Gajar ka achar (carrot pickle) is a great condiment to serve with any meal or with sandwiches.

Ingredients:

• 5 medium carrots
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric
• 1/8 teaspoon asafetida
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil or olive oil

Method:

1. Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2. Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3. Mix all the ingredients together with the carrots and put in a glass jar.
4. Keep the jar in the sun for a day. Pickle is ready the next day.
5. Pickle can be refrigerated for about two weeks.

Variations:

Add sliced green chili, sliced the long way.

Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.

Ingredients:

• 1 large cauliflower
• 3 green chili sliced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds (rai)
• 1 teaspoon coarsely ground fennel seeds
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4  teaspoon turmeric (haldi)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon lemon juice
• 3 tablespoon mustard oil or olive oil

Method:

1. Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
2. Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
3. Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
4. Pickle can be refrigerated for about one week.

Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. In fact, meals in South India are considered incomplete, without this chutney. It has great texture and a unique taste that compliments many dishes.

Recipe can serve 8.

Ingredients:

• 1 cup coconut peeled and cut in small pieces
• 2 tablespoon chana dal
• 1 cup of yogurt
• 1-1/2 tablespoon salt (adjust to taste)
• 2 Serrano green chilies cut in small pieces
• 1/2 inch ginger
• Approximately 1/2 cup water
• 1 teaspoon lemon juice (if needed)

For Seasoning

• 1 teaspoon oil
• pinch of asafetida
• 1/4 teaspoon black mustard seed
• 2 red chilies broken in pieces
• 6 to 8 curry leaves (1 sprig)

Method

1. Peel coconut and cut into small pieces so they are easier to blend.
2. Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
3. Coarsely grind chana dal in a blender.
4. Add yogurt, green chilies and salt and continue blending into the paste.
5. Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. Adding the coconut in small amounts also helps this process.
6. Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the sourness as per your liking. Blend well.

Seasoning

1. Heat oil in small pan, when hot, add black mustard seeds and wait till they crack.
2. Add asafetida, red chilies and curry leaves.
3. Pour the seasoning mixture over the chutney.

Coconut chutney can be refrigerated up to a week.

Cranberry Relish is a spicy and tangy pickle that is a perfect addition to many dishes. Cranberry Relish can spice up any meal. It tastes especially great with sandwiches and perfect for the upcoming holidays!

Ingredients:

• 2cup fresh cranberries cut in halved
• 2 chopped green chili adjust to taste
• 2 tablespoon shredded ginger
• 2-1/2 teaspoon salt
• 1/4 teaspoon red chili powder, adjust to taste
• 1 teaspoon black mustard seeds ground (rai)
• 1 teaspoon fennel seeds crushed (saunf)
• 1/8 teaspoon asafetida
• 2 tablespoon mustard oil

 Method

1. In a glass bowl mix all the ingredients.
2. Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well.
3. Keep the relish in a glass jar or glass bowl.
4. You may serve this same day but it taste batter after it has marinated for a day.
5. Cranberry Relish can be made in large batches; it has a long shelf life.
6. This can stay out at room temperature for a week or refrigerate for about 2 months.

Ginger relish is very handy to have in your refrigerator for spicing up many different dishes.

Ingredients:

• 1/4 cup finely chopped ginger
• 4 green chilies
• 1 teaspoon salt
• 2 tablespoon lemon juice

Method

1. Cut the green chilies lengthwise (remove the seeds if you like mild).
2. Chop the green chilies to match the size of the chopped ginger.
3. Mix ginger, chili, salt and lemon juice together and store in glass jar.
4. Before serving refrigerate the relish for 24 hours.
5. Relish can be refrigerated for about 2 weeks. Note: after a couple of days the green chilies will fade in color and will become milder in taste.

Variations

Thinly slice the green chilies and ginger about 1 inch lengthwise and mix with salt and lemon juice.

Serving suggestions

1. Mix the chopped relish with cream cheese and use as a sandwich spread.
2. Lightly spread between grilled cheese sandwiches.
3. Sprinkle over any chat.
4. Use sliced relish to garnish any dal, rice, subji with gravy.
5. The relishes’ juice can be mixed with olive oil to make a salad dressing.

Chili Pickle is a great way to spice up any meal.  Indian meals are generally served with different condiments of which pickles are the most common one.   This is a rather hot and spicy pickle, not for the light hearted by any means.

Ingredients:

• 20 green Serrano chili peppers
• 3 tablespoons coriander (dhania)
• 1-1/2 tablespoon fennel seeds (saunf)
• 1 teaspoon fenugreek seeds (mathi)
• 1 teaspoon mustard seeds (rai)
• 1/8 teaspoon asafetida (hing)
• 3 teaspoons salt
• 1 teaspoon mango powder (amchoor)
• 1/2 teaspoon turmeric
• 1 tablespoon vinegar
• 2 tablespoons oil, mustard oil preferred

Method

1. Wash and dry the chilies and cut a vertical slit, lengthwise in each one.
2. Combine coriander, fennel and fenugreek seeds and grind coarsely.
3. Add salt, mango powder and turmeric to the ground spices; mix well.
4. Heat oil till it is quite hot, and then pour over the dry ingredient mixture.  Mix well.
5. Add vinegar and mix well, again.
6. Stuff green peppers with the spice mix and place in a glass jar.  Place jar for 2 days at room temperature or for 1 day in direct sunlight.
7. Chili Pickle can be refrigerated up to a month.

