Pickles, chutney and relishes

These accompaniments add all the essential tastes called for in the Indian menu, such as sweet, sour, pungent, astringent and bitter. Although, traditionally, seasonal relishes do not ccompany always accompany non-vegetarian dishes, they certainly add interest to them Made without using preservatives, home-made pickles have a long shelf life.



4 large red tomatoes
1 large onion, cut into 8 pieces
4 big cloves garlic, unpeeled
1 tbsp oil
10 slices canned peaches
4 green chillies
½ cup fresh coriander
2 tsp oil
1 tsp chilli powder
1 tsp cumin seeds
8 curry leaves
juice of ½ lemon or as desired
salt to taste

Preheat oven to 190°C

Line an oven tray with foil

Place tomatoes, onion and garlic onto the foil, dribble oil over

Roast until the skins are splitting and darkened

Remove, cool and peel

Blend in a food processor with the peaches, chillies and coriander

Heat the oil, add chilli powder, cumin seeds and curry leaves

As the crackling stops, pour into blended ingredients

Add salt and lemon juice to taste

Refrigerate and use as needed.



30 to 35 tiny round brinjals
water for soaking
1 tbsp salt
1 cup vinegar
4 tbsp oil
2 tbsp crushed garlic
3 tbsp pickle masala
1 tbsp brown sugar
salt to taste

Remove stems and cut each brinjal into 4 pieces

Soak in water and salt for 30 minutes

Rinse well and drain

Heat vinegar to boiling point

Remove from heat and plunge the brinjals in

Leave aside to cool, drain brinjals from vinegar

Heat oil, stir in garlic, masala and sugar, remove and cool

Mix the brinjals into masala mixture and bottle.


Most pickle masalas are salted.



4 green unpeeled mangoes, cut into 8 pieces
2 carrots, peeled, cut into 5cm pieces
1 tsp turmeric
2 tsp salt
3 tbsp oil
3 tbsp pickle masala
1 tbsp crushed garlic
1 medium pineapple, cored and cubed

Combine mango pieces and carrots in a nonmetallic bowl

Add turmeric and salt, toss to coat evenly, leave for four to five hours

Remove mango and carrots from bowl, spread out on a tray and sun-dry for two to three hours

Discard the accumulated juices

Heat oil, add masala and garlic

Remove from heat and cool completely

Fold pineapple, mango and carrots into masala

Store in an airtight container.



1 cup toasted peanuts
2 green cooking apples, peeled, cored
1 cup fresh mint leaves
½ cup fresh coriander
2 tsp crushed garlic
4 green chillies
2 tbsp tamarind pulp
½ cup water
salt to taste
juice of ½ lemon
2 tsp oil
1 tsp mustard seeds
1 tsp cumin
½ tsp turmeric
1 small onion, chopped

Place the nuts and ingredients up to the chillies in a food processor and blend into a coarse paste

Dissolve tamarind with water and blend in to make a purée

Season with salt

Heat oil, add the tempering spices, turmeric and onion

Stir in the ground paste and purée

Stir-fry until excess moisture evaporates

Remove from heat, add lemon juice.


For an easier option, use peanut butter instead of nuts.

Source: Timeslive
Asha Maharaj | 09 October