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Chutney, the taste of fantasy

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pumpkin, onion and ginger

This chutney is a delicious accompaniment for cheeses with a hard paste, for simple dishes of rice and lentils or as a sauce for flavoring popadoms Indians.

What you need: 1 kg

pumpkin, 500 gr. onions, white vinegar 0.8 dl, 2.5 cm fresh ginger, cayenne pepper, 5 cloves, mustard seeds, 250 gr. sugar, 250 gr. apricot jam or fresh apricots in season, a bunch of fresh coriander, the juice of one lemon, chilli to suit personal preference;

How to prepare:

Toast and crush the spices and fry in a small amount of sunflower oil, along with the chillies and ginger finely chopped. Add onions and squash into small pieces, vinegar, lemon juice, jam and sugar, and let cook over low heat for 45-60 minutes, stirring occasionally and adding hot water if too dry. Add the coriander leaves, chopped well, towards the end. Allow to cool and transfer to glass jars, sterilized water bath if you wish to preserve the chutney for more than two weeks.

Geen ginger and coriander and mint chutney

recipe for coriander and mint chutney is typical summer, with a very strong taste and refreshing. What you need

1 bunch fresh coriander, washed well and stems private, ½ green chilli pepper (the original recipe foresees 3), 1 teaspoon fresh ginger, peeled and roughly chopped, a handful of roasted and salted peanuts, a handful of mint leaves, salt, sugar and lemon juice, a pinch of asafoetida.

How to prepare

Blend peanuts for a minute. Add all other ingredients, adding a little water if necessary. Continue to whip until the dough becomes smooth and creamy.

Serve with samosas and kebabs.

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