Serves 4
This cooling salad is served alongside spicy curries to soothe the palatte. It can be served with just the dressing, just the chutney, or both.
Chutneys are offered as on the side for a variety of uses: as a dip for flatbreads or papadums, as a sauce or dressing for salads and as a condiment to bring flavor to any dish. Chutneys can be sweet, sour or spicy.
Dressing
1/2 cup plain whole yogurt
3 tablespoons raisins, and a little extra for garnish
2 teaspoons honey or unrefined sugar
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon salt
dash cardamom
Pinch cayenne or red chili flakes
Chutney
2 cups packed mint leaves
2 cups packed cilantro
1 jalapeno pepper
1 teaspoon garlic-ginger paste, see below recipe
1/2 teaspoon salt
1-2 teaspoons unrefined sugar
water for blending
Salad
1 cucumber, sliced into thin rounds
2 medium carrots, grated
Mix all of the dressing ingredients in a dish and let sit for 5-10 minutes.
Place all the chutney ingredients in a blender or food processor. While the machine is running, add a little water through the feedtube to help it blend. Puree until smooth, adding water to make a thick, yet pourable sauce.
Arrange the cucumber slices and grated carrot on a platter. Pour the dressing over the vegetables and either drizzle the green chutney on top or offer it as a side. Garnish with the raisins.
Makes about 1/3 cup
This is a simple, handy seasoning for a variety of Eastern dishes. Double or triple the recipe and measure tablespoonfuls into little zip-lock bags or an ice cube holder for easy "grab and go" use.
1 head garlic, peeled
1-inch piece of fresh ginger, peeled
touch or water
touch of lemon juice (to keep from oxidizing)
Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.
©2008 Copyright Alison Anton - All rights reserved.