Dips for Rezznul

Tomato Chutney


2 Tbsp sesame or vegetable oil
2c thinly sliced onions
4-5 cayenne chilis, seeded and coarsely chopped
1 Tbsp minced ginger
3.5c finely chopped tomatoes
1 tsp coarse salt

1 Tbsp sesame or vegetable oil
1 tsp mustard seeds
8-10 curry leaves, chopped, or 2 Tbsp curry powder


  1. Heat 2 Tbsp oil over medium-high heat.
  2. Add onions, chilis, and ginger, and stir lightly for 4-5 minutes.
  3. Add the tomatoes and salt, and stir for another 5-7 minutes.
  4. Transfer mixture into a food processor or blender and reduce to a chunky puree.
  5. Refrigerate for 4-24 hours.
  6. Heat 1 Tbsp oil over medium-high heat.
  7. Add the mustard seeds and curry leaves/powder and cook for 1 minute.
  8. Stir into the puree.
  9. Serve immediately or return to refrigerator.

Cucumber Raita


1c plain yogurt
1/2 large cucumber, peeled and chopped (about 1 cup)
1/2 tsp coarse salt
2 Tbsp water
1/4 coriander leaves or 2 Tbsp mint leaves, chopped
1/2 Tbsp coarsely-ground black pepper


  1. Drain the yogurt in a cheesecloth-lined collander for about 20 minutes.
  2. Place the cucumber in a bowl and toss with 1/4 tsp salt.
  3. Place the yogurt in another bowl and whisk briefly, then add water and whisk again.
  4. Add the cucumber to the yogurt.
  5. Stir the coriander or mint and the pepper into the yogurt-cucumber mixture.
  6. Refrigerate 4-24 hours; serve cold.

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