Chutneys (or dips) are an essential in every fridge and this is the ultimate trio of our favourites: the first two are 30-second makes, whilst the Apricot chutney takes time (about 5 minutes) but is so worth it- the quantity made will last months. ⠀
Mint ‘Restaurant’ chutney
In a bowl, combine:
- 2tbsp natural yoghurt⠀
- 2 tsp mint sauce⠀
- 1/4tsp salt⠀
Perfect with: spicy rice.⠀
Relish
In a bowl, combine:
- 2tbsp ketchup⠀
- 1/2tsp mint sauce⠀
- 1/4tsp chilli powder⠀
Perfect with: burgers⠀
Apricot Chutney:
1. Liquidise: ⠀
- 1x tomato ketchup bottle (small)⠀
- 3tbsp achar masala (available in Asian supermarkets)⠀
- 2tbsp white vinegar ⠀
- 5x red chillies ⠀
- 2x green chillies⠀
- 1tsp Salt⠀
- 1x bottle apricot jam⠀
2. In a pan, fry off some oil with:
- 1tbsp mustard seed
- 3 curry leaves
- 1tsp tal (sesame seeds)
until fragrant and pour over the top of the liquidised mixture.
Combine well. Store in a jar, in the fridge.
Perfect with: everything!
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