The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [98]
That said, there are other salads that are made by marinating in lemon/lime juice or vinegar, or they are lightly seasoned with oil, spices, and herbs. The most prevalent salad served with Indian meals is called kachumber, which literally translates to “minced vegetables.” My friend’s husband Suresh makes the best kachumber. I think he puts everything in the salad except the kitchen sink. He patiently dices all the vegetables and some crunchy fruits into ¼-inch pieces and ever so lightly seasons them, such as Peanut-Mung Salad (page 192). You will find a variety of fresh and seasoned salads in this section to complement any meal.
Chutneys and pickles are as Indian as curries. The concept of chutneys is no longer new to the Western world; they have become as well-known as salsa. Indian chutneys are typically piquant—with all its synonyms, hot, spicy, tangy, and sharp—palate-pleasing condiments that liven up any dish. They can also be sweet and mild. Chutney can be fresh ground or preserved. You will find them in most Indian restaurants as a condiment. I have included some of the most popular chutneys in this section, including the quintessential cilantro chutney, which is probably the most popular chutney enjoyed in Indian homes around the world. I grind a couple of batches of cilantro chutney at a time and freeze it in small containers, so that I can always have some handy.
Indian pickles are unique to the cuisine. They are an acquired taste; Indians love them, but many non-Indians find them too strange, intense, or stinky. Just remember that a little bit goes a long way! For best results, just dab your food into the pickle or take only a smidgen. Pickles are preserved meticulously when the fruit or vegetable is in season. A few jars of pickles—mango, chili, and/or lemon—are just as much a part of an Indian pantry as spices. Until recently, each family made their own pickles and kept them in 5- to 8-gallon ceramic jars and guarded them with a vengeance. Only a designated person was allowed to dip into those jars, for a very simple reason: If you mishandled the pickles—for example, if you put a dirty or wet spoon in the jar—you could ruin a year’s supply.
Today, Indians buy store-bought pickles as needed, as they are available year-round. As with any specialty, there is nothing like homemade pickles. My mother makes the most incredible pickles, and until a few years ago used to give us a jar of her best. Now, I have to buy the pickles or make my own if I want the same flavors. Because it is hard to find the right pickling mango, I did not include pickle recipes in this book. However, I have included preserved chutneys, such as Mango Chutney (page 187) and Cran-Apple Chutney (page 188).
GF, LF
Tamarind Chutney
Imli Chutney
PREP : 30 minutes
COOK : 20 minutes
MAKES : 1 cup, or 48 servings
SERVING SIZE : 1 teaspoon
Good tamarind chutney is essential for chaat (page 24) and a great condiment for many savory snacks, including fritters and samosas. It adds a sweet-and-sour taste and perks up the flavor of any dish. I always keep a jar of tamarind chutney in the refrigerator, since it’s too time-consuming to make at the last minute. If you’re in a hurry, use Amchur Chutney (page 187).
1¼ cup tamarind sauce (page 25)
¾ teaspoon salt
½ cup brown sugar
½ teaspoon cayenne pepper, or to taste
½ teaspoon roasted cumin powder (page 25)
1 tablespoon dates, chopped, or golden raisins,
optional
1. Heat tamarind sauce in a medium-heavy saucepan. Add salt, brown sugar, cayenne pepper, and cumin powder. Stir until the sugar is dissolved. Heat on medium heat, stirring occasionally. Bring to a boil, reduce heat, and simmer for 5 to 7 minutes. Add the dates. Remove from heat and cool to room temperature. The chutney will thicken as it cools.