Chutneys- sesame, mango & coriander

Fried sesame seed chutney

¾ cup til  1 tbsp salt        ¾ cup water          2 gr chillies          4 tbsp dhania,

1 tbsp mint  1 tbsp tamarind paste  2 tbsp sugar  1 tsp oil     1/4 tsp onion seeds

4 curry leaves     onion rings        sliced chillies          dhania to garnish.

Dry roast the til & leave to cool. Grind them to a grainy pdr. Transfer the pdr to a bowl, add salt, water, diced chillies, dhania, mint, tamarind paste & sugar & mix with a fork. Taste & adjust the seasoning, the mix should have a sweet & sour flavour. Heat the oil, fry the onion seeds, curry leaves. Add the til paste & stir fry for 45 sec. Transfer the chutney to a serving dish & leave to cool. Garnish with onion rings, sliced gr chillies & dhania & serve with your chosen curry.

Mango chutney

4 tbso malt vinegar         ½ tsp crushed dried chillies    6 cloves         6 peppercorns salt

1 tsp roasted jeera        ½ tsp onion seeds   ¾ cup sugar         thin peel of 1 orange/lemon

450 gm/ 1lb raw mangoes peeled &cubed         2” piece ginger thinly sliced

pour the vinegar into a pan, add the chillies, cloves, pepper, jeera , onion seeds, salt & sugar. Place over a low heat & simmer until the spices infuse the vinegar about 15 min.

add the mango, ginger, garlic & peel if using. Simmer until the mango is mushy & most of the vinegar has evaporated. When cool, pour into sterilized bottle. Cover & leave for few days before using.

Tip- ginger freezes very well, which can be handy if u find it difficult to get fresh ginger locally. It can be sliced/ grated straight from the freezer & will thaw on contact with hot food.

Fresh dhania relish – goes well with samosas, kebabs & bhajias !can be used as a spread for sandwiches.

2 tsbp oil     1 dried red chili        ¼ tsp each jeera, fennel &onion seeds           ¼ tsp hing

4 curry leaves          1 ½ cups desiccated coconut           2 tsp sugar salt 

3 fresh gr chillies     175-225 gm fresh dhania/corainder  4 tbsp mint sauce 

juice of 3 lemons

heat oil add the dried chili,jeera, onion seeds, hing, curry leaves, coconut, ugar & salt. Fry stirring until the coconut turns golden brown. Leave to cool. Grind the spice mix ture with gr chillies, fresh dhania & mint sauce, moisten with lemon juice. Chill before serving.