Side Dishes and Accompaniments

It's the side dishes and accompaniments that turn an Indian curry into a special occasion. No curry would be complete without a bowl of steaming basmati rice, either plain or one of the many flavoured variations or pilaus suggested here. Many are best cooked conventionally to complement your slow-cooked curry. Mix and match to create the perfect Indian meal.

The following side dishes can either be cooked conventionally on the hob, or in the slow cooker if you have cooked your curry the day before or if you are lucky enough to have two slow cookers.

In this chapter you'll also discover recipes for vegetable side dishes such as mushroom bhaji and Bombay potatoes, lentil dhals and preserves including mango chutney.

Cooking Rice

White basmati rice - whether plain or cooked with spices or flavourings such as coconut - is a classic accompaniment to Indian curries and is considered to be the finest variety of rice.

Mainly grown in northern India, in the foothills of the Himalayas and in the Punjab, Basmati rice has fine slender grains and a unique aromatic taste and texture - the word 'basmati' means 'the fragrant one'. It is also possible to buy brown basmati rice.

Ordinary long-grain rice and basmati rice do not cook well in the slow cooker as the two types require fast boiling, but 'easy-cook' (also known as 'parboiled' or 'converted') rice is very successful and this type is very popular in India where the technique of preparing it was created. In spite of its name, 'easy-cook' rice takes almost half as long again to cook as most long grain rices, but the grains always stay separate after cooking.

The whole grain rice is soaked in water and then steamed and for white rice, the bran is then removed. The parboiled rice grains are more yellow than those of normal rice, but this discolouration disappears during cooking. In this chapter, you'll find recipes for cooking rice on the hob - ideal when you are cooking a curry in your slow cooker - and also several for cooking rice in the slow cooker.

Boiling rice
This is the easiest way to cook rice. Some varieties need to be rinsed or soaked first, so check the instructions on the packet. To accompany a main meal, allow 75 g/3 oz/1/3 cup per person.

Pan-of-water method: Half-fill a large pan with boiling water and add a pinch of salt (you need roughly 1.2 litres/2 pints/5 cups for every 200 g/7 oz/1 cup rice). Heat until the water boils rapidly, then add the rice and bring it back to the boil. Turn down the heat a little and cook the rice for as long as it says on the packet (usually 10-15 minutes). Test it by removing a few grains; they should be just tender. Drain through a large sieve (strainer) or fine-holed colander. If you've used ordinary long-grain or basmati (rather than easy-cook) and it looks a bit 'sticky', pour a kettle of boiling water over it, drain again and stir gently with a fork to fluff up the grains. Stir in a little butter or chopped fresh herbs if you like. To keep warm, either return the rice to the pan and cover or leave in the sieve and set it over the pan with a little boiling water in the bottom.

Absorption method: To cook rice in a measured amount of water (or stock, which gives it a wonderful flavour), measure the rice in a cup, then add exactly double that amount of water (plus a little salt, to taste) or stock. Heat them both in the pan to boiling point, stir once, then turn down the heat a little. Cover the pan with a tight-fitting lid. Cook the rice for as long as it says on the pack. If any liquid is left, continue cooking without the lid for another minute. This method is perfect if you want to add flavourings to the rice such as curry leaves or whole spices.

Saffron Rice: Follow the absorption method of cooking rice. Soak a generous pinch of saffron strands in 30 ml/2 tbsp hot water for a few minutes. Add to the water or stock.
Turmeric Rice: Follow the absorption method of cooking rice, adding 5 ml/1 tsp ground turmeric to the water or stock.

Coconut Rice: Follow the absorption method of cooking rice, substituting coconut milk for up to a third of the water or stock.

Lemon-scented Rice: Follow either the pan-of-water or the absorption method, adding a large strip of lemon rind to the stock or water. After cooking, add 15 g/½ oz butter and 30 ml/2 tbsp fresh or bottled lemon juice to the rice and stir well. If serving with a dish that has a very rich and creamy sauce, leave out the butter.

Pilau Rice with Whole Spices

This dish makes a great alternative to plain boiled rice: aromatic basmati rice is subtly flavoured and coloured with saffron, cumin, cardamom and bay leaves and cooked with plump sultanas.

