There is a place we like to go to a few times a year for killer indian food. They have a little condiment tray with 3 ‘relishes’ to go on this wonderful paper thin cracker-bread.
What is the cracker bread called, and is it available online? My google-fu has failed me
And the 3 relishes are spectacularly yummy. There is a brown goop that tastes somewhat like tamarinds, but with other stuff added, it it commercially available or does anybody have a good recipe?
There is a green goop that is minty and spicy, again - name of sauce or a recipe?
and the red stuff, it is dry and chopped, perhaps tomato, onion and pepper but no real liquidy part … recipe or name?
The cracker-type bread are called poppadoms; you can usually buy them in Indian food-shops, though you may need to cook them. To cook them, you dip them in hot oil for about 20 seconds.
And the 3 relishes are spectacularly yummy. There is a brown goop that tastes somewhat like tamarinds, but with other stuff added, it it commercially available or does anybody have a good recipe?
There is a green goop that is minty and spicy, again - name of sauce or a recipe?
and the red stuff, it is dry and chopped, perhaps tomato, onion and pepper but no real liquidy part … recipe or name?
help?
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As for the relishes, the green stuff might be ‘raita’, basically plain yoghurt, cucumber, mint and chili to taste. The brown tamarind stuff sounds like tamarind chutney; basically you can buy tamarind paste from Indian food shops, mix in a bit of chili paste, some water to thin it down a bit and that’s it. You may even be able to buy tamarind chutney from shops.
You don’t need to cook them in hot oil. I’ve gotten excellent results roasting them over a burner on the stove, both gas and electric, one at a time while holding them with a pair of tongs. I’ve had passable results folding them in half (without a crease, like a taco shell) and sticking them in the toaster – though you have to be careful not to leave them in for too long.
I don’t know if you have much of an Indian population in Eastern Connecticut. I live in the Bay Area so Indian shops are easy to come by, especially in Fremont.
I had the raita, this was different - just herbs nothing ‘white’/translucent in it - looked like seriously pureed veggies with a dab of some sort of clear liquid like a dash of oil. Was minty, with a little soapy [cilantro] undertaste to it, and a bit of pepper-fire to it.
I have discovered that there is an indian market about 35 miles away, so hopefully i can get out there next sunday for a little shopping=)
Could be a lime or mango chutney then, like jjimm suggests. If its a mango chutney, you need the little itty bitty mangoes that are still raw. Slice it up small, pop it into a blender, add some cilantro and chili to taste, throw in a dash of oil to provide liquid for the blender and whizz together. The lime pickle is harder to make as it takes time to mature, but you will be able to buy it in Indian markets/shops ready made. If you can find it, try the carrot pickle. Mmmmmm.
The onion relish is a favorite of mine, and spectacularly easy to make. It’s a great addition to homemade Indian meals, because it allows each diner to regulate the spiciness on his own plate.
1 cup minced onion
juice of one lemon
1 tsp Kosher salt
1/2 tsp paprika
1/2 tsp cayenne (or more, if you want it really hot)
Stir together and refrigerate for about an hour, to let the flavors meld.
Like others said, the crackers are papadums, the green stuff is mint chutney, the brown stuff is tamarind chutney (similar to A1 sauce,) and the red stuff sounds like a tomato chutney. I am surprised it’s not mango pickle.
When you are trying to buy it, look “papad”. It’s the same thing. Poppadums is an italicized term. And try sprinkling it with a little water and then microwave it until crispy. Much healthier than frying it.
The green stuff in my local Indian restaurant is a mint chutney. I don’t know the exact ingredients but it seems to be a purée of mint, sugar, salt, mildly hot peppers, and probably an oil. I think there’s a Nigella Lawson recipe out there that’s similar but I’m not sure.
If the brown stuff is the tamarind sauce I’m thinking of you can definitely buy it in stores. My big brother had a jar he practically lived off of one year.