150g dried amla pieces soaked for 2 hours
8 tablespoons water
4 teaspoons sugar
1 teaspoon ginger paste
large pinch chilli powder
2 teaspoons distilled vinegar
Simmer the soaked amia in the water until soft.
Add all the other ingredients and grind to a paste in a blender.
The chutney should be quite thick.
Any leftover chutney can be stored in the refrigerator for up to a week.
Fresh amla adds to the taste and nutritive value of the recipe but as it is difficult to find Ive used dried.
beef fajitas with tequila salsa
750g skirt of beef (or rump)
the juice of 3 limes plus lime wedges
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp crushed red chillies
2 garlic cloves peeled and crushed
2 heaped tbsp coriander stalks and leaves
3 tbsp sunflower oil
warm flour tortillas
shredded iceberg lettuce
5 plum tomatoes diced
1/2 red onion peeled and chopped
1 ripe avocado diced
1/2 green chilli finely chopped
3 tbsp tequila
the juice of 1lime
2 tbsp coriander leaves
Cut the beef into very thin bitesize slices across the grain.
You can ask your butcher to do it for you. Place in a bowl.
Mix together the lime juice Worcestershire sauce cumin chillies garlic coriander
stalks and 1 tbsp oil then tip the mixture over the beef.
Marinate for 2 to 6 hours.
Combine all the saisa ingredients and
add salt and pepper.
Heat 2 frying pans (or cook in batches) each with 1 tbsp oil until very hot.
Add the beef and stirfry for about 3 minutes.
To serve place warm tortillas salsa shredded lettuce soured cream lime wedges and beef on the table.
Then everyone piles fillings onto their tortillas folds them up and devours.