chutney

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys.

Papri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys) Recipe

For the Papris:

(260 grams) atta flour (Indian wheat flour) flour

(4 grams) baking powder

(7 grams) kosher salt

(5 grams) nigella seeds

(12 grams) vegetable oil

(1.4L) oil

For the Mint Chutney:

(60 grams) cilantro

(60 grams) mint

lime

(20 grams) serrano pepper, sliced

For the Tamarind Chutney:

medjool dates (40 grams), pitted

(85 grams) tamarind paste (not concentrate)

(2 grams) ginger powder

(1 grams) Kashmiri red chili powder (see note)

(100 grams) palm sugar or light brown sugar

For the Sev:

(115 grams) chickpea flour

(2 grams) Kashmiri red chili powder (see note)

(1 grams) black pepper

To Assemble:

(434 grams) chickpeas, drained (or equivalent freshly cooked from dried)

Chaat Masala spice mixture,

(450 grams) whole-milk yogurt

onion,

Kosher salt

For the Papris: In a large bowl, whisk together flour, baking powder, salt, and nigella seeds. Add warm water, a little at a time, until a soft dough forms (it should be the consistency of Play-Doh). Knead in the bowl until mixture comes together into a smooth dough, about 5 minutes. Wrap dough in plastic wrap and let rest for at least 1 hour and up to 12 hours.

On a lightly floured work surface, roll out dough until it is approximately 2 millimeters thick. (You can use the nigella seeds as your guide: The dough should be just barely thicker than the seeds themselves.) Using a fork, prick all over surface of dough. (Alternatively, if left un-pricked, the papris will puff up when fried, and can then be stuffed for sev puri chaat and panipuri.) Using a 1 1/2–inch round cookie cutter, cut rounds from dough and set aside on a floured surface. Any scraps can be gathered and re-rolled until you have no more dough left.

In a large pot, wok, or Dutch oven, heat oil to 375°F (190°C). Working in batches of 6 to 8 pieces, fry papris, turning occasionally, until golden brown, about 2 minutes. Drain onto a paper towel–lined sheet tray and season with salt while still warm. Reserve frying oil for sev (below), if making from scratch. The papris will stay crisp in an airtight container for up to 1 week.

For the Mint Chutney: Prepare an ice bath. In a pot of salted boiling water, blanch cilantro and mint until they turn bright green, about 20 seconds. Shock herbs in ice bath to stop the cooking, then drain well. Squeeze out any excess liquid from herbs.

Remove and discard the thick mint stems, then roughly chop herbs and remaining tender stems. In a blender, purée blanched herbs with lime juice, serrano pepper, and just enough cold water to bring the mixture together, taking care not to over-blend and heat up the chutney, which can lead to discoloration. Season with salt to taste. The chutney will stay fresh in the refrigerator for 2 to 3 days.

For the Tamarind Chutney: In a small saucepan, combine dates, tamarind paste, ginger powder, chili powder, and sugar and bring to a boil. Remove from heat and set aside, covered, for 10 minutes to soften the tamarind paste and dates. Using a blender, purée until smooth, then pass through a fine-mesh strainer to remove any fibrous bits. The chutney will keep in an airtight container in the refrigerator for up to 2 weeks.

For the Sev: In a medium mixing bowl, whisk together chickpea flour, chili powder, black pepper, and enough water (1/3 cup to 1/2 cup) to form a mixture with the thickness of pancake batter. Add batter to a piping bag fitted with a number 2 plain round tip, or use a zipper-lock bag with one corner snipped off to create a small opening.

Using the same frying oil as for the papris, heat oil to 375°F (190°C). Pipe squiggles of batter into oil, like a funnel cake, and fry until bubbling ceases. Using a spider or strainer, lift fried sev and transfer to a paper towel–lined sheet tray to drain. Repeat with remaining sev batter. The sev will stay crisp in an airtight container for up to 1 month.

