What to do when homes are small, but hearts and health considerations are big? Gift chutneys/dips/pickles/pestos! They are healthy, tasty, have a variety of applications, and best of all, leave minimal ecological footprint, particularly if you package them in recyclable containers. Over the years, our wonderful circle of friends have provided very valuable feedback on how they have used that particular year's selection. Particular kudos and thanks to Deepti and Yash, who win the prize hands down for identifying the maximum number of creative uses they can be put to.
Vixabs' new year eve tradition seeks to do just that. Every year, we gift small bottles of home made condiment to our friends visiting our home for the new year eve party. Sabs is the "halwai" - affectionate Indian term for the (traditionally) fat cook who stirs the proverbial pot, while Vix is the 'presenter' or 'plater'; but Sabs has the last laugh as the chef de cuisine while Vix is the sous chef: the only combination for peace in the household!
For the 2014 New Year's Eve party, we decided to make a sweet and hot chutney made from multicoloured peppers (capsicums). The good part is that this doesn't involve any exotic ingredients besides the peppers themselves, and the proportions don't need to be that accurate. The sourness of the vinegar, combined with the spiciness of the chillies and garlic, the exotic touch provided by cumin, offset by sweetness of sugar make for a great treat. The difficult part of the exercise is that the dish needs to be on the fire for a long while, continually stirred. All worth the effort for our cherished friends circle: a labour of love indeed.
Application? on sandwiches, on baked potatoes, cracker topping, topping on cheese, whatever suits your fancy really.
Vixabs' new year eve tradition seeks to do just that. Every year, we gift small bottles of home made condiment to our friends visiting our home for the new year eve party. Sabs is the "halwai" - affectionate Indian term for the (traditionally) fat cook who stirs the proverbial pot, while Vix is the 'presenter' or 'plater'; but Sabs has the last laugh as the chef de cuisine while Vix is the sous chef: the only combination for peace in the household!For the 2014 New Year's Eve party, we decided to make a sweet and hot chutney made from multicoloured peppers (capsicums). The good part is that this doesn't involve any exotic ingredients besides the peppers themselves, and the proportions don't need to be that accurate. The sourness of the vinegar, combined with the spiciness of the chillies and garlic, the exotic touch provided by cumin, offset by sweetness of sugar make for a great treat. The difficult part of the exercise is that the dish needs to be on the fire for a long while, continually stirred. All worth the effort for our cherished friends circle: a labour of love indeed.
Application? on sandwiches, on baked potatoes, cracker topping, topping on cheese, whatever suits your fancy really.
