61
FLAVOURED SALTS & SUGARS
Minted mango chutney
Chilli and tomato chutney
1 handful fresh mint leaves
1 medium-sized onion
4 green chilli peppers
180 g mango
salt
Peel the mango and discard the stone.
Place the mint leaves, mango and onion in the mill bowl, turn the selector to 2 and
process for 30 seconds to obtain a fine-textured paste.
Season to taste.
Extremely hot!
2 tomatoes
1 medium-sized onion
1 cinnamon stick
2 cloves
1 tsp coriander seeds
1 tbsp groundnut oil
1 tsp salt
1 tbsp fresh ginger, grated
1 tbsp honey
1 garlic clove
1 pili pili pepper
100 ml balsamic vinegar
Dry-roast the coriander seeds, cloves, chilli pepper and cinnamon stick in a thick-
bottomed stainless-steel frying pan over a moderate heat. Stir continuously for 2-3
minutes. Transfer to the mill bowl, turn the selector to 4 and grind for 10 seconds. Set
aside.
Wash the tomatoes and cut into pieces. Peel and coarsely chop the onion and garlic.
Put the tomatoes, onion and garlic in the mill bowl and press the pulse button 2 or 3
times. Gently fry this mixture in a little oil over a low heat. Add the balsamic vinegar,
salt and spices, stirring continuously. As soon as the mixture comes to the boil, add the
honey and ginger.
Cook for a further 5 minutes, stirring continuously.
Serve cold.
To Next Page
Loading...
Need help?
General
