lunaticsinge.com - Indian Cuisine Salads & Chutneys

Cooling Yogurt & Vegetable Salad - (Serves 2)

Ingredients:

1 1/2 cups plain yogurt

1 teaspoon sugar

1/2 teaspoon roasted cumin powder, plus more for garnish

1/4 teaspoon black salt or rock salt (optional)

Kosher salt

1 cucumber, peeled & chopped

1 tomato, chopped

1 scallion or small red onion, finely chopped (optional)

1 tablespoon mint leaves, chopped

1 tablespoon cilantro leaves, chopped

1 green chile, seeded & finely chopped

1. In a small bowl, whisk the yogurt until smooth. Add the sugar, cumin powder, and black salt (if using). Season with salt and mix well.

2. Mix in the cucumber, tomato, scallion (if using), mint, cilantro, and chile. Serve with a light garnish of cumin powder on top.

Tangy Mixed-Vegetable Salad - (Serves 2)

Ingredients:

1 large tomato, finely chopped & divided

1 small red onion, finely diced & divided

1 green chile, seeded, chopped, & divided

1 tablespoon cilantro stems & leaves, finely chopped & separated

1 1/2 teaspoons mint leaves, finely chopped

1 teaspoon sugar

1/2 teaspoon kosher salt

1 1/2 teaspoons palm vinegar, coconut vinegar, or white vinegar

1 tablespoon lime juice (optional)

1 medium cucumber, seeded & diced

1. In a mortar and pestle add half the tomato, 1 teaspoon of the onion, half the chile, the cilantro stems, mint, sugar, salt, vinegar, and lime juice (if using). gently pound to blend the flavors. Check the seasonings and add salt if needed.

2. In another bowl, add the remaining tomato, onion, chile, cilantro, and cucumber, then mix. Pour the pounded dressing over the vegetables and serve chilled.

Goan Russian Salad - (Serves 4 to 6)

Ingredients:

1 medium cucumber, seeded & diced

1 large tomato, seeded & chopped

1 cup potato, boiled, peeled & chopped

1 tablespoon celery, chopped

2 tablespoons scallions (green parts only), chopped

1/2 cup pineapple, chopped

1/2 cup green peas, boiled

1smal bell pepper (any color), seeded & chopped

1/2 cup cooked chicken or ham, diced

1 hard-boiled egg, finely chopped

1/2 cup small shrimp, boiled & chopped (optional)

1 cup mayonnaise1 tablespoon ketchup

Dash Tabasco sauce

1 teaspoon ground black pepper

Kosher salt

1. In a large bowl, mix together all of the ingredients and season with salt; cover and chill for at least 1 hour before serving. Serve cold.

Sesame Seed Chutney - (Makes 1/2 cup)

Ingredients:

3 tablespoons white sesame seeds

1/2 cup cilantro leaves, chopped

3 garlic cloves, peeled

1 to 2 green chiles

3 tablespoons plain yogurt or lime juice

1/2 teaspoon sugar (optional)

Kosher salt

1. In a cast-iron skillet over low heat, roast the sesame seeds for about 2 minutes, taking care not to burn them. Remove and cool the seeds on a plate. Transfer to a mortar and pestle or spice grinder and grind finely.

2. Add the cilantro, garlic, and chiles and continue grinding. Add the yogurt, and sugar (if using). Grind to a fine paste. Season with salt.

3. Serve immediately as a dip , or refrigerate for up to 1 day if using yogurt and 2 to 3 days if using only lime juice.

Sweet & Sour Tamarind Chutney - (Makes 1 1/2 cups)

Ingredients:

1/2 cup pitted dates

1 tablespoon raisins (optional)

1/2 cup tamarind paste

2 tablespoons powdered or grated jaggery or sugar

1 teaspoon roasted cumin powder

1/2 teaspoon ground coriander

1 teaspoon black salt or rock salt

1/2 to 1 teaspoon red chili powder

1 teaspoon chaat masala (optional)

Water

Kosher salt

1. Place the dates and raisins (if using) in a small bowl and pour enough warm water to cover them. Let them soak for about 10 minutes. When they are soft, add the tamarind paste, then transfer the mixture to a blender or spice grinder and process until smooth.

2. Add the sugar, cumin powder, coriander, rock salt, chili powder, and chaat masala (if using) to the blender or grinder. Process until smooth, add a little water at a time until the chutney reaches your desired consistency. Season with kosher salt.

3. Serve as a dipping sauce or transfer the chutney to an airtight container and refrigerate for up to 3 weeks.

Tangy-Sweet Mango Chutney - (Makes 2 cups)

Ingredients:

1 1/4 cups large raw green mangoes, peeled, pitted, & grated

1 1/2 cups sugar

1 teaspoon turmeric powder

Kosher salt

1 whole red or green chile (optional)

1 teaspoon red chili powder

1/2 teaspoon roasted cumin powder

1. In a medium saucepan, add the grated mango, sugar, and turmeric. Season with salt. Place on medium-low heat and stir to mix. Turn the heat to low and keep stirring. The sugar will begin to melt, and water will leech out of the mangoes. Add the whole chile (if using).

2. Cook on low for 15 minutes, until the mixture starts to thicken and the sugar becomes syrupy and has a thread-like consistency. When it has the consistency of jam, turn off the heat.

3. Add the chili powder and cumin powder. Stir to mix thoroughly. Allow it to cool and serve as a condiment to any meal. You can store the remaining chutney in a sterilized glass jar in the refrigerator for up to 2 months.