Category Archives: PICKLES AND CHUTNEYS

ANGLO-INDIAN CHICKEN PICKLE

Chicken Pickle collage

ANGLO-INDIAN CHICKEN PICKLE

A simple and easy recipe to prepare Chicken Pickle Anglo-Indian style. Takes good with rice or as a side dish with bread or chapattis as well. The vinegar and fenugreek seeds powder enhance its taste. This recipe as well as other Anglo-Indian Pickle recipes is featured in my Cookery Books

Ingredients

2 kg chicken chopped into tiny pieces

120 grams garlic

200 grams ginger

50 grams red chilies

2 tablespoons mustard powder

1 teaspoon all spice powder / garam masala powder

1 teaspoon powdered fenugreek seeds

3 cups vinegar

½ kg refined oil or Sesame oil

½ cup salt

Make a paste of the garlic, ginger, and red chilies with a little vinegar. Wash the chicken well and wipe dry. Heat oil in a vessel and fry the ground masala paste on low heat for about 3 minutes. Add the chicken pieces and mix well. Simmer for 5 minutes. Add the rest of the vinegar, salt, spice powder, mustard powder and fenugreek powder and cook on low heat till the chicken is tender and all the gravy dries up. Simmer till the oil floats on top. Cool and store in bottles. This pickle will last for a month and can be had with rice, chapattis or bread. (keep in the fridge).

YELLOW COCONUT RICE, MEAT BALL CURRY AND DEVIL CHUTNEY

  1. Ball Curry class 1SAFFRON YELLOW COCONUT RICE

(A popular Anglo-Indian Rice Dish that is an all time favourite and has remained unchanged for more than a century. A lightly spiced Rice dish cooked in Coconut milk, whole spices and saffron and forms the fragrant yet light base of any Anglo-Indian Meal. Typically eaten with Mince Ball Curry and Devil Chutney)

Ingredients

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

A few strands of saffron or ½ teaspoon turmeric powder

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best served with Ball Curry or Chicken curry and Devil Chutney.

Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA M.

  1. ANGLO-INDIAN MEAT BALL CURRY OR BAD WORD CURRY 

(Tender lamb / mutton Balls or Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a Slang word in the olden days, hence the name ‘Bad Word Curry’)

Ingredients for the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chilli powder

1 teaspoon coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed or chopped finely

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

Ingredients for the Mince Balls (Koftas)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder or garam masala powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown.

Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chili powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut, and fry for a few minutes till the oil separates from the mixture.

Now add the tomato puree and salt and simmer for some time. Add sufficient water and bring to boil.

Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls.

When the curry is boiling slowly, drop in the mince balls carefully one by one.

Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.

Serve hot with Coconut Rice and Devil Chutney.

Ball Curry 2

  1. DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)

(Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie to produce the bright red colour. Devil Chutney is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour. Always served with Coconut Rice and Ball Curry)

Ingredients

2 medium size onions chopped roughly

1 teaspoon red chilli powder

1 tablespoon raisins (optional)

2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

Grind all the above ingredients together till smooth. If chutney is too thick, add a little more vinegar.

devil chutney 2

ANGLO-INDIAN BRINJAL PICKLE

Brinjal Pickle new 8

BRINJAL PICKLE (Aubergine / Egg plant Pickle)

Ingredients

1 kg long purple or green Brinjals or 1 large seedless one

3 tablespoons chillie powder

2 tablespoons chopped garlic

2 tablespoons chopped fresh ginger

1 cup vinegar

1 tablespoon mustard powder

1 tablespoon cumin powder

1 teaspoon turmeric powder

1 cup Sesame oil refined oil

1 cup of sugar

2 tablespoons salt

Wash and dry the Brinjals well and cut them into medium size pieces.

Heat the oil in a pan. Add the cut brinjals and lightly fry them till the skin changes colour. Remove and keep aside.

In the same pan add the ginger and garlic and sauté on low heat for a few minutes.

Make a paste of all the chillie powder, mustard powder, cumin powder, and turmeric powder with half the vinegar.

Add this paste to the ginger and garlic and fry for a minute.

Now add the Brinjals and salt and mix well.

Cook for 5 to 6 minutes on low heat.

Add the vinegar and sugar and mix well.

Cook till the sugar dissolves and till the brinjals are cooked.

Cool and store in bottles.

This pickle would last for a month if stored in a fridge.