What are Chutneys?
The chutneys are part of the local cuisine. They are concocted from vegetables or fruits and are famous for their hot and salty taste. The chutneys accompany fine Creole and oriental dishes. They revive the palate.
Apart from the inevitable tomato chutney and coconut chutney, there are also salted fish chutney, eggplant, mango and potato chutneys. These chutneys usually accompany white rice and other sidings. A small advice: Favor fresh vegetables for the preparation of chutneys.
- Salted Fish (Snoek)
- 2-3 Tomatoes
- 1 onion
- Lime Juice
- Green Leaves (Bredes)
Salted Fish Chutney:
– Soak the salted fish (snoek) to desalt it first (I renew the water twice).
– Fry the salted fish until crunchy and crumble into small pieces.
– Chop two tomatoes in small cubes.
– Slice a shallot onion into fine rings.
– Chop a few spring onions.
– Chop two green chili peppers finely.
– Add two table spoons of oil (salad oil) and one table spoon of lime juice.
– Mix the whole and season with salt and pepper.
To accompany the chutney we are proposing Stewed green leaves (Bredes) and white rice.
Stewed Green Leaves:
Pick the nice leaves and the soft bits of the stems and wash. Chop a bit if desired. Chop a few cloves of garlic fine and fry them a bit in oil, add the leaves. Season with salt and cook until tender. I also added some vetsin (MSG, my mother calls it ajinomoto). It brings the taste out.
Bon Appetit Biensure!
Special thanks to Eliane Goossens who shared her delicious recipe with us. You can share yours too by commenting or visiting our Facebook page!