Chutneys and Pickles
Coriander Chutney is an eternal favourite: it goes well with many snacks, such as pakoras or onion bhajis. It is often used as a relish when making vegetable sandwiches in India. Serves 4 75g-100g coriander leaves, washed and coarsely chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped 2 green chillies, roughly chopped Juice of ½ lemon 1 tsp sugar 1 clove garlic, coarsely chopped ¼ tsp salt Put all of the ingredients into a blender and whiz to a thick paste. If it is too dry to process, add a tiny amount of water. Be careful when you open the lid because the strong pungent aroma of the chutney will hit you immediately and may make your eyes water. Store covered in the refrigerator in a non-metallic container for up to 4 days.
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Muhammara is a dip from Aleppo in Syria made from fresh or dried peppers, chilli peppers, breadcrumbs, olive oil and pomegranate molasses. the pomegranate molasses brings both tartness and sweetness to the relish. Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish. Serves 6 3 red peppers or a jar of red peppers 50g fresh breadcrumbs ½ tbsp lemon juice 1 tbsp pomegranate molasses 1½ tsp ground cumin 1 tbsp dried chilli flakes 1 small garlic clove, peeled and crushed 50g walnuts, finely chopped by hand 2 tbsp olive oil, plus extra to finish If using fresh peppers, preheat the oven to 200C/400F/Gas Mark 6. Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin and seeds. Pat the peppers dry, and place in a mortar or a blender or food processor. Add the breadcrumbs, lemon juice, molasses, cumin, chilli and garlic. Work this with a pestle until well combined, but not so much that the peppers no longer have a noticeable texture. Stir through the walnuts and the olive oil. Add more pomegranate molasses and salt to taste the flavours will be quite intense and concentrated. Spoon the dip into a shallow bowl, using the back of a spoon to give it a wavy texture, and drizzle with a little olive oil. Serve at room temperature.
1x 400g can of chickpeas 2-3 cloves garlic, crushed 2 tbsp tahini 1 garlic clove, crushed 4 tbsp olive oil juice of 1 lemon 2 tbsp orange juice 2-4 tbsp chickpea water 1/2 tsp ground cumin 1/4 tsp freshly ground black pepper ¼ tsp paprika ½ tsp chilli powder (optional) Garnish: black olives, paprika, 1 tbsp olive oil Drain the chick peas and reserve the liquid. Blend or mash the chick peas with the garlic, tahini, olive oil, lemon juice, chickpea water, ground cumin and chilli powder with the salt, if using. Add about 1-2 tbsp or enough of the reserved liquid to give a soft dropping consistency, not too runny. Garnish with a sprinkling of paprika, significantly placed black olives and the drizzling of olive oil. TIP: You could use freshly ground cumin if you like (toasting the lightly in a dry pan before grinding will help to bring out the aroma).