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The Ashkenazi version, simplest and most common in northern Europe and the United States: tart apples chopped fine, walnuts crushed coarse, cinnamon, a little brown sugar, and sweet kosher red wine to bind. Stirred together and left for the flavours to meld. Some households add a pinch of ground ginger or a squeeze of lemon. There are dozens of regional variants (Sephardi versions use dates and figs); this one is the most familiar at a North American seder.
Cucumbers are cut into spears (or smashed-and-torn for a rougher texture), salted heavily in a colander 30 minutes to weep, then patted dry. A brine of rice vinegar, sugar, light soy, water, sliced ginger, Sichuan peppercorns and dried red chillies brings to a gentle simmer just to dissolve the sugar; cools to room temperature. The drained cucumber goes into a jar; the cooled brine pours over to submerge; refrigerated for 1 hour minimum (overnight ideal). Eats cold straight from the jar.
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Lump tamarind is soaked in hot water and strained for a thick brown extract. The extract is cooked over low heat with palm jaggery (or dark brown sugar), ginger, salt and a mix of spices (cumin, fennel, black salt, chilli) until it thickens to a syrup that coats a spoon. The chutney sits between syrup and jam, with a slick of oil if you cook it long enough. Cools to a thick, glossy dipping consistency.
A bunch of mint and a bunch of coriander are blended with green chilli, garlic, ginger, lemon juice, cumin and a small handful of roasted gram (for body). Thick natural yogurt is folded in at the end. The chutney finishes bright green, sharp and cool; designed to cut through the richness of chargha, boti and chapli kebabs.
Spiced Chinese leaves is a quick stir-fried side dish that transforms the mild, delicate flavour of Chinese leaves with a robust sauce of ginger, garlic, chilli, soy sauce, and sesame oil. The high-heat cooking method brings out a savoury depth that makes it a perfect accompaniment to Asian-style mains.
Stir-fried ginger broccoli is a simple, clean side dish that pairs blanched broccoli with fragrant shredded ginger and a finish of sesame oil. It works equally well served hot alongside Asian mains or at room temperature as a salad-style accompaniment in warmer months.
Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.
A refreshing, vibrant Thai salad featuring ribboned cucumbers in a tangy ginger-lime dressing with fresh coriander and chilli heat. Its bright, sour notes cut through rich curries perfectly while remaining light and crisp.
A wok or wide pan is heated very hot; oil goes in; garlic and ginger flash; the firmest greens (broccoli stems) go first; bok choy and snap peas follow; soy and mirin glaze; sesame oil at the end. The whole thing takes 4-5 minutes from heat to plate. Speed and heat matter.