Friday, November 7, 2008
Cucumber, Carrot & Pineapple Chutney
This is a simple and quick chutney. It's spicy and sweet at the same time and to make it even more appetizing you can add small chunks of salted fish and some preserved limes. Salted fish would be a such a delish addition. In fact it would be so good that I can almost savour it as I write this.
In addition to the vegetables below you can also add young sour mangoes that have been sliced to roughly the same size as the cucumber and carrots. The mustard seeds give it a nutty crunch and provides a a good contrast of texture to the soft vegetables.
1 medium cucumber, cut into 1 inch strips and remove centres
1 medium carrot, cut into 1 inch strips, same size as the cucumbers
1 very small pineapple, a ripe one, peeled, cut into small slices
4 medium onions, quartered
4 tbsp curry powder (I used a meat curry powder)
4 tbsp sugar
3 tbsp vinegar, (I used apple cider)
2 tbsp mustard seeds
1 inch ginger, pounded to a paste
4 cloves garlic, pounded to a paste
4 tbsp cooking oil
Prepare the vegetables and put aside.
Mix the curry powder with some water to form a fairly thin paste the consistency of pouring cream.
Saute the pounded ginger and garlic in about 4 tablespoons of oil until fragrant. Add mustard seeds and stir for about one minute, then add the curry paste and saute for a further 3 - 5 minutes until fragrant and the paste turns a darker shade.
Add the vegetables, vinegar, sugar and salt and stir to coat the vegetables with the spices. Leave to simmer untilteh vegetables are tender and adjust salt to taste.
Maybe served cold and any extra may be kept in a glass jar in the fridge. To serve just bring it to room temperature by letting it sit on the table for as long as is required.
TIP : When sauteing a curry paste you may add some water to loosen it up if the mixture gets too dry. It takes a good few minutes for the spice paste to cook through and is done when it turns a shade darker than the original colour.