All photos by Nicky Garratt copyright 1999

Tamarind Sauce
“Dipping sauce for Samosas and Pakoras”

• 2 T tamarind concentrate
• 2 cups hot water
• 1/4 cup of brown sugar
• 1 T cayenne pepper
• 1 t ginger powder
• 2 t mango powder
• 1/2 t garam masala
• 2 t cumin powder
• 1 t salt

Mix all ingredients making sure there are no lumps then chill

Indian Fruit & Nut Chutney
"This recipe calls for dried apricot kernels, but almonds work equally well" 

• 1 pound of unsulphered dried apricots
• 1/2 cup of apricot kernels or almonds
• About a two inch (or equivalent) square of fresh ginger peeled and cut into medium sized pieces
• 12 cloves of garlic peeled
• 1 1/4 cups of red wine vinegar
• 2 1/8 cups of brown sugar
• 1/2 t. of cayenne pepper
• 3/4 of a cup (unsulphered if available) golden raisins
• 1/2 cup currants
• level 1/2 t. of salt

Rinse dried apricots then cut into small chunks. Soak apricots with apricot kernels or almonds for 1 and a half hours in 4 cups of hot water. Meanwhile make a paste in food processor using half the vinegar, ginger and garlic. Add remaining vinegar and pour into stainless-steel sauce pan. When the soaking apricots and nuts are ready add, along with the water they are soaking in, to the pot along with sugar, and cayenne. Bring to the boil then simmer for half an hour. Stir to prevent burning. Add raisins and currants and continue to simmer for another half hour. Add salt and cook for 15 more minutes. Turn off heat and set pot aside to cool then store in chutney or kilner jars.

Southern Star Fruit Chutney
"This very hot chutney goes great with fried yogurt"

• 4 medium green star fruit minced
• 3 teaspoons of salt
• 1 teaspoon of asafetida
• 1 teaspoon of turmeric
• 1/2 teaspoon of ground fenugreek
• 5 teaspoons of cyenne pepper
• 1/2 cup of vegetable oil
• 1 1/2 teaspoons of black mustard seeds

Mix star fruit and salt in a bowl then heat oil in a frying pan. Once hot add black mustard seeds and cover until it stops popping. Mix all the other spices together and stir into hot oil quickly followed by star fruit mixture. Fry on medium heat until oil separates. (about 8 minutes). Sterilize a jar with boiling water, dry and fill with chutney. It can be used immediately or stored for some time. Once opened keeps better in the refrigerator. Beware this chutney is hot!

Coconut Chutney
"A must for southern Indian food"

• 1 cup of grated coconut
• 1/2 cup of White Wave soy yogurt
• 1/4 cup of loose packed chopped coriander leaves
• 2 hot green chilies
• 1/2 teaspoon of salt
• 2 tablespoons of water
• 4 tablespoons of vegetable oil
• 1 1/2 teaspoons of black mustard seeds

Blend first six ingredients in food processor until it becomes a smooth paste. Heat oil in frying pan until hot then add mustard seeds. (cover until it stops popping) then scrap onto coconut paste, mix and serve.

Nasturtium Seed Pickle
"Here is a recipe from an old British cook book from the fifties. Don't run screaming, it's not blood pudding or tripe - in fact it's an Indian recipe. In areas of Golden Gate Park great mats of bright orange and yellow Nasturtium flowers cover the ground between the trees. As most people know, these flowers make a colorful peppery addition to a salad, and the green leaves are stronger. The seed pods are also edible but quite strong. The pungent taste can be tamed somewhat using this pickling method. Use as you would capers. Great accents in chopped salad." 

• 3/4 of a pound of green Nasturtium seeds
• A pint of white wine vinegar
• 2 oz. sliced onion
• 1/8 oz cloves
• 1/8 oz ground mace
• 1/4 oz of sliced green chilies
• Salt

Soak seeds in salt water for four days changing water each day. Boil spices, onions and chilies in vinegar for 15 minutes. Drain seeds and fill large jar then cover with vinegar/spice and add extra vinegar if needed to cover. Use after 3 months.

.