Poshed up Condiments !
Rarely has there been a condiment that could upstage the holy trinity of ketchup, mustard and mayo. But with burgers and sandwiches getting a posh makeover, it was only a matter of time before dipping sauces got a do-over as well. Chefs are finally beginning to see the potential these supporting roles can offer to their star dishes. Restaurants are now offering poshed up condiments such as champagne, mustards and fruit batters.
Try this at home:
Give this mustard and tomato chutney a try and I promise you’ll never look at store-bought ketchup again.
Mustard and Tomato Chutney Makes 700g; 1 hour 15 minutes
Olive oil 2 tbsp Mustard seeds 1 tsp Garlic cloves 1½ tbsp, chopped Onions 1½ tbsp, chopped Curry leaves 10 Turmeric powder 1 tsp Chili powder 1 tsp Tomato puree 150g Tomatoes 1kg, blanched, peeled and diced Raisins 50g Brown sugar 2tbsp Malt vinegar 1 tbsp Salt 1 tsp
Heat the oil in a saucepan and the mustard seeds. Allow the seeds to splutter and add the chopped garlic, onions and curry leaves. Lower the flame and sauté for 5 minutes, add the turmeric and chili powder, tomato puree and diced tomatoes. Mix well. Stir in the raisins, brown sugar and malt vinegar and simmer for 1 hour, until thick. Remove from the heat, season and allow it to cool. Store in a glass jar and refrigerate for further use.