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8 Spicy Secrets For Cool Summer Meals

The heat of the chilies in this Chili Peanut Relish is nicely balanced by the creamy, crunchy peanuts. This quick dish -- you can make it in about 10 minutes -- is delicious with fish and vegetables. Credit: Copyright 2014 Rinku Bhattacharya

The heat of the chilies in this Chili Peanut Relish is nicely balanced by the creamy, crunchy peanuts. This quick dish -- you can make it in about 10 minutes -- is delicious with fish and vegetables. Credit: Copyright 2017 Rinku Bhattacharya

Want a fresh way to spice up your summer grilling routine? Pair those grilled meats with Indian condiments.

While Indian foods are better known for their spicy heat, there are several Indian condiments that can cool off your summer table while appealing to a range of palates: sweet, spice, tart or savory.

Spices known for their cooling qualities include cumin, cayenne and black salt. The cooling spices are all part of the prescription for summer for Ayurveda: the thousands-years-old holistic approach to health and wellness.

Carrot and Cucumber Raita With Almonds

A raita is an Indian-style cucumber salad, paired with natural yogurt. In this version from my cookbook, “Spices & Seasons: Simple, Sustainable Indian Flavors,” I add freshly grated carrots and crunchy almonds.

This yogurt salad is colorful, refreshing and full of protein and vitamins. Serve it on crackers or grilled bread. Credit: Copyright 2014 Rinku Bhattacharya

This yogurt salad is colorful, refreshing and full of protein and vitamins. Serve it on crackers or grilled bread. Credit: Copyright 2017 Rinku Bhattacharya

Prep time: 15 to 20 minutes

Yield: 6 servings

Ingredients

2 medium cucumbers

1 medium carrot

2 tablespoons almonds, coarsely ground or sliced

1 tablespoon fresh mint leaves, minced (optional)

3/4 cup low-fat plain yogurt

1/2 teaspoon salt, or to taste

1/2 teaspoon sugar

Freshly ground black pepper

A sprinkle of red pepper flakes (optional)

Directions

1. Peel the cucumbers and grate into a mixing bowl, discarding any whole seeds.

2. Peel the carrot and grate into the same bowl. Add the almonds and mint, if using.

3. In a separate bowl, beat the yogurt, salt, sugar and black pepper until well mixed. Stir into the cucumber mixture.

4. Garnish with the red pepper flakes, if using.

Mint and Cilantro Chutney

Spicy, green and fresh, this classic condiment is found year-round on the Indian table and can be served with most any dish. Traditionally, it derives its tartness from unripe green mangoes. This recipe simplifies it by using lime juice instead.

Mint and Cilantro Chutney, a simple-to-make dish from the "Spices & Seasons" cookbook, is a classic condiment found year-round on the Indian table. Credit: Copyright 2014 Rinku Bhattacharya

Mint and Cilantro Chutney, a simple-to-make dish from the “Spices & Seasons” cookbook, is a classic condiment found year-round on the Indian table. Credit: Copyright 2017 Rinku Bhattacharya

Prep time: 10 minutes

Yield: 1 cup

Ingredients

1 bunch cilantro (about 3 cups)

2 bunches mint leaves (about 1 1/2 cups)

2 green serrano chilies

1 teaspoon cumin powder

1/2 teaspoon salt, or to taste

1 teaspoon black salt

1 teaspoon sugar

2 teaspoons oil (mustard or canola)

2 tablespoons fresh lime juice

Directions

1. Place all of the ingredients into a blender.

2. Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken because of the lime.

 

Tamarind and Date Chutney

This tantalizing recipe is a superb alternative to barbecue sauce. It’s great on chicken wings or mixed with mayonnaise and drizzled over your favorite protein. 

Tamarind and Date Chutney is another classic Indian condiment; this version from "Spices & Seasons" is what I call the Indian barbecue sauce. Credit: Copyright 2014 Rinku Bhattacharya

Tamarind and Date Chutney is another classic Indian condiment; this version from “Spices & Seasons” is what I call the Indian barbecue sauce. Credit: Copyright 2017 Rinku Bhattacharya

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Yield: 1 cup

Ingredients

1 jar tamarind paste (I prefer Swad or Laxmi brands)

1 cup chopped, pitted dates

1/2 cup brown sugar or jaggery

1/2 teaspoon black salt

1 teaspoon fennel seeds

1 teaspoon cumin seeds

2 dried red chilies

Directions

1. Place the tamarind paste, dates, brown sugar, black salt and 2 cups of water in a pot. Bring to a boil. Reduce heat; simmer for 10 minutes. Cool slightly.