Serves 4

Pinch of saffron strands
600 ml/1 pint/2½ cups boiling vegetable or chicken stock
30 ml/2 tbsp ghee or unsalted (sweet) butter
1 onion, chopped, or 60 ml/4 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
2.5 ml/½ tsp cumin seeds
6 green cardamom pods, split
2 bay leaves
250 g/9 oz/11/3 cups easy-cook (converted) basmati rice
25 g/1 oz sultanas (golden raisins)
Salt and freshly ground black pepper

Stir the saffron into the boiling stock in a bowl and set aside to infuse. Heat the ghee or butter in a frying pan, add the onion and cook gently for 7-8 minutes until almost soft.
Stir in the garlic, cumin seeds, cardamom pods and bay leaves and cook for a further minute, stirring constantly. Add the rice and sultanas and stir to coat in the ghee.
Tip the mixture into the ceramic cooking pot. Pour over the stock and season with salt and pepper. Stir everything together.
Cover with the lid and switch on the slow cooker to High. Cook for 50 minutes to 1 hour or until the rice is tender and has absorbed all the stock. Fluff up the rice with a fork, taste and adjust the seasoning if necessary before serving.

TIP

To turn it into a main course suitable for vegetarians, simply scatter with some toasted flaked (slivered) almonds or cashew nuts and paneer chopped into cubes.

Mushroom Pilau

The delicious juices from the mushrooms soak into the rice as this dish cooks; the flavours are enhanced by ginger, lemon and lots of chopped fresh coriander, which adds colour too. This can be served on its own as a light lunch or as an accompaniment to a meat or chicken curry.

Serves 4

30 ml/2 tbsp ghee or unsalted (sweet) butter or 30 ml/2 tbsp sunflower oil
2 shallots, finely chopped, or 30 ml/2 tbsp frozen chopped shallots
1 garlic clove, crushed, or 5 ml/1 tsp garlic purÃ©e (paste)
10 ml/2 tsp freshly grated or bottled ginger
175 g/6 oz/2½ cups button mushrooms, sliced
250 g/9 oz/11/3 cups easy-cook (converted) basmati rice
Thinly pared strip of lemon rind (optional)
2.5 ml/½ tsp garam masala
500 ml/17 fl oz//2¼ cups very hot (not boiling) vegetable stock
Salt and freshly ground black pepper
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)

Heat the ghee, butter or oil in a large frying pan. Add the shallots and gently cook for 5 minutes, then stir in the garlic, ginger and mushrooms and cook for 2-3 minutes or until the mushrooms are beginning to colour and soften.
Stir in the rice, lemon rind, if using, and garam masala. Turn off the heat and tip the mixture into the ceramic cooking pot. Pour over the stock and season with salt and pepper. Mix everything together.
Cover with the lid and switch on the slow cooker to High. Cook for 50 minutes to 1 hour or until the rice is tender and has absorbed all the stock. Fluff up the rice with a fork, taste and adjust the seasoning if necessary before serving.

TIP

If you prefer a stronger mushroom flavour, use field or large open mushrooms and roughly chop them instead of slicing.

Spiced Spinach Rice

This is a great way to make an all-in-one rice and vegetable dish. It is subtly spiced, so is ideal for serving with a variety of curries. You can, of course, reduce the spices if serving with a very hot curry or make it hotter with the addition of a finely chopped red chilli or 5 ml/1 tsp of chilli purée (paste).

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, finely chopped, or 45 ml/3 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground turmeric
750 ml/1¼ pints/3 cups very hot (not boiling) vegetable stock
225 g/8 oz easy-cook (converted) rice
150 g/5 oz bag baby spinach leaves

Heat the oil in a frying pan, add the onion and cook gently for 7-8 minutes until almost soft. Stir in the garlic and spices and cook for a further minute, stirring continuously. Turn off the heat and transfer the mixture to the ceramic cooking pot.
Pour the stock over the onion mixture and season with salt and pepper. Stir, then cover with the lid and switch on the slow cooker to High. Cook for another 30 minutes.
Stir in the rice, replace the lid and cook for 35 minutes.
Lay the spinach on the surface of the rice, replace the lid and cook for a further 20-25 minutes or until the spinach has wilted and the rice is cooked and tender.
Stir to mix the rice and spinach together before serving.

