Sweet tamarind chutney (continued)
Sweet tamarind chutney, served with poppadoms and Patak’s hot lime pickle:
Sweet and spicy, delicious!
Main course: Lamb tagine
Also sweet and spicy and very delicious.
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But what’s this?
Sweet tamarind chutney, served with poppadoms and Patak’s hot lime pickle:
Sweet and spicy, delicious!
Also sweet and spicy and very delicious.
.
.
.
But what’s this?
October 11th, 2006 at 10:20 pm
Mmmm,It was lovely!
Indian starter with French main dish.
I particulary liked the tamarind chutney,but you could take all stones off,when you cook it next time.
Mind you,you shouldn’t check whether I could eat them all or not,I’ve got
such a tiny stomatch……like a sparrow…
October 11th, 2006 at 10:32 pm
Not French, tagine is Moroccan!
October 11th, 2006 at 11:11 pm
But the recipe was from the book called French Odessey!
October 12th, 2006 at 12:04 pm
Algeria was a French colony until the Algerians waged a bloody war of independence. As a result of this colonialism many French recipes are influenced by northern African food.
October 12th, 2006 at 1:12 pm
Sweet tamarind chutney, served with poppadoms ,,,ah ah this is again the one I really loved eating in London and haven’t had a chance to eat since in Tokyo… あぁ
October 12th, 2006 at 1:29 pm
Chutney is easy to make. There are several recipes in the CookingWithRichard archives.
Poppadoms are a lot harder. I normally buy them from the local shop. They just need to be dunked in smoking-hot oil for a few seconds. Actually making them from scratch is (reputedly) something that even hardened Indian grandmothers don’t do. Nevertheless there are some recipes out there:
one using chickpea flour and this Wikipedia page gives the general plan.
All this assumes you can get hold of the exotic flours needed - eg. black gram flour or chickpea flour.
June 4th, 2007 at 10:47 pm
[…] I took along my home-made mango chutney, and made poppadums and onion bhajis. […]