The devil on your plate

Aah, the joy of being back home with the beagle brats running riot around me.

I spent an extremely productive day at Brown Sahib today. Other than for signing many many cheques, which always fills me with great sorrow, I managed to cook and try out three new recipes. All of which turned out very favourably.

We've got a lunch planned for a large number of British travellers to India, who are on a culinary trip through India. I think I mentioned it in my last post. So I figured, why not give them a taste of the holy cow as they'd had it served up to them in their heydays in India. I cooked up a tangy coconut and tamarind Ceylon beef curry, which I'm hoping they'll love. And not get the runs from.

What I'm most excited about is the Devil's Chutney which I put together. This is a sweet and sour spicy chutney which was created by the khansamas (cooks in the days of yore) for the memsahibs. I'm planning on serving this with the Kedgeree on the menu. 

If any of you like to add a tangy pungent sweet-sour kick to your meals, I'd recommend you whip this up. It keeps for at least 3 weeks in the fridge, if you bottle it.

DEVIL'S CHUTNEY


Take a cup of  raisins, add a spoonful of ginger, a couple of chopped green chilis, 2 tbsps of tamarind paste, 1 tbsp of vinegar, sugar and salt to taste. Puree in the mixer.


It's lovely with some masoor dal and rice.