https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Indian_chutneys_etcIndian chutneys etc - Revision history2026-04-05T18:01:07ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Indian_chutneys_etc&diff=3359&oldid=prevCh at 15:40, 13 January 20232023-01-13T15:40:07Z<p></p>
<p><b>New page</b></p><div>[[Useful stuff|&lArr; Useful stuff]]<br />
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==Red onion chutney <small><sup>✅</sup></small>==<br />
[[File:onionchutney5.jpg|400px|left]]<br />
<br />
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;Ingredients<br />
:1 onion, sliced<br />
:1 tbsp tomato ketchup<br />
:½ tbsp tomato puree<br />
:1 tsp chilli powder<br />
:1 tsp roasted cumin seed<br />
:salt <br />
<br />
<br />
;Method<br />
#Place sliced onions in a bowl of ice water and put in fridge for an hour. Drain and dry<br />
#Mix all the other ingredients with the onions. Leave in fridge for 45 minutes before serving<br />
<br />
<small>''Dan Toombs'' [https://greatcurryrecipes.net/2012/06/10/how-to-make-that-red-onion-chutney-that-restaurants-serve-with-papadams/ https://greatcurryrecipes.net/2012/06/10/how-to-make-that-red-onion-chutney-that-restaurants-serve-with-papadams/]</small><br />
<br />
==Mint chutney==<br />
[[File:Missing-image-232x150.png|200px|left]]<br />
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;Ingredients<br />
:200ml Full Fat Yogurt<br />
:small bunch Coriander Leaves<br />
:small bunch Mint Leaves<br />
:½ small Green Chilli<br />
:juice of ½ Lemon<br />
:¼ tsp Ground Cumin<br />
:¼ tsp Garam masala<br />
:pinch Sugar<br />
:Salt to taste<br />
:Tbsp of water<br />
<br />
;Method<br />
:Quantities of ingredients are a guide. Better to taste and add more or less as required.<br />
#Place coriander leaves, mint leaves and green chilli in a small blender jar. Process smooth. Add 1 -2 Tablespoon of water to bring it together.<br />
#In a small mixing bowl, spoon in the yogurt. Add the green herbs mixture, salt, sugar, cumin powder, garam masala, and lemon juice to the yogurt.<br />
#Whisk them together, until well combined. Cover the bowl and chill until you are ready to serve.<br />
<br />
<small>''Sandhya's Kitchen'' [https://sandhyahariharan.co.uk/yogurt-mint-dip/ https://sandhyahariharan.co.uk/yogurt-mint-dip/]</small><br />
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==Mint Chutney 2 <small><sup>✅</sup></small>==<br />
:4 Tbsp yoghurt<br />
:4 tsp shop bought mint sauce<br />
:1 clove garlic<br />
:¼ tsp salt<br />
:½ tsp chilli powder<br />
<br />
;Method<br />
Mash the garlic and salt to a paste. Mix with remaining ingredients, adjusting quantities to taste.<br />
<br />
==Piccalilli==<br />
see [[Piccalilli]]<br />
<br />
==Home-made Encona==<br />
:50g Scotch bonnet or Surinaamse chilies<br />
:12g brown sugar<br />
:12g salt<br />
:2 cloves garlic<br />
:½ tsp Colmans mustard powdered<br />
:¼ tsp turmeric <br />
:¼ tsp ground cumin<br />
:1 tsp cornflour <br />
:50ml vinegar <br />
<br />
#Roast the chillies and garlic in a hot oven for 5-10 minutes till browned but not burnt.<br />
#Remove stalks and put all the ingredients in a saucepan, bring to the boil and simmer gently for 10 minutes<br />
#Blend till smooth. <br />
<br />
<small>adapted from lemonie [https://www.instructables.com/Roasted-Hot-Pepper-Sauce-original-recipe/ https://www.instructables.com/Roasted-Hot-Pepper-Sauce-original-recipe/]</small><br />
<br />
==Bottled pickles==<br />
===Mango chutney===<br />
Sharwoods is ready good. Pataks is OK<br />
===Piccalilli===<br />
The classic is Haywoods but Heinz is edible. To blow your head off try a Suriname one called ''Madame Jeanette Piccalilly'' made by ''Lekker Bekkie''<br />
===Pickles===<br />
My favourite if Patak's Mixed Pickle. They also do a lime pickle which is good<br />
===Branston's Pickle===<br />
The classic UK pickle for for the pub classic ploughman's lunch -bread and cheese basically.</div>Ch