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Cuisine - East Indian

The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.  Serve with curries or other Indian foods.

From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

Gurkhas, the sturdy soldiers from Nepal, took this curry formula wherever they went, be it Malaya or the Falkland Islands. The use of yogurt in this curry tempers the chiles. Note that this recipe requires advance preparation.
Use this pungent curry to spice up a breakfast or to accompany the main meal. This simple curry from the Mangalore region in southwestern India makes a colorful, tasty addition to any meal. For a spicier curry, double or triple the amount of cayenne powder.

Chef Mody calls this easy-to-prepare dish “mild and sinfully rich,” and it’s one of the top sellers at La Porte des Indes. Serve it with naan bread and your favorite chutney.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.

Contrary to popular belief, in India, curry powders have become an integral part of middle class family life. This quick curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or vegetable dishes. Traditionally, the spices are sun-dried for three days and then roasted.
This vegetarian soup from India is so full flavored that you won’t miss the meat. I like to cook with lentils because unlike other beans, you don’t have to plan ahead to soak them overnight, and they cook quickly. This soup makes a great entree by reducing the amount of liquid, either pureeing the soup or not, and serving it over rice.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

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