Instant Pot/Pressure Cooker Method
Prep Time Cook Time Total Time
1⁄4 cup tamarind concentrate
(I use 24 mantra brand)
1 cup dates
pitted (about 25 dates)
1 cup jaggery powder (Gur) (see notes for substitute)
1 tsp roasted ground cumin or regular ground cumin
1 tsp Kashmiri red chili powder
(reduce to 1⁄2 teaspoon for mild taste)
1 tsp dried ginger powder
1 tsp Himalayan black salt
(kaala Namak- pink in color) or regular salt
11⁄2 cups water
1. Add all the ingredients in the Instant Pot. Close the lid and pressure cook on high for 10
minutes (Sealing position in DUO)
2. When the cooking time is done, wait 5 minutes and release the pressure manually by
following the quick release instructions of your pressure cooker.
3. Open lid after pin drops. Using an immersion blender puree the mixture. If using a stand-alone
blender, for safety reasons let the sauce cool down for at least 15 minutes before blending it.
Puree to a smooth consistency. Check the taste and if you like the sauce sweeter, add a few
tablespoons of jaggery and stir.
4. Turn on Saute mode and simmer the chutney for 3-4 minutes to thicken it to your desired
consistency. Stir in between to prevent it from burning. Keep in mind that this chutney
5 from 2 votes
Dates: I have used pitted dates in this recipe for texture and taste preferences. YHowever, if
you cannot find them, simply double the jaggery quantity.
Tamarind: I prefer to use tamarind concentrate for this recipe as it is easily available in the
asian food aisle of most supermarkets, along with the Thai food ingredients. If you want to
use tamarind pulp instead, I recommend using seedless for ease of blending. Also, double
the quantity of the pulp.
No Refined Sugar: This recipe uses jaggery and dates for sweetness, no refined sugar. If you
want to replace both with sugar, I would recommend using brown sugar.
Using Sugar Instead: Making chutney with sugar, for 1⁄4 cup of tamarind concentrate, add 1
cup of brown sugar. The exact quantity may vary depending on how tart the tamarind is. If
you prefer your chutney sweeter, start with 1 cup sugar and add more later after pureeing.
Simmer for a few minutes to dissolve that sugar.
End Taste Varies: The end taste may vary depending on how tart the tamarind paste is. To
adjust the sweetness level, check the taste after pureeing. If you like it sweeter, add a few
tablespoons of jaggery and stir.
Water Quantity: I have used 1.5 cups of water in this recipe. This quantity can vary depending
on your desired consistency. With this ratio, I get a pouring consistency. If you like it thinner,
add another 1⁄2 cup water. If you prefer it thicker, simmer it for a few extra minutes towards the
Thickens as it Cools: This chutney thickens quite a bit as it cools. For best results, turn off
Saute mode when it reaches a chocolate sauce-like consistency.
Adjust thickness: If it becomes too thick for your taste, thin it by adding a few teaspoons of
hot water and mix it in.
Extra-fine texture: For an extra smooth sauce, line a bowl with a mesh strainer and pour a
little chutney at a time. Using a silicone spatula stir and press down the sauce to strain it.
thickens quite a bit after cooling. TIP: For best results, turn off Saute mode when it reaches a
chocolate sauce like consistency.
5. Line a bowl with a mesh strainer and pour a little chutney at a time. Using a silicone spatula
stir and press down the sauce to strain it. Repeat till the entire sauce is strained.
6. Let the chutney cool down completely, then transfer to an air-tight mason jar and store in the
refrigerator. This chutney stays good in refrigerator for up to a month, and in the freezer about
To bloom the yeast:
1 packet of yeast (2.5 tsp.)
2 tbsp. sugar
1 cup warm water
To make the bread:
4 cups all purpose flour
1/4 cup sugar
1/2 tsp. salt
1 tsp. lemon zest
yeast mixture (see above)
4 tbsp. butter (1/4 cup)
1 tsp. vanilla or mixed essence
extra water to bring the dough together
For the filling:
2 tbsp. butter
5 cups coconut flakes or two large fresh coconut
1+ 1/4 cups sugar
2 tsp. ginger powder
1.5 tsp. ground nutmeg
1.5 tsp. vanilla or mixed essence
3/4 cup water
3 tbsp. Condensed coconut milk
salt to taste
red food coloring
Easy Pholourie - Deep fried spicy split pea dough. Slightly crispy on the outside, yet some what light
and fluffy on the inside. This incredible flavorful street snack is enjoyed throughout the Caribbean
Islands, especially in Trinidad and Guyana.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -5
1-2 Tablespoon cilantro
1 Tabelspoon parsley
1⁄2 - scotch bonnet pepper minced or -1 teaspoon hot sauce
adjust to taste
2 -3 Tablespoons onion chopped
3-4 garlic cloves
2 cups all-purpose flour
1⁄2 Cup Split pea powder
2 teaspoons yeast
2 green onion white part chopped
1⁄2 - teaspoon cumin spice
1⁄2- teaspoon turmeric
1⁄2 teaspoon curry powder
1 teaspoon or more salt
adjust to taste
2 Teaspoons sugar
1 1/3 cup warm water or more
adjust to form a thick batter
1. In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet
pepper until puree. If you do not have a processor finely chop the ingredients and smash
using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons
2. In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast,
salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix.
3. Then add warm water a little at a time until you get to desired consistency – like thick
pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands.
4. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
5. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters)
high (too little will result in flatter balls), and place on medium heat until oil is about 375
6. The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time
and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to
drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches
7. Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown.
8. Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.
9. Use a large spoon or something like that to take it out of the oil. I usually place them on
napkins right away to soak up some of the excess oil.
Calories: 388kcal | Carbohydrates: 68g | Protein: 15g | Fat: 27g | Sodium: 591mg | Potassium: 391mg
| Fiber: 9g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 2.3mg | Calcium: 31mg | Iron: 4.4mg
Moqueca (Brazilian Stew)
1 red bell pepper
1 orange bell pepper
1 red bell pepper
1 14oz can coconut milk
1 tbsp fresh chopped ginger
1/2 bunch chopped cilantro
1 tbsp Lawry's Seasoned Salt
2 tsp paprika
1/2 tsp sea salt
1/4 cup water
3 tbsp +/- cooking oil
Brazilian Récipe (Sophie)
1 kg black beans previously soaked.
5 whole onions
8 cloves of garlic
200g of gluten (seitan) in pieces
2 bay leaves
200g smoked ricotta or tofu.
1 can of vegetarian sausages
1 chopped carrot
1 chopped tomatoes
2 tbs basil
3 tbs salt
1 chopped eggplant
2 parsley stalks
1 pitcher of water.
In this recipe, all the ingredients are put in the pressure cooker, cook
for half an hour. Separately, she makes a sauce with onions, garlic,
finely chopped tomatoes, salt and basil, and any other dry seasoning
you want to use. This sauce is placed in the pressure cooker, which is
closed again and cooks for a while. Then just open it, see if the salt is on
point and let it boil a little to refine the broth, if necessary. She also