The initial heat of the summer, followed by what seems an age of rain has produced an amazing harvest. My friendly neighbour who has a lovely allotment is inundating me with crisp runner beans, gigantic marrows and delightful courgettes. But what else is on offer?
September marks the beginning of the oyster season. Obviously not a typical Indian ingredient, but delicious with a quick and spicy sauce of chilli, ginger, garlic, coriander, oil and the juice of a lemon or lime.
On the veggies front, what with the lack of sun this year our home-grown tomatoes are just about ready for picking. Aubergines and courgettes are still in abundance, with beetroots ripening now too.
I also grow my own chillies, and September is typically when chillies turn red and ripen. Once ripe, chillies keep the same amount of heat, but also develop sweetness, much like the difference between a green and red pepper. So pick then when they’re green for a more intense heat. Most Indian food uses the green chilli.
Here are some great recipes you can try with your seasonal pickings.
Green Chilli Sauce
Use your crop of chillies to whip up one of my hot chilli sauces, the hotter the better in my opinion!
Punjabi Tomato Relish
Have more tomatoes than you can eat? Try preserving them in my spicy sour tomato chutney.
Beetroot and Coconut Samosa
Try something different with this great twist on the traditional samosa, made with beetroot and coconut.
Falia di Sabjee recipe
A personal favourite of mine. A spicy runner bean pickle that helps me use all the beans that keep arriving on my doorstep!
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