Indian food, both ancient and modern, has always been about those sauces and condiments. Contrary to the jarred preserved stuff westerners think of as “chutney”, the real stuff in India is almost always made with fresh ingredients.
There will be one more classic chutney in the next Indian recipe, but here are three to get us going: cilantro, mango, and tamarind.
All very simple, very basic, very DELICIOUS recipes.
Continue reading “CHUTNEY TRIO (Cilantro, Mango, Tamarind)”Here is a modern Persian recipe, for one of the national dishes of Iran, that could have been and surely was also cooked in ancient times. Ghormeh Sabzi is a flavorful stew of LOTS of cooked herbs, with meat and a legume. The final texture resembles an Indian Saag or cooked greens dish, but this Persian version made entirely of herbs is a bit more tangy and pungent.
My version of Ghormeh Sabzi combines lots of parsley, coriander (cilantro), mint, and green onions, Goat meat, and chickpeas, to substitute for red beans which are usually found in the modern version, but were unavailable in the Old World. A stew fit for a King of kings!
ANTHROCHEF 