Variation

As an alternative to stuffing the chillies, you can slice the chili into 1/8inch pieces and mix it in with the spice mixture.

Tip
To reduce the heat of the pickle, remove pepper seeds prior to stuffing with the spices.

Hari (Green) chutney is made with fresh cilantro (green coriander) and a variety of spices. This chutney is a must-have for every fridge. Tastes delicious with pakoras, samosas, chaat and many more popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!

Ingredients:

• 1 big bunch of chopped Cilantro (green coriander)
• 3 green chopped chilies
• 3 tablespoons of lemon juice
• 1/2 inch ginger
• 1 1/2 teaspoon salt
• 1 teaspoon cumin seeds
• 1 teaspoon oil
• 1 teaspoon sugar
• Pinch of asafetida (hing)

Method:

1. Blend all ingredients, except the cilantro, into a paste.
2. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
3. Blend well and add more salt, green chilies, or lemon juice to taste.

Tips:

1. Using little oil and sugar help keeping the color fresh.
2. You can make hari chutney in large quantities in advance and freeze it in ice cube trays. When ready to serve, defrost as many cubes of hari chutney as needed. If you freeze the hari chutney immediately after preparing, the chutney will not lose its bright green color and freshness.

Variations:

Mix mint leaves with cilantro half and half (just use mint leaves no stems)

Serving Suggestions:

• To make a delicious dip for  vegetables, chips, or crackers, mix 1 part chutney and 3 parts yogurt.
• To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.

Mango chutney is sweet and sour lightly spiced relish with a chunky texture that makes a perfect condiment.

Ingredients

• 2 raw green cooking mangos peeled and shredded (about 3 cups of shredded mango)
• 2 tablespoon oil
• 1 teaspoon nigella (onion seeds or kalonji)
• 4 whole dry red chilies
• About 1 tablespoon thinly sliced ginger
• About 2 tablespoons golden raisins
• 1/2 teaspoon chili powder
• 2 teaspoons salt
• 1 cup sugar

Method

1. Wash and dry the mangos, peel the skin of the mango and shred the fruit.
2. Heat oil in a sauce pan over medium heat.
3. Add nigella (kalonji) and whole red chili, stir for few seconds.
4. Add raisins and stir for few seconds. Then add remaining ingredients shredded mango, sliced ginger, chili powder, salt and sugar. Mix it well.
5. After mango mix comes to a boil put the lid on and turn down the heat to low medium.
6. Let it cook for about 10 minutes or until mangos are tender, do not let the mango become mushy.
7. Chutney is ready and has a very nice color.
8. After chutney has cooled down, you can store it in a glass jar.
9. For longer shelf life, keep it refrigerated and it will last for months.

Tips

It is very important to get the right mangos for chutney. You need to use cooking mangos which are different than the mangos we eat. For the best result mangos should be very firm. When you slice them they should be white and sour.

This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east!

Ingredients:

• 1/2 lb tamarind, seeded
• 2 1/2 cups sugar
• 2 cups boiling water
• 1 1/2 tablespoons roasted ground cumin seeds
• 1 tablespoon salt
• 1 teaspoon black salt
• 1 teaspoon red chili powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ginger powder

Method:

1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
5. Chutney can be refrigerated for two to three months.

Serving suggestion:

1. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
2. This is also delicious as a dipping sauce for French fries, as a spread over crackers.

Variations

1. To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
2. Add water and ice cubes to serve as a cool spicy drink.
3. Add equal parts yogurt and chutney to make a dipping sauce.
4. Try drizzling over rice to add a unique flavor to plain rice.

Perk up your meal with this savory chutney.

Serves 2 to 4.

Ingredients:

• 6 medium sliced tomatoes
• 1 tablespoon shredded ginger
• 4 green chilly sliced long ways

Pinch of asafetida (hing)

• 1 teaspoon cumin seed
• 1 teaspoon black mustard seed
• 2 bay leaves
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon cornstarch
• 2 to 3 tablespoons sugar
• 2 tablespoons chopped cilantro
• 2 tablespoons oil

Method:

1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
2. Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
3. Stir for a second and add sliced tomatoes and green chili.
4. Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
5. Mix the cornstarch with 2 teaspoons of water and add to the tomatoes corn starch is added to give thickness to gravy but this is optional.
6. Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
7. Adjust the salt, sugar and pepper to your taste.

Serving suggestion:

• This chutney is best served as a side dish with any kind of stuffed Paratha or over plain white rice.

Tips

• Add the sugar slowly as needed, depending on sourness of tomatoes.