Kashmiri culture and
ways of preparing the food lends to its exquisite and unique taste. An art form
which is then accented by how the food is served….in copper dishes, with
flavorful white rice, rich yoghurt and tart chutneys.
In the series of
Kashmiri chutneys, this one is a little unusual and delightful. Made with
boiled bottle gourd (Lauki), yoghurt and a dash of honey, it brings a slight
sweetness to the table of spicy food.
In my version I have omitted the honey and the raisins but do add them if you prefer the sweetness. I also made a vegan version by using coconut milk instead. Either way it will come out just superb.
These are images of Bottle Gourd growing and being sold in the floating vegetable gardens on the Dal Lake in Kashmir. A visit to the pre-dawn vegetable market on the lake is a memory that does not leave your soul.
It was a surreal summer filled with travels, sorrows, beauty, love and new perspectives. When I got back to my veggie garden after weeks of being away the tomatoes ( among other vegetables) were screaming to be picked turned into something divine.
My first instinct was to get all of them out to friends and family ( which I did for some), but….the rest went in preparations like this amazing tomato chutney.
The tomatoes were halved and roasted whole in a 375 degree oven for about 30 mins to bring out the flavor.
The chilies are whole and dried and are a staple in the pantry. The oil is a mustard oil which brings out a beautiful flavor.
This chutney will last a while in the fridge, my teenager has been using it to smear her morning bagels. I have used it on top of my grilled chicken for a workday lunch and topped my sandwiches.
You can adjust the heat and seasoning to your taste but my recommendation would be to keep the heat elevated 🙂 😉
In the series of Kashmiri chutneys, this one is a little unusual and delightful. Made with boiled bottle gourd (Lauki), yoghurt and a dash of honey, it brings a slight sweetness to the table of spicy food.
One small gourd or pumpkin – peeled and chopped
About 8-10 cloves of garlic
1 cup of organic greek yoghurt ( or regular yoghurt hung for a few hours in muslin)
2 tbsp organic honey
1/2 tsp salt
1/4 tsp black cumin
a few strands of saffron crushed
1 tbsp of yellow raisins
chopped cilantro and mint leaves for garnish
Boil the gourd and garlic until tender. Drain the water and remove the garlic when cool. You can leave a couple of pieces of garlic in there. Put it in a sieve or muslin and squeeze the water out.
Add this to the yoghurt and mix the other ingredients.
Serve as a side topped with black cumin and cilantro/mint leaves.