Great preserves for any Indian dish

My very first theme evening was Indian, and what a blast we had! I was looking through my menus, and remembers these great preserves you can use to accompany any indian dish.

Spicy Tomato Chutney

Tomatoes
Carom seeds
Pinch asafetida (hing)
Garlic grated
Chilli powder
Sugar
Oil
Salt

Peel & puree tomatoes
Fry carom seeds and asafetida
Add garlic
Add tomatoes, chili powder, sugar and salt
Simmer 20 mins
Cool

Green Chutney
Cilantro
Garlic
Chili
Ginger

Blend all together in blender

Sweet & Sour Raisin Chutney
Raisins
Green chilies
Dry red chilies
Vinegar
Tamarind paste
Honey
Salt

Soak raisins in warm water half an hour
Drain, blend all ingredients together

Sambals
Tomato, onions, green peppers, coriander & cucumberm chopped up and mixed together

Raita
Cucumber – halved, seeded and coarsely grated
Plain yougurt
Mint
Ground cumin
Cayenne pepper

Squeeze cucumber dry
Whisk yogurt, mint, cumin and cayenne pepper
Add cucumbers
Coat, refrigerate no less than 2 hours

Sorry, no photos, but let me say, it was great! Throw some coconut, bananas soaked in milk & coconut, and you have great “sides” for your curry whether it be spicy, tika or even malay! I also chopped up some green chillies, for those who wanted extra hot!

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