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
Category: condiments
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
fermented hot sauce
The technique of fermentation preserves food that might otherwise spoil and in the past all hot chilli sauces were fermented. Many of the world’s most popular sauces, like Tabasco and sriracha, are still prepared using this method. The bacteria that grows during fermentation is not only good for you but it also gives the hot sauce…… Continue reading fermented hot sauce
chilli oil
For those of you who love chilli, you’ll know that chilli oil is an important condiment at Chinese tables and a useful pantry staple. Made with facing heaven peppers, chilli oil is not very spicy (for a chilli oil) and has a nutty, toasty flavour enhanced by aromatics. To make this chilli oil you will need 110g (4oz)…… Continue reading chilli oil
almond honey spread
Moroccan amlou is a spread (much like peanut butter) made of almonds, honey and argan oil which is generally eaten on bread for breakfast. Argan oil, which is apparently quite nutty in flavour, is endemic to Morocco and, I discovered, hard to find and very expensive in Australia! I opted for a version without it. If you love…… Continue reading almond honey spread
chilli jam and how to use it
I’m now the proud owner of Christine Manfield’s cookbook Stir. The first recipe, chilli jam, is a fiery condiment with amazing complexity and depth of flavour not to be confused with the type of chilli jam you might eat with chocolate cake! Christine Manfield’s Chilli Jam is sold here in Australia and may be available online. If looking for an…… Continue reading chilli jam and how to use it