TIP

If you can't find baby spinach leaves, use ordinary spinach leaves instead, removing any tough stalks and chopping the leaves roughly before adding to the rice.

Sweet Potatoes with Courgettes

The colourful appearance and sweet flavour of this vegetable dish goes particularly well with lamb and chicken curries and can be served as an alternative to rice or Indian breads.

Serves 4

15 ml/1 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen chopped onion
30-45 ml/2-3 tbsp mild curry paste e.g. korma
600 ml/1 pint/2½ cups very hot (not boiling) vegetable stock
2 large sweet potatoes (about 750 g/1¾ lb), peeled and cut into large bite-sized chunks
450 g/1 lb potatoes, peeled and cut into large bite-sized chunks
2 small courgettes (zucchini), trimmed and thickly sliced
Pinch of salt

Heat the oil in a frying pan and cook the onion for 7-8 minutes, until almost soft. Stir in the curry paste and cook for a minute or two, stirring all the time. Stir in a few spoonfuls of the stock.
Tip the mixture into the ceramic cooking pot, then add the sweet potatoes, potatoes and courgettes. Pour in the rest of the stock and add a pinch of salt. Stir well, then cover with the lid and switch on the slow cooker.
Cook on High for 2-3 hours or on Low for 4-6 hours or until the vegetables are very tender.
Serve topped with a few spoonfuls of plain yoghurt.

TIPS

The courgettes will be very soft at the end of cooking, so if you prefer them to be firmer, add them halfway through.

You can substitute 175 g/6 oz/1 cup thawed frozen peas for the courgettes, adding them about 15 minutes before the end of cooking time.

Bombay Potatoes

These simple spiced potatoes are one of the most popular Indian side dishes. Traditionally, they are made by parboiling them first, then frying in oil and they need frequent stirring to prevent sticking. It's so much simpler to cook them in the slow cooker and with much less oil, making them a healthier alternative.

Serves 4

15 ml/1 tbsp ghee or unsalted (sweet) butter
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli paste
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground turmeric
90 ml/6 tbsp hot (but not boiling) vegetable stock or water
700 g/1½ lb potatoes, peeled and cut into 4 cm/1½ in chunks
Salt and freshly ground black pepper

Heat the ghee or butter and oil together in a small frying pan. Add the chilli, ground coriander, cumin and turmeric and stir over a medium heat for 30 seconds. Turn off the heat and stir in the stock.
Put the potatoes in the ceramic cooking pot and season with salt and pepper. Pour over the spice mixture and stir well.
Cover with the lid and cook on High for 3 hours or on Low for 6 hours or until the potatoes are very tender.
Taste and adjust the seasoning if necessary. Stir in some diced tomatoes and chopped fresh or thawed frozen coriander, if you like, before serving.

TIP

If you like, you can stir in some skinned and diced tomato and chopped fresh coriander (cilantro) at the end of cooking.

Spinach and Potato Curry

Sag aloo is a popular side dish for meat curries and can be served instead of, or as well as, rice. For convenience, I use a bag of ready-washed baby spinach leaves, but you can substitute ordinary spinach or chard, if you prefer. You can add these with the potatoes, but they have a much fresher flavour and brighter colour if added halfway through cooking time.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
1 onion, thinly sliced, or 45 ml/ 3 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
2.5 ml/½ tsp ground turmeric
5 ml/1 tsp garam masala
1.5 ml/¼ tsp hot chilli powder
100 ml/3½ fl oz/scant ½ cup very hot (not boiling) water
2 large potatoes, peeled and cut into 2.5 cm/1 in dice
Salt to taste
150 g/5 oz bag baby spinach leaves

Heat the oil in a frying pan, add the cumin seeds and onion and cook for 6-7 minutes until almost soft. Stir in the garlic, turmeric, garam masala and chilli powder and cook for 1 minute, stirring. Turn off the heat and pour in the water.
Put the potatoes in the ceramic cooking pot and pour over the spice mixture. Season to taste with salt. Stir well to coat, then cover and cook on High for 1 hour or on Low for 2 hours.
Stir the potatoes, then add the spinach to the cooking pot, placing on top of the potatoes, so that it will steam in the heat. Replace the lid and cook for a further 1-2 hours on High or 2-3 hours on Low or until the potatoes and spinach are tender.
Stir the spinach into the potatoes, and taste and adjust the seasoning if necessary before serving.