To Assemble: On a large serving plate, spread papris in a single even layer.

In a small bowl, toss potatoes and chickpeas with chaat masala to taste. Spread potatoes and chickpeas all over papris.

In a small bowl, combine yogurt with chaat masala to taste and spoon over potatoes, chickpeas, and papris.

Top with diced onion, mint and tamarind chutneys, and sev. Sprinkle more chaat masala on top and serve right away, preferably with sweet, milky black tea.

This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue relish for just about anything and is a wonderful partner to cheese. 

Beetroot chutney

raw beetroot

lemons,

milliliters/3½fl oz lemon juice (about 2–3 lemons)

150 milliliters/¼ pint cider vinegar

red onion, finely chopped

fennel seeds

sugar

capers

sea salt

black pepper

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

salt

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

Mixed berry and fruit Chutney is a finger-licking condiment to compliment to a meal. This chutney has a special Bengali spice blend.

Mixed berry and fruit chutney

500 gm Mixed berries

Sugar (approximately 100 gramsm)

½ tsp Panch phoron

Turmeric powder

tsp Bhaja Moshla

Lemon juice

Wash all the berries and fruits thoroughly, cut them into pieces if required.

Heat oil in a heavy-duty cooking pot over medium-high heat. If you are making the chutney with Mustard oil, make sure the temperature of the oil reaches to the smoky point, then reduce the heat to low and add dry red chilli.

Stir for a couple of seconds, then add panch phoron and continue stirring till the flavour of spice and oil homogenised. It will take another few seconds.

Next, add all the berries and fruits, sprinkle salt, turmeric powder and increase the heat to medium-high, cover with a lid and cook for two-three minutes, you will see that the fruits are releasing the juice.

At this point, add in sugar and bring to a boil, stirring often until the sugar dissolves.

Pour lemon juice, give a final stir and turn off the heat.

Sprinkle Bhaja Masala and cover and let it completely cool and enjoy!

Sweet and sour, this tamarind sauce is a flavorful Indian staple that's easy to prepare at home.

Sweet Tamarind Chutney Recipe

water

tamarind concentrate (see note)

jaggery sugar (see note)

black salt salt

cayenne pepper

cumin

ginger powder

Heat water over medium-high heat until just boiling. Add in tamarind concentrate and stir until completely incorporated. Add jaggery, salt, cayenne, cumin, and ginger. Stir until sugar and salt are completely dissolved.

Reduce heat to a simmer and cook until thickened to a point that it's slightly syrupy, about 20 minutes, stirring occasionally. Let cool for 10 minutes. Use immediately or transfer to an airtight container and store in refrigerator for up to 1 month. 

This roasted sweet potato salad, adapted from Devon Delaney, is a welcome change from all those overly sweet holiday sweet potato recipes. Serve it warm as a side dish.

Roasted Sweet Potato Salad With Chutney Vinaigrette Recipe

sweet potatoes,

balsamic vinegar

Dijon mustard

honey

garlic clove, minced (about 1 teaspoon)

cranberries

scallions,

almonds,

Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes. 

Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.

Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.

Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too

Mango chutney

mangoes(about 1.5kg)

milliliters white wine vinegar

granulated sugar

cumin seeds

cardamom pods

tsp nigella seeds

garlic cloves, crushed

cloves

ginger,

red chilli, seeds removed and finely chopped

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.&nbsp;

Tip the spices into a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins &ndash; 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.

Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years &ndash;&nbsp;the chutney will be best eaten after a few months, when the flavours have melded and mellowed.&nbsp;

Easy beef bacon jam recipe - smoky, tangy, a little sweet and a little spicy, if you want it to be. Your favourite new condiment!

Beef Bacon Jam

beef bacon

onions (large)

chipotle chilli (optional, any chilli or chilli flakes will do)

bourbon

Tbsp dark brown sugar

maple syrup

ml coffee (black, strong)

80 ml balsamic vinegar

Peel, halve, then thinly slice the onions. Cover and set aside. Covering the onions will stop your eyes from watering further.

