Given it is Easter weekend, I thought I would show you something you can make with any leftover dregs of mint sauce, the kind that you get in jars and is traditionally served alongside a good old English roast lamb lunch!
You will recognise this as the familiar chutney you are used to seeing accompany your poppadoms (which we call papads) in Indian restaurants. You can make it with fresh mint leaves too but this speedy version is highly popular and ubiquitous in both restaurants and homes alike.
It literally takes seconds to make, as all you do is stir. It looks very authentic served in little bowls, but little will people know how quickly you knocked it together! Continue reading
Given it is Mother’s Day this weekend in the UK, it seemed only fitting that this recipe post is one that takes it right back to where that bond first began between me, my mother, food and flavours.
When my mummyji was carrying me during pregnancy, she would crave tamarind so much she would eat it torn right off the block to satisfy her sudden sour tooth. And, lo and behold, it has always been my favourite flavour in the whole world, as I just adore its tang.
And my connections to this recipe, known to us as imli chutney, as imli is our word for tamarind, go waaay back to my early childhood, as it was the first thing I was ever entrusted to make by myself in the kitchen as a little girl, and I was known as chief chutney maker amongst my relatives… Continue reading