Free My Indian Kitchen by Hari Nayak

Salmon Kebabs (page 95). And it tastes equally good on plain toasted bread. It is very simple to make and will keep in the refrigerator, stored in an airtight container, for six to eight weeks, ready for use whenever you wish. This chutney makes a great takeaway gift for your guests.
    Makes about 4 cups (1 kg)
    Prep time: 10 minutes
    Cook time: 30 minutes
    1/2 lb (250 g) dried apricots (about 11/2 cups), soaked overnight in 2 cups (500 ml) of water
    One1/2 -in (1.25-cm) piece fresh ginger, peeled
    4 tablespoons chopped fresh mint leaves
    2 cups (400 g) sugar
    1/4 cup (65 ml) freshly-squeezed lemon juice
    1 teaspoon salt
    1/2 teaspoon ground green cardamom
    2 teaspoons black pepper
    1 teaspoon Asian chili powder or cayenne pepper
    1 cup (100 g) golden raisins
    3/4 cup (100 g) almonds, chopped
    1 Drain the soaked apricots and squeeze out the excess moisture.
    2 Grind the ginger and mint into a smooth paste using a spice grinder or mortar and pestle.
    3 Cook the apricot, ginger and mint paste, sugar and lemon juice in a small saucepan over medium heat for 5 minutes. Add the rest of the ingredients and cook on low heat until it thickens, stirring occasionally, for about 20 to 30 minutes.
    4 Remove from the heat and let cool. Place the chutney in a sterilized jar. Seal the jar with a tight-fitting lid and store in the refrigerator.
    Cucumber and Onion Chaat
    Kheera Pyaz ka Chaat
    This refreshing and deliciously crunchy relish can be served with any Indian meal. It is yummy on a hot summer’s day! And there are endless variations—try adding diced radish, carrots or apples to give this a twist when entertaining. This relish is a very common fixture of Indian meals, adding a flavorful bit of raw crunch with cooked foods, just as raita does. Serving combinations are limitless but my favorites are with Tandoori Chicken (page 112), Pepper Chicken (page 108), Five Spice Blackened Salmon (page 104) and Spicy Lamb Burgers (page 117).
    Serves 4
    Prep time: 15 minutes
    2 medium seedless cucumbers (about 11/2 lbs/750 g total), peeled and cut into 1/4-in (6-mm) dice
    1 large onion (about 1/2 lb/250 g), cut into 1/4-in (6-mm) dice
    1 tomato (about 1/3 lb/150 g), cut into 1/4-in (6-mm) dice
    4 tablespoons chopped fresh coriander leaves (cilantro)
    Salt, to taste
    2 teaspoons Chaat Masala (page 35)
    2 tablespoons freshly-squeezed lemon juice
    1/4 teaspoon Asian chili powder or cayenne pepper
    1 teaspoon cumin seeds, roasted and coarsely ground
    Mix together all of the ingredients in a medium mixing bowl. Serve immediately.
    Spiced Garlic
    Poondu Kolumbu
    This traditional south Indian side dish is known as Poondu Kolumbu in the south or Lahsooni Kari in the north, which simply means “garlic curry.” The pungent flavor of garlic is well complemented by the spices and tangy tamarind and tomatoes. Do not be put off by the quantity of garlic, although you might not want to prepare garlic curry if you are likely to be in close proximity to anyone for the following two days. Due to its potent flavor, it is best served as part of a larger meal, as one might serve a condiment. Serve this with Flaky Paratha Breads Stuffed with Potatoes (page 139) or any flatbread of your choice, or, for one of my favorite combinations, with Spicy Mixed Beans and Lentils (page 73) and Basmati Rice with Whole Spices (page 132). I also like to use this as a spread on toasted baguette.
    Serves 4
    Prep time: 15 minutes
    Cook time: 30 minutes
    3 tablespoons oil
    11/4 cups (150 g) garlic cloves, peeled
    1 teaspoon fenugreek seeds
    1/2 teaspoon cumin seeds
    2 dried red chili peppers
    1 tablespoon plus 1/2 cup (125 ml) water
    1/2 teaspoon black mustard seeds
    1/2 teaspoon fennel seeds
    10 fresh or dried curry leaves
    2 onions (about 3/4 lb/350 g total), minced
    2 fresh green chili peppers, chopped
    1/2 teaspoon ground turmeric
    1/2 teaspoon Asian chili powder or cayenne pepper
    Salt, to taste
    2 tomatoes (about 3/4 lb/350 g total), diced
    2 teaspoons tamarind paste
    1 Heat 1