Serves 6 with snacks
We Punjabis eat this chutney with most of our snacks and appetizers and even spread it in sandwiches. It is absolutely delicious and really simple to make. It is fresh and herby and great with grilled foods too. It is best eaten soon after it has been made as the color will fade, but it can be kept in the fridge for a few days.
Blend all the ingredients together with 2 tablespoons of water to make a smooth puree. Taste and adjust the salt and lemon juice to taste.
Koshimbir is a salad of chopped raw vegetables, powdered peanuts and a mustard seed tarka. It is a subtle combination of sweet, salty and a little sour and spicy, adding freshness and texture to a meal.
I love to mix it with yogurt for creaminess instead of the more traditional lemon juice—if you are intolerant to yogurt, you can add lemon juice to taste. This dish is not as loose as a raita but you can add extra yogurt if you wish.
Mix together the cucumber, carrot, yogurt, fresh cilantro, green chile, sugar, salt and peanuts. Place in the fridge until ready to serve.
Heat the oil in a small saucepan and add the mustard seeds. Once they start popping, turn off the heat. When they have finished popping, stir into the vegetables. Serve cold.
The recipe for this simple chutney may read more like one for a raita, but in Kashmir it is used as a chutney and mostly eaten with lamb. It works on a similar principle to that of cutting the richness of beef with horseradish, except the red radish is milder and more delicate. It goes well with any meat, from a Kashmiri kebab to barbecued lamb chops. It is also great served as a dip with naan or pitta bread.
Simply mix all the ingredients together in a bowl, then chill until ready to serve.
This page created January 2011
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