TIP

You will need a large slow cooker if you are going to use fresh spinach.

Mushroom Bhaji

It's important to pre-fry the mushrooms to give them a good brown colour. This is also lovely made with tiny whole baby button mushrooms. If you like a more pronounced mushroom flavour, use chestnut mushrooms or large open or field mushrooms, halved, then sliced.

Serves 4

15 ml/1 tbsp ghee or unsalted (sweet) butter
1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée
350 g/12 oz button mushrooms, thickly sliced
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp chilli powder
1.5 ml/¼ tsp salt
10 ml/2 tsp tomato purée (paste)
60 ml/4 tbsp hot (not boiling) light vegetable stock or water
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro) or parsley

Melt the ghee or butter in a frying pan and cook the onion for 3-4 minutes. Add the garlic and mushrooms, turn up the heat a little and cook for 5 minutes, or until the mushrooms and onion are slightly browned.
Add the ground coriander, cumin, turmeric and chilli powder and cook for a further 30 seconds. Turn off the heat and stir in the salt, tomato purée and stock. Tip the mixture into the ceramic cooking pot.
Cover with the lid and cook on High for 2 hours or Low for 4 hours or until the mushrooms and onions are very tender.
Stir in the chopped coriander or parsley. Taste and adjust the seasoning if necessary before serving.

TIP

The tomato purée helps to flavour and thicken the juices, but you can leave it out if you prefer.

Lentil Dhal with Toasted Almonds

Dhal (or dal) is one of the staples of Indian cooking. Traditionally, it has a sauce-like consistency, but here it is a little thicker; perfect for scooping up with pieces of warm naan bread or chapattis. This is an ideal accompaniment for spicy hot or medium chicken or meat curries.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
10 ml/2 tsp cumin seeds
10 ml/2 tsp mustard seeds
10 ml/2 tsp ground turmeric
5 ml/1 tsp mild chilli powder
5 ml/1 tsp garam masala
225 g/8 oz/1 cup split red lentils, washed and drained
400 ml/14 fl oz/12/3 cup very hot (not boiling) vegetable stock
400 ml/14 fl oz/12/3 cup coconut milk
Salt and freshly ground black pepper
15 ml/1 tbsp lime juice or 10 ml/2 tsp lemon juice
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)
25 g/1 oz/¼ cup flaked (slivered) almonds

Heat the oil in a frying pan. Add the onion and cook for 7-8 minutes, until almost soft. Stir in the garlic, ginger, cumin and mustard seeds, turmeric, chilli powder and garam masala. Cook for a further minute or two, stirring all the time.
Stir in the lentils to coat in the spicy mixture. Turn off the heat and stir in about half of the stock, then tip it all into the ceramic cooking pot.
Add the remaining stock and coconut milk to the pot and season with salt and pepper. Stir well, then cover with the lid and cook on High for 2 hours or on Low for 4 hours, or until the lentils are soft. Give it another stir about 20 minutes before the end of cooking time, to prevent the lentils from sticking to the bottom.
Stir in the lime or lemon juice with 45 ml/3 tbsp of the chopped coriander. Taste and adjust the seasoning if necessary (you may also want to add a little more citrus juice).
Spoon into a warm serving dish and serve sprinkled with the rest of the coriander and flaked almonds.

TIP

You can also serve this on its own with naan bread.

Makhani Dhal

Makhani is the Hindustani word meaning 'with butter' and this dhal is a classic dish from the Punjab in northern India. Traditionally, it is cooked over a very low flame for several hours giving it a rich flavour and smooth texture; the slow cooker gives equally good results.

