Tag Archives: Indian

Paleo Peach Mango Ginger Chutney

Paleo Peach Mango Ginger Chutney | stupideasypaleo.com When I made my Coconut Wild Boar Burgers, I was searching for the perfect accompaniment. Peaches were calling to me because they’re in season and juicy and pair really well with pork, so I created this Paleo peach chutney to put on top almost like a relish. Chutney, traditional to Indian cuisine, is a condiment that combines fruit, vinegar, sugar and spices. Being Paleo, I left out the sugar and instead of using oil, I stirred in ghee for a rich buttery flavor.

Putting vinegar, onion and garlic in with fruit may sound weird but it gives just the right counterbalance to the fruit’s sweetness.

Prep time: 10 min     Cook time:  10-15 min     Makes: ~2 cups

Ingredients for Paleo Peach Mango Ginger Chutney 

  • 2 Tablespoons ghee
  • 1/4 cup onion, minced
  • 3 peaches, diced
  • 1/4 cup mango, diced
  • 1 garlic clove, crushed
  • 1 Tablespoon orange juice
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • Zest from 1 orange

Directions for Paleo Peach Mango Ginger Chutney

  1. In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes. 
  2. Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.) Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.  Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

4. Spoon over pork burgers or chops, chicken or even salmon.  Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

Paleo Cucumber Mint Raita

Paleo Cucumber Mint Raita | stupideasypaleo.comDipping food in a sauce makes it way more fun to eat, am I right?! Recently, I made some lamb / beef skewers and thought they’d pair really well with a raita. Traditionally, raita is a meal accompaniment in Indian cuisine and is made of yogurt, vegetables like cucumber and spices. It’s meant to cool the palate, especially during a spicy meal.

I knew yogurt wasn’t going to work for this Paleo version, so I settled on coconut cream and the result was pretty awesome. It’s got a hint of sweetness which is balanced out by the lime and the cucumber and mint are refreshing. Raita is best served chilled and eaten while fresh, but you can store it covered in the refrigerator for 1-2 days.

Definitely plan ahead so you can chill the can of coconut in the fridge for a day before making the recipe!

Prep time: 10 min     Cook time: 0 min    Makes: 1-1/2 cups

Ingredients for Paleo Cucumber Mint Raita

  • 1 (14 oz) can full fat coconut milk
  • 1/2 large English cucumber, finely chopped ( about 1.5 cups)
  • 3 Tbsp fresh mint leaves, chopped
  • Juice of 1 lime
  • 3/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • Pinch of cayenne pepper

Directions for Paleo Cucumber Mint Raita

  1. Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
  2. Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita.
  3. Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream.
  4. Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup.
  5. Place in the refrigerator for 1 hour to chill and then serve.

Indian Pineapple Cauliflower Rice

Indian Pineapple Cauliflower Rice | stupideasypaleo.com A couple weeks back, I went to an Oscar party with the wonderful folks from Invictus and had to think of an Oscar-themed dish to bring along. Originally, I was joking around with Tiger Burgers (a nod to Life of Pi and Richard Parker) but then I kept thinking Pi-neapple. The idea for Life of Pi-neapple Indian Rice was born.

I modified a recipe by the amazing Melissa Joulwan of Well Fed, and what I brought is the result. It looks a lot like curry rice…so realistic in fact that when I asked my pal Amy if she’d tried it, she said no because she’d thought it was real rice. The currants and cinnamon give a hint of sweet and spicy while the cilantro adds a nice fresh flavor. The batch easily doubles to serve more hungry bellies or just to have for leftovers. Pairs really well with chicken and shrimp.

Prep time: 10-15 min     Cook time: 15 min    Makes: 3-4 side dish servings

Ingredients for Indian Pineapple Cauliflower Rice

  • 1 head of cauliflower
  • 1/4 of a fresh pineapple (or 1/2 cup unsweetened canned pineapple)
  • 1/2 of an onion
  • 2 garlic cloves
  • 1/4 cup sliced almonds
  • 1/4 cup dried currants
  • 1 Tbsp curry powder
  • 1 tsp cinnamon
  • 1 large handful of cilantro
  • Coconut oil or fat of choice
  • Salt and pepper to taste

Directions for Indian Pineapple Cauliflower Rice

  1. Rice the cauliflower in a food processor. Set aside.
  2. Dice the pineapple into small pieces (hint: big chunks are fine but cutting it to a smaller size is a bit more appealing visually).
  3. Dice the onion and garlic finely. Chop the cilantro.
  4. In a large skillet over medium heat, melt a large spoonful of coconut oil.  Saute the onions until softened, about 5 minutes. Add in the garlic, almonds, currants, curry powder and cinnamon. Stir until combined well.
  5. Increase the heat to medium-high, add another spoonful of coconut oil and dump in the cauliflower. Cook for a few minutes, stirring frequently, until it’s softened but not mushy.
  6. Remove from the heat and stir in the pineapple and cilantro. Check flavor and add salt / pepper to taste.