Ingredients
- ½ Small onion finely chopped
- ¼ Bunch coriander approx. 8 stems, chopped
- 3 Large firm tomatoes deseed and finely chopped
- 1 Chilli thinly sliced
- 1 tsp Lemon juice alternatively, used apple cider vinegar
- Olive oil
- Salt
- Pepper
Instructions
-
Combine onion, coriander, tomatoes, chilli, and lemon juice in a salad bowl, then mix well.
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Drizzle with oil then season with salt and pepper to taste.*
Notes
- If preparing in advance, only add salt prior to serving to keep fresh as it will draw liquid out.
- Alternatively, for the grilled (grillé) option, place whole tomatoes under grill or on a bbq until skin blackens. Allow to cool down and then break apart with a fork (skin optional). Combine as per the above instructions.
Tamarind Chutney
Ingredients
- 400 g Packaged seedless tamarind
- Boiling water
- 375 g Sultanas
- 3 Fresh red chillies
- 2 Garlic cloves
- 8 tbsp Raw sugar
Instructions
-
A day prior… Place tamarind pulp in a heat-proof bowl and soak with 750ml boiling water (or until slightly covered) and leave overnight to soften.
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Cooking day… Break up tamarind contents massaging by hand or with a fork and strain the mixture into a large saucepan using a sieve. Return unstrained contents to the bowl and add another ½ cup boiling water, let cool, and strain into the saucepan. Repeat this process several times until the majority of tamarind pulp has been strained attempting not to over-liquefy content.
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Place sultanas, chillies, garlic, and 1 cup of strained tamarind into a high-powered blender and blend on a medium setting to create a puree. If contents fail to mix, add another ½ cup of strained tamarind at a time to help combine.
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Return blended content to saucepan, and place over low heat covered. Stir in 3 tbs sugar and continue to cook covered stirring frequently.
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Gradually add 1 tbs of sugar every 5-10 minutes until excess liquid has evaporated and content has thickened (approximately 45 minutes).
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Allow to cool and transfer to a glass jar. Keep refrigerated.
Notes
- This recipe requires preparation one day in advance, not included in prep time.
Use caution when cooking as the tamarind will have the tendency to splatte
Pickled Vegetables (Achard Legumes)
Ingredients
- 200 g Carrot julienned
- ¼ Cauliflower cut into small florets
- 200 g Green beans trim ends and slice length ways
- ¼ Cabbage sliced
- 1 tbsp Black mustard seeds
- ½ tbsp Turmeric ground
- 2 tbsp White vinegar
- 2-4 Chillies sliced lengthways, optional
- 2 Garlic cloves crushed
- ⅓ cup Vegetable oil
- 2 Shallots alternatively use small onions, sliced
- Salt
Instructions
-
Wash jar(s) and lid in hot, soapy water, then rinse thoroughly. Place them in a pot of boiling water for 10 minutes to sterilise.
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Fill a large pot with water and place over high heat to bring to a boil, add salt to taste.
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Meanwhile, prepare (cut) vegetables.
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Carefully add prepared carrot, cauliflower, green beans, and cabbage to boiling water and turn off the heat. Allow to blanch for 30 seconds and then immediately drain.
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Transfer vegetables to a tea towel and allow them to air dry for a couple of hours, preferably out in the sun*
-
Using a pestle and mortar or separate bowl, mix mustard seeds (crushing a couple of the seeds), turmeric powder, and mix in 1 tbsp vinegar to create a fine paste (add more vinegar if necessary).
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In a large saucepan, add oil, shallots, chillies, and garlic over medium heat for approximately a minute, mixing well. Stir in turmeric paste and fry a further 30 seconds until infused with oil then remove from heat.
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Add vegetables (on no heat) and mix in well, season with salt to taste, and add any remaining vinegar. Transfer to an airtight container or jar and drizzle slightly with additional oil, keep refrigerated for a couple of days.
Notes
- This recipe requires preparation a few hours in advance, not included in prep time.
- Alternatively, use a hairdryer to help speed up the drying process of vegetables
Green Mango Chutney (Satini Mangue Vert)
Ingredients
- 3 Unripe green mangos
- ½ Onion finely chopped
- ¼ bunch Coriander approximately 8 stems, finely chopped
- 1 Fresh red chilli thinly sliced, optional
- 1 tsp Lemon juice
- Olive oil
- Salt
- Pepper
Instructions
-
Peel and grate the mangos.
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Rinse grated mango under cold running water and drain by gently squeezing out any liquid by hand follow by patting dry with a paper towel.
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Combine the onion, coriander, mangos, chilli, and lemon juice in a salad bowl, then mix well.
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Drizzle with oil and season with salt and pepper to taste.*
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Serve as a side to accompany any main dish.
Notes
If preparing in advance, only add salt prior to serving to keep fresh as it will draw liquid out.
Coriander Chutney (Satini Cotomili)
Ingredients
- 3 Medium tomatoes deseed and chopped
- 1 Onion chopped
- 4 Fresh green chillies optional
- 2 Garlic cloves
- 3 bunches Fresh coriander chopped
- Salt
Instructions
-
Add tomatoes, onion, chillies, and garlic into a blender and set to a medium speed until well combined.
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Gradually add coriander one handful at a time, blending to create a smooth texture.
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Transfer to a serving bowl and add salt to taste. Accompany with the main dish.
Notes
- Best served immediately, if preparing in advance, only add salt prior to serving as it will draw liquid out.
- If ingredients aren’t catching, stop and unplug the blender to mix with a spoon before trying again.
Cucumber Chutney (Satini Concombre)
Ingredients
- ½ Onion finely chopped
- ¼ bunch Coriander finely chopped
- 2 Cucumbers preferably Lebanese, peeled, halved and sliced
- 1 Fresh red chilli thinly sliced
- 1 tsp Lemon juice
- Olive oil
- Salt
- Pepper
Instructions
-
Combine onion, coriander, cucumbers, chilli, and lemon juice in a salad bowl. Mix well.
-
Drizzle with oil.
-
Season with salt and pepper to taste.*
Notes
- If preparing in advance, only add salt prior to serving to keep fresh as it will draw liquid out.
