SRI LANKAN MALAY COOKING Pickles & Chutneys

MALAY PICKLE

Ingredients

250 gr. Big onions
500 gr. Red onions
10 Capsicums
200 gr. Dates
½ bot. Vinegar
2 tblsps.Mustard seeds
1 oz. Garlic
1 oz. Ginger
4 tblsp. Chilly powder (or to taste)
4 tblsps. Sugar(or to taste)
6 Lime pickles
Table salt

METHOD

Wash capsicums and split into two lengthwise. Wash onions. Cut the B onions into 4 wedges. Leave the red onions whole. Soak a few dates for grinding. Grind the mustard, garlic, ginger and  dates separately in vinegar. Mix the ground pastes with the balance vinegar, salt, chilly powder and sugar. The mixture should be hot and sweet. In a bowl add the onions, capsicums, dates and lime pickle. Mix well.


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                                            LIME PICKLE SAMBOL

Ingredients

1 lime pickle
1 dstsp. chopped onions
1 dstsp. Vinegar
1 tsp. chilly powder
Sugar to taste

Method

Remove the seeds from the lime pickle and break it up into a pulp with some vinegar. Add the chopped onions, chilly powder and sugar. Mix well.

This is an ideal tangy accompaniment for a rice and curry meal.
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                                             PINEAPPLE CHUTNEY

Ingredients

1 medium sized ripe pineapple
6 ozs. sugar
1 dstsp. chilly powder
½ oz. garlic
½ oz. ginger
1 oz. mustard seed
¼ bot. vinegar
Salt to taste

Method

Pare the pineapple and cut it into very small cubes. Grind the mustard, garlic and ginger with the vinegar. Add all the ingredients to the pineapple and boil until it is well cooked and the chutney is of a good consistency.

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 DATE CHUTNEY

Ingredients

1 lb. Dates
¼ lb. Sugar
1 oz. Chilly powder
½ oz. ground Garlic
½ oz. Ground Ginger
½ bot. Vinegar
Salt

METHOD

Stone the dates and grind or mince them. Make a syrup of the sugar, vinegar, chilly powder, garlic & ginger paste and salt. Boil until the syrup is thick. Leave to cool and mix in the dates.

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 PRAWN BLACHAN

Ingredients

1 cup dried prawns
8 red onions
4 cloves garlic
1 in. ginger
6 dried chillies pounded
Lime juice & salt to taste

METHOD

Clean and wash the dried prawns and dry in a warm oven, in a pan or in the sun. Grind the prawns, chillies, onions, garlic and ginger until fine. Add lime and salt and mix well.

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