The Warmth of Green in a Handmade Bowl of Chutney

Its getting more and more difficult to spot a patch of green these days. Its gray, rainy, cold and you also see traces of sleet early in the mornings. Winter is making its presence known and how!

But am in a defying mood, just like that rebel without a cause protagonist. Just that I do have a cause. Lots of fresh coriander in the supermarket got my taste buds tickling. I call coriander/cilantro the Miss Congeniality of the Herb World. Chutneys, garnishes, or just to add some color, the humble dhania never fails you.

In India, if you are a regular with your vegetable wala, he will give you a handful of dhania and mirchi free! Here in TO, I have to pay close to a toonie for a bunch. But that doesn’t stop a die-hard Chutney-lover from wet grinding this bunch of green goodness and storing in a glass jar for at least a week.

Ingredients for Green Chutney are:

1 bunch of fresh cilantro/coriander, stems and leaves, thoroughly washed
5-6 fat cloves of garlic
7-8 green chilies
Half of the white portion of a small tender/green coconut/daab
Juice of one large lemon
Salt

Grind together all the ingredients, adding very little water. I added the lemon juice and the water from the green coconut.

The Chutney should be smooth to your touch. Season with salt and store in a clean, glass jar.

You can pair this Chutney with Alu Bonda or use as a marinade with some plain yogurt for chicken or fish.

While you are looking at that bowl of green chutney, please notice the platter and dipping bowl I made at Pottery School. I used warm green glaze for both before they were fired in the kiln. Both are food and microwave safe.

For more of my Pottery work, click here.

I had this green chutney with some Alu Bonda, something our Gujarati neighbors would make, with mashed potato, pomegranate, fresh coriander and green chilies. Do you want the recipe?

I decorated my Bonda plate with the Chutney and green chili fry. Just spoon some chutney or sauce in one line. With the tines of a fork, make random strokes at the end of the line of chutney. I learnt this yesterday from Chef Bob Blumer while he was plating Sushi.

Pearls of Pink in Pomegranate Raita

Nigella Lawson did it. And so did Gordon Ramsay. They took the quintessential Indian raita and played with the idea of whipping together plain yogurt and Pomegranate, while keeping the traditional seasonings for this condiment quite in place.

I was at the world’s largest pomegranate display yesterday. Predictably so, I brought home two blood red pomegranates, which other than being high on décor quotient also have adequate culinary use in my home.

You usually see boondi or cucumber raita with biryani, but today I decided to go the “British” way- I fell for fusion food. I made Pomegranate Raita.

Ingredients for Pomegranate Raita are:

Half cup pomegranate arils
1 cup plain yogurt
Half tablespoon roasted and crushed cumin and coriander seeds (Bengalis call it bhaja moshla)
1 finely chopped green chili
Handful of finely chopped fresh coriander (leaves and stem)
Pinch of red chili powder
Black salt

In a bowl, beat together with a fork the yogurt, red chili powder and black salt (use plain salt if you don’t have black salt or kala namak). Pour in a serving bowl and chill.

Just before you are ready to serve, top the yogurt with the pomegranate, chopped green chili, fresh coriander and the crushed cumin and coriander seeds which have been dry roasted.

Serve the Pomegranate Raita with biryani or pulav and enjoy a burst of sweet, tang and savory in your mouth.

I am joining Torview’s Food Palette Red Event with my Pomegranate Raita.