Serves 4

225 g/8 oz/11/3 cups dried split black lentils (urad dal)
30 ml/2 tbsp ghee or unsalted (sweet) butter
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onions
2 garlic cloves, peeled and crushed, or 10 ml/2 tsp garlic purée (paste)
2 green chillies, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
10 ml/2 tsp ground coriander
10 ml/2 tsp ground cumin
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp chilli powder
1.5 litres/2½ pints/6 cups very hot (not boiling) vegetable stock or water
2 bay leaves
400 g/14 oz/large can red kidney beans, drained
2 tomatoes, quartered, seeded and chopped
150 ml/¼ pint/2/3 cup double (heavy) cream
2.5 ml/½ tsp garam masala
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)
Salt and freshly ground black pepper

Put the lentils in a bowl and cover with cold water. Leave to soak for a few minutes while preparing the rest of the ingredients. Cook the onion in the ghee or butter in a large frying pan for 6-7 minutes until almost soft.
Add the garlic, green chillies, ginger, ground coriander, cumin, turmeric and chilli powder. Cook for 1 more minute, stirring. Stir in about 150 ml/¼ pint/2/3 cup of the stock or water into the pan, then tip the mixture into the ceramic cooking pot. Add the bay leaves.
Rinse the lentils in a sieve (strainer) under cold running water and add to the pot. Pour in the rest of the stock or water, cover with the lid and cook on Low for 4-5 hours or until the lentils are tender.
Briefly rinse the kidney beans with boiling water to warm them and drain. Add to the cooking pot with the tomatoes, cream and garam masala. Replace the lid and cook for a further hour. Stir in the chopped coriander and season with salt and pepper to taste.

VARIATIONS

You can reduce the ghee or butter a little and use Greek-style yoghurt instead of cream for a healthier dish.

For a vegan version, replace the butter with oil and the cream with thick coconut milk.

TIP

Dried split black lentils or urad dal are available from Indian food stores and some major supermarkets.

Tarka Dhal

Lentils are one of the world's oldest crops; they are grown all over southern India, where tarka dhal is eaten as an everyday staple. A good source of protein, B vitamins and iron, red lentils cook more quickly than most other pulses to make a thick pulpy purée. In this dish they are cooked with tomatoes and simply flavoured with ginger, chilli and fresh coriander. Tarka, a mixture of spicy seeds, chilli and garlic sprinkled on at the end, gives the dish some zing.

Serves 4

225 g/8 oz red split lentils
2.5 ml/½ tsp ground turmeric
10 ml/2 tsp grated fresh or bottled ginger
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste)
200 g/7 oz/small can chopped tomatoes
1 litre/1¾ pints/4¼ cups very hot (not boiling) vegetable stock or water
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)
Salt and freshly ground black pepper
For the tarka:
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
10 ml/2 tsp black mustard seeds
2 garlic cloves, finely sliced
Pinch of dried red chillies

Put the lentils in a bowl and cover with cold water. Leave to soak for a few minutes while preparing the rest of the ingredients. Rinse them under cold running water in a sieve (strainer), drain, then tip into the ceramic cooking pot.
Add the turmeric, ginger, chilli and tomatoes. Pour in the stock or water. Stir, then cover with the lid and cook on High for 2 hours or Low for 4 hours or until the lentils are very tender and have absorbed most of the liquid. If possible give the mixture a stir about half an hour before the end of cooking time to prevent it sticking.
Meanwhile, make the tarka. Heat the oil in a small frying pan and cook the cumin and mustard seeds for a few seconds. Add the garlic and dried chillies and fry, stirring constantly for 1-2 minutes or until the garlic is pale golden.
Stir the chopped coriander into the dhal and season with salt and pepper. Spoon into a warmed bowl and serve with the tarka drizzled over the top.

TIP

Use the tarka to spice up other lentil dishes.

South Indian Pumpkin

When cooked, pumpkin develops a sweet flavour and makes the perfect contrast for hot and spicy curries. It has a lovely orange hue and is particularly good with chicken and lamb curries.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
15 ml/1 tbsp black mustard seeds
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp garam masala
Pinch of dried chilli flakes
150 ml/¼ pint/2/3 cup water
1 small pumpkin, about 750 g/ 1¾ lb, peeled, seeded and cut into small chunks
Salt, to taste

Heat the oil in a frying pan and cook the onion for 6-7 minutes until almost soft. Stir in the mustard seeds and cook for 30 seconds more.
Add the ground coriander, cumin, garam masala and chilli flakes and cook for a further 30 seconds, stirring. Turn off the heat and stir in the water.
Put the pumpkin in the ceramic cooking pot and season with salt. Pour over the spicy onion mixture and stir well to coat the pumpkin.
Cover with the lid and cook on High for 2 hours or on Low for 4 hours until the pumpkin is tender. Taste and adjust the seasoning if necessary.

