Home' Trinidad and Tobago Guardian : March 8th 2014 Contents A29
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Now that Carnival is over, the country should
settle down to a normal pace of activity.
And all you bourgeoning cooks will begin to take
interest in your craft once again.
We have established that homemade is better than
store bought and this extends into the culinary world
of chutneys and salsas.
Yes. They are both names of certain types of Trini
and Latin music both with distinctly fiery and spicy
rhythms! They derive their names of course from
their culinary namesakes!
Chutneys, salsas, relishes and peppery flavoured
sauces all do the same thing---enliven the taste buds
and bring a burst of flavour to whatever they are
eaten with. The best tasting pholouries, saheenas
and other Indian delicacies always taste their best
if not better than their best when accompanied by
a delicious chutney.
Your taste buds dance when your grilled meats are
accompanied by Mexican inspired salsas. A good
tasting pepper sauce is a must for that plate of dis-
criminately prepared pelau!
Chutneys and salsas have been around for hundreds
of years and are not a product of new cuisine. Salsas
have been eaten in Mexico for many years and are
usually made with a zesty blend of fresh herbs, fruits,
spices and a variety of peppers. Today, they are more
popular than ever because they take the place of
heavy sauces on the dinner plate and are substantially
lower in fat.
Chutneys have been eaten in India for many
years and often accompany a meal as opposed to
being eaten with Indian delicacies, as we are more
familiar. They are often eaten in their raw state.
Some may be cooked, but they all have a good
nutrient value especially vitamin content, which
comes from the fruits or vegetables that are used.
Boosting flavour with
Chutneys and salsas
Actor Isaiah Washington is to return
to US medical drama Grey's Anatomy,
seven years after he was fired from
The 50-year-old, who played heart
surgeon Preston Burke during the first
three seasons, was axed after he used
a homophobic slur during an on-set
altercation. Washington will make a
guest appearance to coincide with the
departure of series regular Sandra Oh,
his former on-screen love interest.
It will be screened in the US in May.
Washington was last seen on the
series leaving Oh's character, Cristina
Yang, at the altar on their wedding day.
Series creator Shonda Rhimes said
his return was integral to Yang's
The Gay and Lesbian Alliance
Against Defamation (GLAAD) has
praised Washington's return to the
series, telling The Hollywood Reporter:
"His PSA (public service
announcement) and his statements
promoting marriage equality in recent
years have sent a strong message of
support for LGBT people." (BBC)
Washington goes back to Grey's Anatomy
2 cups peeled, ripe tamarind pods
2 tbsps salt
2 cups granulated sugar
2 tbsps freshly ground, roasted geera
1 hot pepper, seeded and minced
(more or less to taste)
6 cloves of garlic minced
4 tbsps chopped, fresh mint
Put tamarind pods in a small
saucepan and barely cover with
boiling water, let steep for 30
Remove the seeds from the
tamarind and discard, (a potato
crusher works well to separate the
seeds from the pulp)
Add the salt, sugar, geera, pepper
and garlic, stir to mix.
Bring the mixture to a boil and
remove from heat.
Cool, and stir in the mint.
Taste and adjust seasonings. The
chutney should be slightly sour-
sweet in taste.
1 cup diced fresh pineapple
2 large oranges, peeled and cut into
1/4 cup red onion, finely chopped
1 small clove of garlic minced
1 tsp pepper sauce more or less to
2 pimento peppers, seeded and finely
2 tbsps fresh orange juice
1 tbsp fresh lime juice
1/2 tbs brown sugar
Salt and freshly ground pepper to
1/4 cup chopped fresh chadon beni
Combine all the above ingredients,
correct seasonings and serve
This salsa is delicious with veal or
grilled chicken breast or fish and
Makes about 2 cups
FIERY TAMARIND CHUTNEY
2 large green mangoes,
peeled and grated
1 tsp garlic, minced
1/4 cup Chadon beni
Freshly ground black pepper
1 tsp pepper sauce or to taste
1 tsp sugar
Place all ingredients in blender
except the sugar, blend to a fine
consistency, add sugar only to
balance sourness of mangoes, adjust
salt. Will keep for two weeks in a
glass bottle in the refrigerator.
Makes about 1 cup
GREEN MANGO CHUTNEY
PINEAPPLE ORANGE SALSA
1/4 cup finely chopped chives
2 cloves garlic finely minced
1 cup each diced sweet green and red pepper
1/2 Congo pepper, finely chopped and seeded
(more or less to taste)
2 tomatoes seeded and chopped
2 tbsps olive oil
4 tsps fresh lime juice
Salt and freshly ground pepper to taste
1/4 cup chopped, fresh Chadon beni
Combine chives, garlic, green and red
peppers, hot pepper, tomatoes, oil and
Cover and refrigerate for one to six hours.
Season with salt and pepper to taste, mix in
fresh chadon beni and serve.
This salsa is ideal with grilled chicken breast,
steak and roast beef.
Makes about 4 cups.
SWEET PEPPER SALSA
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