Award winning Recipe for cooking incredible Chutneys, Sambals and Raitas

Learn the most perfect recipe for cooking delicious Chutneys, Sambals and Raitas.

Mint or Coriander Chutney

• A great dip for Samosas
• 1 cup firmly packed mint or coriander leaves
• 6 spring onions, chopped
• 2 fresh green chillies, sliced
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon Garam Masala (see page 168)
• 4 tablespoons lemon juice
• 2 tablespoons water
  

  image source: indianyummyrecipes.com/wp-content/uploads/2014/03/CORIANDER-CHUTNEY.jpg

Blend all ingredients to a pure. Serve as is, or mix with a little natural yoghurt if a lighter dip is preferred.

• Coconut and Herb Chutney
• 1 cup desiccated or freshly grated coconut
• 4 spring onions or 1 medium onion, chopped
• ½ cup lime or lemon juice
• ½ cup mint or coriander leaves
• 1 teaspoon salt
• 1 teaspoon ghee or oil
• 2 teaspoons black mustard seeds
• 2 teaspoons cumin seeds

If using desiccated coconut put into a bowl and sprinkle with 3 tablespoons water or sufficient to moisten all the coconut. Put the onions, lime or lemon juice and fresh herbs into the blender and liquidize. Add salt and coconut and blend again to make a thick puree. Heat ghee or oil in a small pan and fry the mustard and cumin seeds, stirring, until mustard seeds pop. Pour over the coconut mixture and mix with a spoon. Serve in a small dish as an accompaniment

Cucumber Raita

• 1 clove garlic
• ½ teaspoon salt
• 250 ml (8 fl oz/1 cup) natural yoghurt
• 125 ml (4 fl oz/½ cup) light sour cream
• 1 teaspoon finely grated fresh ginger
• 2 teaspoons finely shredded mint leaves
• 1 seedless cucumber, finely sliced

Crush the garlic with the salt using the flat of a knife on a wooden board, until a smooth paste forms. In a bowl mix together the yoghurt, sour cream, ginger, garlic and mint leaves. Finally stir in the cucumber. Serve chilled, as an accompaniment to a hot curry.

Banana Raita

• 2 tablespoons lemon juice
• 2 teaspoons sugar
• ½ teaspoon salt
• a good pinch of chilli powder
• 1 teaspoon ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 375 ml (12 fl oz/1½ cups) natural yoghurt
• 2 cups sliced bananas (about 3 large ripe bananas)

Stir together the lemon juice, sugar, salt and chilli powder. Heat the ghee or oil and fry the cumin and black mustard seeds. When the mustard seeds pop, pour over the yoghurt and mix. Fold in the bananas and the lemon juice mixture. If liked, 3 tablespoons freshly grated coconut or desiccated coconut may be added to the Raita. Serve with rice and curries.

Onion Sambal

• 2 small onions, finely sliced
• 2 tablespoons lemon or lime juice
• ½ teaspoon salt
• ½ teaspoon chilli powder

Toss all the ingredients together in a bowl until well mixed. Serve with a curry meal or with Tandoori-style Chicken

Coconut Sambal

A favorite in Sri Lanka.

• 2 cups grated fresh coconut
• 1 scant teaspoon salt
• 1 scant teaspoon chilli powder
• 2 teaspoons paprika
• 1 medium-sized onion, finely chopped
• 2 tablespoons lime or lemon juice
• 2 teaspoons maldive fish, finely pounded (if available)

Combine all the ingredients. For seasoned chilli eaters the amount of chilli powder may be increased. Mix well. Add finely pounded maldChilli and Dried Prawn Sambal. A popular accompaniment to rice and curry meals in Sri Lanka.

• ½ cup vegetable oil
• 4 medium onions, finely sliced
• 2 teaspoons chilli powder or to taste
• 60g (2 oz) dried shrimp or maldive fish, ground in blender or 1 x 160g (5 ½ oz) can “minced prawns in spices”
• 3 tablespoons tamarind pulp
• 3 tablespoons water
• ½ teaspoon salt
• 1 tablespoon sugarive fish if using. Serve with rice and curries.

Chilli and Dried Prawn Sambal
A popular accompaniment to rice and curry meals in Sri Lanka.

• ½ cup vegetable oil
• 4 medium onions, finely sliced
• 2 teaspoons chilli powder or to taste
• 60g (2 oz) dried shrimp or maldive fish, ground in blender
• or 1 x 160g (5 ½ oz) can “minced prawns in spices”
• 3 tablespoons tamarind pulp
• 3 tablespoons water
• ½ teaspoon salt
• 1 tablespoon sugar

Heat oil in heavy frying pan and fry onions on low heat, stirring now and then, until soft and transparent. When onion is golden brown add chilli powder and the dried shrimp or maldive fish, or canned prawns in spices. Add tamarind pulp, water and salt. Stir well, cover and simmer 15 minutes. Uncover and cook until liquid evaporates and mixture is thick. Stir in sugar and cool. Store in a glass jar and use in small quantities as a relish. Note: Maldive fish is a type of bonito which is cured and sundried until very hard. It keeps indefinitely and is pounded into small fragments which are an important flavoring in Sri Lankan dishes.