Sultana Raita
Ingredients:
40g sultanas, soaked in water for at least an hour
20g sugar
1/2tsp ground cardamom
pinch salt
1/2tsp ground black pepper
140g carton plain yoghurt - I used Greed yoghurt and plain mixed which made quite a difference
Method:
Drain the sultanas and mix everything together in a small bowl. Chill until needed.
Great with Prawn and Pineapple Curry
First made: 31st July 2013
40g sultanas, soaked in water for at least an hour
20g sugar
1/2tsp ground cardamom
pinch salt
1/2tsp ground black pepper
140g carton plain yoghurt - I used Greed yoghurt and plain mixed which made quite a difference
Method:
Drain the sultanas and mix everything together in a small bowl. Chill until needed.
Great with Prawn and Pineapple Curry
First made: 31st July 2013
Mango Chutney
When we lived in Qatar, we couldn't get mango chutney locally and one afternoon I decided that I wasn't eating the curry I was making without it. I made one mango's worth and cooled it over ice so it was ready for dinnertime! I've made it since and let it mature; it's good either way.
Here is the original recipe just double or triple it as you wish.
Ingredients:
1 mango, chopped
75g brown sugar
1/4 tsp each ground cumin, coriander, cardomam
1/8 tsp each turmeric and chilli powder
1 red chilli, deseeded and finely chopped
1 clove garlic, grated
1cm ginger, grated
zest of 1 lemon
juice of 1/2 the lemon
1 bay leaf
50ml cider vinegar
Cooking Instructions:
Briefly dry fry the powdered spices.
Add all the other ingredients and bring to the boil.
Simmer until sticky.
Pour into a sterilised jar and seal immediately.
Keep for a while in a cool place or use as soon as it's cool - either way...
First made: Qatar, 25th September 2009
Here is the original recipe just double or triple it as you wish.
Ingredients:
1 mango, chopped
75g brown sugar
1/4 tsp each ground cumin, coriander, cardomam
1/8 tsp each turmeric and chilli powder
1 red chilli, deseeded and finely chopped
1 clove garlic, grated
1cm ginger, grated
zest of 1 lemon
juice of 1/2 the lemon
1 bay leaf
50ml cider vinegar
Cooking Instructions:
Briefly dry fry the powdered spices.
Add all the other ingredients and bring to the boil.
Simmer until sticky.
Pour into a sterilised jar and seal immediately.
Keep for a while in a cool place or use as soon as it's cool - either way...
First made: Qatar, 25th September 2009
Tomato Raita
Ingredients:
2 140g tubs plain yoghurt
1 large tomato, peeled, deseeded and chopped
1/2 tsp cumin powder
pinch salt
Cooking Instructions:
Mix all the ingredients together in a bowl, cover with clingfilm and refrigerate for an hour or so.
First made: 16th February 2013
2 140g tubs plain yoghurt
1 large tomato, peeled, deseeded and chopped
1/2 tsp cumin powder
pinch salt
Cooking Instructions:
Mix all the ingredients together in a bowl, cover with clingfilm and refrigerate for an hour or so.
First made: 16th February 2013