Khoya Chutney (Chatni Khoye Ki)
condiment, ethnic, indian
4 oz khoya; *
2 tablespoon ghee
1 teaspoon white cumin seeds; **
1 teaspoon mustard seeds **
1 pinch green cardamom powder
2 tablespoon tamarind juice
2 oz raw cane sugar
1 oz mixture of chopped almonds, pistac; hios and sultanas
1 pinch saffron sprigs; crushed
2 tablespoon lemon juice
1 sea salt; to taste
* cooked milk concentrate - see below ** dry roasted and ground together
If you were looking for a most unusual chutney, even from an Indian standpoint, your search is over; this is it! Either buy ready made khoya from your Indian grocer, or make it at home (see recipe), and delight your guests either way.
1. Break up the khoya into small pieces. Heat half the ghee in a saucepan, add the khoya, and stir-fry until golden - about 5 minutes. Remove the pan from the heat, and let cool.
2. heat the remaining ghee in another saucepan, and saut‚ the cumin, mustard and cardomom powder over moderate heat for about 2 minutes. Add the tamarind juice and sugar, and bring to a bubbling boil.
Keeping the saucepan on heat, add the khoya, nuts and sultanas as well as the saffron and lemon juice; blend well, cover the pan and cook for another 10 minutes.
4. Sprinkle in the salt, stir the mixture, and remove the pan from heat; let cool. Serve as needed.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman,09-20-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings