My big discovery of the summer has been Mauritian cooking. I have been steadily working my way through ‘Sunshine on a Plate’ by 2012 UK Masterchef winner Shelina Permalloo (shelinacooks.com). It is one of those glorious books where you want to cook absolutely every recipe.
This is a simple, refreshing chutney that seems to be a constant presence on Mauritian tables. It works particularly well alongside Shelina’s butter bean curry, making a delicious dish even more delicious!
RECIPE – Serves 4 as a side dish
4 ripe tomatoes
1 garlic clove, peeled and crushed
2 red birds-eye chillies, seeds in, finely chopped
approx 3 tbsp of finely chopped fresh coriander stalk
1 tbsp vegetable oil
flaky sea salt, to taste
finely shredded coriander leaves
This chutney works best when it has a fine texture, so either chop the tomatoes finely by hand, or carefully pulse them in a food processor until they are the size you want (having gone a little too far with the food processor on one occasion, ending up with a smooth tomato paste, I found that this also makes a delicious ketchup!)
Combine the rest of the ingredients with the finely chopped tomatoes, season carefully and serve immediately.