Tallegio Toasts With South Indian Tomato Chutney Recipes

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ALOO GOBI



Aloo Gobi image

Provided by Aarti Sequeira

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

  • Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
  • In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
  • Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
  • Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

KETCHUP CHUTNEY



Ketchup Chutney image

Provided by Aarti Sequeira

Categories     condiment

Time 30m

Yield about 3 cups

Number Of Ingredients 17

3 tablespoons canola or grapeseed oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
1 (1-inch thumb) ginger, peeled and minced
1/2 teaspoon turmeric
1/2 teaspoon store-bought or homemade garam masala, recipe follows
1/2 teaspoon paprika
1/4 cup apple cider vinegar
1 (14 1/2-ounce can) diced tomatoes
2 tablespoons molasses
Kosher salt and freshly ground pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • Warm the oil in a medium saucepan over medium-high heat until nearly smoking.
  • Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds.
  • Add the onions and saute until soft and just starting to brown, 5 to 7 minutes. Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer.
  • Add the turmeric, garam masala and paprika. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more.
  • Add the tomatoes, molasses, 1/2 teaspoon of salt and lots of freshly ground black pepper. Stir, bring to a boil, then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

HALLOUMI FRIES WITH BEET CHUTNEY



Halloumi Fries with Beet Chutney image

Provided by Aarti Sequeira

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon avocado or other neutral oil
1 dried red chile
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
2 medium beets, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
2 tablespoons brown sugar
1 tablespoon tamarind paste (or lemon juice)
1 teaspoon kosher salt, plus more as needed, optional
1/4 cup plus 2 tablespoons olive oil
Two 8-ounce blocks halloumi, drained and cut into "steak fries"
Freshly torn mint leaves, for garnish
1/2 cup pomegranate seeds

Steps:

  • Turn the heat under a stovetop pressure cooker to medium-high and add the avocado oil. When the oil starts to shimmer, add the dried red chile. Cook, stirring, until deepened in color and puffed up, a few seconds. Add the cumin and fennel seeds and the turmeric and cook until deepened in color and flavor, about 30 seconds.
  • Add the beets and stir to coat. Add the brown sugar, tamarind paste, salt, if using, and 3/4 cup water. Stir well. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Once at a high pressure, cook for 13 minutes. Turn off the heat and carefully release the pressure using the quick-release valve, then remove the lid. Pour the contents into a blender along with 1/4 cup olive oil and process until smooth. Taste and adjust the seasoning until you like it.
  • Meanwhile, add the remaining 2 tablespoons olive oil to a nonstick skillet over medium-low to medium heat. Pat the halloumi well with paper towels until it's dry. Place the halloumi in the skillet and cook on each side until golden brown, about 2 minutes per side. Remove to a paper towel-lined plate.
  • Spoon the beet chutney into a small side dish. Add the fries to a platter, then sprinkle with mint and pomegranate seeds. Serve immediately.

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