Monthly Archives: March 2016

Mum’s Mango Chutney which turned out to be Dad’s recipe

There is this accompaniment – a mango chutney or chamandi as it is known in Malayalam – which was and is a household favourite, to die for.

So, with Mum at home, we decided to revive old traditions and boy oh boy, did it vanish in seconds !

  • 2 raw green mangoes (the sourer and rawer the better) skinned and chopped into smallish bits
  • Some dried red chilies, stir fried in a dash of oil
  • A knob of ginger
  • Salt
  • Curry leaves
  • A splash of coconut oil
  • Fresh grated coconut

Blend the lot (except the coconut oil) together to a fine paste, then add the coconut oil and give it another whirr.

Its OMG all the way. And in the process, learned a bit of family lore – it was Dad’s recipe all along. Mum would prepare the ingredients (and quantities) and his greatest joy was in the blending before the eating.

Brilliant with rice, dosas … as an accompaniment to South Indian dishes.

All photos borrowed from the net, with thanks.

 

 

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Mulled Apple Juice

During Lent, and for those who abstain, this one was googled off the net and went down a treat.

Dinner for 10 and many refraining from alcohol, so it was chaas (spiced buttermilk) or fresh tender coconut water with chia seeds and mint or mulled apple juice.

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  • 1 liter apple juice
  • strips of orange peel
  • 1 stick cinnamon
  • 3 cloves
  • sugar or honey to sweeten – if required
  • more orange peel to garnish
  1. Simmer the apple juice with orange peel, cinnamon and cloves for 5 to 10 minutes.
  2. Sweeten if required.
  3. Serve warm, garnishing individual glasses with a twist or orange peel and a stick of cinnamon.

Recipe and picture from BBC GoodFood.