TIP

If pumpkin is unavailable, use butternut squash or other orange-fleshed squash instead.

Potato and Cauliflower Curry

Known as gobi aloo, this is popular in northern India and makes a great alternative to serve with meat dishes instead of rice. This is also good as a light supper dish, served with an egg or sprinkled with cheese.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
5 ml/1 tsp grated fresh or bottled ginger
5 ml/1 tsp cumin seeds
2.5 ml/½ tsp coriander seeds
5 ml/1 tsp ground turmeric
Pinch dried chilli flakes
1 small cauliflower, cut into florets
2 large potatoes, peeled and cut into bite-sized chunks
150 ml/¼ pint/2/3 cup very hot (not boiling) light vegetable stock or water
Salt and freshly ground black pepper

Heat the oil in a frying pan and cook the onion for 7-8 minutes, until almost soft. Stir in the garlic, ginger, cumin and coriander seeds, turmeric and chilli flakes. Fry, stirring continuously for 2 minutes.
Add the cauliflower and potatoes and stir until coated in the mixture. Stir in the stock or water and seasoning to taste.
Tip into the ceramic cooking pot, cover with the lid and cook on High for 3 hours or on Low for 6 hours, or until the vegetables are tender.
Stir gently, then taste and adjust the seasoning if necessary before serving.

TIP

Add a couple of skinned, seeded and chopped tomatoes with the vegetables for added colour and flavour.

Sweet Mango Chutney

No Indian meal would be complete without this classic chutney with its rich vivid colour and fruity flavour. It complements both mild and hot curries and is especially good with chicken dishes. In restaurants it is often served as a dip with crisp popadoms before the main course arrives.

Makes 450 g

4 firm mangoes (slightly under-ripe ones are fine)
120 ml/4 fl oz/½ cup cider or white wine vinegar
200 g/7 oz/scant cup caster (superfine) sugar
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
1.5 ml/¼ tsp crushed dried red chillies
2 bay leaves
2.5 ml/½ tsp salt

Peel the mangoes and remove the stones, then roughly cut the flesh into small chunks. Put in the ceramic cooking pot with the vinegar. Stir, then cover with the lid and cook on High for 1½ hours or on Low for 3 hours, stirring the mixture halfway through cooking time.
Add the sugar, garlic, ginger, chillies, bay leaves and salt and stir until the sugar has dissolved. Replace the lid and cook for a further 1½ hours on High or 3 hours on Low.
Take off the lid and cook on High for a further 1 hour, stirring every 20 minutes or so, or until the chutney is reduced to a thick consistency.
Remove the bay leaves and spoon the hot chutney into warmed, sterilised jars and seal immediately.
When cold, store the jars in a cool, dark place and leave the chutney to mature for at least 2 weeks before eating. Use within 1 year. Once opened, keep it refrigerated.

TIP

For a hotter version, double the dried red chillies or add 2 finely chopped green chillies instead.

Apricot and Almond Chutney

In this deep-golden coloured chutney, infused with the flavours of orange, coriander and turmeric, the juices from the butternut squash are soaked up by dried apricots as they slowly cook together. The flaked almonds add a wonderful texture. This is particularly good with creamy and coconut-based curries, such as kormas.

Makes 1.75 kg

400 g/14 oz/2 cups golden caster or white caster (superfine) sugar
300 ml/½ pint/1¼ cups cider or white wine vinegar
1 butternut squash, weighing about 900 g/2 lb
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
Finely grated zest and juice of 1 orange
275 g/10 oz/1¼ cups ready-to-eat dried apricots, chopped
1.5 ml/¼ tsp ground turmeric
10 ml/2 tsp coriander seeds
10 ml/2 tsp salt
100 g/4 oz/1 cup flaked (slivered) almonds

Put the sugar and vinegar in the ceramic cooking pot and switch to High or Auto. Heat while preparing the remaining ingredients, stirring after about 20 minutes to help dissolve the sugar.
Halve the butternut squash and scoop out the seeds. Peel off the skin, then cut the flesh into cubes of about 1 cm/½ in. Add to the pot with the onion, orange zest and juice, apricots, turmeric, coriander seeds and salt. Mix well.
Cover with the lid and switch to Low or leave on Auto. Cook for 5 hours, stirring occasionally towards the end of cooking time. After 4 hours, the chutney should have a fairly thick consistency. If there is still a lot of liquid, remove the lid, switch to High and cook for the last hour uncovered.
Stir in the flaked almonds, then spoon the hot chutney into warmed, sterilised jars and seal immediately.
When cold, store the jars in a cool, dark place and leave the chutney to mature for at least 2 weeks before eating. Use within 1 year. Once opened, keep refrigerated.

