Wednesday, April 1, 2015

Mint Chutney

It's Day 3 of Indian recipes week. It's also April Fools Day, but I'm not going to try to trick you. I swear. Today, I'm sharing my second favorite condiment, mint chutney. Like the onion chutney, mint chutney adds a freshness and vibrancy and verdancy to every bite of food.
Ingredients [yields approximately ¼ cup chutney]:
¼ cup cilantro
¼ cup mint
1 clove garlic
1 teaspoon grated ginger
1 serrano pepper
½ teaspoon salt
½ teaspoon garam masala

Tuesday, March 31, 2015

Onion Chutney

Ah, onion chutney, you are my favorite Indian condiment. Most people will add a dainty spoonful of onion chutney to their plates. I like to slap a generous shovel-ful onto my plate. It's crazy delicious and adds a bright pickled element to every bite of food. Growing up on spicy, pickled kimchi has given me the type of palate that craves that brightness with every meal. Without it, food tastes heavy and bland and boring. I mention this little factoid every time I share something slightly pickly. I apologize for my redundancy.

I shared a red onion chutney recipe previously but I've since changed up my recipe a bit. Plus, the original post was created in the days before I started making recipe pages so I figured I should share a new post.
Ingredients [yields approximately ½ cup chutney]:
½ vidalia onion, diced
½ teaspoon grated ginger
1½ tablespoons brown sugar
1½ tablespoons red wine vinegar
½ teaspoon garam masala
¼ teaspoon salt
¼ teaspoon ground mustard
½ teaspoon cayenne pepper (add more or less depending on your spice preference)

Monday, March 30, 2015

Garam Masala

Okay, so years ago, I couldn't find garam masala spice blend in my grocery store. Recently though, the store's gotten a little more diverse and better at stocking "exotic" ingredients and they sell it now! It's v. exciting and convenient.

However, I'm still in love with making my own garam masala mix. I can customize the heat level and make the blend in small batches as needed. I don't make Indian food all that often so it bums me out to think that the garam masala is sitting in the spice drawer feeling super lonely and sad and unused.

This week is Indian food themed. Garam masala will be used in every recipe that I share from tomorrow through Friday. By the way, I shared this garam masala blend previously but as I've been doing with many of my older posts, I wanted to update it.
Ingredients [yields approximately 4 tablespoons of garam masala]:
2 teaspoons fresh ground black pepper
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground coriander
2 teaspoons ground cumin
½ teaspoon ground nutmeg
1½ teaspoons cayenne pepper (add more or less depending on your spice tolerance)
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