This is a fantastic condiment for your Christmas table with a touch of Masala Spices to lift your Christmas Hot selection to a new flavour height. This recipe is for 6 serves but you can increase to suit your guest needs.
12 small Organic Pickling or Mini Onions
4 cloves Organic Garlic, crushed
2 tsp chopped & peeled Organic Ginger
2 tsp Cumin Seeds
2 Tbsp & 2 Tsp Sunflower Oil
2 pieces of Cassia Bark
1 small Organic Red Onion, fine chop
250g Organic Greek Yoghurt
1 Tbsp lightly toasted Organic desiccated Coconut
1 bunch Organic Spring Onions, washed and chopped fine
1 Tsp Himalayan Pink Salt, ground
1 Tbsp Dried Chilli flakes, soaked then drained
1 Tbsp chopped Organic Fresh Curry leaves
1 Tbsp Garam Masala
Combine the Garlic and Ginger in a small processor adding a little water to ensure you have a smooth paste.
Place 2Tbsp of oil in a frying pan over medium heat. Place all the dried spices in and allow the heat to release the flavour. This should take approx 30 to 40 seconds. Now add in the diced onion and garlic paste stirring well to combine.
Add in the coconut and yoghurt and cook until the oil in the pan starts to separate. Reduce to low heat then add in the Spring Onions and toss to coat. Add in 200ml of water and the sea salt and cook until almost all of the liquid has reduced.
Heat the remaining 2 tsp of oil in a fresh pan and saute off the onions, chilli and curry leaves until crisp. Discard the oil.
Mix the onion mix with the saute mix and serve.