Feeds:
Posts
Comments

Posts Tagged ‘Chutney’

This is Nigel Slater’s dark and sticky fruit chutney from Kitchen Diaries II. The chutney is nice with cheese or cold cuts. Figs are expensive but they don’t keep for long so you often find them reduced to clear in shops. 

A dark and stick fruit chutney – makes a few jars

  • 250g soft brown sugar
  • 8 large figs, about 1kg, roughly chopped and stalks removed
  • 150ml malt vinegar
  • 150ml cider vinegar
  • 250g chopped onions
  • 250g sultanas
  • 1 tsp salt
  • 1 tsp allspice
  • half a tsp black peppercorns, cracked
  • 1 tsp coriander seeds

Warm the sugar in a bowl in a low oven. 

Put the chopped figs into a large, stainless steel or enamelled saucepan. Add the vinegars, onions, sultanas, salt, allspice, cracked peppercorns and coriander seeds, then bring to the boil. Simmer for 30 minutes, until the onions and fruit are soft. 

Stir in the sugar. Bring slowly to the boil, then turn the heat down and allow to bubble very gently. Cook for 10-15 minutes, stirring now and then to prevent it sticking, until thick and jam consistency. Bottle while hot and seal. 

(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)

Read Full Post »

Mango chutney

Mangoes are cheap at this time of year so if you see them on offer pick them up and make this delicious chutney. Very straightforward but you do need to start the night before.

Mango Chutney – makes 700ml

  • 1 tsp each of cumin, coriander and cardamom seeds
  • 4 firm mangoes, sliced
  • 350g golden caster sugar
  • ½ tsp each of cayenne pepper and turmeric
  • 1 green chilli, split lengthways
  • 3 garlic cloves, crushed
  • 1 onion, finely chopped
  • small knob of fresh ginger, grated
  • juice of 4 limes and zest of 2
  • 4 bay leaves
  • 300ml white wine vinegar

Toast the cumin, coriander and cardamom seeds in a dry frying pan, then tip into a bowl with all the other ingredients except the vinegar. Mix together, then cover and leave to macerate overnight (or for a minimum of 3 hours).

Tip the mix into a large pan and pour in the vinegar. Bring to the boil, then turn down the heat and simmer for 1½ hours or until sticky, stir regularly as it gets closer to the end of the cooking time to ensure it doesn’t catch on the bottom. Leave to cool, then tip into sterilised jars.

To sterilise jars: wash the jars in very hot water, drip-dry and put into the oven at 160C/Fan 140C/Gas 4 for 10 minutes.

Read Full Post »

Chicken tikka with mint chutney

From Meera Sodha’s fabulous book, Made in India, we continue to make very successful dishes. We made this for a Christmas party alongside Meera’s Cinnamon lamb curry,  and coconut fish curry. All very straightforward particularly if you get the lamb cooked the night before and serve with a load of rice (cooked and kept warm in a rice cooker if you have one) and a simple salad.

We used small green birds-eye chillies with their seeds removed and while these were hot on their own they gave the right amount of background heat to each dish: think of it as a mild curry with a tiny, perfect kick.

If you prefer you can thread the chicken pieces onto kebab sticks before roasting. You will need to soak wooden sticks in water for about 20 minutes before using to stop them burning in the oven.

The Mint chutney was amazing and not only works with the chicken tikka but is also great with a roast or grilled lamb instead of the usual mint sauce/jelly.

Oven-roasted Chicken Tikka (Murghi na tikka) – serves 4-6 as a starter or with other dishes

  • rapeseed oil
  • 600g skinless, boneless chicken thighs, trimmed of any fat
  • 4cm ginger, peeled and roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 fresh green chilli, roughly chopped
  • salt
  • 130ml whole-milk yoghurt
  • ½ tsp chilli powder
  • ½ tsp ground turmeric
  • ¾ tsp cumin seeds, crushed
  • ¾ tsp sugar
  • 1 tsp sweet paprika
  • 1 tsp garam masala

Preheat the oven to 200C/400F/Gas 6.

Line 2 oven trays and brush with a very light layer of oil.

Chop the chicken into bite-sized pieces and put into a bowl.

Pound the ginger, garlic and green chilli with a pinch of salt using a pestle and mortar, until it turns into a paste. Add the paste to the chicken, then add the remaining ingredients to the bowl along with 1¼ tsp salt. Mix well and cover. Leave to marinate for at least 15 minutes or in the fridge for a a few hours if you can.

Shake the excess marinade from the chicken and divide between the lined trays. Cook for about 20 minutes, turning once.

Serve with salad and the Mint & Yoghurt Chutney below.

Mint & Yoghurt Chutney (Fodina anna dahi nu chatni) – makes a small jar

  • 5 tbsp Greek yoghurt
  • 20g fresh mint
  • 1 fresh green chili, deseeded and finely sliced
  • 1 tsp sugar
  • juice of ½ a lemon
  • a pinch of salt

Put the ingredients into a blender and whizz until mixed. Taste and adjust the seasoning if necessary.

The chutney will keep for a day in the fridge if you want to make it in advance.

(Original recipes from Made in India by Meera Sodha, Fig Tree, 2014.)

 

Read Full Post »