TIP

Although this is particularly good with kormas, you can serve it with any curries.

Fresh Green Chutney

This is a vibrant green chutney which makes a great accompaniment to hot and spicy curries - it looks stunning simply drizzled across the top. You can also serve it as a dip before a meal with mini popadoms. Because it is made with fresh herbs, it will only keep for a day or two in the fridge.

Serves 4

45 ml/3 tbsp chopped fresh mint
45ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)
1 green chilli, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
10 ml/2 tsp fresh or bottled lemon juice
150ml/¼ pint/2/3 cup plain yoghurt
Pinch of salt

Put the mint, coriander and chilli in a bowl and stir in the lemon juice. Add the yoghurt and mix well. Season to taste with a little salt.
Alternatively, wash and dry a large handful of mint leaves and a large handful of coriander leaves and pat dry on kitchen paper. Put in a small blender with the chilli, lemon juice and half the yogurt. Pulse until the herbs are finely chopped. Tip into a bowl, stir in the rest of the yoghurt and season with salt.

Tomato & Onion Cachumbar

Serving a simple vegetable side dish adds freshness, colour and texture to an Indian meal. Tossing the onion in the dressing for half an hour before mixing with the other ingredients helps to mellow the flavour. Salt draws out some of the juices from the tomato and cucumber, making them firmer and crunchier.

Serves 4

1 red onion
30 ml/2 tbsp groundnut (peanut) or sunflower oil
10 ml/2 tsp red wine vinegar
Freshly ground black pepper
6 firm ripe tomatoes
10 cm/4 in piece cucumber
2.5 ml/½ tsp salt
30 ml/2 tbsp chopped fresh or thawed frozen coriander (cilantro)

Cut the onion into quarters and slice very thinly. Whisk the oil, vinegar and pepper together in a bowl. Add the onion slices and mix well. Set aside.
Meanwhile, cut the tomatoes and cucumber into fine dice. Put in a sieve (strainer) over a bowl or in the sink and sprinkle with the salt. Leave to drain for 30 minutes. Add to the onion along with the coriander and mix well.

Carrot and Coriander Relish

This is a cooling accompaniment for h ot and spicy curries, or can be served as a simple dip with popadoms before a meal. Sprinkling the cucumber with salt draws out some of the moisture which would otherwise dilute the yoghurt. It also gives the cucumber a crisper texture.

Serves 4

350 g/12 oz carrots, peeled
2.5 ml/½ tsp salt
10 ml/2 tsp fresh or bottled lemon juice
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)
30 ml/2 tbsp groundnut (peanut) or sunflower oil
15 ml/1 tbsp black mustard seeds

Coarsely grate the carrots into a bowl. Sprinkle with the salt and lemon juice and stir in the chopped coriander.
Heat the oil in a very small pan over a medium heat. Fry the mustards seeds for 20-30 seconds or until they start to pop. Tip the hot seeds and oil over the carrots and stir well.

NOTE

Although best made fresh, this relish can be stored in a covered bowl in the fridge for 2-3 days.

Cucumber and Coriander Raita

This cooling combination will enhance any Indian meal, especially one that includes some hot dishes. Leave the skin on the cucumber for colour, flavour and texture.

Serves 4

½ cucumber, grated
1.5 ml/¼ tsp salt
300 ml/½ pint/1¼ cups thick plain or Greek-style yoghurt
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)

Put the cucumber in a stainless steel or plastic sieve (strainer) and sprinkle with the salt. Leave to drain for 15 minutes, then press out some of the juices with a back of a spoon.
Tip the cucumber into a bowl and stir in the yoghurt and coriander. Cover and chill in the fridge until needed. Garnish with a sprig of fresh coriander before serving, if you like.