Pickles Powders and Pastes
And chutneys and sauces too, no doubt...
Onion and Tomato Chutney
curry side staple veg vegan
Chef's note: This forms the basis for many Indian dishes. It will keep in the fridge for a week, or can be frozen.
Adding spices, chillies or cream will transform it into multiple dishes in an instant.
Makes about 500ml
- 90ml vegetable oil
- 500g onions, chopped
- 400g plum tomatoes, chopped
Heat the oil in a deep pan and add the onions.
Sweat until they turn pink, then add the chopped tomatoes.
Cook over a medium heat for about 4 minutes, until the moisture has evaporated and a thick masala is formed;
the mixture is ready when the oil leaves the sides of the pan.
Pour into a bowl, cool and refrigerate.
curry vegan ingredient
A generic sambar powder - make it as hot as you like.
Makes about 3 tablespoons
- 1 tbsp channa dal
- 1 tbsp coriander seeds
- 1 tsp peppercorns
- 5-7 dry red chillies
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
Dry roast the spices.
Grind to a powder.