This quick Indian pickle is made in a pressure cooker. Tart, a little spicy and a little sweet. Trim and cut 4 lemons into bite-sized pieces, discarding the pips. You should have about 2 cups of lemon pieces. Add 2 tablespoons of sesame oil (or vegetable oil if you prefer) to the pressure cooker and add the…… Continue reading lime pickle
Category: condiments
ajvar
Ajvar is a traditional Balkan relish made of sweet red peppers (Roga). Sometimes made just with peppers, this version also has some eggplant (aubergine) and garlic. Try it with cevapcici or any barbecued meat, with roasted vegetables or in sandwiches. Wash 3 large red peppers and 1 medium eggplant and barbecue or grill (broil) them…… Continue reading ajvar
feijoa chutney
Here are two wonderful recipes for feijoa chutney from across the Ditch (for those of you who don’t know, the ditch is the Tasman Sea which divides Australia from New Zealand). And although feijoa is native to South America, New Zealand’s love for the fruit is unrivalled. Both of these clever recipes from thisNZlife are…… Continue reading feijoa chutney
tomato chutney
This lovely, sticky, slightly spicy tomato chutney goes with everything! Finely chop 900g (2 lbs) of tomatoes, either by hand or with a food processor. Put them in a suitable pot and add ½ a cup of finely chopped onions, 4 – 6 cloves of minced garlic, ½ of a cup of brown sugar, ¼…… Continue reading tomato chutney
zucchini fritters + fresh mint chutney
David made these spicy Indian style fritters and served them with a refreshing mint chutney. In a large bowl mix together 2 eggs, 1 minced clove of garlic, ½ a cup of gram (besan, chickpea) flour and ½ a teaspoon each of ground turmeric, ground cumin, ground coriander, ground ginger, chilli powder and black onion…… Continue reading zucchini fritters + fresh mint chutney
curry leaf powder
Podi, also known as gunpowder or chutney powder, is an Indian spice mix made with dry spices, chillies, legumes (dal) and salt. There are endless variations which might also include sesame seeds, fenugreek seeds or tamarind, to name just a few. The coarsely ground powder can be sprinkled over rice, added to a dhal or…… Continue reading curry leaf powder
makrut marmalade
Makrut (kaffir) limes and their leaves are an essential ingredient in Thai kitchens. The rind of these small gnarled limes are used to brighten curry pastes and the leaves add a wonderful fragrance to many dishes, including salads. The juice, which is very sour and bitter, is not used in cooking as much. My makrut…… Continue reading makrut marmalade
salsa verde
Salsa verde (green sauce) covers a wide variety of uncooked sauces made from chopped herbs. The Italian version is made with parsley and anchovies, the Spanish version with coriander (cilantro), the French version adds chervil, a German version involves seven herbs and then there’s British mint sauce and Argentinian Chimichurri. This is a vegetarian version to make with leftover soft herbs. It doesn’t really…… Continue reading salsa verde
tomato kasundi
Kasundi is an Indian tomato relish that’s not only good with Indian food. Try it on a burger or with any grilled meat and you won’t be disappointed. In a medium pan, over low to medium heat, warm 3-4 tablespoons of vegetable oil. Add 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1…… Continue reading tomato kasundi
habanero hot sauce
Named after the Cuban capital Habana, Habanero chillies actually originated in the Amazon. These small, usually red or orange chillies were once considered the hottest in the world. Measuring 100,00-350,000 SHU (Scoville Heat Units) they have been overtaken by far hotter chillies (the Carolina Reaper measures up to 2,200,000 SHU). The habanero’s floral aroma and flavour…… Continue reading habanero hot sauce
michelle picker cooks 