• 1 carrot, shredded
• 0.5 cucumber, peeled and shredded
• 1 chilli, chopped
• 3 teaspoons Balsamic vinegar
• Salt and pepper to taste
Mix all the ingredients together.
• 2 onions, sliced
• 1 tomato, sliced
• 1.5 green chillies, chopped
• 8 stalks coriander, chopped
• 5 Tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
Mix all the ingredients together.
• 1 clove garlic, chopped
• 1 small bunch coriander, chopped
• 2 tomatoes, chopped
• 3 chillies, chopped
• 1 teaspoon salt
Add all the ingredients to a blender and blend to a rough, thick paste. Don’t blend it too much or the chutney will be too runny.
• 0.5 cucumber, peeled and cut into small cubes
• 0.5 onion, thinly sliced
• 1 Tablespoon yoghurt
• 0.5 teaspoon chilli flakes
• Pinch of salt
• Few coriander leaves for garnish
Mix all the ingredients together.
• 10 red chillies, chopped
• 10 green chillies, chopped
• 1 teaspoon chilli flakes
• 1 teaspoon garlic paste
• 3 Tablespoons oil
• Pinch of salt
• Pinch of black pepper
Mix all the ingredients together.
• 2 tomatoes
• 2 Tablespoons oil
• 0.25 onion, sliced
• 4 stalks of coriander, chopped
• 1 green chilli, chopped
• 0.5 teaspoon salt
1. Bring a pan of water to the boil and add the tomatoes. After a short time you’ll see the skin starting to crack. Leave the tomatoes for another 15 seconds then remove them, peel off the skin and cut into chunks.
2. Heat the oil to medium heat and add the peeled tomatoes and onions, and cook for 5 minutes. Remove the pan from the heat and mash everything using the back of a spoon or a potato masher.
3. Add the rest of the ingredients, mix well and cook for 3 minutes.
4. Allow the chutney to cool before serving.
• 150ml yoghurt
• 50ml water
• 2 teaspoons mint sauce
• Salt and pepper to taste
Mix all the ingredients together.
• 1 large mango, chopped
• Small handful of mint, chopped
• 2 chillies, chopped
• 1 clove of garlic, peeled and chopped
• Pinch of salt
Add all the ingredients to a blender and mix to a smooth paste.
• 1 mango, peeled and chopped
• 1 teaspoon salt
• 1 teaspoon fenugreek seeds
• 1 Tablespoon garlic, chopped
• 10 red dried chillies
• 2 teaspoon Vindaye/Achar powder*
• Oil as required
• 1 green chilli to garnish
*If you don’t have Vindaye/Achar powder then dry fry 0.5 teaspoon fenugreek seeds, 0.5 teaspoon mustard seeds and grind. Then add 0.5 teaspoon chilli powder, 0.5 teaspoon turmeric, 0.5 teaspoon ginger powder, 0.5 teaspoon garlic powder)
1. Add the salt to the mango (this will stop it turning brown). Put the mango in a tea towel, fold it over and squeeze out the juice. Spread the apple out on a plate and leave it to dry for an hour, preferably in the sun.
2. Dry fry the fenugreek seeds in a heated pan and grind with the garlic and red chillies.
3. Mix everything together.
4. Heat the oil for a couple of minutes and remove from the heat. Add the apple mix to the oil and warm through for 2 minutes.
5. Put everything into a jar and cover with oil.
6. It is ready to eat immediately but is best left for a day or two. When ready to serve garnish with a green chilli.
• 2 apples, cored and chopped but not peeled
• 1 teaspoon salt
• 1 teaspoon fenugreek seeds
• 1 Tablespoon garlic, chopped
• 10 red dried chillies
• 2 teaspoon Vindaye/Achar powder*
• Oil as required
• 1 teaspoon tamarind paste
* If you don’t have Vindaye/Achar powder then dry fry 0.5 teaspoon fenugreek seeds, 0.5 teaspoon mustard seeds and grind. Then add 0.5 teaspoon chilli powder, 0.5 teaspoon turmeric, 0.5 teaspoon ginger powder, 0.5 teaspoon garlic powder)
1. Add the salt to the apple (this will stop it turning brown). Put the apple in a tea towel, fold it over and squeeze out the juice. Spread the apple out on a plate or try and leave it to dry, preferably in the sun.
2. Dry fry the fenugreek seeds in a heated pan and grind with the garlic and red chillies.
3. Mix everything together.
4. Heat the oil for a couple of minutes and remove from the heat. Add the apple mix to the oil and warm through for 2 minutes.
5. Put everything into a jar and cover with oil.
6. It is ready to eat immediately but is best left for a day or two.
• 8 large chillies (piments) with stalks removed and cut in half
• 2 Tablespoons oil
• 1 onion, sliced
• Salt to taste
1. Heat the oil in a pan to a medium heat and fry the chillies for 5 minutes.
2. Add the chillies and continue frying until the chillies brown (about 5–10 minutes).
3. Add salt to taste.
• 1 tomato, chopped
• 2 chillies, chopped
• Small handful fresh coriander, chopped
• 1 clove garlic, chopped
• 0.5 teaspoon fine salt
Add all the ingredients to a blender and mix to a rough paste.
• 1 large aubergine
• 1 garlic clove, cut into 4 slices
• 1 Tablespoon olive oil
• 0.5 onion, finely chopped
• 1 green chilli, chopped
• 2 Tablespoons coriander, chopped
• Slice of lemon, chopped
1. Make four slashes into the aubergine and insert the garlic slivers. Coat the aubergine with oil and heat under a medium-hot grill for 20 minutes, turning frequently. The skin of the aubergine should start to pucker.
2. Once the aubergine is cooked remove it from the grill and remove the skin.
3. Chop up the aubergine and garlic, add in the other ingredients and mix well.
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