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Recipes & Restaurant Reviews — chutney RSS



Grilled Tomato over Cafreal Toast

Summer is here, and along with summer come the best tomatoes in the market. Today's post is about making a simple breakfast toast. Cafreal is a green paste that is applied over meat (usually chicken) and cooked over stove top. The origin of this green paste is from Africa, and via Portuguese, it made its way to India, specifically Goa. Ingredients 2 slices of sourdough bread, buttered and toasted 1 summer tomato, such as beef steak, sliced in 2 inch thick pieces 1 Tablespool olive oil 1/2 teaspoon black pepper, freshly cracked 1/2 teaspoon Maldon sea salt OR Kosher sea salt   Cafreal Paste: 1/3 cup white wine vinegar 1/2 cup cilantro, roughly chopped 1 teaspoon sea salt 1 teaspoon...

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Tandoori Tacos

Summer is fast approaching, and we are all stuck at home, still! It was when Cinco de Mayo (May 5) celebrations were on and I decided to try this recipe, a homage to Indian and Mexican cuisine, both beautiful and rich in their culinary offerings! This is a great dish to cook together along with your family, and be creative. Just like you, I am a lover of food, and I try out new things from time to time, so enjoy! TANDOORI TACOS (serves 3-4) Ingredients 8 tortillas 1 medium-size red onion, thinly sliced 1/2 cup tamarind chutney, store-bought 1/2 cup chopped cilantro 2 limes, sliced in quarters   Tandoori Cauliflower 1/2 bottle of Rupen's Tandoori Marinade 1 cauliflower, peeled...

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Fish wrapped in Green Chutney

Serves: 2Ingredients2 tilapia fillets, each fillet cut in 4 pieces1 whole banana leaf, vein and any torn pieces cut-off1 cup green chutney (please see my green chutney recipe)1 fresh limeInstructionsPre-heat toaster oven at 375 F.Cut your banana leaf in 12" squares.On the glossy side, apply a couple of drops of oil and place 2 pieces of fish on it. Apply chutney liberally and wrap the fishes with the leaf to form a parcel. Use thread or tooth picks to seal ends if needed.Place these parcels on a baking tray and bake for 15 minutes in the oven.Remove from the oven, and open the parcel, squeeze with lime juice and savor fish right from the banana leaf itself. Discard leaf after...

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Green Chutneys

1) Cilantro chutney - 2 cups fresh cilantro, chopped (along with stalk)2) Cilantro & Mint chutney - 1.5 cups chopped fresh cilantro (along with stalk) + 1/2 cup chopped mint leaves3) Mint chutney - 2 cups chopped mint leavesYou can mix one of the above combinations with either yogurt or coconut milk or water.IngredientsOne of the above1/2 cup yogurt/ water/ coconut milk1/2 jalapeno OR LESS 1/2 teaspoon salt1 tablespoon lemon juice1 teaspoon sugarInstructionsUsing a blender (not a food processor) or a chopper, puree all ingredients. Add ingredients 1/3rd at a time and blend in phases. Pour in a bowl and serve at room temperature or chilled.

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Coconut Chutneys

1) Coconut Chutney - 1 cup grated fresh coconut2) Coconut and Peanut Chutney - 1/2 cup grated fresh coconut AND 1/2 cup peanuts3) Coconut and Dal Chuntney - 1/2 cup grated fresh coconut AND 1/2 cup split yellow peas (toasted), aka Chana DalOnce you have either one of the above 3 combination, here is the recipe:IngredientsGrate:One of the above combinations2 tablespoons full fat plain yogurt1 teaspoon cumin seeds1/2 teaspoon salt1 teaspoon mustard seeds1 jalapeno, roughly chopped1/2 cup plain yogurt OR a little bit more, as requiredTempering:6 curry leaves, each torn in 2 pieces1 teaspoon mustard seeds1 teaspoon cumin seeds1 tablespoon oil1/4 teaspoon asafoetida powder OR hing1 dry red chili, broken in 2 OPTIONALInstructionsUsing a food chopper (like Magic Bullet), puree...

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