell of fish is enough for us to throw our hands up in the air and call for a hunger strike, saying, ‘Cholbe na cholbe na’ which in English means, it will not be tolerated (though that never worked with our parents as they would still stuff the large Rui or Katla fish pieces down our throats).  As a child I loved fish, Ma still tells me that I used to happily polish off a whole fish head back then…but I guess growing up with you two fish haters, I too switched over.  Then when I moved to Europe, I realised that genetically modified chicken tasted bad and it wasn’t the best way to complete my protein intake.  Being a student, limited my finances, hence I could’t afford the organic stuff either. This made me turn to fish and eggs (I hated both of them).  I began to eat cans of tuna or herrings or sardines and even smoked salmon, anchovies and caviar (a continental chef would sue me for saying this, but I would still say, by themselves these things STINK!!!!).  My all time high was when Baba, a true fish lover, could not eat raw fresh herring in Amsterdam whereas I ate it without any qualms! I even fell in love with the different forms of Sushi and finally came to the conclusion that ‘pheesh runs in my blaad too’ :).

Till now I have cooked with tuna and sardines (have even turned them into divine Indian curries and koftas), but never with salmon.  I am finally beginning to do so and Niloy, who is another fish lover, has complimented each of my experiments.  I must say that I got the general idea of this particular dish from the Masterchef Australia 4 series, and thought it was unique.  But then I read about Cassoulet – a traditional dish from south of France made with haricot beans and meat topped with crunchy bread cubes – and I knew where the influence came from 🙂  There are many ways of cooking this dish, but here is my version of a fishy cassoulet!

Shrimp and Salmon Bake with Asparagus

Ingredients: Serves 4

1 roughly chopped Onion

1 tsp of chopped Garlic

400 gms of Salmon steaks (or any other boneless fish)

1/2 cup cooked and peeled Shrimps

2 Carrots chopped in cubes

1/2 bulb of Fennel (you could use 1 tsp of Fennel Powder instead and add some other veggie)

15-20 green Asparagus sticks (you could replace with 1 Broccoli/French Beans for adding crunchy greens)

(optional) 1 Celery sticks, 5 inch leek piece, peas, corn

4-5 slices of stale White Bread

1 cup of White sauce (traditionally called roux) or 1/2 cup white sauce+1/2 cup sour-cream (for people concerned with health, thick sour yoghurt mixed with 1 tsp of white flour to stop it from getting curdled)

1/2 cup White Wine

1 Lime/Lemon

2 tbsp Olive Oil

A few sprigs of thyme and dill

Parmesan Cheese, Salt and Pepper to taste

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In a hot pan, sear the Salmon steaks til crispy brown on both sides.  Set aside.  In the same pan, to retain the fish oil and flavor, add 1 tbsp of olive oil and throw in the garlic and onion.  While the onions are getting cooked, cut the bread into cubes, place them in a baking tray, sprinkle some olive oil on them and roast for 12-15 mins till crispy – leave in the oven with the heat turned off.  Add the carrots, the fennel, some salt & pepper in the pan and saute till cooked.  Chop about 7-9 asparagus sticks into 1inch pieces and add in the pan with the other cooked veggies for 3-4 minutes or till nice and fresh green – transfer this into a baking dish.  Crumble the salmon steaks and put in the shrimps, white sauce, wine, herbs and lemon juice.   Mix and season well according to taste (you could add more lemon juice for a tangy flavor).  Coarsely crush the bread cubes and cover the fish mixture.  Finally sprinkle some Parmesan cheese (quantity as per liking) and bake in the oven at medium heat for 10-15 mins or till the crust turns brown.  In the meanwhile take a pan, add a tsp of olive oil and saute the rest of the asparagus or broccoli till crispy green. Season well and serve as a side dish with the bake.

Do make it some time and let me know how it tastes, coz Niloy and me loved it and finished it off in 12 mins flat 🙂

Take care, lots of love,

Rinki