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    roast chutney on cracker or toast

    Source of Recipe


    Recipe Introduction

    I love cocktails or long late-afternoon drinks or leisurely sundowners with light snacks. My favourite drink is white rum in coconut water garnished with fresh green coriander.
    My raita-style chutney spread is based on my memory of Indian food flavours from my childhood and my experience of Western cuisine and its creolized versions.
    Try it!

    List of Ingredients

    • I long hot green chile
    • 1 long hot red chile
    • 1 medium size onion quartered
    • 1 ripe red tomato
    • 8 cloves of garlic
    • 4 teaspoonsful roasted sesame seeds
    • 2 teaspoonsful roasted poppyseeds
    • 2 blanched slivered almonds
    • 2 cashewnuts
    • 2 tablespoonsful balsamico vinegar
    • 2 tablespoonsful extra virgin olive oil
    • 2 cloves
    • 8 black peppercorns
    • 1/2 teaspoonful sea salt
    • 1/2 teaspoonful sugar
    • 1/4 teaspoonful powdered mustard
    • 1/4 teaspoonful powdered fenugreek seeds
    • a few drops of tabasco sauce
    • 2 teaspoonsful lemon juice
    • crackers or toast


    1. Roast or grill separately the green and red chile, the onion, the tomato, and the garlic for 2 to 3 minutes.
    2. Roast separately the sesame seeds and the poppy seeds for
      45 seconds
    3. Grind the fenugreek seeds, the mustard seeds, the black peppercorns, the roasted sesame seeds, and the roasted poppyseed till it becomes a fine blend.
    4. Add the chiles, tomato, onion, and garlic, the almonds, and the cashew nuts and chop roughly in a blender.
    5. Add the olive oil, the vinegar, the lemon juice, the tabasco sauce, the salt, and the sugar.
    6. Put in the blender, pulse action for a minute or more till thoroughly mixed but NOT pureed.
    7. Spread on crackers or toast cut to cocktail snack size and serve

    Final Comments

    This is a purely vegetarian cocktail snack but it can be served with oysters, crab or crayfish meat, or shredded chicken as well.




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