AT A GLANCE
Here we serve the chutney with roti, but it also goes well with pan-fried fish. Start this recipe a day ahead to rest the roti dough and soak the chillies for the chutney.
|01||Heat oil in a saucepan over medium heat, add mustard seeds and cook until they pop (1-2 minutes), then add onion and sauté until tender (5-10 minutes). Strain tamarind pulp through a coarse sieve, pressing solids to extract as much liquid as possible (discard solids), and add to saucepan with remaining ingredients, except coriander. Add 250ml water, bring to the boil, then reduce heat to low and cook until chutney is thick (45-55 minutes). Set aside to cool. Just before serving, add coriander and season well with 1-2 tsp sea salt flakes.|
|02||For roti, combine flour, 2 tsp salt and 270ml water in a bowl, knead to form a soft dough. Turn out onto a work surface and knead until smooth and elastic. Divide into 10 balls and place in a single layer in a deep dish or bowl, then pour coconut oil over to coat, dot with margarine and rest overnight in a cool place. Working with a ball at a time, stretch the dough, pressing and pushing it with the palm of your hand until transparent, twist it into a long rope-like piece, roll to form a coil, then flatten into a 20cm disc and transfer to a sheet of baking paper. Stack the roti interleaved with baking paper as you go. Heat a frying pan over medium heat, add 2 tsp coconut oil from the tray and cook roti one at a time, turning once, until golden (1-2 minutes each side).|
|03||For cucumber yoghurt, halve cucumber lengthways, remove seeds and coarsely grate into a bowl. Add ½ tsp salt, toss to combine, then stand in a colander to drain excess liquid (15 minutes). Squeeze out remaining liquid and combine cucumber in a bowl with yoghurt and season to taste.|
|04||Serve hot and sour ginger chutney with warm roti and cucumber yoghurt.|
COLD BOTTLE OF LAGER. , suggested by MAX ALLEN