2. Meanwhile, place the fennel and cumin seeds in a heavy skillet and toast until the seeds darken and smell fragrant, about 20 to 30 seconds. Add the chilies and toast for a few more seconds.

3. Grind the seeds and chilies in a spice grinder until powdery.

4. Blend the tamarind mixture in a blender until smooth. Return to the pot, stir in the spice mixture and cook for another 5 minutes.

5. Cool and store in air-tight jars in the refrigerator for up to three months.

Indian Onion Relish

A popular feature in many Indian restaurants, this smoky, tangy condiment is a nice substitute for your usual relish on grilled hot dogs.

A popular feature in many Indian restaurants, this cumin-laced relish is a nice alternative to your usual relish on a hot dog. Credit: Copyright 2015 Rinku Bhattacharya

A popular feature in many Indian restaurants, this cumin-laced relish is a nice alternative to your usual relish on a hot dog. Credit: Copyright 2017 Rinku Bhattacharya

Prep time: 2 hours

Yield: 1 cup

Ingredients

2 large white onions, finely diced

1 tablespoon cumin seeds

½ tablespoon black peppercorns

1/3 cup tomato ketchup

3 tablespoons fresh lime juice

1 1/2 teaspoons black salt

1 tablespoon sugar

1 teaspoon red cayenne pepper

2 tablespoons minced cilantro

Directions

1. Chill the diced onions in the refrigerator for an hour.

2. Lightly toast the cumin seeds and black peppercorns and grind to a powder.

3. In a mixing bowl, add powdered spices, ketchup, lime juice, black salt, sugar and the red cayenne pepper and mix well with the chopped onions.

4. Return to the refrigerator and chill for another hour (or up to 6 hours) before serving. Garnish with cilantro and serve.

Pear and Raisin Chutney

This chutney from my cookbook pairs well with grilled tofu, pork or fish — and is wonderful added to a burger. Or serve it alongside a basket of warm tortilla chips. 

This Pear and Raisin Chutney recipe from my cookbook pairs perfectly with grilled tofu, pork or fish -- or try it as a relish on a burger. Credit: Copyright 2014 Rinku Bhattacharya

This Pear and Raisin Chutney recipe from my cookbook pairs perfectly with grilled tofu, pork or fish — or try it as a relish on a burger. Credit: Copyright 2017 Rinku Bhattacharya

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Yield: 3/4 cup

Ingredients

4 to 6 medium red pears, cored and diced (not peeled)

1 lime

1 tablespoon oil

1 1/4 teaspoons fennel seeds

1/2 teaspoon red pepper flakes

2 tablespoons finely grated ginger

2 tablespoons malt or cider vinegar

1/3 cup sugar or brown sugar

1/3 cup mixed raisins

1 to 2 tablespoons chopped dried sweetened cranberries

2 long green chilies (young cayenne or Italian), minced

Directions

1. Place the pears in a colander and squeeze the lime juice over them.

2. Heat the oil on medium heat for 5 minutes. Add the fennel seeds and wait until they sizzle and turn a few shades darker, about 20 to 30 seconds.

3. Add the red pepper flakes and stir.

4. Add the pears, ginger, vinegar, sugar, raisins and cranberries and stir. Let the sugar dissolve and bring the mixture to a simmer. Simmer for 5 minutes, until the raisins swell and the pears become soft — but not mushy.

5. Sprinkle with minced chilies before removing the heat.

6. Store and use as needed. This mixture will keep in the refrigerator for six to eight months.

Citrusy Roasted Beets With Tempered Spices

A cross between a salad and a light pickle, this healthy condiment adds a gentle tartness to tender young beets. This recipe is a lighter and healthier version of the traditional beetroot and cheese salad, and is dairy- and nut-free.

This healthy condiment, also from "Spices & Seasons," adds a gentle tartness to tender young beets, seasoning them with ginger, black pepper, Clementine juice and mustard seeds. Credit: Copyright 2014 Rinku Bhattacharya

This healthy condiment, also from “Spices & Seasons,” adds a gentle tartness to tender young beets, seasoning them with ginger, black pepper, Clementine juice and mustard seeds. Credit: Copyright 2017 Rinku Bhattacharya

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Yield: 6 servings

Ingredients

3 medium red beets, greens removed

3 medium yellow beets, greens removed

2 to 3 tablespoons oil

1 teaspoon fennel seeds

1 teaspoon mustard seeds

2 cloves garlic, minced

1 teaspoon ginger paste

1/2 teaspoon black salt

1/2 lime

1 orange or Clementine, cut in half

Several grinds black pepper

1 tablespoon cilantro, finely chopped

Directions

1. Preheat oven to 375 F.

2. Wrap the beets in foil and roast for 35 to 40 minutes. Allow beets to cool and then peel and cut into wedges.

3. Heat the oil in a wok or skillet. Add the fennel and mustard seeds. When they begin to crackle, add the garlic and ginger paste and sauté lightly until the mixture is fragrant.

