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spice
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Tomato
coriander
chutney |
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Sambal trassi |
- 8 TOMATOES
- 1 BUNCH GREEN CORIANDER, chopped
- 2 GREEN PEPPERS, chopped
- PIECE OF GINGERROOT, chopped
- 2 CLOVES GARLIC, chopped
- JUICE OF 1/2 LEMON
- 1/2 TSP FENUGREEK SEEDS, fried one minute
- 1/2 TSP TURMERIC POWDER
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- 15 RED CHILI PEPPERS
- 1 TEASPOON OF SALT
- 1 TBSP SHRIMP PASTE (TRASSIE)
- 1 TBSP OIL
- 1 TBSP PALM SUGAR or BROWN SUGAR
- 1 TBSP LEMON JUICE
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Bake the tomatoes 30 minutes in the oven at 220 degrees Celsius. Cut the hard
pieces out and puree them in the food processor together with all other
ingredients. Chill before serving.
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Cut the peppers small and mix with the rest of the
ingredients. Grind very fine in a food processor, or
for an even better result, with mortar and pestle. Put in a glass jar. You can keep the sambal
in the fridge for 2 months.
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Chutney comes from the Indian "chatni", which means "strongly
spiced". Normally, it is made out of fruit pieces, vinegar, sugar, peppers
and/or other spices.
Chutney is nice with Indian food but also as a replacement of mustard with
cheese.
Relish is more or less the same as
chutney; the cooking time may be a bit shorter though. Therefore, chutney is
normally softer and the sugar may be caramelized.
Salsa has most probably an Aztec Indian background and is made of tomatoes and
chillies as main ingredients. Salsa means "sauce". Salsa is cooked shortly and
is not sweet or caramelized.
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