Using the same board and knife, chop up the beef bacon into bite-sized pieces, about 2.5cm/1&quot;. This will require some effort because of the fat. Just &quot;saw through&quot; the fat.

Prep Work

Heat a large frying pan on medium heat and tip in the bacon slices. Fry for about 5 minutes to crisp the bacon up. This level of heat (as opposed to high for browning) will draw out the bacon fat. When done, tip out onto a kitchen paper line plate and set aside.

Pour most of the remaining fat into a cup, leaving behind 1 tablespoon. The extra fat can be used in place of your regular cooking oil, not that you&#039;ll have much. If you don&#039;t have ny fat in the pan, just add 1 Tbsp of EV olive oil.

Turn the heat down to low and sauté the onions for 15-20 minutes until they are soft, a deep golden brown and caramelised. This low and slow method helps to draw out the sweetness from the onions. Stir every now and then to avoid the onions catching and burning.If you find that your onions are getting too dry before they are brown enough, pour a little of the bourbon, stir, and continue. If you don&#039;t do alcohol, a little water will be perfect.

When you are happy with the colour of the onions, add the chilli or chilli flakes, if you are using any. Stir.

Increase the heat back up to medium, pour in the bourbon, stir, and cook for 1 minute.

Add the brown sugar, stir, then tip in the beef bacon that you crisped up earlier. Stir well for the bacon to take on the flavours in the pan.

Now, add the rest of the ingredients: maple syrup, coffee and the balsamic vinegar. Stir, and bring to a simmer.

Lower the heat right down, and cook for 20 - 25 minutes, until most of the liquid has gone. At this stage, you&#039;ll get a thick, dark caramelised &quot;sauce&quot;. The more liquid you leave at this stage, the &quot;saucier&quot; your bacon jam/chutney when you are serving it. Top with black pepper and stir.

Turn the heat off, and leave to cool at room temperature. Then, store in sterilised jars, in the fridge for up to 2 weeks.

Let&#039;s get Cooking

A quick and easy side dish with tropical flair. Perfect with shrimp, chicken and pork.

Pineapple Rice

rice

pineapple chutney

cilantro (chopped)

Add the rice to a mesh strainer and run cold water over it to rinse off the starch -- rinse until the water coming from the bottom of the strainer is clear.

Fill a large saucepan with water. Cover and set over high heat and bring to a boil. Stir in the rice and cook for 15 minutes, stirring occasionally.

Remove the rice from the heat. Place a large mesh strainer over the sink and pour the rice into the strainer to drain all the liquid (shake it a few times to make sure you&#039;ve gotten as much liquid out as possible.) Transfer the rice back to the same pot it was cooked in and cover tightly with a lid. Set aside for 10 minutes to steam.

When rice has perfectly steamed, fluff it with a fork and add the chutney &amp; cilantro. Toss to combine and serve.

Lacto-fermented Cherry Chutney

black cherries, pitted and chopped coarse

½ tsp.

orange

½ cup

¼ cup

whey

tsp.

filtered water, room temperature

Lacto-Fermented Pineapple Chutney

pineapple,

cilantro,

Tbsp.

grated fresh ginger

lime juice (or juice from half a medium lime)

sweet whey

Gujarati Lasan ni Chutney is the condiment to rule all condiments. It’s made with a tonne of crushed raw garlic, chilli, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices. This is simple Kathiyawadi village fare from the heart of Gujarat.

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

(you’ll

tsp water (or as needed to make a very thick paste)

Use a wooden spoon to mix all of the ingredients together in a large bowl. I don’t recommend using a blender as that will dramatically change the texture. A coarse finish is what’s traditional and it’s perfect. You could also crush it using a pestle and mortar.

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The most viewed chutney recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine