An Indian meal usually has a basic accompaniment, such as plain yogurt or spiced yogurt (raita), pickled fruit or vegetable, or a chutney. Raita is plain yogurt that has been whisked until smooth and a few spices and vegetables are added to it. Soy yogurt may be used to make a vegan raita.
Pickled fruits and vegetables (achar) are another condiment typically offered with Indian meals. Pickling preserves food in salt, oil, or vinegar and can taste tart, tangy, slightly bitter, and spicy. Achar is commonly made with ginger or fruits, such as lemons, limes, or mangoes; or vegetables such as carrots and beets. One of my favorite pickles is the sweet and tangy Pickled Carrots, Turnips, and Cauliflower .
You may have heard the word chutney, which is now a commonly used word. Chutney is the Hindi word for a relish that is made either from crushed herbs or mashed fruits with added spices. Chutneys can be spicy, sweet, sour, or have a combination of these taste components. You can use chutneys as a dipping sauce or as a jam. Opo Squash Fritters and Tandoori Tofu Kebabs can be dipped in Fresh Coriander Chutney . Sweet and Spicy Pear Chutney can be spread on bread, toast, English muffins, or bagels. Here, we will make an assortment of chutneys from peanuts, pears, and fresh coriander leaves.
Spiced Yogurt with Potatoes
Like my mother and most Indians, I always have plain yogurt in my refrigerator, which is usually homemade. Yogurt is typically eaten along with meals as a cooling condiment that soothes your stomach from spicy foods. To jazz up plain yogurt, it is common to whisk in different vegetables and just a wee bit of spices to make a raita. My favorite raita has always been this one my mom makes with boiled potatoes. My baby loves for me to put this raita in a small bowl for her, which I don't mind because it is an excellent source of dairy and good for her growing bones.
Serves 4 to 6
Prep time: 10 minutes
Refrigerator Life: 3 hours (tastes best when freshly made)
1 medium russet potato (about ½ lb/225 g), boiled
1 cup (250 g) plain yogurt or plain soy yogurt (regular or fat free)
¼ cup (65 ml) water
¼ teaspoon cumin seeds, roasted and ground
2 pinches ground red pepper (cayenne)
¼ heaping teaspoon salt
¼ teaspoon ground black pepper
1 Peel the boiled potato and dice into ¼-inch (6 mm) cubes.
2 Whisk the yogurt in a large bowl until it is smooth
3 Add the water, cumin, red pepper, salt, and black pepper. Mix well.
4 Add the potato cubes. Mix together. Enjoy now or refrigerate for later. Serve chilled.
Variation 1
Avocado and Coriander Spiced Yogurt
With a major Mexican influence here in Texas, especially with the cuisine, avocados and coriander (also called cilantro) are very popular, so I thought of making a raita out of them. When ripe, avocados will yield slightly to the touch instead of being hard. Avocados, which are categorized as a fruit, help reduce the signs of aging, regulate blood sugar level, and promote eye health.
Follow steps 2 through 4 for Spiced Yogurt with Potatoes , but in step 4, do not add the potato. Instead, add one avocado, diced into ¼-inch (6 mm) cubes, juice of ½ lime and 1 handful fresh coriander leaves (about ¼ cup/10 g packed leaves), rinsed and finely chopped.
Dicing an Avocado
1 Using a small knife, cut the avocado in half lengthwise around the pit.
2 Hold the avocado in both hands and twist the halves in opposite directions to separate them.
3 Scoop out the pit with a spoon. If it is hard to remove, carefully stab the pit with a knife. Pull out the knife with the pit and discard.
4 Using a spoon, scoop out the avocado flesh from the skin. It should come away from the skin easily in one part.
5 Dice each avocado half into about ¼-inch (6 mm) cubes.
Variation 2
Tomato, Cucumber, and Onion Spiced Yogurt
My hubby's favorite raita has tomatoes, cucumber and onions in it. You may use any variety of cucumber such as an English or Japanese cucumber. The high water content, vitamins A, B & C and the presence of certain minerals like magnesium, potassium, and silica make cucumbers an essential part of skin care, such as putting sliced cucumbers on one's eyes to reduce puffiness.
Follow steps 2 through 4 for Spiced Yogurt with Potatoes , but in step 4, do not add the potato. Instead, add 2 tablespoons minced onion; 1 small tomato, such as a plum (Roma), finely diced, and 4 tablespoons peeled and finely diced cucumber (any variety).
There are so many varieties of pickled fruit and vegetables in India, called achar in Hindi. They are served as a condiment along with a meal for a crunch between bites. My favoriteachar is this mixed vegetable pickle made from carrots, turnips, and cauliflower. My mom makes this pickle once every summer to enjoy over the entire year, as it takes a handful of spices to make.
Make 2 lbs (1 kg) pickle
Prep time: 25 minutes + 30 minutes sitting + 7 days sitting
Cook time: 15 minutes to bring water to a boil
Shelf Life: 1 year
2 cups (225 g) baby carrots or 5 medium carrots
4 small turnips (total 1 lb/500 g)
2¼ cups (225 g) fresh bite-size cauliflower florets or ½ small head fresh cauliflower cut into florets
8 cups (1.75 liters) water
1½ cups (200 g) light brown sugar
1 cup (250 ml) mustard oil
1 cup (250 ml) vinegar
3 tablespoons plus 1 teaspoon salt
10 tablespoons coarsely ground mustard seeds
2 tablespoons ground cinnamon
2 teaspoons ground cloves
2 tablespoons ground cumin seeds
2 tablespoons ground red pepper (cayenne)
2 tablespoons ground black pepper
½ cup (100 g) peeled and finely grated fresh ginger
1 Wash the baby carrots. Cut each baby carrot into half lengthwise. If using whole carrots, peel and cut into thick matchsticks
2 Wash the turnips. Cut off the tops and discard. Peel each turnip. Cut each turnip into four segments. Cut each segment into slices about ¼ inch (6 mm) thick.
3 Pour the water into a medium-sized stockpot. Bring to a rolling boil over high heat, which takes about 15 minutes. Immerse the turnips, carrots, and cauliflower into the boiling water. Immediately pour out the vegetables into a colander in the sink and drain the water.
4 Line a baking sheet with a kitchen towel. Spread the vegetables out on the towel. Place a paper towel over the vegetables and place in the sunlight for 30 minutes to dry. (Excess moisture on the vegetables can cause them to turn moldy.)
5 Place the remaining ingredients in a large bowl and mix together. Add the vegetables pieces and mix well.
6 Pour the vegetables and any liquid into a large glass or plastic jar. Put the lid on the jar and shake it so everything is mixed well. Place the closed jar by a sunny windowsill for a week so the flavors will develop, shaking the jar once a day.
7 Enjoy a few pieces of the pickle along with a meal, and store the rest in the jar in your pantry or cabinet at room temperature for up to 1 year! The oil will settle at the bottom of the jar, so shake or stir before serving.
Pickled Carrots
An Indian hole-in-the-wall cafe that we have been frequenting since I was a child has a tangy pickled carrot they offer as a condiment that has a nice bite to it. It is quite similar to these Pickled Carrots that have a unique flavor from coarsely ground mustard seeds. Carrots without their leafy tops will stay fresh for about one week stored in a plastic bag in the refrigerator's vegetable drawer. Avoid carrots that have splits or cracks, or that are limp. Carrots have vitamin A, which is good for your eyes and clear, healthy skin. Enjoy a few bites of this crunchy carrot pickle along with your meal.
Make 2 cups (225 grams)
Prep time: 10 minutes + 2 days sitting
Refrigerator Life: 2 weeks
5 medium carrots, peeled and cut into thick matchsticks
1½ teaspoons coarsely ground black/brown mustard seeds
½ teaspoon ground turmeric
½ teaspoon ground red pepper (cayenne)
1½ teaspoons salt
2 tablespoons lime juice
1 tablespoon vegetable oil
1 fresh finger-length green chili pepper, cut lengthwise into thin slices (any variety)
1 Pat the carrot pieces with a kitchen towel to make sure there is no excess water that can cause the pickle to turn moldy.
2 Place the rest of the ingredients (except the green pepper) in a glass or plastic jar. Mix to combine.
3 Add the carrots and sliced green chili pepper. Put the lid on the jar and shake it so everything is mixed well. Place the closed jar by a sunny windowsill for 2 days so the flavors will develop. Shake the jar once a day.
4 Enjoy a few pieces of the pickle along with a meal and refrigerate the rest in a jar for up to 2 weeks.
Pickled Beets
Beets, also known as beetroot (chukandar in Hindi), are a root vegetable that make a crunchy pickle. Beets are very staining, and you might find your hands colored purple, so be sure to immediately wash your hands after working with them. Choose firm beets that are small to medium in size since they will be more tender than larger ones. Remove any leafy tops since they draw moisture from the bulb, and then store in a plastic bag in the refrigerator for up to one week. Beets stimulate our bodies to produce serotonin, a natural compound that contributes to feelings of happiness and well-being.
Make ½ lb pickled beets (225 grams)
Prep time: 10 minutes + 10 days sitting
Refrigerator Life: 2 weeks
1 beet (about ½ lb/225 g)
1 teaspoon coarsely ground black/brown mustard seeds
¼ teaspoon ground red pepper (cayenne)
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
3 tablespoons vinegar
1 Cut off both ends of the beet and discard. Peel the beat. Rinse the beet with cold water and pat dry with a paper towel. Cut the beet in half lengthwise. Slice each half into thin semi-circles, about ¼ inch (6 mm) thick. Wash your hands so they will not be purple.
2 Place the rest of the ingredients in a glass or plastic jar. Mix to combine.
3 Add the beets. Put the lid on the jar and shake it so everything is mixed well. Place the closed jar by a sunny windowsill for 10 days so the flavors will develop. Shake the jar once a day. The beets will have a bit of crunch to them.
4 Enjoy a few pieces of the pickle along with a meal or in a salad and refrigerate the rest in a jar for up to 2 weeks.
The aroma of freshly made peanut chutney from roasted peanuts with a bit of spicy kick might have you packing PB&J sandwiches for yourself to take to work! My mother-in-law makes this chutney to enjoy along with steamed rice cakes (idli) and rice and lentil crepes (dosa). Peanuts are rich calcium which is good for healthy bones. They also have protein, which is good for muscle development. Shelled peanuts may be refrigerated for up to a year. Peanuts with their skins on have cancer-fighting antioxidants.
Makes 1¼ cups (280 g)
Prep time: 5 minutes
Cook time: 2 minutes
Refrigerator Life: 7 days
Reheating method: None! Stir the refrigerated chutney and serve either chilled or at room temperature.
1 cup (145 g) plain shelled peanuts, with skins on (not roasted or salted)
3 dried finger-length red chili peppers
2 teaspoons tamarind concentrate (black paste)
1 large clove garlic
¾ teaspoon salt
1 cup (250 ml) plus 1 tablespoon water
1 Place a medium skillet over medium-high heat. When the skillet is heated, add the peanuts and roast them until the skins start to get dark brown spots on them, stirring frequently, about 2 minutes. Push the roasted peanuts to one side of the skillet and turn off the heat.
2 Add the red chili peppers to the hot skillet and roast them until they slightly puff up and start turning a blackish color, stirring frequently, about 2 minutes.
3 Place the roasted peanuts, roasted red chili peppers, tamarind, garlic, salt, and water in a blender and process until smooth and spreadable. Do not fully purée it. Enjoy now or refrigerate for later!
ABOUT CELERY The leaves may be cut off to use for salads, and the stalks (also called ribs) may be enjoyed raw, in soups, or along with my roasted peanut chutney to spread on top. Choose tightly formed bunches with crisp green leaves. You may refrigerate them in a plastic bag for up to one week. Celery is known to reduce blood pressure.
DIRECTIONS ON HOW TO CUT CELERY INTO STICKS If buying a whole bunch of celery, cut off the root end and discard. Cut off the leaves and the top end at discard. Wash the stalks. Cut the stalks crosswise into 3 even pieces. Cut each celery piece lengthwise into 3 to 4 sticks.
Sweet and Spicy Pear Chutney
Start your morning off with a sweet and spicy pear chutney to spread as a jam on toast. I also enjoy pear chutney on white bread for a light sandwich. Choose pears that yield slightly to the touch and have a sweet fragrance. Pears relieve asthma symptoms, help prevent high blood pressure and stroke and have antioxidants that may help protect women against postmenopausal breast cancer.
Makes ¼ cup (75 g)
Prep time: 10 minutes + overnight sitting
Cook time: 20 minutes
Refrigerator Life: 1 month
Reheating method: None! Spread and serve!
3 small ripe pears (any variety) (total 1 lb/500 g)
4 tablespoons sugar
¼ teaspoon ground red pepper (cayenne)
¼ teaspoon salt
1 Wash and peel the pears. Grate the pears on the small grating holes of a box grater. Discard the seeds. The grated pears will be soft, mushy, and watery.
2 Place the grated pears (and any liquid from the pears) and sugar in a medium bowl. Mix well. Cover and let sit for 12 hours at room temperature.
3 Place the grated pear and sugar mixture, red pepper, and salt in a small saucepan over medium heat. Stir to combine. Simmer until the chutney becomes sticky and you no longer see any liquid in the saucepan, stirring frequently, about 18 to 20 minutes. The chutney will turn a beautiful golden orange color with a glisten and will also clump together when you stir it. It should cook down to about ¼ cup (75 g). Turn off the heat. The chutney will have the consistency of a very soft spreadable jam.
4 Let cool to room temperature and then refrigerate. The chutney will thicken to a jam as it chills. Enjoy!
Fresh coriander leaves (cilantro) make an easy, versatile chutney. This chutney can be used as a spread in sandwiches, or can be served with Tandoori Tofu Kebabs for dipping. Look for bunches with bright green leaves with no signs of wilting. Coriander leaves may be stored up to about 3 days in a plastic bag in a refrigerator. These leaves offer relief from stomach indigestion, reduce nausea, and have antioxidant properties.
Makes 1 cup (200 g)
Prep time: 5 minutes
Refrigerator Life: 5 days
Freezer Life: 1 month
Reheating method: None. Stir the refrigerated or defrosted chutney and served either chilled or at room temperature.
1 small onion, coarsely chopped
1½ cups (60 g) packed fresh coriander leaves (cilantro), rinsed and chopped
Juice of 1 lime
¼ teaspoon ground red pepper (cayenne)
½ teaspoon salt
¼ teaspoon ground black pepper
¾ teaspoon sugar
1 Rinse the chopped onion with cold water to reduce the bitterness.
2 Process all the ingredients in a mini food processor until almost smooth, but do not purée it because some texture looks nice.
3 Enjoy now or refrigerate or freeze for later! If the chutney is bitter, refrigerate for one day to reduce the bitterness.
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