Accompaniments

Ingredients:

• 1 mango
• 1 small green chilli pepper
• 2 teaspoons oil
• ½ teaspoon turmeric
• 1 tablespoon brown sugar
• 1-2 tablespoons white wine vinegar
• 40g California walnuts

Preparation:

1. Peel the mango, remove the pulp from the stone and cut into dices.
2. Wash the chili pepper and chop finely, then heat oil and sauté the chili pepper briefly.
3. Add turmeric and mango, sprinkle with sugar and let stew for about 1-2 minutes. Add vinegar and raise heat for a minute.
4. Chop walnuts, toast them in a small pan and mix them with the pickles.

Ingredients:

• 1/2 cup California walnuts, chopped roughly
• Salt as required
• 2 green chillies
• 10-15 fresh mint leaves
• 1 tablespoon onion, finely chopped
• 1 teaspoon royal cumin seeds
• 1/4 cup fresh thick curd

Preparation:

1. Place all ingredients in a stone mortar and pestle.
2. Grind till it reaches a desired texture and consistency.
3. Serve

Ingredients:

• 2 cups tomatoes, finely chopped
• 1/4 cup California walnuts, chopped roughly
• 2 green chillies, chopped
• 2 tablespoons garlic, chopped
• 2 inch ginger roughly chopped
• 1-2 whole dried red chillies
• 1 cup water
• Salt as required

Preparation:

1. In a kadhai, heat the water.
2. Add tomatoes, walnuts and all the ingredients.
3. Cook this mixture on medium flame stirring intermittently.
4. Cook this until all the water dries up.
5. Do not let the mixture burn.
6. Once done, smash it well with the back of a spoon.
7. Serve hot or at room temperature.