4. Stir in the roasted beets and black salt and mix well.

5. Squeeze in the lime juice and orange or Clementine juice and mix well.

6. Stir in black pepper.

7. Garnish with cilantro and serve.

 

Slow Cooker Plum, Date and Rhubarb Chutney

This beautiful tangy ruby red chutney can be made with plums or any stone fruit of your choice. It takes a lot of cooking to obtain its deep jam-like consistency, which can be challenging during the summer, but I use the slow cooker in my recipe to keep my kitchen cool.

This tangy, ruby-red chutney can be made with plums or any stone fruit of your choice. Credit: Copyright 2015 Rinku Bhattacharya

This tangy, ruby-red chutney can be made with plums or any stone fruit of your choice. Credit: Copyright 2017 Rinku Bhattacharya

Prep time: 15 minutes

Cook time: 3 hours in a slow cooker

Total time: 3 hours, 15 minutes

Yield: About 3 cups

Ingredients

1 pound of rhubarb, trimmed and cut into small pieces

4 pounds of purple plums, stoned and coarsely chopped

4 tablespoons minced ginger

3 to 4 star anise

1 large stick cinnamon

1 1/2 teaspoons red cayenne pepper

1 cup of chopped and seeded dates

1/2 cup chopped almonds (optional)

1/4 cup maple syrup

Directions

1. Place the rhubarb, plums, ginger, star anise, cinnamon, cayenne pepper, dates, almonds (if using) and the maple syrup in the slow cooker and cook on high setting for 3 hours.

2. Stir the mixture occasionally to help with the consistency.

3. After three hours you should have a fragrant, sticky and colorful medley.

4. Remove the whole spices and save the chutney in a clear jar and use as needed to perk up your meal.

Classic Cucumber Raita With Mint

Omnipresent on the summer table and year-round in India, this is the more traditional version of raita. I sometimes add dill instead of — or alongside — the mint and serve this as the perfect pair to salmon.

Omnipresent on Indian tables in the summer and all year round, this Cucumber and Mint Raita is perfect with almost any dish. Try it with dill to mix things up. Credit: Copyright 2015 Rinku Bhattacharya

Omnipresent on Indian tables in the summer and all year round, this Cucumber and Mint Raita is perfect with almost any dish. Try it with dill to mix things up. Credit: Copyright 2017 Rinku Bhattacharya

Prep time: 25 minutes, plus 1 hour for chilling if you prefer the raita chilled

Yield: 4 to 6 servings

Ingredients

2 medium-sized English or Persian cucumbers (about 1 1/2 pounds)

1 1/2 cups of day-old natural yogurt

1/2 cup fresh mint leaves

1/2 teaspoon black or Himalayan salt

1/4 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon sugar

Cayenne pepper (optional)

Directions

1. Peel the cucumbers.

2. Grate about three-quarters of the cucumbers and finely chop the rest, keeping the chopped cucumbers separated from the grated cucumbers.

3. Place the grated cucumbers in a mixing bowl.

4. In a separate bowl, add the yogurt and beat well.

5. Mince the mint leaves and add to the yogurt.

6. Add the black salt, cumin, black pepper and sugar and beat well. Gently fold in the grated cucumbers.

7. Top with diced cucumbers and sprinkle with cayenne.

8. Chill up to an hour or serve immediately.
Main photo: The heat of the chilies in this Chili Peanut Relish is nicely balanced by the creamy, crunchy peanuts. This quick dish — you can make it in about 10 minutes — is delicious with fish and vegetables. Credit: Copyright 2014 Rinku Bhattacharya



Zester Daily contributor Rinku Bhattacharya is a teacher of Indian cooking and the author of "The Bengali Five Spice Chronicles" and "Spices and Seasons, Simple Sustainable Indian Flavors." She lives in Westchester, N.Y., with her husband and two children, and writes a blog about simple, sustainable cooking called Spice Chronicles. She can also be found on Facebook, Twitter and Pinterest.

2 COMMENTS
  • Roger Fillion 6·20·15

    Great article. Love the recipes. Thanks.

  • katherine leiner 6·30·17

    Divine all of them!!!!

Post a Reply to katherine leiner Cancel Reply