This could be a breakthrough dish for those who don't care for the taste of scallops or for their lingering aroma in the kitchen (see related TIP). The accompanying chutney is a simple sweet-sour ...

5-6 dry red chillies, one inch of tamarind, two springs of curry leaves, three tablespoons of sesame oil, one teaspoon of jaggery, 6-7 baby onions, and salt according to taste.

Long, slow cooking is the secret to developing the flavour of this chutney. It is very good with roast beef, or served as part of a cheese platter. Heat the oil in a large heavy based pot. Add the ...

Nothing really hits the spot like a sumptuous plate of dal chawal and sabzi. That being said, if you aren't a hound for carb counting, that can get quite repetitive pretty soon. Some chicken here and ...

Slightly sweet and lightly spiced, this is a glorious chutney to serve with cheese. It makes a knockout cheese on toast, or will elevate any Boxing Day sandwiches. MAKES 5-6 x 190ml jars (about 1kg ...

Chutney is great with grilled meats, especially pork. Gott’s Roadside serves this chutney on their turkey burgers. 4 Granny Smith apples, peeled and chopped 2 onions, chopped 1 teaspoon garlic, ...

1 Put all the ingredients into a pot, then cook down over a medium heat until all the water has evaporated and the mixture is sticky. 2 Cool and put in the fridge. 3 This can be done the day before.