Name: Hot and sour ginger chutney with cucumber yoghurt and roti
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 10
Ingredients: 2 tbsp grapeseed oil; ½ tsp black mustard seeds; 1 onion, finely chopped; 90 gm seedless tamarind pulp, soaked in 250ml hot water for 10 minutes; 80 gm peeled ginger, finely diced; 8 gm dried red chillies, soaked in cold water overnight, coarsely chopped; 70 gm dark palm sugar; 2 tbsp finely chopped coriander; Roti; 500 gm (3 cups) plain flour; 300 gm coconut oil, melted and cooled to room temperature; 40 gm margarine; Cucumber yoghurt; 1 Lebanese cucumber; 120 gm plain yoghurt

Hot and sour ginger chutney with cucumber yoghurt and roti

Australian Gourmet Traveller recipe for hot and sour ginger chutney with cucumber yoghurt and roti.

Serves 10

Prep

45M

Cook

1H 45M

Total

2H 30M

Here we serve the chutney with roti, but it also goes well with pan-fried fish. Start this recipe a day ahead to rest the roti dough and soak the chillies for the chutney.

Ingredients

2 tbsp grapeseed oil

½ tsp black mustard seeds

1 onion, finely chopped

90 gm seedless tamarind pulp, soaked in 250ml hot water for 10 minutes

80 gm peeled ginger, finely diced

8 gm dried red chillies, soaked in cold water overnight, coarsely chopped

70 gm dark palm sugar

2 tbsp finely chopped coriander

Roti

500 gm (3 cups) plain flour

300 gm coconut oil, melted and cooled to room temperature

40 gm margarine

Cucumber yoghurt

1 Lebanese cucumber

120 gm plain yoghurt

Method

Main

1.Heat oil in a saucepan over medium heat, add mustard seeds and cook until they pop (1-2 minutes), then add onion and sauté until tender (5-10 minutes). Strain tamarind pulp through a coarse sieve, pressing solids to extract as much liquid as possible (discard solids), and add to saucepan with remaining ingredients, except coriander. Add 250ml water, bring to the boil, then reduce heat to low and cook until chutney is thick (45-55 minutes). Set aside to cool. Just before serving, add coriander and season well with 1-2 tsp sea salt flakes.

2.For roti, combine flour, 2 tsp salt and 270ml water in a bowl, knead to form a soft dough. Turn out onto a work surface and knead until smooth and elastic. Divide into 10 balls and place in a single layer in a deep dish or bowl, then pour coconut oil over to coat, dot with margarine and rest overnight in a cool place. Working with a ball at a time, stretch the dough, pressing and pushing it with the palm of your hand until transparent, twist it into a long rope-like piece, roll to form a coil, then flatten into a 20cm disc and transfer to a sheet of baking paper. Stack the roti interleaved with baking paper as you go. Heat a frying pan over medium heat, add 2 tsp coconut oil from the tray and cook roti one at a time, turning once, until golden (1-2 minutes each side).

3.For cucumber yoghurt, halve cucumber lengthways, remove seeds and coarsely grate into a bowl. Add ½ tsp salt, toss to combine, then stand in a colander to drain excess liquid (15 minutes). Squeeze out remaining liquid and combine cucumber in a bowl with yoghurt and season to taste.

4.Serve hot and sour ginger chutney with warm roti and cucumber yoghurt.