Enjoy this classic, but remarkably quick & easy Curry House Medley of Cucumber Raita, Fresh Mango Chutney and Onion & Tomato Relish.
| Prep Time | 20 Minutes |
| Cook Time | 0 Minutes |
| Servings |
8 People
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Instructions
Cucumber Raita
- Halve the cumber. Scrape out the seed cavity from one half. Leaving the skin on and coarsely grate the seeded half. Then squeeze the grated cucumber to remove as much extra moisture as possible. The net yield of the grated cucumber pulp should be approximately one cup.
- Finely mince a small cluster of fresh mint leaves.
- Combine the yoghurt, grated & drained cucumber, and the finely chopped mint. Stir together and serve chilled.
- Most traditional Cucumber Raita uses ‘salted’ and drained yoghurt for a thicker consistency, along with peeled cucumber for a paler appearance. Our recipe does away with the salt, retains the dark cucumber skin for a richer color contrast and maintains a thick consistency by squeezing extra moisture from the grated cucumber before it’s mixed together. And best of all it tastes fantastic with your favorite curry!
Mango Chutney
- Cut each mango half away from it’s inner stone and peel each half. Place the two halves of the soft ripe mango in a food processor and pulse quickly for only a few seconds. You want a rough purée. Cut the firm ripe mango halves into 1/2 inch dice. Combine both the purée and diced cubes.
- Very, very finely mince a 1/2 teaspoon of fresh red chili. Combine it and the juice of one fresh lime with the mango. Serve chilled.
- The trick to this recipe is to mush up the soft ripe mango and dice the firm ripe mango. In this way, the uncooked mango blend texturally mocks that of traditional, sugary, cooked and preserved Mango Chutney. Our version is fresh, bright and naturally sweet, with no hot stove and no added sugar!
Onion & Tomato Relish
- Chop the onion into small, 3/8ths inch dice.
- Split the tomato, crosswise, and remove the seeds and surrounding gel. This is known, tongue-in-cheek, as tomato caviar. Chop only the tomato flesh, skin on, into small, 3/8ths inch dice similar to the onion.
- Finely chop a small gather of fresh cilantro leaves and tender stems.
- Combine the onion, tomato and cilantro. Add a small pinch of salt and black pepper. Stir to mix all ingredients and serve chilled.
- This simple, raw vegetable condiment is a perfect example of how different cultural cuisines can lay claim to the same food combinations. In India it’s Onion & Tomato Relish, gracing the top of a Pappadum or served alongside a spicy curry. In Mexico, it’s Pico de Gallo!
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