Exotic Sauces: Relishes and Chutneys
Ingredients
- For the peppermint and ginger chutney
- 40 grams Peppermint leaf
- 1 small chili pepper
- 100 milliliters Fruit Vinegar
- ½ tsp salt
- 1 tsp sugar
- 100 grams
- 1 tsp grated fresh ginger
- 1 garlic clove
- 50 grams shallots
- For the papaya relish
- 1 ripe Papaya
- 1 small onion
- 1 chili pepper
- ½ Lime (juiced)
- 2 Tbsps chopped cilantro
- For the cilantro-mint relish
- 1 green chili pepper
- 60 grams chopped fresh cilantro
- 2 Tbsps lemon juice
- 30 grams fresh mint
- 2 tsps grated fresh ginger
- ½ tsp salt
- 6 Tbsps Yogurt (0.1% fat)
- For the lemongrass relish
- 6 sprigs Lemongrass
- 1 long red chili pepper
- 4 garlic cloves
- 2 onions
- 6 sheets Thai- mint
- ½ Thai mango
- 4 Tbsps olive oil
- 2 Limes (juiced)
- salt
Preparation steps
For the peppermint and ginger chutney: Rinse the mint, shake dry, pluck the leaves from the stems and finely chop. Rinse the chile, cut in half lengthwise, remove the seeds, remove the white membranes and finely chop. Stir everything together and add theh vinegar, salt and sugar. Drain the ginger plums well and very finely chop. Add the fresh ginger to the mint mixture mix and let stand 10 minutes. Meanwhile, peel the garlic and shallots and very finely chop. Stir into the chutney, season to taste and serve with poultry, rabbit or lamb.
For the papaya relish: Halve the papaya, remove the seeds and peel. Peel the onion. Finely chop the onion with the papaya. Rinse the chiles, cut in half lengthwise, remove the seeds, remove the white membranes and finely chop. Stir the lime juice into the papaya mixture and season with cilantro. Serve with poultry and veal.
For the coriander-mint relish: Rinse the chile pepper, cut in half lengthwise, remove the seeds, remove the white membranes and finely chop. Mix together with 1 tablespoon cilantro, lemon juice and 2 tablespoons water in a blender and puree vigorously. Add the remaining ingredients except the yogurt and 2 tablespoons cilantro gradually, creating a very fine puree. Mix in the yogurt and remaining cilantro, and season to taste at least 30 minutes before serving. Serve cold with poultry, lamb and beef.
For the lemongrass relish: Rinse the lemongrass, remove the stem, cut into very thin rings, place in a mortar and pound. Rinse the chile, cut in half lengthwise, remove the seeds, remove the white membranes and finely chop. Peel, halve and finely dice the garlic and onions. Rinse the mint, shake dry and finely chop. Peel the mango, remove the pit and finely grate or dice the pulp. Mix all ingredients together, and season and let stand 20-30 minutes before serving. Serve with seafood, fish, poultry and pork.
